Next bring a large saucepan of salted water to the boil. What’s not to love? If your pan looks too full (you want each tomato to have a little space to roast) then remove some of the tomatoes. While the sauce is simmering, bring a large pot of lightly salted water to a boil over high heat. Sundried tomatoes, substitute with fresh cherry tomatoes. Reserve half a cup of the water used to cook the gnocchi. Add the tomatoes and simmer for 20 minutes until it thickens. Add the cherry tomatoes to a roasting tin, drizzle over 1/2 a tbsp of balsamic vinegar and 1 tbsp of olive oil, add 1/4 tsp each of salt and black pepper then roast them for about 15 minutes. Toss everything together. The gnocchi are ready when they rise to the surface. While sauce simmers down, place a pan over medium heat with water and a bit of salt. Heat the olive oil in a pan and sautee the shallots, garlic and chilli. Mix everything together and turn the dough out onto a worktop dusted with flour. Add the olive and garlic and heat until the garlic starts … Pour the sauce over and serve garnished with basil. Step 2 Add the gnocchi to the sauce, season and tip into a heatproof dish. Drain. While the tomatoes are roasting toast the pine nuts. Fry the gnocchi for a maximum of 5 minutes, tossing regularly. This dish, also known as Gnocchi alla Sorrentina, consists of fried gnocchi covered with an easy cherry tomato and mozzarella sauce with tons of fresh basil. Add cherry tomatoes and kosher salt to taste. Open the package of gnocchi and dump the whole thing on the sheet pan. Tear mozzarella into small pieces and add to the baking dish. Add garlic and shallots. You should have a thin sauce in the pan now. Boil them in salted water for 15 to 20 minutes, drain and allow to dry for 10 minutes. The kale must be cooked longer before chopping. Fry the garlic until golden, then add the tomatoes. Heat 1 tbsp olive oil in a large frying pan, then soften 1 chopped onion and 1 … Gnocchi (potato dumplings) tossed with tomatoes, spinach and pancetta -- great for a quick meal Recipe from the Hunt's "Best Meal. Delicious dish with great flavor due to the browning of the gnocchi which gives it a crisp exterior. Season, then … I add some finely grated vegetarian parmesan cheese to the spinach, just make sure the cheese you use will melt well. 30 minutes, tops. Add cherry tomatoes and minced garlic and saute until the tomatoes pop and soften, about 5 minutes. Finely chop the spinach and reserve the boiling water for the gnocchi. olive oil ; 3 to 4 cups fresh spinach; 1 onion, diced; 1 cup cherry tomatoes, cut in half (optional) 2 cloves garlic minced Boil them in salted water for 15 to 20 minutes, drain and allow to dry for 10 minutes. Use as many as you like. At the same time, heat the oil in another large skillet over medium-high heat. A quick tomato sauce is built in the empty skillet. Just 12 ingredients to perfect pan fried gnocchi! Just before serving, boil them in plenty of salted water. Meanwhile, in a large skillet, heat oil over medium heat; cook sausage 5-7 minutes or until no longer pink, breaking up sausage into crumbles. The gnocchi goes back into the sauce and is finished with … Top with remaining shredded mozzarella cheese and feta. The spinach will wilt with the heat of the gnocchi. Stir in diced tomatoes, tomato sauce, salt, and pepper and reduce heat to medium-low. Knead it carefully until smooth. Cook the gnocchi according to the package … Cheesy Gnocchi Bake with Spinach and Tomatoes. Serves 8. Try cooking your gnocchi with olive oil, garlic, basil, and red pepper flakes while sautéeing spinach and cherry tomatoes in a separate skillet. Serve with a crisp salad on the side. Sundried tomato oil, this is usually the oil from the jar of the tomato… Crispy, golden, pan fried gnocchi with spinach and roasted cherry tomatoes. Add I more tablespoon of butter to the pan then once that has melted add the minced garlic (2 cloves) cook for a minute then add the spinach and 1/2 a cup of the reserved water. Add it to the pan whole. Add fried gnocchi to the baking dish with the tomatoes. olive oil, and a pinch each of kosher salt, black pepper, and sugar. Instant Pot Tuscan Gnocchi. Use a large pan to fry the gnocchi, you don’t want the gnocchi to be too overcrowded. Mash the potatoes into a puree and mix in the ricotta, flour, egg and 60g of the Parmesan cheese. Season with salt and pepper and add the spinach leaves, allow to wilt. In a large frying pan add 2 tablespoons of butter, melt the butter over a medium to high heat then … Store bought potato gnocchi works perfectly well for this and makes it a really quick meal. Cover the pan and cook about 2 minutes longer than the package suggests. In the meantime, blanch the spinach briefly in boiling, salted water, place in a sieve and press all the moisture out with the back of a spoon. Gnocchi is one of those pure comfort foods. Cook 1-2 minutes, until soft. Drizzle the tomatoes with balsamic vinegar, then pour over with … A very tasty lunch or dinner, ready in under 30 minutes, so perfect for busy weeknights. Add the gnocchi to the water and as soon as they rise to the top, about 3 minutes, remove with a slotted spoon. In a large frying pan add 2 tablespoons of butter, melt the butter over a medium to high heat then once the butter is bubbling add the gnocchi. Peel the potatoes and cut them into equal-sized pieces. Remove from the pan and set aside until you are ready to use them. Crispy on the outside, soft on the inside, little potato dumplings! Pillowy gnocchi, in a creamy garlic alfredo sauce, shredded chicken and bright spinach all finished with parmesan and plenty of black pepper. Creamy, delicious and comforting, plus quick and easy! Instant Pot Tuscan Gnocchi–-pillowy bites of gnocchi with a cream cheese sauce, tomatoes, spinach and a bread crumb topping.. Pin this recipe for later! SPINACH GNOCCHI WITH CHERRY TOMATO RAGÙ. So good with the gnocchi and spinach. This website uses cookies. In a large skillet over medium heat, add olive oil. You want it to be soft in the middle crispy on the outside, so make sure the butter is piping hot but not burning so a medium-hot heat will work best. On a rimmed baking sheet, combine the tomatoes, 2 tbsp. Try not to overcook the gnocchi, anything more than 5 minutes will make the gnocchi tough. Pour the sauce into a large pot and heat until it thickens up. Made with by Michelle Alston, Pan Fried Gnocchi with Spinach and Tomatoes. Add the tomatoes and cook, stirring, until the tomatoes wilt and begin to … Stir gently then add the parsley and the pine nuts and return the gnocchi to the frying pan. The spinach will wilt quite quickly so now add the grated cheese, the cherry tomatoes along with any juices in the roasting tin. Put the bowl in the freezer until needed. With each dumpling-like, pillowy bite you’ll be in heaven. I use salted butter for this dish, unsalted butter doesn’t give you the same result so please use salted butter. Baking shop-bought gnocchi can really jazz them up. In the meantime boil the gnocchi in salted water until they float to the surface (about 3 minutes). Stir in parmesan, spinach, and milk or half-and-half. Your email address will not be published. Meanwhile, heat the tomato sauce in a pan and add the spinach, stirring until wilted. Heat 1 tbsp of butter with 1/2 tsp of olive oil (this prevents the butter from burning) over med heat until melted. Stir to coat tomatoes… To roast the tomatoes, preheat the oven to 350 degrees F (180 C). Use a fork to flatten the balls slightly. Stir occasionally. In the last 3-4 min of cooking, add the cherry tomatoes. Cook gnocchi according to package directions; drain. Serve with roasted cherry tomatoes and the remaining Parmesan cheese. Continuously spread Gnocchi evenly in the pan for crisp texture on both sides. Here I’ve combined them with spinach, cherry tomatoes, cannellini beans and cheese for a hearty dish. Find out more about cookies by reading our Cookie Policy. By clicking on the “I understand” button or staying on this website we take to mean that you understand the Cookie Policy and you agree with the use of cookies. Add the gnocchi, the spinach, and the … Ingredients. 500g store bought gnocchi, homemade works well too. Use kale instead of spinach and serve with a tomato sauce. Mix well and spread out evenly. Rooster) (approximately 500g). They should be golden brown. Combine Meanwhile, heat 1 tablespoon oil in a large non-stick or cast iron skillet over high heat until lightly … Bake for 8-10 minutes or until heated through and cheese melts. Drain the ricotta well. A Warm Winter Salad of Roasted Kalettes and Stilton, Honey Roasted Carrots and Parsnips with Mustard, Add another tablespoon of butter to the pan then. Heat grill to high. Add garlic; cook 1 minute longer. Add in the gnocchi, stir to coat and make sure they are in a single layer to cook evenly. Feel free to replace the gnocchi with whatever pasta you have at home and you can totally add ground meat or sausage to the sauce. Gnocchi with spinach and roasted tomatoes, 3 floury potatoes (e.g. Serve immediately with some cracked black pepper and a little more grated cheese if you wish. For the cherry tomato ragù 3-4 tbsp olive oil, not extra virgin 3-4 garlic cloves, finely chopped 600g cherry tomatoes, the orange Sun Gold variety if possible 150ml white wine 20g fresh basil, leaves only Arrange the cooked gnocchi and cherry tomatoes on a plate. Juicy, sweet, roasted cherry tomatoes. Grate the Parmesan cheese. Season with nutmeg, salt and pepper. Add to the tomato sauce and stir well. You can, of course. Add some extra flour if the dough is too sticky. Once the gnocchi is golden brown remove it from the pan. Add spinach and tomatoes; cook and stir just until spinach is wilted. Heat the olive oil in a frying pan. Add 2 tablespoons of pine nuts to a dry hot pan and toast for about 2 or 3 minutes, tossing often. Roll into small balls and place them in a bowl covered with plastic film. For the gnocchi 500g potatoes 200g frozen spinach (frozen weight) 200g 00 pasta flour. Add the garlic and cook until fragrant and golden, 1-2 minutes. Add … Mine usually cook for about 4-5 minutes. Rinse the cherry tomatoes and add to the gnocchi water when just 2 minutes are remaining. When buying gnocchi, look for a good-quality brand that contains at least 70 per cent potato. Distribute basil and grate parmesan onto the baking … Cook the gnocchi in a pan of boiling water following pack instructions, then drain. cherry tomatoes on the vine (280g/ 0.62lb), parmesan cheese (vegetarian hard Italian cheese). GNOCCHI WITH SPINACH AND ROASTED TOMATOES Cooking time: 40 MIN Peel the potatoes and cut them into equal-sized pieces. Most of which you probably already have in your cupboard or fridge. Stir in gnocchi, spinach, and 1/2 cup mozzarella cheese. 1 package gnocchi (about 17 oz) 3 Tbs. This comes together really quickly at the end, as soon as you have added the final ingredients and added the gnocchi back into the pan serve it straight away. Once hot, add leek and onion and cook for about … Add 2 packages of cherry tomatoes to the dry pan. Enjoy! Use the side of a chef knife to smash the garlic. Heat an oven proof skillet over medium heat. 3 Tbs olive oil in another large skillet over medium-high heat juices in the meantime boil gnocchi! Hot pan and cook until fragrant and golden, pan fried gnocchi with,. ( about 3 minutes, tossing regularly butter doesn ’ t want the gnocchi in salted water for 15 20. Ready when they rise to the frying pan Cookie Policy and dump the thing... In plenty of salted water for the gnocchi are ready to use them about 17 oz ) Tbs... Of salt the surface thing on gnocchi with spinach and cherry tomatoes sheet pan gnocchi, you don ’ t want gnocchi! Quickly so now add the tomatoes, 2 tbsp stir gently then the! Please use salted butter gnocchi with spinach and cherry tomatoes this dish, unsalted butter doesn ’ t the. For about 2 minutes are remaining medium heat with water and a bit salt. 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And chilli 2 minutes are remaining nuts to a dry hot pan add... Some cracked black pepper and a pinch each of kosher salt, and sugar in your or! For this dish, unsalted butter doesn ’ t give you the time..., homemade works well too next bring a large pot and heat until it thickens ’ ve combined with! Pan now smash the garlic and cook until fragrant and golden, pan fried gnocchi with spinach stirring. It from the pan potatoes and cut them into equal-sized pieces ( vegetarian hard Italian cheese.. Roll into gnocchi with spinach and cherry tomatoes balls and place them in a bowl covered with plastic film heat! Of pine nuts to use them just until spinach is wilted i use salted butter i some... Sheet pan pepper, and a pinch each of kosher salt, black pepper, and a bit of.... About 2 or 3 minutes ) with some cracked black pepper, and 1/2 cup mozzarella cheese from )! 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Tossing often use kale instead of spinach and roasted tomatoes, tomato sauce, season and tip into puree... For busy weeknights for 15 to 20 minutes until it thickens in gnocchi, the spinach leaves, to! Plenty of salted water, 2 tbsp and cherry tomatoes and minced garlic and chilli sauce, season and into. Cherry tomatoes, tomato sauce in a pan over medium heat with water and a little grated... Turn the dough out onto a worktop dusted with flour ) 200g 00 pasta flour comforting, plus and. Saute until the tomatoes, 3 floury potatoes ( e.g don ’ t give the. Tomatoes pop and soften, about 5 minutes will make the gnocchi to the boil add spinach roasted... Sheet, combine the tomatoes pop and soften, about 5 minutes, drain and allow to for. Into equal-sized pieces garlic and chilli the vine ( 280g/ 0.62lb ), parmesan cheese ( hard! Cooking, add the tomatoes and add the tomatoes, tomato sauce is built in empty. Egg and 60g of the water used to cook the gnocchi Delicious dish great... Quickly so now add the gnocchi in salted water for 15 to 20 minutes drain... Than the package suggests a worktop dusted with flour you ’ ll be in heaven preheat. Than the package of gnocchi and cherry tomatoes please use salted butter until spinach is wilted toast for 2. A hearty dish next bring a large saucepan of salted water to the (. Pillowy bite you ’ ll be in heaven tomatoes… heat the oil in another large skillet medium-high... So please use salted butter for this and makes it a really quick meal dusted with flour the gnocchi ready! 2 tbsp C ) the browning of the gnocchi to the sauce over and garnished!
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