Daily Archives: January 21, 2010

Thursday Night Menu: Baked Gnocchi in Fire Roasted Tomato-Basil Sauce

This is an elegant dinner that looks like it took you all day to prepare.  From start to finish I cooked the asparagus and gnocchi in 1/2 hour.  The strawberry bread takes an hour to cook, but it’s a breeze to put together.  So if you feel the need for something special, but still easy, this one could be for you.

On the board tonight:

  1. Baked Ricotta Gnocchi
  2. Broiled Asparagus
  3. Loaf of good crusty bread
  4. Strawberry Bread

Christmas Eve is spent eating good food at friends’ Mark and Larissa’s house. Mark’s mom is from Italy and Larissa’s mom is from Japan, and luckily for me, the subject always turns to food from both countries. This year we talked about ravioli, gnocchi and fish in salt domes. I have to confess I’m not a fan of gnocchi. Should be good, right? – potato goodness, covered in sauce. What’s not to love? It just isn’t a favorite of mine. Maybe because I’ve never had it fresh I am missing out. But after we discussed how to make it fresh, well, I don’t think I’d be making it anytime soon. Then I saw a recipe for Ricotta Gnocchi and it sounded good and best of all, easy.  So I’d thought I’d try it. This is what I came up with and it quickly became a favorite of my guests.

Baked Ricotta Gnocchi in Fire Roasted Tomato and Basil Sauce

Sauce:

  • 28 oz fire roasted crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tsp crushed garlic
  • 2 to 3 tablespoons chopped fresh basil
  • 1 tsp dried oregano (or 1 tbsp fresh chopped)

Add ingredients in saucepan, bring to a low boil, reduce to low and let simmer while preparing gnocchi.

Topping:

  • 4 oz shredded mozzarella
  • 1 oz grated parmesan or Romano cheese

Gnocchi:

  • 15 oz Ricotta (whole or low-fat)
  • 3 eggs
  • 2 oz fresh parmesan or Romano cheese, grated
  • 1 tsp salt
  • ¼ tsp pepper
  • 1 cup unbleached flour

large stock pot, mixing bowl, mixer, glass baking dish- lightly oiled

While preparing gnocchi, bring water to boil in large sauce pan or stock pot. In a mixing bowl, mix together Ricotta and eggs. Add parmesan, salt, pepper and flour, stir in by hand until combined, do not over mix.  Bring water up to a low boil, you’ll want a low boil to keep the dough from falling apart as it hits the water.  Form dough into cookie dough sized balls (I use a cookie scoop, you can use two tablespoons) and drop into boiling water. Do not crowd, cook in several batches as needed (I managed 12-13 per batch of 1″ balls). Cook for 7 minutes, remove with slotted spoon, draining well,  to baking dish. When all the gnocchi are cooked, cover with sauce, and top with cheeses. Bake for 10 minutes in a 400 degree oven, until cheese is bubbling.

This week I actually made this a day ahead, keeping the gnocchi, sauce and topping separate, so I could bribe the guys at work to attend a lunch meeting.  I put it together and baked just before serving and it turned out very well.  I baked it for 20 minutes until it was heated through.

Broiled Asparagus

  • 1 lb Asparagus
  • olive oil
  • salt & pepper to taste

baking sheet

Cut woody stems off of asparagus and toss lightly with olive oil. Spread onto baking sheet in one layer. Broil until lightly brown and tender, turning as each side browns, about 8-12 minutes. Salt and pepper to taste.

Strawberry Bread

  • 1 ½ cup flour
  • 1 cup sugar
  • 1 ½ tsp ground cinnamon
  • ½ tsp salt
  • ½ tsp baking soda
  • 2 eggs
  • ½ cup butter
  • 12 oz frozen strawberries, thawed & chopped*
  • ½ cup chopped pecans

loaf pan, greased

Combine dry ingredients. Add eggs, oil, strawberries and pecans. Stir just until all ingredients are moistened. Spoon batter into loaf pan. Bake at 350 degrees for 50-60 minutes or until toothpick inserted comes out clean. Cool in pan 5 minutes then run knife around edges & remove to cool on wire rack.

*I pureed mine, works fine, needs additional 5 minutes cooking time

Shopping List:

  • 28 oz fire roasted crushed tomatoes
  • 2 tbsp tomato paste
  • Fresh basil
  • 4 oz shredded mozzarella
  • 3 oz grated parmesan or Romano
  • 15 oz Ricotta (Whole or low-fat)
  • 5 eggs
  • 1 lb asparagus
  • 1 loaf nice crusty bread
  • 12 oz frozen strawberries
  • 1 stick butter
  • 4 oz chopped pecans

Also: garlic, dried oregano (or fresh), salt, pepper, flour, baking soda, salt, pepper, olive oil, cinnamon, sugar

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