Traditional recipes

Gnocchi with tomato sauce and mozzarella

Gnocchi with tomato sauce and mozzarella

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We grate the boiled and peeled potatoes. Then mix them with flour and egg and make a dough.

Sprinkle the flour on the work surface. We take dough and roll it until we get a cylinder with a thickness of 2-3 cm. Cut the pieces with a length of approximately 2 cm and then shape them with a fork on both sides.

Put 2 l of water and 3 tablespoons of salt in a pot. When the water boils, put the gnocchi to boil. It only took 6-7 minutes for it to rise to the surface. We take them out with a spoon with holes, put them in a tray and sprinkle them with a little oil.

To prepare the sauce, first fry the onion and garlic in butter, then add the tomatoes, salt, pepper and basil. Let it boil until it starts to thicken.

In a heat-resistant dish put a row of gnocchi, then cover it with tomato sauce, over it we put a layer of grated mozzarella, and a row of gnocchi, sliced ​​turkey ham, sour cream, mozzarella, tomato sauce and grated mozzarella .

Put the dish in the oven for 20 minutes, at 200 ° C, and serve hot.

Baked gnocchi with tomato sauce

A fast food, perfect for the whole family! Many times the dishes made with what you have around the house come out the best, this is also the case with these gnocchi, I gathered all my reserves and started working. The meal is ready in 30 minutes! Start by preheating the oven to 220 degrees.

  • 1 pack of 500 gr fresh gnocchi
  • 1 box of chopped tomatoes
  • 100 gr bacon
  • 2 cloves garlic
  • 125 grams of mozzarella bilute
  • oregano, basil, salt, pepper

Put a pot of water and a teaspoon of salt to boil and boil gnocchi until it rises to the surface.

Meanwhile, in a frying pan, fry the diced bacon until it becomes crispy, then leave it aside. In the pan where we fried the bacon, the fat remained, we only need a spoon, we remove the excess.

Then heat the grated garlic in the pan and add the canned tomatoes and spices. We can also use homemade tomato sauce & # 8211 click on the link for the recipe:

Let it simmer for about 5-6 minutes, meanwhile the gnocchi must be cooked. We take a tray that we can put in the oven and we put gnocchi in it, we pour the red sauce, we put mozzarella and then we sprinkle the bacon.

Bake until the mozzarella melts (about 10 minutes). When it is ready, sprinkle fresh basil and serve hot! Enjoy!

Potato dumplings with tomatoes and mozzarella

We put the potatoes. with the peel, in a pot, cover them with water and put them on the fire. Let them boil until soft, but without becoming crumbly. Drain them and let them cool a bit and then peel them. Crush the potatoes and let the puree cool.

Put the cold puree in a large bowl, season with pepper and add flour and egg. Knead until you get a soft and sticky dough.

Sprinkle flour on a work surface and roll the whole dough into elongated shapes. With a knife, cut into 2 cm shapes.

To prepare the sauce, heat the olive oil in a large pan and sauté the chopped garlic. Put the tomatoes and coarsely chopped basil, add salt and pepper. Let the sauce boil for 10 minutes.

In a large pot, put water and salt and let it boil. Put gnocchi in boiling water and let them boil until they rise to the surface. Remove them with a whisk and add them over the tomato sauce. Incorporate the grated Parmesan cheese.

Put pieces of mozzarella among the gnocchi and leave the mixture on the fire until the mozzarella starts to melt. Garnish with basil leaves and serve immediately. Bon appetit to Delights!

Gnocchi with Mutti tomato sauce and mozzarella

• 1 kg of dumplings
• 1 vanata
• 1 mozzarella
• 300 g MUTTI, Mashed tomatoes
• 160 ml of white wine
• 1 clove of garlic
• 4 basil leaves
• patrol
• pepper
• extra virgin olive oil
• salt.

Method of preparation:

Peel the eggplant and cut it into cubes. Heat the oil in a pan, add the garlic and hot pepper and cook the eggplant for 20 minutes.
Add the white wine and let it evaporate over low heat. Then add the mashed tomatoes and let them simmer for another 10 minutes, then add the parsley and basil.
Boil gnocchi in salted water until they rise to the surface. Drain the gnocchi and add the sauce. Finally add the mozzarella. Serve hot.

Gnocchi alla Sorentina, ie gnocchi dressed in tomato sauce and melted mozzarella are ideal for family lunch or dinner.

They are easy to prepare, with simple ingredients, easy to procure. I will show you in the recipe below how you can prepare gnocchi at home, but if you are in a time crisis and want to put food on the table quickly you can buy gnocchi.

Gnocchi alla Sorentina perfectly embodies the name of the area where it comes from, because I ate them for the first time in Italy, in Sorrento. I was on a beautiful vacation with dear friends here. The child wanted pasta at almost every meal. He was 6 years old and, like any child, he would have eaten only pasta and pizza. His portion was quite large, so I was the one who finished what he had left on the plate. They were great, so from then on I tried a few recipes until I came up with the best version of gnocchi with tomato sauce and mozzarella & # 8211 Gnocchi alla Sorentina.

I don't know if you are familiar or not with this type of pasta, with potato dough, but if you haven't eaten yet I think you don't know what you lost. It's the dough I make for plum dumplings or stink, but here the dough also has an egg in the composition.

If you want to experiment and make a new, mega delicious recipe, then it's time to try these gnocchi with tomato sauce and mozzarella. I had Mozzarella from Hochland, from the Hot Delights range.

It seems to me suitable for recipes made in the oven.

Gnocchi with tomato sauce and mozzarella in Italian style are flavored with basil.

I prepared the recipe for mine a week ago, but at their request I redid the recipe on Friday, at which point I took the pictures for the blog.

I'm glad that my family is still receptive to new recipes, although sometimes they ask me to make their & # 8220classic & # 8221 recipes.

If I were to regret anything from all this experience, well I'm sorry that there was no one next to me to be able to hold the pallet over the bowl when I take a portion of gnocchi out of the bowl just out of the oven.

An impressive picture with hot, soft and stretched mozzarella would have come out. The pictures above fail to show you what impressed me, namely that melted mozzarella, but not the final taste.

I'm thinking of not paying attention to you, so I'll leave you below the list of ingredients and how to prepare Gnocchi alla Sorentina & # 8211 gnocchi with tomato sauce and mozzarella.


300 g flour + flour for the work table

Here are the ingredients prepared for one of the best gnocchi recipes.

I boiled the potatoes in their skins until the fork entered them lightly, but without breaking during cooking, then I took them off the heat, took them out of the water and removed the peel while they were hot. This is very easy to take.

I mashed the potatoes like puree, but they can also be grated with a large grater. I mixed them with 1 small egg, 1/2 teaspoon salt and flour.

The dough obtained was rolled between the palms lined with flour, then I cut them. The rolls are 3 cm in diameter and I cut them into sizes of about 3 cm. I shaped them with a fork, then boiled them in water with 1 teaspoon of salt for about 5 minutes or until they rise to the surface. I took out the gnocchi and left them in a large strainer.

I prepared the sauce: I hardened the onion, and when it became glassy I added the tomato juice, sugar, crushed garlic, 1/2 teaspoon salt and basil. I simmered for about 5 minutes.

I chopped mozzarella into cubes of the right size.

In a heat-resistant bowl I put tomato sauce, gnocchi, mozzarella, a little dried oregano or dried basil, grated Parmesan, then I repeated the operation, but I kept a little tomato juice for topping.

I baked everything at 200 ° C until it au gratin (max 15 min).

I immediately ate these delicious gnocchi with tomato juice and mozzarella.

I hope you will try the recipe.

You can also try the simple recipes prepared by me in the version video:

You can also find me on Instagram here:

I invite you to the group I cook with friends if you want to post your recipes:

Eggplant Gnocchi with Tomato Sauce

Eggplant peeled and then cut into cubes as long as the nail we put it in a pan with a little water, a pinch of salt and cover with a lid to simmer. In about 5 minutes, stirring from time to time, it has changed color and is so soft that it can be easily crushed with a fork. Now turn off the flame and drain the eggplant from the water in which it was baked.

You can very well use the cooked eggplant core (on the embers, in the oven, on the stove) and drained well of the juice.

While the eggplant is boiling / simmering, separately in a saucepan mix the fresh tomato pulp cut into very small cubes with the tomato pulp with onion and basil and let it boil over a medium covered heat, the sauce should decrease.

When the eggplant is drained well (we help it by crushing the eggplant pulp in a strainer with a spoon) we turn it into an astron and crush it well with a fork. We add as much salt and flour as we need to get a dough that we can easily give the shape of a roll but without being too soft or too hard.

Form a roll and cut pieces of it, give each piece the shape of a sphere and then lightly crush it with your fingertip to form a small hole, with this shape the sauce settles better.

Throw these dumplings in a saucepan with boiling water, add a pinch of salt and with a spoon mix lightly on the bottom of the bowl so that the gnocchi does not stick. They will float a little and in a few minutes they will rise to the surface. At this point I am ready. But if you don't like al dente, you can let them boil over low heat. Under no circumstances should you imagine that they will have the same consistency as those in potatoes that are very fluffy, but will be similar to the flour dumplings that are put in paprika.

When the gnocchi are ready, the sauce is ready (or even faster). Recover boiled gnocchi with a perforated palette and throw them in the pan with the tomato sauce. Mix well and serve.

Whoever wants can press grated Parmesan or other cheese from those listed above.

Gnocchi with vodka sauce - Everything you need to know about the recipe

  • What kind of gnocchi do we use? In order to considerably shorten the preparation time of the recipe, as I told you above, we use fresh gnocchi, which you can find at any hypermarket, at the refrigerated display cases, where there are usually fresh pasta.
  • If we want to prepare gnocchi at home, the Gnocchi recipe with vodka sauce can become a nice weekend project and you can prepare gnocchi with the little ones, for example, as an activity together in the kitchen. You can use my recipe with confidence Homemade dumplings (click to access the recipe).
  • The creaminess of the sauce is given by the very creamy mashed potatoes, sweet cream and butter. The combination of these 3 ingredients, plus a subtle aroma of vodka and a handful of freshly grated Parmesan cheese at the end? Pffff! You will not regret trying the recipe!


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