Need Pasta Sauce Recipe ASAP?!
I need a (potato) GNOCCHI CREAM SAUCE recipe please, ASAP :)Www@FoodAQ@Com
Answers:
Easy Sauce:
3 cups heavy cream, simmer in a sauce pan on low/medium heat
add in:
1 package cream cheese
1 clove garlic, chopped
1 tsp!. garlic powder
2 T butter
and gradually whisk in 1/2 cup parmesan cheese!.
Let simmer for 6-10 minutes (to reduce) and then serve over gnocchi!.
Add in mushrooms, or sliced green onions, or drained canned tomatoes, or drained frozen spinace, or roasted butternut squash to change the sauce!.
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3 cups heavy cream, simmer in a sauce pan on low/medium heat
add in:
1 package cream cheese
1 clove garlic, chopped
1 tsp!. garlic powder
2 T butter
and gradually whisk in 1/2 cup parmesan cheese!.
Let simmer for 6-10 minutes (to reduce) and then serve over gnocchi!.
Add in mushrooms, or sliced green onions, or drained canned tomatoes, or drained frozen spinace, or roasted butternut squash to change the sauce!.
Www@FoodAQ@Com
Gnocchi with Pesto Sauce --
INGREDIENTS
1 (18 ounce) package potato gnocchi
1 cup diced zucchini
1/2 cup chopped sweet yellow pepper
2 teaspoons olive oil
1/4 cup prepared pesto
1 cup chopped tomatoes
Toasted pine nuts
DIRECTIONS
Cook gnocchi according to package directions!. Meanwhile, in a large skillet, saute the zucchini and yellow pepper in oil until crisp-tender!. Drain gnocchi; add to skillet with the pesto!. Gently stir until coated!. Stir in tomatoes!. Sprinkle with pine nuts if desired!.
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Gnocchi in Fontina Sauce --
INGREDIENTS
1 pound refrigerated gnocchi
6 tablespoons unsalted butter
2 tablespoons chopped shallots
8 ounces fontina cheese, cubed
1/3 cup heavy cream
3 tablespoons freshly grated Parmesan cheese
1 tablespoon chopped fresh basil
DIRECTIONS
Bring a large pot of lightly salted water to a boil!. Add the gnocci, and cook until tender, about 5 minutes!. Drain, and set aside!.
Once the gnocci goes into the pot, start the sauce, as you want the gnocci to be done first!. Melt the butter in a saucepan over medium heat!. Add the shallots, and cook for a few minutes, until tender!. Stir in the cream, and heat to almost a boil!. Gradually mix in the fontina and parmesan cheeses, being careful not to boil!. Stir until smooth, then remove from the heat immediately, or the sauce may clump!.
Place gnocci into serving dishes, and spoon the sauce over them!. Garnish with chopped fresh basil!.
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Gnocchi with Cherry Tomato Sauce --
INGREDIENTS
1 tablespoon olive oil
1 large red onion, finely chopped
1 clove garlic, minced
1/2 minced red chile pepper
2 pints cherry tomatoes, quartered
1 1/2 cups canned crushed tomatoes
1 cup chopped fresh basil
2/3 cup kalamata olives, sliced
1 (16 ounce) package fresh gnocchi
1/4 cup grated Parmesan cheese
DIRECTIONS
Heat olive oil in a large saucepan over medium heat!. Stir in the onion, garlic, and chile pepper; cook until the onion has softened and turned translucent, about 5 minutes!. Increase heat to medium-high, and stir in the cherry tomatoes!. Cook until the tomatoes have lost their form and are beginning to make a sauce, about 5 minutes!. Stir in the crushed tomatoes, bring to a simmer, then reduce heat to medium-low and cook for 10 minutes!.
While the sauce is simmering, bring a large pot of lightly salted water to a boil over high heat!. Add the fresh gnocchi, and cook until the gnocchi float to the surface, 2 to 3 minutes!. Gently strain out the gnocchi and place into a serving dish!.
Stir the basil and olives into the simmering sauce, and cook for one minute!. Pour the sauce over the drained gnocchi and sprinkle with Parmesan cheese to serveWww@FoodAQ@Com
INGREDIENTS
1 (18 ounce) package potato gnocchi
1 cup diced zucchini
1/2 cup chopped sweet yellow pepper
2 teaspoons olive oil
1/4 cup prepared pesto
1 cup chopped tomatoes
Toasted pine nuts
DIRECTIONS
Cook gnocchi according to package directions!. Meanwhile, in a large skillet, saute the zucchini and yellow pepper in oil until crisp-tender!. Drain gnocchi; add to skillet with the pesto!. Gently stir until coated!. Stir in tomatoes!. Sprinkle with pine nuts if desired!.
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Gnocchi in Fontina Sauce --
INGREDIENTS
1 pound refrigerated gnocchi
6 tablespoons unsalted butter
2 tablespoons chopped shallots
8 ounces fontina cheese, cubed
1/3 cup heavy cream
3 tablespoons freshly grated Parmesan cheese
1 tablespoon chopped fresh basil
DIRECTIONS
Bring a large pot of lightly salted water to a boil!. Add the gnocci, and cook until tender, about 5 minutes!. Drain, and set aside!.
Once the gnocci goes into the pot, start the sauce, as you want the gnocci to be done first!. Melt the butter in a saucepan over medium heat!. Add the shallots, and cook for a few minutes, until tender!. Stir in the cream, and heat to almost a boil!. Gradually mix in the fontina and parmesan cheeses, being careful not to boil!. Stir until smooth, then remove from the heat immediately, or the sauce may clump!.
Place gnocci into serving dishes, and spoon the sauce over them!. Garnish with chopped fresh basil!.
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Gnocchi with Cherry Tomato Sauce --
INGREDIENTS
1 tablespoon olive oil
1 large red onion, finely chopped
1 clove garlic, minced
1/2 minced red chile pepper
2 pints cherry tomatoes, quartered
1 1/2 cups canned crushed tomatoes
1 cup chopped fresh basil
2/3 cup kalamata olives, sliced
1 (16 ounce) package fresh gnocchi
1/4 cup grated Parmesan cheese
DIRECTIONS
Heat olive oil in a large saucepan over medium heat!. Stir in the onion, garlic, and chile pepper; cook until the onion has softened and turned translucent, about 5 minutes!. Increase heat to medium-high, and stir in the cherry tomatoes!. Cook until the tomatoes have lost their form and are beginning to make a sauce, about 5 minutes!. Stir in the crushed tomatoes, bring to a simmer, then reduce heat to medium-low and cook for 10 minutes!.
While the sauce is simmering, bring a large pot of lightly salted water to a boil over high heat!. Add the fresh gnocchi, and cook until the gnocchi float to the surface, 2 to 3 minutes!. Gently strain out the gnocchi and place into a serving dish!.
Stir the basil and olives into the simmering sauce, and cook for one minute!. Pour the sauce over the drained gnocchi and sprinkle with Parmesan cheese to serveWww@FoodAQ@Com
Here are two I managed to google!. Looks good!. also note that you can change ingredients, such as use Irish potatoes, Zucchini, Pumpkin etc instead of Sweet potatoes and you can also skip the basil in the sauce or use an alternative Italian herb of your choice!. And also I think that T Balance is a brand and the writer of the recipe may be referring to butter, shortening or margarine!. The choice is yours but I would rather use lightly salted butter!. Miso paste is a soya bean paste that you can find in wholefoods or purchase it online alternatively you can use soy sauce but make sure the dumplings dont get too wet!.
Happy cooking!
SWEET POTATO GNOCCHI WITH BASIL CREAM SAUCE
6 servings
Gnocchi
2 large sweet potatoes
2 T Earth Balance
1-2 cups flour
Basil Cream Sauce
1 T Earth Balance
1 T flour
1 cup soy milk
1 cup nutritional yeast flakes
1 tsp miso paste
1/4 cup basil leaves, minced*
Salt, pepper to taste
* Variation: Use sage leaves instead of basil
Make gnocchi: Microwave sweet potatoes until soft--about 6 minutes!. Using a potato ricer squeeze filling from the sweet potatoes into a large bowl!. Mash with Earth Balance and then add about 1/2 cup of flour!. Work through with your hands, adding additional flour 1 T at a time, until the dough is no longer sticky!. Roll out a handful of dough out at a time into a 1/2 wide rope!. Using a knife, cut rope into 1/4 inch nuggets!.
Hold a nugget in the palm of your hand, and roll against the tines of a fork to create grooves!. [These indentations not only beautify the gnocchi--they also hold the sauce!.]
Store finished gnocchi on a cookie sheet lined with wax paper, refrigerated, until ready to cook!.
Make sauce: In medium saucepan, melt Earth Balance!. Sprinkle in flour and stir with a wire whisk to make a roux!. Slowly pour in 1 cup soy milk, whisking constantly!. Sprinkle in the nutritional yeast flakes and miso, again, whisking until smooth!. Turn heat down to low!.
Meanwhile, cook gnocchi in plenty of salted boiling water!. When gnocchi are done--in about 3 minutes--they will float to the top!.
Chiffonade the basil and add to the cream sauce just before you add the gnocchi!. Gently remove gnocchi from water and place in cream sauce!. Toss delicately!. Serve with salt, pepper and vegan parmesan!.
OR
Ready in:30-60 minutes and serves 4
Ingredients
2 pounds floury potatoes, well scrubbed
1 3/4 cup all-purpose flour
5 ounces Fontina cheese, sliced paper-thin
2 1/2 ounces butter
Salt
Method
Put the potatoes into a saucepan of cold salted water and bring to a boil!. Cook until they are quite soft!. Drain and quickly peel!.
While still hot put through a potato ricer or sieve held over a pastry board!. Gradually work in the flour with your hands to make a soft, smooth dough!. Continue kneading until the dough no longer sticks to your hands - only then is it ready!.
Break off pieces of dough and roll out on the board with the palm of your hand, to make long sticks as thick as your little finger!.
Cut into 3/4-inch lengths and arrange them on the board with the palm of your hand, to make long sticks as thick as your little finger!. Cut into 3/4 inch lengths and arrange them on the board!. Sprinkle with flour to prevent them sticking together!.
One by one press each piece lightly against the tines of a fork or the surface of a grater, while at the same time pushing downward!. This gives them their characteristic shape!.
When all the gnocchi are formed, cook in boiling water until they come to the surface; drain!.
Preheat the oven to 475 degrees!. Arrange the gnocchi in layers in a buttered baking dish, placing the cheese between the layers!. Dot the surface with the butter!. Bake for 3 to 4 minutes!. Serve immediately!.
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Happy cooking!
SWEET POTATO GNOCCHI WITH BASIL CREAM SAUCE
6 servings
Gnocchi
2 large sweet potatoes
2 T Earth Balance
1-2 cups flour
Basil Cream Sauce
1 T Earth Balance
1 T flour
1 cup soy milk
1 cup nutritional yeast flakes
1 tsp miso paste
1/4 cup basil leaves, minced*
Salt, pepper to taste
* Variation: Use sage leaves instead of basil
Make gnocchi: Microwave sweet potatoes until soft--about 6 minutes!. Using a potato ricer squeeze filling from the sweet potatoes into a large bowl!. Mash with Earth Balance and then add about 1/2 cup of flour!. Work through with your hands, adding additional flour 1 T at a time, until the dough is no longer sticky!. Roll out a handful of dough out at a time into a 1/2 wide rope!. Using a knife, cut rope into 1/4 inch nuggets!.
Hold a nugget in the palm of your hand, and roll against the tines of a fork to create grooves!. [These indentations not only beautify the gnocchi--they also hold the sauce!.]
Store finished gnocchi on a cookie sheet lined with wax paper, refrigerated, until ready to cook!.
Make sauce: In medium saucepan, melt Earth Balance!. Sprinkle in flour and stir with a wire whisk to make a roux!. Slowly pour in 1 cup soy milk, whisking constantly!. Sprinkle in the nutritional yeast flakes and miso, again, whisking until smooth!. Turn heat down to low!.
Meanwhile, cook gnocchi in plenty of salted boiling water!. When gnocchi are done--in about 3 minutes--they will float to the top!.
Chiffonade the basil and add to the cream sauce just before you add the gnocchi!. Gently remove gnocchi from water and place in cream sauce!. Toss delicately!. Serve with salt, pepper and vegan parmesan!.
OR
Ready in:30-60 minutes and serves 4
Ingredients
2 pounds floury potatoes, well scrubbed
1 3/4 cup all-purpose flour
5 ounces Fontina cheese, sliced paper-thin
2 1/2 ounces butter
Salt
Method
Put the potatoes into a saucepan of cold salted water and bring to a boil!. Cook until they are quite soft!. Drain and quickly peel!.
While still hot put through a potato ricer or sieve held over a pastry board!. Gradually work in the flour with your hands to make a soft, smooth dough!. Continue kneading until the dough no longer sticks to your hands - only then is it ready!.
Break off pieces of dough and roll out on the board with the palm of your hand, to make long sticks as thick as your little finger!.
Cut into 3/4-inch lengths and arrange them on the board with the palm of your hand, to make long sticks as thick as your little finger!. Cut into 3/4 inch lengths and arrange them on the board!. Sprinkle with flour to prevent them sticking together!.
One by one press each piece lightly against the tines of a fork or the surface of a grater, while at the same time pushing downward!. This gives them their characteristic shape!.
When all the gnocchi are formed, cook in boiling water until they come to the surface; drain!.
Preheat the oven to 475 degrees!. Arrange the gnocchi in layers in a buttered baking dish, placing the cheese between the layers!. Dot the surface with the butter!. Bake for 3 to 4 minutes!. Serve immediately!.
Www@FoodAQ@Com
RECIPE INGREDIENTS
2 lb floury potatoes, well scrubbed
About 1 3/4 cups all-purpose flour
5 oz fontina cheese, sliced paper-thin
2 1/2 oz butter
salt
Rec Image
DIRECTIONS
Put the potatoes into a saucepan of cold salted water and bring to a boil!. Cook until they are quite soft!. Drain and quickly peel!. While still hot put through a potato ricer or sieve held over a pastry board!. Gradually work in the flour with your hands to make a soft, smooth dough!. Continue kneading until the dough no longer sticks to your hands - only then is it ready!.
Break off pieces of dough and roll out on the board with the palm of your hand, to make long sticks as thick as your little finger!. Cut into 3/4 in lengths and arrange them on the board with the palm of your hand, to make long sticks as thick as your little finger!. Cut into 3/4 inch lengths and arrange them on the board!. Sprinkle with flour to prevent them sticking together!. One by one press each piece lightly against the tines of a fork or the surface of a grater, while at the same time pushing downward!. This gives them their characteristic shape!.
When all the gnocchi are formed, cook in boiling water until they come to the surface; drain!. Preheat the oven to 475 degrees!. Arrange the gnocchi in layers in a buttered baking dish, placing the cheese between the layers!. Dot the surface with the butter!. Bake for 3 to 4 minutes!. Serve immediately!.Www@FoodAQ@Com
2 lb floury potatoes, well scrubbed
About 1 3/4 cups all-purpose flour
5 oz fontina cheese, sliced paper-thin
2 1/2 oz butter
salt
Rec Image
DIRECTIONS
Put the potatoes into a saucepan of cold salted water and bring to a boil!. Cook until they are quite soft!. Drain and quickly peel!. While still hot put through a potato ricer or sieve held over a pastry board!. Gradually work in the flour with your hands to make a soft, smooth dough!. Continue kneading until the dough no longer sticks to your hands - only then is it ready!.
Break off pieces of dough and roll out on the board with the palm of your hand, to make long sticks as thick as your little finger!. Cut into 3/4 in lengths and arrange them on the board with the palm of your hand, to make long sticks as thick as your little finger!. Cut into 3/4 inch lengths and arrange them on the board!. Sprinkle with flour to prevent them sticking together!. One by one press each piece lightly against the tines of a fork or the surface of a grater, while at the same time pushing downward!. This gives them their characteristic shape!.
When all the gnocchi are formed, cook in boiling water until they come to the surface; drain!. Preheat the oven to 475 degrees!. Arrange the gnocchi in layers in a buttered baking dish, placing the cheese between the layers!. Dot the surface with the butter!. Bake for 3 to 4 minutes!. Serve immediately!.Www@FoodAQ@Com
Tomato-Cream Sauce for Pasta [ready in 20min; serves 5]
2 tablespoons olive oil
1 onion, diced
1 clove garlic, minced
1 (14!.5 ounce) can Italian-style diced tomatoes, undrained
1 tablespoon dried basil leaves
3/4 teaspoon white sugar
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup heavy cream
1 tablespoon butter
In a saucepan, saute onion and garlic in olive oil over medium heat!. Make sure it doesn't burn!. Add tomatoes, basil, sugar, oregano, salt and pepper!. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates!. Remove from heat; stir in whipping cream and butter!. Reduce heat and simmer 5 more minutes!.
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Pepper and Olive Pasta Sauce
1/2 cup olive oil
4 cloves garlic, minced
5 green bell peppers, cut into 1/4 inch strips
8 ounces kalamata olives
1/2 teaspoon crushed red pepper
1 cup white wine
32 ounces tomato-vegetable juice cocktail
1 teaspoon dried basil leaves
1/2 teaspoon dried oregano
1 pinch white sugar
salt and pepper to taste
1 tablespoon chopped fresh parsley
In a large skillet, heat the oil on high and add the garlic!. Reduce to medium high and cook until the garlic begins to turn golden, then add the peppers!. Cook until the peppers are soft and turning brown around the edges!. Add the olives and crushed red pepper and stir!. Pour in the wine and cook for 2 minutes!.
Add the tomato-vegetable juice cocktail, basil, oregano, sugar, salt and pepper!. Bring to a boil and reduce heat to medium!. Cook until liquid is halved!. Stir in parsley!. Serve over your favorite pasta!.
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World's Best Pasta Sauce
1 pound sweet Italian sausage, sliced
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6!.5 ounce) cans tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil
1/2 teaspoon fennel seed
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon ground black pepper
In a large pot or Dutch oven over medium heat, cook the sausage, beef, onion, and garlic until well browned; drain fat!. Stir in crushed tomatoes, tomato paste, tomato sauce, and water!. Mix in sugar and season with basil, fennel seed, Italian seasoning, salt, and pepper!. Reduce heat to low, cover, and simmer 1 1/2 hours, stirring occasionally!. Www@FoodAQ@Com
2 tablespoons olive oil
1 onion, diced
1 clove garlic, minced
1 (14!.5 ounce) can Italian-style diced tomatoes, undrained
1 tablespoon dried basil leaves
3/4 teaspoon white sugar
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup heavy cream
1 tablespoon butter
In a saucepan, saute onion and garlic in olive oil over medium heat!. Make sure it doesn't burn!. Add tomatoes, basil, sugar, oregano, salt and pepper!. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates!. Remove from heat; stir in whipping cream and butter!. Reduce heat and simmer 5 more minutes!.
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Pepper and Olive Pasta Sauce
1/2 cup olive oil
4 cloves garlic, minced
5 green bell peppers, cut into 1/4 inch strips
8 ounces kalamata olives
1/2 teaspoon crushed red pepper
1 cup white wine
32 ounces tomato-vegetable juice cocktail
1 teaspoon dried basil leaves
1/2 teaspoon dried oregano
1 pinch white sugar
salt and pepper to taste
1 tablespoon chopped fresh parsley
In a large skillet, heat the oil on high and add the garlic!. Reduce to medium high and cook until the garlic begins to turn golden, then add the peppers!. Cook until the peppers are soft and turning brown around the edges!. Add the olives and crushed red pepper and stir!. Pour in the wine and cook for 2 minutes!.
Add the tomato-vegetable juice cocktail, basil, oregano, sugar, salt and pepper!. Bring to a boil and reduce heat to medium!. Cook until liquid is halved!. Stir in parsley!. Serve over your favorite pasta!.
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World's Best Pasta Sauce
1 pound sweet Italian sausage, sliced
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6!.5 ounce) cans tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil
1/2 teaspoon fennel seed
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon ground black pepper
In a large pot or Dutch oven over medium heat, cook the sausage, beef, onion, and garlic until well browned; drain fat!. Stir in crushed tomatoes, tomato paste, tomato sauce, and water!. Mix in sugar and season with basil, fennel seed, Italian seasoning, salt, and pepper!. Reduce heat to low, cover, and simmer 1 1/2 hours, stirring occasionally!. Www@FoodAQ@Com