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Gnocchi with tomato sauce

Gnocchi with tomato sauce


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Put a pot of water on the fire. When it starts to boil, add a pinch of salt and 1 tablespoon of oil (so that it doesn't stick). Add the gnocchi and let it boil until it rises to the surface.

And because it's summer, I used fresh tomatoes. The tomatoes are scalded a little, then we clean them from the skins. We mix them in a food processor, until they become juice.

Put the oil and crushed garlic in a pan. Let it brown a little, then remove and add the finely chopped onion. Keep it on the fire until it becomes glassy, ​​then add the tomatoes.

Add salt, basil and sugar. Boil the sauce until it drops and becomes like a paste.

Add gnocchi over the sauce and leave for 2-3 minutes. Serve both hot and cold. Grate cheese or mozzarella on top.


Fried gnocchi with tomato sauce, arugula and parmesan

You definitely like pasta. I haven't heard anyone say "No" until now. I also really like them, especially the fresh ones, which I make myself, at home. Obviously, I don't cook them and I don't eat them very often. Someone wondered why Italians don't gain weight even though they eat pasta every day. From what I noticed, in Italy, pasta does not mean filling your plate, but a spoonful of pasta, often in combination with many vegetables / various sauces.

Gnocchi, because I want to talk to you about them today, are some pasta made with potatoes, like our dumplings with potatoes, but without filling. They are eaten fresh and are delicious.

This time I didn't make them, but I bought them from a supermarket. And I did something atypical: I didn't boil them, but I fried them. I saw this on a show by Nigella Lawson, a very smart and creative girl, one of my favorite chefs.

So I fried the pasta gnocchi in a little olive oil, over a moderate heat, until golden brown. Even so, simple, fried are an excellent snack or garnish (as I told you, they are based on potatoes).

But I also made them a very simple but special tomato sauce. I made puree in a blender 3 tomatoes, put them in a bowl on the stove with 50 grams of butter (butter gives all the flavor), a pinch of salt and a pinch of sugar and let them boil on the fire small until they become a puree.

I put gnocchi in this sauce, I added arugula and parmesan leaves and I got some of the most delicious and special pasta. Otherwise.


Fried gnocchi with tomato sauce, arugula and parmesan

You definitely like pasta. I haven't heard anyone say "No" until now. I also really like them, especially the fresh ones, which I make myself, at home. Obviously, I don't cook them and I don't eat them very often. Someone wondered why Italians don't gain weight even though they eat pasta every day. From what I noticed, in Italy, pasta does not mean filling your plate, but a spoonful of pasta, often in combination with many vegetables / various sauces.

Gnocchi, because I want to talk to you about them today, are some pasta made with potatoes, like our dumplings with potatoes, but without filling. They are eaten fresh and are delicious.

This time I didn't make them, but I bought them from a supermarket. And I did something atypical: I didn't boil them, I fried them. I saw this on a show by Nigella Lawson, a very smart and creative girl, one of my favorite chefs.

So I fried the pasta gnocchi in a little olive oil, over a moderate heat, until golden brown. Even so, simple, fried are an excellent snack or garnish (as I told you, they are based on potatoes).

But I also made them a very simple but special tomato sauce. I pureed 3 tomatoes in a blender, put them in a bowl on the stove with 50 grams of butter (butter gives all the flavor), a pinch of salt and a pinch of sugar and let them simmer. small until they become a puree.

I put gnocchi in this sauce, I added arugula and parmesan leaves and I got some of the most delicious and special pasta. Otherwise.


  • 500 grams of fresh cottage cheese
  • 1 teaspoon grated salt
  • 1 egg tied
  • 130 grams of gray
  • 3-4 tablespoons flour (depending on how well squeezed whey is the cheese used)
  • extra flour for sprinkling the worktop
  • 1 pot of at least 4 liters of boiling water for boiling
  • 1 tablespoon salt
  • melted butter (or olive oil) for sprinkling boiled gnocchi

Preparation of gnocchi with cottage cheese:

1. Cottage cheese, 1 teaspoon grated salt, egg, semolina and flour are placed in a bowl:

2. Knead until you get a smooth, non-sticky dough. Let the dough cool for 30 minutes. Meanwhile, boil 4 liters of water in a large pot. When it boils, add salt.

3. After this time, the work surface is sprinkled with flour, pieces of dough are broken and shaped into rolls of about 1.5 cm. diameter, from which slices of

4. Each piece of cut dough is passed over the teeth of a fork turned upside down, obtaining the characteristic pattern of gnocchi.

5. Boil in boiling salted water, all at once, stirring 2-3 times in the pot immediately after the gnocchi have been added. Optionally, you can put 1 tablespoon of oil in the water. Gnocchi will be ready very quickly, practically when they rise to the surface they are already cooked.

6. Drain the water and sprinkle with 2-3 tablespoons of melted butter (or olive oil), keeping them hot until serving, if you serve them as a garnish next to a dish with sauce. If you serve them as such, gnocchi are boiled in a sauce, such as tomato sauce for pasta, then put on plates and sprinkle with Parmesan.

7. They are absolutely delicious, I hardly refrain from eating them naked: P! Today I served them with beef stroganoff. And yes, next to a dish with sauce, these gnocchi are really valued.


  • 500 grams of fresh cottage cheese
  • 1 teaspoon grated salt
  • 1 egg tied
  • 130 grams of gray
  • 3-4 tablespoons flour (depending on how well squeezed whey is the cheese used)
  • extra flour for sprinkling the worktop
  • 1 pot of at least 4 liters of boiling water for boiling
  • 1 tablespoon salt
  • melted butter (or olive oil) for sprinkling boiled gnocchi

Preparation of gnocchi with cottage cheese:

1. Cottage cheese, 1 teaspoon grated salt, egg, semolina and flour are placed in a bowl:

2. Knead until you get a smooth, non-sticky dough. Let the dough cool for 30 minutes. Meanwhile, boil 4 liters of water in a large pot. When it boils, add salt.

3. After this time, the work surface is sprinkled with flour, pieces of dough are broken and shaped into rolls of about 1.5 cm. diameter, from which slices of

4. Each piece of cut dough is passed over the teeth of a fork turned upside down, obtaining the characteristic pattern of gnocchi.

5. Boil in boiling salted water, all at once, stirring 2-3 times in the pot immediately after the gnocchi have been added. Optionally, you can put 1 tablespoon of oil in the water. Gnocchi will be ready very quickly, practically when they rise to the surface they are already cooked.

6. Drain the water and sprinkle with 2-3 tablespoons of melted butter (or olive oil), keeping them hot until serving, if you serve them as a garnish next to a dish with sauce. If you serve them as such, gnocchi are boiled in a sauce, such as tomato sauce for pasta, then put on plates and sprinkle with Parmesan.

7. They are absolutely delicious, I hardly refrain from eating them naked: P! Today I served them with beef stroganoff. And yes, next to a dish with sauce, these gnocchi are really valued.


Necessary recipe for gnocchi with ham and olives:

  • 500 gr dumplings
  • 200 gr of pressed ham, the assortment of your choice
  • 200 gr spicy green olives
  • 1 can of diced tomatoes or 5-6 fresh tomatoes
  • 1 small onion
  • 3-4 cloves of garlic
  • thyme, pepper, salt
  • a few basil leaves
  • olive oil or butter

In a pot put 1.5-2 liters of boiling water with a tablespoon of oil and a teaspoon of salt. Prepare the sauce until the water starts to boil. Cut the ham into cubes or strips, finely chop the onion, and put them to harden in a little olive oil, in a large enough pan. You can use whatever kind of ham you want & # 8211 chicken, Prague, prosciuto, smoked or not. Add a pinch of salt and when the onion has softened and the ham has browned a little, add the chopped garlic cloves, season with a pepper powder and season with a little thyme.

Stir gently to bring the spices to taste and flavor and add the green olives. Unwrap the canned tomatoes, put it in the pan and stir to form the sauce. Meanwhile, the water started to boil so it's time to boil the gnocchi. As they come to the surface and float, we take them with a spatula and put them in the sauce. Fill the sauce with a little water from the pot in which they boiled the gnocchi, and let it simmer for another 5 minutes. Turn off the heat, chop the basil leaves and flavor the gnocchi with the ham.


Ingredients Gnocchi with tomato sauce and mozzarella

450 gr gnocchi
1 can of 400 gr diced tomatoes (or fresh tomatoes)
3 cloves garlic
6-8 basil leaves
2 tablespoons olive oil
200 gr mozzarella

Preparation Gnocchi with tomato sauce and mozzarella

  1. Heat the oil in a pan and quickly sauté the crushed garlic for about 20 seconds.
  2. Add the tomatoes. In summer, you can also use very ripe fresh tomatoes, which you scald and peel, then cut into cubes. Let it cook for about 5 minutes on high heat, just enough to soften a little.
  3. Add the chopped basil and stir. Extinguish the fire.
  4. Boil gnocchi (prepared at home or bought) in plenty of salted water until it rises to the surface. Take them with a whisk and throw them in the pan with the sauce. Mix well.
  5. Place gnocchi with sauce either in a larger heat-resistant dish or divide them into individual bowls. Place slices of mozzarella on top. Bake at 220C for about 10 minutes, just enough for the mozzarella to melt.

2. Gnocchi in tomato sauce

5. Gnocchi with tomato sauce and mozzarella