How To Cook Gnocchi Pasta

Quick Gnocchi with Crispy Garlic

If you have 15 minutes, you can whip up the quickest and cheesiest recipe for Quick Gnocchi with Crispy Garlic on the planet. Homemade gnocchi is a labor of love, and I applaud anyone who puts forth the effort. All of the mixing and kneading, as well as the rolling and shaping, is done by hand. However, there are occasions when you only have 20 minutes to satiate your gnocchi desires. Take, for example, Quick Gnocchi with Crispy Garlic, which is the quickest and most delectable option for potato dumpling enthusiasts anywhere.

Textural interest and a constant state of surprise are provided by the contrast between the crunchy garlic and the pillowy gnocchi in this recipe.

You may also add some shredded rotisserie chicken (store-bought or homemade) to the mix to boost the protein content of your dish.

Are you ready to witness exactly how simple it is to cook this scrumptious dish?

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• Store-bought gnocchi (refrigerated) in a 16-oz. container
• 2 tablespoons unsalted butter
• 2 big garlic cloves, thinly sliced
• 1 large onion, diced
• A quarter-cup of grated Parmesan cheese
• One tablespoon of chopped fresh chives

• Prepare a big saucepan of salted water by bringing it to a boil. Cook the gnocchi for 2 to 3 minutes, or until they float to the surface, depending on their size. Pour out the water from the gnocchi and put them aside. Melt the butter in a large sauté pan over medium heat, seasoning with salt and pepper to taste. As soon as the butter has melted, lower the heat to medium-low and add the garlic slices. Continue to sauté the garlic slices, stirring regularly, until they are deep golden brown and slightly crisped
• Lower the heat to low and serve. Stir in the cooked gnocchi until everything is evenly distributed. Cook for a further 1 minute, or until the cheese has melted, before adding the Parmesan cheese and chives. Serve as soon as possible
• Have you tried this recipe yet? Don’t forget to give it a star rating at the bottom of this page.

Kelly Senyei of Just a Taste created this recipe. Please do not reprint this recipe without first obtaining my consent. Please restate the technique of preparation and link to this article as the original source if you like to use this recipe on your website.Post DateCalories: 526kcal,Carbohydrates: 82g,Protein: 14g,Fat: 16g,Saturated Fat: 10g,Cholesterol: 41mg,Sodium: 962mg,Fiber: 5g,Vitamin A: 525IU,Vitamin C: 1.8mg

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Gnocchi with Tomato Sauce Recipe

After watching the video, you may read the complete recipe.

Recipe Summary test

Servings:6 Advertisement

Ingredients

• In a large saucepan, heat the oil over medium heat until it is heated but not smoking. Pour in the onion and garlic and simmer, stirring periodically, for 5 to 7 minutes, or until the onion is transparent. Cook until the majority of the liquid has evaporated, then remove from heat. Combine the tomatoes and juice, tomato sauce, basil, and red pepper flakes in a large mixing bowl. Reduce the heat to medium-low and continue to cook until the sauce is somewhat thick, about 30 minutes. Season with salt and freshly ground pepper. Remove from heat and cover with a towel to keep warm. Advertisement
• sBring a large saucepan water to a boil
• Add 1 tablespoon salt. Pour in half of the gnocchi and heat until they float to the surface (approximately 2 minutes). Continue to boil until they are cooked, about 15 seconds more. With a slotted spoon, transfer the gnocchi to the pan with the sauce. Repeat the process with the remaining gnocchi. Reheat the gnocchi over low heat, carefully tossing the entire batch. Serve with shaved cheese on top.

Gnocchi I

This is a fantastic, simple gnocchi recipe. This dish is best served with a simple garlic butter sauce seasoned with oregano, basil, and black pepper, to my taste. I believe I understand why the recipe’s reviewers have differed on the amount of flour to use in this recipe: It all depends on how much water the potatoes absorb when they’re being baked. Cooking them whole will result in a significant amount of water absorption, while cooking them in pieces will result in even greater absorption.

My recommendation is as follows: To begin, start with one cup of flour and gradually add more as you knead the potato mixture until the dough feels dry to the touch (but not so dry that it crumbles).

Most helpful critical review

Help! What exactly did I do incorrectly? Even though I followed the recipe to a T, the dough turned out to be mealy and dry, and I had to throw it out in the end. Has anyone else had this issue? More information can be found at

• Among the 5star ratings are 367
• 4star ratings are 158
• 3star ratings are 51
• 2star ratings are 28
• And 1star ratings are 26.

This is a fantastic, simple gnocchi recipe. This dish is best served with a simple garlic butter sauce seasoned with oregano, basil, and black pepper, to my taste. I believe I understand why the recipe’s reviewers have differed on the amount of flour to use in this recipe: It all depends on how much water the potatoes absorb when they’re being baked. Cooking them whole will result in a significant amount of water absorption, while cooking them in pieces will result in even greater absorption.

My recommendation is as follows: To begin, start with one cup of flour and gradually add more as you knead the potato mixture until the dough feels dry to the touch (but not so dry that it crumbles).

1. I boil the potatoes whole in salted water, then peel them when they have cooled sufficiently to reduce the amount of water they take in.
2. Begin by using 1/2 cup of flour for 2 pounds of potatoes and progressively increasing the amount until you get the “correct” consistency.
3. After cutting, run the individual pieces through a fork to produce ridges and a dented core to help them absorb sauce more effectively.
4. Depending on the sauce she used, my Grandma would add parmesan or romano cheese to the mix to give it a richer flavor.
5. Reivsed **NOTE.Gnocchi is by its by nature ‘bland.’ The plan is to serve the dish with a fantastic sauce (tomato based or garlic tomato basil oil, endless possibilities).
6. lol.
7. Season with salt and/or cheese to taste, but don’t go overboard or you’ll end up with gnocchi instead of gnocchi.
8. The dough will absorb moisture while resting, so work quickly to reestablish consistency with each ‘rope’ before rolling and cutting.

Last but not least, disregard all ratings below 5:) More information can be found at

This is a great suggestion for anyone who feels the recipe takes too long.

• I’m using a stand mixer for this recipe, but I’ve made whipped potatoes using hand mixers in the past (I never had mashed potatoes growing up, they were always whipped with a mixer).
• I put them in a mixing dish with 3 tablespoons of butter, some salt, pepper, garlic powder, and nutmeg, and mixed well.
• I kneaded in the flour by hand, mixing it in well.
• They were far too spongy, so I added another 12 cup or so of flour to the leftover dough and kneaded it till it was smooth.
• After that, I placed the sheet in the freezer.
• I heated up some frozen ones to make sure they were edible, and they were actually rather tasty when served with a mushroom spaghetti sauce.
• Read on for more assistance!

Even though I followed the recipe to a T, the dough turned out to be mealy and dry, and I had to throw it out in the end.

Read MoreExcellent fresh dish – it should be mentioned that it is better not to knead the ingredients like you would bread before serving them.

this recipe is fantastic!

So I was a little apprehensive about trying this dish.

In accordance with the evaluations, I microwaved three medium potatoes until they were completely cooked and had not absorbed any water.

Then I added another half cup.

When I was making the grooves, I tried rolling them down the tines of a fork.

I messed up the form and didn’t get many grooves out of it.

2 tablespoons butter, 1 tablespoon flour, 1/4 very thinly sliced onion, 1 mushroom buillion with 1 cup water, and some rubbed sage salt to taste went into a pan sauce for the chicken.

I was under the impression that my potatoes were like that, but they didn’t blend in very well with the flour.

But, in the end, it was still rather tasty.

Straightforward and comprehensive!

As soon as that was completed, My method was to wrap it into 1/2 to 3/4-inch ropes, slice it into one-inch chunks, roll it down the tines of a greased fork, and then boil it in salted water until it floated for a minute or two!

Thank you for making your recipe available!

Easy Gnocchi Recipe (VIDEO)

Basic gnocchi recipe that everyone should know how to make. Serve it with a simple garlic butter sauce, oregano, basil, and black pepper on the side, and you’ll be set. I believe I understand why the recipe’s reviewers have differed on the amount of flour to use: How much water the potatoes soak in throughout the cooking process is dependent on the variety of potatoes. Cooking them whole will result in significant water absorption; cooking them in bits will result in even more water absorption.

Here’s what I’d say: Start with one cup of flour and continue to add more while you knead the potato mixture until the dough is dry to the touch (about 15 minutes) (but not so dry that it crumbles).

1. In order to account for size variations, work with pounds of potatoes.
2. For a finer texture, run the potatoes through a ricer.
3. They will be stiff and chewy if you use too much flour; soft and mushy if you use too little.
4. As they are gently pushed down the fork, they should curve slightly.
5. Practice is required, but it is well worth the effort.
6. Trying to stuff gnocchi just doesn’t appeal to me!
7. The fact that they weren’t stuffed was impressive.
8. A good idea is to let the gnocchi to remain in the sauce for a few minutes before serving to allow the flavors to meld more thoroughly.
9. LASTLY, disregard any ratings that are less than 5 stars.
10. This is a good suggestion for anyone who feels the recipe takes too long.

• However, from what I’ve read, the potatoes should be really finely mashed (either using a ricer or something similar), and I have a recommendation for anyone looking to obtain extremely finely mashed potatoes: Put the mixer to work for you!
• Using a microwave, I cooked 6 medium-large unpeeled potatoes in three batches of three for seven minutes each batch (turning halfway through), then let them to cool somewhat before peeling (accomplished more easily with some napkins and towels, the skins just sloughed off).
• Then I added 2 eggs and softly stirred them in with the beaters once they had completely cooled down.
• Even though I only used 3/4 cup, it tasted delicious, so I proceeded to make a dozen little gnocchi.
• It was a simple matter of snake them out and cutting them before placing them on a baking pan covered with wax paper.
• Then into a freezer bag after it’s frozen!
• They were rather tasty when served with a mushroom pasta sauce!

assistance!

It was quite mealy and dry when I made it, so I tossed it out after following the recipe to the letter.

Continue reading Excellent fresh dish – it should be mentioned that it is ideal not to knead the ingredients as you would for bread.

this recipe is fantastic!

In order to test this dish, I was a little nervous.

Per make sure the potatoes didn’t absorb any water, I microwaved three medium-sized potatoes according to the reviews.

Then I went ahead and added another half cup of sugar.

When I was making the grooves, I tried rolling them down the tines of a fork.) It was less successful, though.

Perhaps it’s a talent that develops with practice?) They were ready in less than three minutes, were light, and had just a hint of chew to them.

Actually, I’m already getting a strong desire for them.

I believe this is a little deceptive for those of us who aren’t cooking potatoes often.

As a result, I was unable to properly shape the dough “snakes.” But, in the end, it was still delicious.

Simply put, it is all-inclusive.

Having completed this task, My method was to wrap it into 1/2 to 3/4-inch ropes, slice it into one-inch chunks, roll it down the tines of a greased fork, and then boil it in salted water till they floated for a minute or two.

It was a pleasure to get your recipe.

Homemade Gnocchi Video

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Ingredients for Gnocchi

• Russet potatoes or Idaho potatoes are the potatoes that are least likely to become gummy. Adding a beaten egg to the dough helps to hold it together. Flour — simple all-purpose flour is excellent for this. Gnocchi are made using ricotta cheese, which is optional but makes them extremely soft and supple (I learnt this from Gordon Ramsay’s Gnocchi recipe)
• Simple flavors such as salt and pepper are all that are required.

How to Cook Potatoes for Gnocchi

• Baked Potatoes– baking is our favourite technique of preparing potatoes. Potatoes should be washed and pierced all over with a fork. If you prefer, you may cook baked potatoes in an Instant Pot or an Air Fryer, or you can bake them conventionally at 450 degrees for 45-60 minutes, or until a knife inserted into the core of the potatoes comes out clean. The flour needed for boiled potatoes may be slightly more (up to 1 1/2 cups) than for baked potatoes because to the higher water content. Whole potatoes (with skins on) should be boiled until they are readily punctured.

How to Make Potato Gnocchi

• Prepare the potatoes– Once the potatoes have been cooked, allow them to cool until they are safe to handle before peeling and slicing into 4 slices. Using a potato ricer, press one piece of potato at a time on a clean work surface until it is smooth. Prepare the dough by drizzling beaten egg over potatoes and dotting with ricotta cheese. Flour, salt, and pepper should be sprinkled over the potatoes. Knit Dough– Fold everything together carefully with a bench scraper or your hands, pushing down the dough as you go. Knead Dough– Using flour to dust the work area, knead or roll the dough until it is smooth. Continue to mix until all of the flour has been combined and a smooth dough has been produced. Using the dough, roll it into a log.

• Make 8 equal pieces of the dough, and then roll each piece into a long strip that can be cut into 1-inch pieces. To make gnocchi, use a greased fork or a floured gnocchi paddle to roll the dough into balls. Transfer to a baking sheet lined with parchment paper and lightly coated with flour, maintaining them in a single layer
• Cook the gnocchi in three or four batches in salted water (use 1 1/2 tablespoons salt for every half-quart of water in a 5-quart saucepan). Whenever they begin to float to the surface of the water, set a timer for one minute and remove them from the water using a sieve. Transfer to a heated sauce or sautee in a greased pan until golden brown.

Ways to Shape Gnocchi

• Gnocchi may be rolled over a fork if you use the fork method (dip the fork in flour to prevent sticking). Your thumb should be used to push the piece of dough down and off the fork. A fork gives them a more prominent form
• A gnocchi paddle is a particular utensil used specifically for the preparation of gnocchi. As you press and roll the piece of dough down the paddle, it creates soft ridges on the surface. You don’t need one to prepare gnocchi
• In fact, you won’t even need one. Method with a fingertip indent– you may just poke each gnocchi in the middle with your fingertip and maintain the form as basic as possible. This is especially useful when sauteeing because they lose their ridges in the process.

Common Questions:

What exactly is Gnocchi? Gnocchi is a type of Italian pasta made with potatoes, eggs, and flour that is served cold. They are essentially Italian potato dumplings with a savory filling. Ricotta is sometimes used in addition to or even in instead of potatoes. Is Ricotta a suitable substitute? Alternatively, you may omit the ricotta completely, however it helps to make the gnocchi more soft. Is it okay to use leftover potatoes? You may use leftover boiled potatoes or roasted potatoes for this recipe as well.

Potato ricer can be substituted with a box grater with large or tiny holes, depending on your preference.

How to Serve Gnocchi

Preparing your serving technique before cooking gnocchi is important because they cook quickly and you want to be able to scoop them into the sauce or hot pan as soon as they are done cooking the gnocchi.

• Gnocchi with marinara– heat the marinara sauce in a saucepan over medium heat, then add the cooked gnocchi and stir. Put pesto onto a tray and then cook the ravioli
• Gnocchi in pesto– spread pesto onto a platter and then cook the ravioli
• Sauteed Gnocchi– In a nonstick pan, brown some bacon until crispy, then remove bacon with a slotted spoon. Drain the boiled gnocchi thoroughly to minimize extra splattering, then put them directly to the hot bacon fat to finish cooking. Cook until the vegetables are golden brown on both sides. Serve with sour cream and bacon sprinkled over top

How to Freeze Gnocchi

Transfer the gnocchi to a baking sheet that has been coated with parchment paper and dusted with flour (keep the gnocchi in a single layer so they don’t cling together). After 2 hours, transfer the mixture to a freezer-safe plastic bag and store in the freezer until ready to be used.

More Italian Recipes

Making our favorite Italian cuisine at home is something we enjoy doing. If you liked this gnocchi recipe, here are some other must-try Italian-inspired meals to try next time.

• Lasagna with three cheeses, Caesar Salad, Creamy Shrimp Pasta, Focaccia Bread, Burrata Salad, and Pizza Dough are also options.

Gnocchi Recipe

Preparation Time: 45 minutes Preparation time: 5 minutes Time allotted: 50 minutes Homemade Potato Gnocchi is incomparably superior than store-bought, and they can be stored in the freezer for up to 3 months. This recipe may be used in a variety of ways as well. We like to sauté them and serve them with bacon and sour cream, or we may throw them in pesto sauce or warm marinara sauce with parmesan cheese and serve them that way. Natasha Kravchuk is a Ukrainian actress. Easy/Moderate level of skill Making it will cost you between $4 and $6.

Cuisine:Italian The Main Course is the first course in the sequence.

Ingredients for Potato Gnocchi

• 2 pounds russet potatoes (four large ones)
• 1 big egg, lightly beaten
• 1 cup all-purpose flour (more flour if potatoes were cooked and more wet) + additional flour for dusting. 1 teaspoon salt (plus additional salt if you’re boiling gnocchi)
• 1/4 teaspoon black pepper
• 1/4 cup ricotta cheese, drained if there is any liquid

Options To Serve:

• Toppings: Bacon and sour cream
• Warm Marinara Sauce topped with Parmesan
• Pesto sauce

1. Potatoes should be washed and pierced all over with a fork. Baking at 450 degrees for 45-60 minutes, depending on whether you use an instant pot, an air fryer, or an oven, until potatoes are easily punctured, then allowing them to cool until they are safe to handle. Potatoes should be peeled and sliced into four pieces each. Using a potato ricer, press one piece of potato at a time on a clean work surface until it is smooth. Dot the potatoes with chunks of ricotta cheese and drizzle with 1 beaten egg over the top of the potatoes. 1 cup flour should be seasoned with 1 teaspoon salt and 1/4 teaspoon pepper before being sifted over the potatoes. Lightly combine all of the ingredients using a bench scraper or your hands, then gently press the dough together with your hands. While gently kneading, rolling, and folding the dough, dust the work surface and dough with flour. Keep the dough light and airy by not over-kneading or slamming it in a bowl. Knead only until all of the flour is mixed and a soft and smooth dough has formed
2. Roll the dough into a log and cut it into 8 pieces
3. Repeat with remaining flour. Each component should be rolled into thin strips, and the strips should be cut into 1-inch pieces. Gnocchi should be rolled over a greased fork or over a gnocchi paddle to create a ridge pattern. Transfer the gnocchi to a baking sheet lined with parchment paper and coated with flour, making sure they are all in a single layer. Prepare your chosen serving technique (see below) before beginning to boil the gnocchi. Cook the gnocchi in three or four batches in salted water (1 1/2 teaspoons salt for a half pot of water) until they are tender. Make sure not to overcrowd the pot and give it a quick stir in case the ingredients become stuck together. After 1 minute, quickly pick them out with a strainer to drain and transfer them to a heated sauce or finish them in a pan as soon as they begin to float to the top. Cook the remaining batches in the same manner.

Gnocchi should be served as follows: In a pan, heat some marinara sauce until bubbling, then add the prepared gnocchi immediately after they are through cooking. Gently stir to combine the flavors. Prepare pesto by spreading a couple of tablespoons on a serving dish and topping with cooked gnocchi. Add additional pesto on top if desired, and gently toss everything together. Sauteed with bacon– Brown the bacon in a nonstick pan until crisp, then transfer the bacon with a slotted spoon to a plate.

To serve, transfer to a dish and top with bacon before serving with a dollop of sour cream on the side.

Fat2g 1 gram of Saturated Fatty Acids 1 gram of trans fat (6 percent trans fat) 1 gram of polyunsaturated fat 1 gram of monounsaturated fat Cholesterol24mg Sodium311mg (8% of total sodium) Potassium (506mg) at 14 percent Carbohydrates account for 14% of total calories.

* 11% of the population A 2000-calorie diet is used to calculate the percent Daily Values (%DV).

Natasha Kravchuk

Hello and welcome to my kitchen! Natasha’s Kitchen is my personal blog, and I am the author of the book Natasha’s Kitchen Cookbook (since 2009). My husband and I operate this site together, and we only share the recipes that have been tried and proven in our own homes with you. Thank you for taking the time to visit! We are overjoyed that you have arrived. Continue reading more posts by Natasha.

Gnocchi

Cooked and eaten in the same manner as pasta, gnocchi is a traditional Italian dumpling consisting of semolina or flour and potatoes. Gnocchi is often made by hand and formed into shells, ovals, or flat discs of dough.

How to prepare gnocchi

Poach the gnocchi in batches in a pan of gently salted water for 2-4 minutes, depending on how big they are. Cooked gnocchi will float to the top. Prepare an excellent pasta sauce and serve it shortly after straining. For additional details, please see ourhow to make gnocchiguide.

How to cook gnocchi

Served with blue cheese and parmesan, a rich tomato sauce, or pesto, this dish is delectable. Gnocchi are also a delicious addition to hearty stews, especially when served as little dumplings.

Gnocchi recipes

Make a fast gnocchi tomato bake for a weeknight supper from scratch, or go all out and make handmade gnocchi from scratch using flour, potatoes, and eggs for a special occasion dinner. Following your success with boiling gnocchi, try pan-frying it for an added layer of texture and a golden crunch. Pan-fried gnocchi may be prepared a day ahead of time and then simply cooked and tossed in a herb butter on the day of preparation. You can also make gnocchi from various vegetables to offer other flavors; try making squash gnocchi or parsnip gnocchi if you have a surplus of vegetables to use.

Alternatively, try Diana Henry’s gnocchi alla Roma for a classic potato-free form, ablue cheese gnocchi with only five ingredients, or gnocchi alla gnudi (also known as gnudi) with spinach and ricotta for a lighter, more delicate type gnocchi.

How to store gnocchi

Alternatively, freeze uncovered and divided on a tray until firm, then transfer to freezer bags or containers for up to three months if stored in the fridge for up to three days.

Where to buy gnocchi

Produce it yourself or get it fresh from supermarkets or delicatessen counters to save money. Make certain that it is bright and fresh-looking, and that it does not have a gray tint. The gnocchi should be easily separated rather than sticking together, and they should be lightly dusted with flour or semolina before baking (a coarse wheat flour).

Alternatives to gnocchi

Instead of gnocchi, try making ravioli, spaghetti, or gnudi.

Potato Gnocchi with Butter and Cheese Recipe

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Directions

• Step 1: Preheat the oven to 350 degrees Fahrenheit. Place the potatoes on the center rack of the preheated oven and bake for 30 minutes. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the potatoes are very soft when poked with a paring knife. Cut the potatoes in half lengthwise and set them aside to cool for approximately 20 minutes until they are safe to handle. Potatoes should be peeled and peels should be discarded after peeling. Advertisement
• Step 2
• Press the potatoes through a potato ricer (or thoroughly mash them in a dish and then spread them out on a clean work surface) until they are a uniform thickness. Allow for cooling to about room temperature, which should take around 8 minutes. Drizzle the egg yolk over the potatoes in an equal layer. Season the potatoes and egg yolk with salt and 1/2 cup of the flour, distributing it evenly. By turning the mixture over into itself many times, gradually folding in the remaining 1/2 cup flour until all of the flour is mixed and the dough comes together in a mass, use a bench scraper or rubber spatula to do so. Make sure not to overwork or knead the dough. Step 3: Line a baking sheet with parchment paper and gently sprinkle with flour
• Leave aside. Work surface should be clean and gently dusted with flour. Divide dough evenly into 4 pieces, approximately 5 1/4 ounces each. Roll 1 dough piece into a 3/4-inch-thick rope, about 9 inches long. Cut rope crosswise into 3/4-inch-long gnocchi pieces. Roll each piece against the tines of a fork to create ridges, then place to the baking sheet that has been prepared. Repeat the procedure with the remaining three dough pieces. Step 4: Bring 4 quarts salted water to a boil in a stockpot over high heat in a stovetop. Half of the gnocchi should be added to the boiling water and gently stirred once. Cook until the gnocchi rise to the top, about 2 minutes, and then gently simmer for 1 more minute, decreasing heat as required to maintain a moderate boil throughout the cooking process. Meanwhile, in a large pan over medium-high heat, melt 3 tablespoons of the butter until it is melted. Transfer the cooked gnocchi to a pan using a slotted spoon and add 3 tablespoons of the gnocchi cooking liquid. Continuously swirl until a creamy and loose butter sauce develops and coats the gnocchi (approximately 1 minute). Remove from heat and set aside. Place in two serving dishes after removing from heat and seasoning with salt and pepper to taste
• Step 5
• Repeat Step 3 with the remaining gnocchi and 3 tablespoons butter. Sprinkle grated cheese and nutmeg on top of each plate before serving. Serve as soon as possible

Make Ahead

It is possible to freeze the uncooked gnocchi pieces on the baking sheet that has been prepared, and then move them to a resealable plastic bag and freeze them for up to 1 month. Boiling without defrosting is recommended.

Gnocchi with Pomodoro Sauce (Easy & Flavorful!)

This basic tomato sauce is infused with plenty of flavor with herbs soaked in olive oil, and it is lavishly coated in delightful potato pillows of gnocchi before being topped with fresh balls of mozzarella. It’s a lunch that I recall with love, but also sorrow. I have fond memories of that restaurant because it ignited my desire to make gnocchi my favorite dish to order on every Italian menu for the rest of my eating out days (ask my husband, I am not kidding), and I have regrets because I did not return to that restaurant for more gnocchi on a more frequent basis than I did.

• To be exact, the meal was called Pillows From Heaven, which is a loose translation of the original name in English.
• But the first time was something I’ll never forget.
• This year, I’m collaborating with DeLallo Foods to publish recipes that use their pastas, pestos, and sauces, and given my fondness for the little potato pillows, gnocchi has undoubtedly been at the top of my recipe wish list.
• What is brown butter sage?
• What is Gorgonzola Cream?

Additionally, it has a fresh taste. And because you can create this sauced gnocchi entrée using things you already have in your cupboard, it’s a great weeknight dinner option no matter what night of the week it is. We’re going with a traditional, sweet, and thick sauce made from tomato-d Pomodoro.

What is Gnocchi?

If you’ve never had gnocchi before, you’re losing out on a delectable treat. I’m very sorry for your misfortune. Please, please, please make this gnocchi with pomodoro sauce as quickly as possible to rectify the situation. The most basic definition of gnocchi is a tiny dumpling that is formed from a mixture of mashed potatoes and flour, with the addition of eggs and/or cheese. When done correctly, they are ultra-soft and somewhat chewy in texture. So many various methods may be used to spice up gnocchi, and they are quite simple to prepare.

What’s in This Gnocchi with Pomodoro Sauce?

This is a dish that I’ve been making for the past several years after seeing a variation of it on one of the culinary shows I watch. Alton? Was it you who said that? To create the homemade pomodoro sauce and gnocchi, you will need the following ingredients:

• The ingredients include: olive oil, fresh herbs, a yellow onion, garlic, DeLallo San Marzano tomatoes, Kosher salt and pepper, red pepper flakes, heavy cream, DeLallo potato gnocchi, mozzarella balls, and freshly grated Parmesan cheese.

How to Cook Gnocchi with Pomodoro Sauce

Essentially, this is a one-pan meal—well, technically two pans, but who’s counting—with DeLallo’s potato gnocchinestled in the same pan that I’ve been cooking the pomodoro sauce in. Potato gnocchi are nestled between little balls of mozzarella cheese and topped with freshly grated parmesan cheese. It’s like being in heaven! The oil is the starting point for the sauce. Oil that has been carefully infused with fresh herbs to impart a delicate accent of herbal freshness to the sauce rather than the overpowering burst of herbaceous flavor that can often be achieved with the use of dry herbs.

• To get this tomato sauce’s jammy sweetness, the onion and garlic are cooked till soft in a fragrant oil until they release their fragrance.
• In which case, it would be a terrible shame.
• Cook the homemade pomodoro sauce for 30-40 minutes, or until it reduces and thickens, until it is thick and rich.
• The sauce is then blended into the pillowy cooked gnocchi, which is then topped with pieces of mozzarella and grated Parmesan cheese.

Can I Use Dried Herbs Instead of Fresh?

No, I recommend that you use fresh herbs in the handmade gnocchi sauce instead of dried herbs. The potency of dried herbs is too strong for this recipe.

Is There a Heavy Cream Substitute I Can Use?

To make the homemade gnocchi sauce, I recommend using fresh herbs. For this dish, dried herbs are too strong.

How to Reheat Gnocchi

If you have any leftovers from this simple gnocchi recipe, I recommend warming them on the stovetop over medium heat until warm.

You should avoid microwaving gnocchi since you will end up with rubbery dumplings.

What to Serve with Gnocchi Dishes

In order to balance off the richness and heartiness of this fast gnocchi recipe, I try to keep my side dishes simple. Here are a couple foods that I enjoy serving alongside this gnocchi:

• 3 Ways to Dress Up Arugula Salad with Shaved Parmesan
• 5-Minute Parmesan Zucchini
• Caesar Salad with Garlic Croutons
• And more. Salads such as Beet, Carrot, and Pomegranate Salad, Burrata and Heirloom Tomato Caprese Salad, and Caprese Zucchini Salad are all delicious options.

Tips for Making the Best Gnocchi

When it comes to making a sauce this easy, the ingredients must be of the highest quality. It’s possible to use fresh tomatoes, but having a ready-to-use stock of high-quality San Marzano tomatoes makes this meal even better. You just need a sprinkle of crushed red pepper flakes in this recipe since the heat from the red pepper flakes is substantial. If you like spicy sauces, feel free to include a bit extra in your order. When making the gnocchi, be sure to season the water with plenty of salt.

More Pasta Dishes You’ll Love

• Among the dishes on the menu are Mom’s homemade spaghetti and meat sauce, spinach lasagna roll-ups, homemade cheeseburger macaroni, shrimp scampi, and more. Cauliflower Macaroni and Cheese in a Skillet
• Spinach and Cheese Lasagna with the cheesiest of cheeses
• Baked Sausage and Cheese Rigatoni
• And more.

• If you attempt this recipe, please let me know how it turned out! This recipe has been bookmarked, so please leave a comment below, or snap a photo and tag me on Instagram with the hashtag #foodiecrusheatsPrint

Gnocchi With Pomodoro Sauce

This basic tomato sauce is infused with plenty of flavor with herbs soaked in olive oil, and it is lavishly coated in delightful potato pillows of gnocchi before being topped with fresh balls of mozzarella. Course Course I: The Main Course Preparation time: 10 minutes Cuisine: ItalianKeyword: gnocchi Cooking Time: 30 min. Servings4 Calories229kcal per serving

• 1/4 cup DeLallo extra virgin olive oil plus 1 tablespoon
• 4 stems fresh Italian flat leaf parsley
• 4 stems fresh oregano
• 2 stems fresh rosemary
• 2 stems fresh basil plus 2 more stems for garnish
• 1/4 cup DeLallo extra virgin olive oil plus 1 tablespoon
• 1/4 cup DeLallo extra virgin olive 1/2 yellow onion, diced
• 3 cloves garlic, squeezed or minced
• 1/2 yellow onion, diced Tomatoes from a 28-ounce DeLallo San Marzano can
• A pinch of red pepper flakes
• 1/4 cup heavy cream (optional)
• Kosher salt and freshly ground black pepper
• 1 box DeLallo potato gnocchi (16 ounces)
• 8 ounces scherry size mozzarella balls (split in half)
• 1/2 cup freshly grated Parmesan cheese

• Using a 10-inch high-sided sauté pan or a saucepan, heat 1/4 cup olive oil over medium heat until shimmering. Cook for approximately 5 minutes, or until the parsley, oregano, rosemary, and 2 basil stems are crisp, until the herbs are crisp and the sauce is thick. Remove the herbs and set them aside, then add the onion and garlic to the oil, decreasing the heat if necessary to ensure that the onions cook gently and do not brown, and stirring constantly. Prepare the onions until they are translucent, about 5-7 minutes, and then crush the tomatoes with your hands and add them to the pan with the liquid
• Add kosher salt, freshly ground black pepper, and red pepper flakes and cook for 30-40 minutes or until the sauce reduces and begins to thicken, stirring regularly, until the sauce has reduced and thickened. Remove the pan from the heat and stir in the heavy cream
• In the meantime, bring a pot of water to a boil and add the gnocchi to the boiling water. Gnocchi should be heavily salted and should float on the surface of the boiling water when done, around 10 minutes. Drain the gnocchi and then add them to the sauce that has been simmering. Finish by topping with the half mozzarella balls and sprinkled with Parmesan cheese, then broiling for 5-8 minutes, or until the cheese melts and the tops of the gnocchi become crispy. Serve immediately after garnishing with extra basil leaves

calorie count 229kcal|carbohydrate count 3g|protein count 5g|fat count 22g|saturated fat 7g|cholesterol count 29mg|sodium count 207mg|potassium count 52mg|fiber 1g|sugar 1g|vitamin A:316IU|vitamin C:2mg|calcium count 165mg|iron count 1mg calorie count 229kcal carbohydrate count 3g protein count 5g

Gnocking on Gnocchi’s Door

Thanks to DeLallo’s vacuum packed sealed packaging, gnocchi is a pantry staple that can be kept on hand at all times. It simplifies the process of meal planning. The following are some more gnocchi recipes that will lead you right to the gates of paradise.

• Gnocchi Salad with Garlic and Herbs
• Truffled Gnocchi Macaroni and Cheese
• Spring Vegetable Gnocchi
• Pumpkin Gnocchi with Hazelnut Browned Butter
• Gnocchi Macaroni and Cheese

Gnocchi Salad with Garlic and Herbs; Truffled Gnocchi Macaroni and Cheese; Spring Vegetable Gnocchi; Pumpkin Gnocchi with Hazelnut Browned Butter

How To Fry Gnocchi (and why you should want to!)

• 15 minutes is the whole time allotted. Servings:2people
• Gnocchi are light and fluffy dumplings with crunchy edges, and this simple recipe shows you how to prepare them. These are far better than boiling potatoes. In order to prepare gnocchi properly, you must learn how to cook them in a pan of hot oil. As a result, it tastes and looks very different! Now there will be no more thick, stodgy dumplings
• Instead, fried gnocchi will be crispy on the exterior and light and fluffy in the inside. Furthermore, it is really simple to accomplish

What is gnocchi?

For the benefit of anyone who may be wondering what I’m talking about, I’ll quickly explain what gnocchi is. Gnocchi are little dumplings cooked from mashed potatoes, with a small amount of flour added to help hold them together while baking. Given that gnocchi are bland on their own, they’re ideal for pairing with a flavorful sauce, much as spaghetti is in this case.

Boiled vs fried gnocchi

My experience with gnocchi has always been mixed. When I order it in a restaurant, I find that it is almost always boiled, which I don’t care for at all. It wasn’t until later that I realized how much nicer it was when it was fried or sautéed! The difference between boiling and sauteed gnocchi is quite remarkable. Perhaps I’m just being picky about gnocchi, but the difference between boiled and sauteed gnocchi is truly remarkable. When gnocchi is cooked, it can become sticky and slimy, and it can become heavy.

What type of gnocchi can you fry?

This is the sort of gnocchi I use — it’s simply a plain old package of potato gnocchi from the supermarket (gnocchi di patate). The brand in the images is the one I happened to have in the cupboard at the time, but you can use whatever brand you like — it doesn’t have to be anything special (honestly I usually just buy the cheapest one I can find). Normally, this sort of gnocchi is either vacuum-packed or comes loose in a plastic package, such as the one seen below.

In my pantry, I nearly always have at least one package of gnocchi on hand, because it usually has a very lengthy expiration date (this one was around 9 months from the time I purchased it!) and it provides a nice break from pasta.

How to fry gnocchi

There isn’t much to say about this recipe – simply cook the gnocchi in a frying pan with a little oil and/or butter (I prefer to use a little bit of both!) until they are golden brown. Simply said, that’s all there is to it. It’s as simple as pie. Simply cook it in a skillet, turning regularly, until the gnocchi is beautiful and golden brown all over, about 10 minutes total. If you stir it around the pan, it will get delightfully crispy – the sound it produces when you stir it is very remarkable.

Do you need to pre-boil the gnocchi?

Nope! The cooking instructions on the packaging really state that the gnocchi should be boiled, but I always ignore this, being the rebel that I am, and simply sauté the gnocchi in a frying pan instead. Even though it takes a little more time (15ish minutes to fry as opposed to just a few of minutes to boil), I promise you that the extra effort is well worth it.

Can you fry homemade gnocchi?

The process of making your own gnocchi is really simple if you do not have any store-bought gnocchi on hand. You can definitely create homemade gnocchi using things you already have in your kitchen because it only requires a few basic components. Making gnocchi from scratch takes a long time, but I usually use frozen mashed potatoes, which drastically reduces the prep time (don’t ever say I’m not here to help you be more lazy). It’s even easier to make than traditional gnocchi and can be on the table in no time if you prefer a potato-free version.

Gnocchi prepared from scratch are more fragile than store-bought gnocchi, so I usually boil them first before sautéing them — boiling helps to firm up the dumplings a little more than baking them.

Sauces for gnocchi

Despite the fact that gnocchi is less stodgy when fried, it is still a rich and full meal, and you don’t want to overdo it with a sauce that is too thick or heavy. It’s best to use a light sauce – just enough to cover the dumplings beautifully without becoming overpowering. Here are a few of my personal favorites:

• A light tomato sauce (or even just some chopped fresh tomatoes!) a creamy tomato and mascarpone sauce
• Garlic mushrooms sautéed in butter
• Pesto (particularly homemade! )
• Gnocchi cooked in a light tomato sauce
• Pesto (preferably homemade!

Also, don’t forget to add some vegetables to lighten things up even more (I used frozen vegetables this time becausequarantinelife) – gnocchi primavera is one of my favorite pasta dishes. Not to mention the importance of remembering how to cook gnocchi — you’ll never want it boiled again!

How to fry gnocchi

Gnocchi are light and fluffy dumplings with crunchy edges, and this simple recipe shows you how to prepare them. These are far better than boiling potatoes. Cooking Time: 15 minutes 15 minutes is the whole time. Main courses are on the menu. Cuisine:Italian Servings:2people Calories:419kcal

• Gnocchi are light and fluffy dumplings with crispy edges, and this simple lesson will show you how to cook them to perfection. You can’t compare them to being cooked. 15 minutes to prepare 15 minutes in total The course of action is as follows: main courses Cuisine:Italian Servings:2people Calories:419kcal

Nutritional Values How to cook gnocchi in a skillet Amount Per Serving (in grams) (1 portion) Calories419 Calories from fat account for 116 percent of the daily recommended intake. *Fat 12.9% of total calories Saturated fat: 4.5g23 percent of total fat Cholesterol15mg5 percent Sodium41mg2 percent Potassium2mg0 percent Carbohydrates68.8g23 percent Sodium41mg2 percent Potassium2mg0 percent Foods with no fiber and no sugar have no fiber and no sugar have no sugar. Protein has 7.7 grams and 15 grams of calcium and iron and has no fiber and no sugar.

* A 2000-calorie diet is used to calculate the percent Daily Values (%DV). Please keep in mind that nutritional information is approximate and will vary depending on the particular items you pick. The information provided above is for half of the dish, excluding the sauce.

Don’t forget, homemade gnocchi is easy to make, especially this super quickricotta gnocchi!

• Salt and pepper
• 12 to 34 cup all-purpose flour, plus additional flour as needed
• 1 12 pounds starchy potatoes
• Salt and pepper

Preparation

1. Preheat the oven to 400 degrees Fahrenheit. Bake potatoes for approximately an hour, or until they are soft. Split them open as soon as possible to allow the steam to escape. Scoop out the flesh of the potatoes as soon as you are able to touch them. Bring a big saucepan of water to a boil, and season it with salt to taste. Pass the potato flesh through a ricer or food mill and season with salt and pepper to your liking. 1/4 cup flour on a clean counter or cutting board and knead the potatoes with it, adding the remaining 1/4 cup flour as needed, until the dough comes together. Using your finger, pinch out a piece of the dough and cook it to ensure that it will maintain its shape. Otherwise, add a small amount extra flour (no more than necessary) and try again
2. When done, the gnocchi will rise to the surface and seem a little raggedy on top. Roll a piece of the dough into a rope about 1/2-inch thick, then cut the rope into 1/2-inch lengths. Score each piece by rolling it over the tines of a fork
3. Once each piece is ready, lay it on a baking sheet coated with parchment or wax paper
4. Do not allow the gnocchi to contact one another
5. Stir carefully as you add the gnocchi to the boiling water, making sure they don’t boil over. Reduce the heat so the mixture doesn’t boil too furiously. The gnocchi are done when they float to the surface for a few seconds
6. Remove them with a slotted spoon or a mesh sieve and serve them with one of the sauces listed below: Tomato Sauce (also known as tomato paste): In a tiny amount of olive oil, cook a small chopped onion until tender. Add the minced garlic, 3 to 4 cups of diced tomatoes (may be canned or fresh), salt, and pepper to taste and combine. Cook at a continuous boil until the sauce is “saucy.” If the sauce becomes too thick, thin it up with a dash of the gnocchi cooking water before serving it to guests. Garnish with fresh basil leaves and/or grated Parmesan cheese, if desired. Brown Butter with Sage and Parmesan: In a pan over medium heat, melt 4 tablespoons butter with a handful of fresh sage leaves (40 would not be too much) until the butter is browned. Cook for about 3 minutes, or until the butter is light golden and the sage is sizzling, depending on your preference. Toss in the gnocchi with a little of their cooking water and a generous amount of grated Parmesan. To make the olive oil and garlic sauce, combine at least 1 teaspoon minced garlic with 2 tablespoons olive oil and optional red pepper flakes and/or chopped anchovies in a shallow dish or puddle of olive oil. Cook until the garlic is just beginning to turn golden (but no more than that). In a large mixing bowl, combine the gnocchi, a little of their cooking water, and lots of minced parsley. Bacon and Cream: In a little amount of olive oil, cook some chopped bacon, prosciutto, or pancetta till almost crisp over medium-low heat until nearly crisp. Stir in 1/2 cup heavy cream and a lot of pepper. Let the cream thicken slightly before adding the gnocchi

Potato Gnocchi Recipe – Recipe

Scott Phillips is a freelance writer and editor based in New York City. Servings:six. Known for their plump, pillowy texture as well as their mild, delicate flavor, gnocchi are ideal for serving with rich, meaty sauces such as Pan-Seard Gnocchi with Browned ButterSage, Gnocchi with Creamy Gorgonzola Sauce, and Gnocchi with SausageLeek Ragù. In general, meat sauces and pasta go together like peanut butter and jelly, but butter and cream-based sauces also work nicely. In Italy, gnocchi are often served as a first course (or primo piatto) after appetizers (antipasti), rather than pasta, as a first course (or primo piatto).

It is common for Italians to eat gnocchi in this manner, with amounts that are on the tiny side.

The gnocchi served as a main dish are represented by the portions shown below.

Ingredients

• Scrubbed 2 lb. russet potatoes (about 4 medium), 6 3/4 oz. (1 1/2 cups) unbleached all-purpose flour, plus more flour for kneading and rolling
• 1 teaspoon kosher salt
• 1 big egg, lightly beaten
• 1 tablespoon olive oil

• The calories (kcal) are 240, the fat calories (kcal) are 10, the fat grams (g) are 1, the saturated fat grams (g) are 0, the polyunsaturated fat grams (g) are 0, and the monounsaturated fat grams (g) are 0. The cholesterol (mg) is 35, the sodium (mg) is 210, the carbohydrate grams (g) are 52, the fiber grams (g) are 3, and the protein grams (g) are 7.

Preparation

• Place the unpeeled potatoes in a big saucepan and bring to a boil. Fill the saucepan halfway with cold water, just enough to cover the potatoes by at least 2 inches, and bring it to a simmer over medium-high heat, stirring occasionally. Reduce the heat to medium, partly cover the pot, and cook the potatoes for 30 to 35 minutes, or until they are totally soft and easily pierced with a skewer. The potatoes should be drained and let to cool just enough so that you can handle them before peeling them. Make a transverse cut across them and put them through a ricer to collect them in a big mixing dish. Allow at least 20 minutes for the mixture to cool almost to room temperature. Prepare a work surface by lightly flouring it. Using a small mixing bowl, combine the flour and the salt. After you’ve added the egg to the potatoes, stir in the flour mixture. The dough will still be a little crumbly at this stage, so keep working it with your hands until the flour is soaked and the dough begins to clump together. Form a ball of dough and press it firmly against the bottom of the basin until you have a smooth, homogenous mass. Using your hands, gently knead the dough until it is soft, smooth, and slightly sticky, 30 seconds to 1 minute. Transfer the dough to the dusted surface and repeat the process. If you overmix the dough, it will become tough
• The dough should have a delicate feel to it.) Move the dough to one side, making sure that the area below it is properly floured before doing so. Cover it with a clean kitchen towel to keep it clean. Prepare two large rimmed baking sheets by lining them with parchment paper and gently dusting them with flour. Make sure there are no lingering scraps of dough on your work area, and lightly re-flour it. Using a piece of dough approximately the size of a big lemon, tear it off and place it back on top of the rest of the dough to prevent it from drying out
• Roll the dough piece on the floured surface into a rope that is approximately 3/4 inch in diameter using the palms of both hands
• .

• Crosscut the rope crosswise every 3/4 inch with a sharp knife or a bench knife to create gnocchi that are approximately 3/4 inch square. Place the gnocchi on the parchment-lined baking pans in a single layer, making sure they do not touch each other. Repeat the process until the dough is finished, re-flouring the work area as necessary. As soon as all of the gnocchi have been cut and spread out on the baking sheets, sprinkle them with a little extra flour
• If you’re planning to use the gnocchi within 2 to 3 hours, you may leave them out on the counter to dry out. See the make-ahead recommendations below for ideas on how to store food for a longer period of time.

Preparation Suggestions You may serve freshly prepared gnocchi straight once or within a few of hours after making them, or you can freeze them for later use in another dish. Place the gnocchi in the freezer while they are still on the baking sheets and freeze for at least one hour, or until they are firm to the touch. Transfer them to a big zip-top bag or many smaller zip-top bags and place them in the freezer for up to 2 months. Cook the frozen gnocchi in two batches in hot water until they are tender.

Fresh gnocchi should not be refrigerated for more than two or three hours since they will begin to exude water and become mushy.

Tip

Skip the fork if you want to save time: Customary Italian handmade gnocchi are pushed with a fork to curl them and add the traditional ridges to them. In order to save time, I just cut them into little squares and leave them as adorable little cushions on the floor. I believe they’re more attractive, and they’re also far less time-consuming to produce.

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• Bypass the fork: Distinctive Italian handmade gnocchi are curled and imparted the traditional ridges by being pushed on a fork, which takes time. Because I’m short on time, I just cut them into little squares and arrange them as adorable little pillows. Besides being more attractive, they’re also much easier to build, at least in my opinion.