How To make Gnocchi In Creamy Red Salsa
Gnocchi
cooked 2 Cups Red Tomato Salsa
1/2 Cup crema
OR creme fraiche or sour cream 1/2 Cup grated Manchego (Mexican melting cheese)
or Muenster cheese 1/2 Bunch fresh cilantro :
washed and chopped
Bring salsa and cream to boil in medium ovenproof skillet or casserole. Add cheese and gnocchi. Return to a boil and transfer to oven. Bake until sauce thickens and is bubbly and a slight crust forms on top, about 7 minutes. Garnish with cilantro and serve immediately.
10/23/96 SHOW
How To make Gnocchi In Creamy Red Salsa's Videos
Gnocchi in tomato sauce
Delicious homemade gnocchi with roasted tomato sauce. All the details are on my blog.
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Discover polenta gnocchi with creamy fontina sauce from Aosta | Pasta Grannies
Here a dish for you to try if there's frost or snow on the ground. Butter and cream enriched polenta, turned into gnocchi, coated in a creamy, garlicky fontina sauce. The fontina is nutty and savoury and comes from Azienda Quinson (check out their website: one of the few cheese producers in the Aosta Valley who only use milk from their own cows.
Renata and Clara's recipe is:
for the polenta:
600g wholemeal triticale flour (or use a 50/50 mix of stone ground rye and wheat flours - you could also experiment and add buckwheat)
1.3 litres of milk cream (mix 300g of single cream with a litre of whole milk)
120g butter
a lot of nutmeg (a third of a nut), some freshly ground black pepper
half a teaspoon of salt
For the fontina cheese sauce
2 garlic cloves (these are optional)
100g fontina cheese per person (the above polenta is for 6-8 people, so 800g, but adjust)
enough milk cream to make a sauce; start with 400ml
Homemade Gnocchi with Tomato Sauce | Akis Petretzikis
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With this easy recipe you will learn how to make homemade gnocchi with tomato sauce from scratch like a pro! These light, airy and soft potato gnocchi are served with a delicious and aromatic tomato sauce and feta cheese for a light and super tasty dish that everyone will love!
Recipe:
Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.
Video Editor: Mihalis Barbaris
Featured Partners: Mary-Rose Andrianopoulou, Katerina Vasilakopoulou, Markos Papakonstantinou, Anna-Maria Volanaki, Lefteris Antoniou, Giannis Borompokas, Artemis Tsipi, Martha Angelopoulou, George Athanassiadis, Valia Athanasopoulou
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The Easiest Gnocchi Recipe You've Ever Seen
This is the simplest potato gnocchi and rustic tomato sauce you'll ever make. Impress your dinner guests with this delicious dish. My recipe should feed 4-5 people.
Ingredients (Dough):
6 Russet Potatoes (Peeled)
2 Large Eggs
1 1/2 Cups of 00 Flour
Ingredients (Sauce):
6 Roma Tomatoes
10oz of Multi-Colored Cherry Tomatoes
3 Large Cloves of Garlic
Extra Virgin Olive Oil
Splash of White Wine
Kosher Salt
Black Pepper
Dried Oregano
Red Chili Flakes
Fresh Basil
Pasta Water (Very Important)
Additional Ingredients:
Pecorino Romano
Don't Forget To Salt Your Pasta Water!
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Gnocchi with tomato sauce | Easy gnocchi tomato sauce recipe | Easy recipe
Gnocchi with tomato sauce | Easy gnocchi tomato sauce recipe | Easy recipe
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Ingredients:
Gnocchi- 1 cup
Salt to taste
Pepper to taste
Olive oil- 2 tbsp
Tomato paste - 2 tbsp
Basil leaves
Parmesan cheese
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Salsa Gnocchi ???? Super fresh, zingy, vegan meal!
Gnocchi are delicious little Italian dumplings, which are now very easy to find in most supermarkets. Gnocchi is a little misunderstood and often overlooked – which is a shame because, like pasta, rice and couscous, it’s an ingredient that can form the bulk of a deliciously satisfying meal. With this recipe we’ve married Italian gnocchi with Mexican salsa and made a truly global meal. If you’ve never tried gnocchi before, pick up a pack next time you’re at the shops and give this recipe a go – we’re pretty sure you’ll love it!
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