Gnocchi are small Italian dumplings, often made from potato though sometimes from ricotta cheese as well. Wondering how to pronounce gnocchi? It's "nyo-kee". Potato gnocchi are easy to find in almost any supermarket. Plus, they taste great and if you want something a little different than the plain one, they also come in a spinach variety, which adds even more flavor and versatility.
But what do you do once you follow the package directions? How are you supposed to eat gnocchi? Well, friends. Gnocchi are a great vehicle for any number of sauces. The possibilities are endless. Here are enough recipes for you to have a different gnocchi sauce every day of the week. Take a look below at the recipes I've gathered for you and choose your favorite ones!
I think these are the best sauces for gnocchi- try them and comment below if you agree with me. This sauce is insanely flavorful and will go amazingly with your gnocchi.
You can find the full recipe here! This is one of a few meat-based sauces on this list. Gnocchi isn't just about the dairy! One of the recipes Esty is most well known for is her Faked Ziti — this is the meat version of that.
The sauce, the meat, and the gnocchi cook all in one pot together. And if you forget it on the stove for a bit, it just keeps getting better. So glad you enjoyed it! Yes, it would definitely be delicious with summer tomatoes.
Can't wait If the package of gnocchi says to cook in boiling water can i still cook it in the tomatoe sauce or will i ruin it? Pretty sure most gnocchi will say to cook in boiling water, but I just skip that step and cook it right in the sauce. Try adding it in when the gnocchi is about half cooked step 3 - that should give it enough time to warm thru.
Hi there I just wanted to let you know that this recipe was a hit with my very fussy 9 year old son! I have been following your recipes for a while now and have saved many of them and decided to start with this one and I'm so glad I did! Thank you for making a week night meal very eady and thumbs up to every one in the family especially number 9! Yay that's awesome!! So glad he liked it.
Thanks for taking the time to write me a comment! Thanks for your perseverance to get a good recipe. I didn't follow this recipe exactly, but used the basic idea of cooking the gnocchi in the tomato sauce and was impressed it worked well!
Although it took a few more minutes than suggested to cook the gnocchi. I have always boiled it separately in the past but the idea of using just one pan appealed to me, and I think I will continue to use this method in the future. Thanks for providing this recipe. Hello, please could you tell me if u work with instant stock cube? Do u dissolve it in water as per suggestion ml?
The tomato paste -do u dissolve it warm water and how much? Many thanks for the recipe. You could definitely try that with the stock cube. I buy the tomato paste that's already in liquid form, so I'm not sure how much water you'd add to it exactly. I have had readers try my gnocchi recipes using it and they've been successful. I don't live in the USA so I have never tried it myself. Let me know how it goes! This works very well, and is actually a slight variation of an old Italian way of preparing gnocchi, if you are able to find gnocchi potata it is also good!
Skip to primary navigation Skip to main content Skip to primary sidebar Skip to footer menu icon. Facebook Instagram Pinterest Twitter. Recipes » Gnocchi with Tomato Sauce This post may contain affiliate links. What kind of gnocchi to use? Recipe notes: You can definitely add a splash of cream if you want to make the sauce a little richer. Have some fresh herbs on-hand? Feel free to throw them in along with the basil.
Want to make it a spicy tomato sauce? Ask me below in the comments. Print Recipe Pin Recipe. Prep Time 10 mins. Cook Time 15 mins. Total Time 25 mins. Course Main Course. Cuisine American. Servings 4. Calories kcal. Cook Mode Prevent your screen from going dark. Add the oil and butter to a deep skillet over medium heat.
Once it's hot, add the garlic and cook for 30 seconds. Add the diced tomatoes, tomato paste, chicken broth, and Italian seasoning to the pan. Give it a stir. Stir in the gnocchi. Let it cook, stirring fairly often so it doesn't stick to the bottom of the pan, until it's cooked through about minutes.
The sauce will thicken as the gnocchi releases starch. Give the gnocchi a taste, and if it's cooked, stir in the mozzarella, parmesan, and basil until the cheeses melt. There is no need to pre-cook the gnocchi. It'll cook in the sauce. Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Was it you? Balls of potato gnocchi among little balls of mozzarella and topped with fresh parmesan cheese.
It is like heaven! The sauce starts with the oil. Oil that has been gently infused with fresh herbs to give the sauce a subtle accent of herbal freshness instead of a hit over the head one can sometimes experience with the addition of dried herbs. For this sauce, fresh is the way to go. The onion and garlic are simmered to softness in the fragrant oil, creating the jammy sweetness to this tomato sauce.
And that would be a crying shame. The tomatoes are crushed into the pan with your hands and get a generous sprinkling of kosher salt, freshly ground black pepper and red pepper flakes. The homemade pomodoro sauce simmers for minutes or until it sauce reduces and thickens. Finally, a splash of heavy cream is mixed in to add a delightful creaminess to the sauce.
The pillowy cooked gnocchi is then stirred into the sauce and topped with slices of mozzarella and grated Parmesan. Drizzle a little extra olive oil over the top so that after a time under the broiler, the gnocchi and cheese develops a cripsy crust that offsets the smooth texture of the rest of the dish. No, I recommend using fresh herbs in the homemade gnocchi sauce. Dried herbs are too potent for this recipe. If you wind up with leftovers from this easy gnocchi recipe, I recommend reheating them on the stove over medium-low heat.
So far, all the sauces we've listed are quite autumnal or wintery. But lest you think gnocchi is just a cold weather food, let us dissuade you. Here's a gnocchi sauce you can make in the spring, using peas, broccoli, and mushrooms—but really, you can substitute whatever vegetables you have on hand. The beauty of a primavera sauce is that it's very versatile and prizes whatever's in season.
Although frozen vegetables will work well too. This vegan primavera sauce recipe is incredibly flavorful even though it omits butter and Parmesan, thanks to the basil and nutritional yeast. Simply substitute egg-free vegan gnocchi in place of the pasta. Then stir in a bit of cream, or add more olive oil or even some butter. Finally, toss in the cooked gnocchi, garnish with grated Parmesan, and serve. This creamy tomato sauce is comforting yet delicate, especially when prepared with a brightly flavored canned tomato sauce of good quality.
With only a few other ingredients—heavy cream, Parmigiano-Reggiano, parsley—this sauce tastes complete. For a slightly different twist that's an Italian classic, toss cooked gnocchi in tomato sauce, transfer to a buttered baking dish, and top with fresh mozzarella chunks and grated Parmesan. Bake until the cheese is melted and slightly bubbly. Actively scan device characteristics for identification. Use precise geolocation data.
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