Gnocchi Bolognese
Gnocchi Bolognese is the very definition of comfort food! Made with lean ground beef simmered in an aromatic tomato and wine sauce, these pillowy gnocchi are just perfect for those days you need a fuss-free treat.
How To Cook The Perfect Italian Tomato Sauce | MasterChef New Zealand | MasterChef World
Chef Ray McVinnie gives an Italian Tomato Sauce Masterclass to the home cooks!
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Gnocchi with a Pesto Cream Sauce
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Non-stick 8” Pan:
Gnocchi:
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Gnocchi with Sun-Dried Tomato Pesto Cream Sauce:
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Anyone can make this gnocchi!
Another way to add variety to this dish is to add Alfredo sauce rather than pesto. For a third variation you can add a little bit of tomato sauce to heavy whipping cream to make a tomato cream sauce.
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30 Minute Gnocchi with Chorizo & Creamy Harissa Sauce
A fantastic way to pep-up store-bought gnocchi and turn it into something really special. We're serving it with crispy chorizo, onions and peppers in a creamy-yet-spicy harissa and coconut milk sauce.
I also like to pack in fresh spinach and cherry tomatoes. A brilliant 30-minute weeknight dinner.
Free printable recipe is available on our site:
Ingredients:
▢1 tsp sunflower oil
▢150 g (5.3 oz) diced chorizo - - Use your favourite variety. I use ready-chopped Spanish chorizo
▢1 small onion - , peeled and finely diced
▢1 red bell pepper - , deseeded and sliced
▢2 cloves garlic - , peeled and minced
▢¼ tsp salt
▢¼ tsp black pepper
▢1 ½ tbsp harissa paste
▢1 tbsp tomato puree (paste) - paste
▢200 ml (7 fl oz) full-fat coconut milk
▢150 g (5.3 oz) cherry (grape) tomatoes - sliced in half
▢500 g (17.6 oz) fresh gnocchi
▢60 g (2 packed cups) baby spinach
To Serve:
▢Chilli flakes
▢Black pepper
▢Freshly chopped parsley
Instructions:
1. Heat the oil in a large frying pan (skillet) over medium-high heat.
2. Add the chorizo and cook, stirring often, for 3-4 minutes, until the chorizo starts to release its oils.
3. Use a slotted spoon to remove the chorizo. Place in a bowl and put to one side.
4. Turn the heat on the pan down to medium and add the chopped onion, bell pepper, garlic, salt and pepper.
5. Cook for 5 minutes, stirring often, until the onion and peppers soften.
6. Meanwhile, bring a large pan of water to the boil for the gnocchi.
7. Add the harissa paste and tomato puree to the pan with the onions and stir together.
8. Add the coconut milk and cherry tomatoes, stir and bring to a simmer. Simmer for 5 minutes, stirring occasionally.
9. Meanwhile, add the gnocchi to the pan of boiling water and cook for 2-4 minutes, until the gnocchi floats to the top of the pan.
10. Once the gnocchi is cooked, use a slotted spoon to remove from the pan and place directly in the frying pan with the sauce.
11. Add the spinach and the chorizo you cooked earlier.
12. Stir together and cook for a further 1-2 minutes, until the spinach wilts.
13. Serve topped with chilli flakes, black pepper and fresh parsley.
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How To Make Gnocchi Dishes Two Delicious Ways
In this video we show you hot to make this classic potato pasta two different ways with Bravado Spice's Serrano & Basil and Creamy Herb & Jalapeño hot sauces!
Full recipe:
Link to Purchase Serrano & Basil Hot Sauce:
Link to Purchase Creamy Herb & Jalapeño Hot Sauce:
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SPICY BASIL GNOCCHI
INGREDIENTS
2 tbsp Minced garlic
3 tbsp Bravado Spice Serrano
& Basil Hot Sauce
3 tbsp Oil
1/3 c Cream
2 tbsp Tomato Paste
1/2 lb Gnocchi, formed
1.5 c Onion
2 tbsp Salt
2 tsp Black pepper
6.5 c Water
Parmesan
Parsley (opt.)
STEPS
1. Add 1.5 tbsp of salt to 6 cups of water in a pot and bring to a boil.
2. Add the preformed gnocchi and cook until tender. About 90
seconds. Drain and set aside, reserving a cup of pasta water.
3. In a skillet, heat 2 tbsp of oil over medium heat. Then sauté the
onions for a few minutes until translucent. Add the garlic and cook
until translucent. Remove from the skillet and set aside.
4. Add the gnocchi and the remaining salt. Brown the pasta a bit.
5. Add the tomato paste, 1/2 a cup of water, and the Bravado Spice
Serrano & Basil hot sauce, sautéed onions & garlic, cream, and
pasta water and mix until the tomato paste is fully incorporated.
6. Garnish with fresh shaved parmesan and chopped parsley or basil and serve.
CREAMY HERB GNOCCHI
INGREDIENTS
2 tbsp Minced garlic
3 tbsp Bravado Spice Creamy
Herb & Jalapeño Hot Sauce
3 tbsp Butter
1.5 c Cream
1/2 lb Gnocchi pasta (dry,
store bought is fine)
3 tbsp Salt
1 tbsp Black pepper
6 c Water
1/2 c Parmesan, shaved, plus
more for garnish
2 tbsp Chopped parsley
STEPS
1. Add 1.5 tbsp of salt to 6 cups of water in a pot and bring to a boil.
2. Add the dry gnocchi and cook until tender. About 90 seconds.
Drain and set aside, reserving 1/2 cup of pasta water.
3. In a skillet, heat the butter over medium heat. Then add 1.5 tbsp of
salt, black pepper and sauté the gnocchi until lightly browned.
4. Add the garlic and cook till translucent. Then add the Cream, pasta
water, and Bravado Spice Creamy Herb & Jalapeño Hot Sauce and
mix well.
5. When the mixture starts to heat up again, add the shaved parmesan
and parsley and stir till fully incorporated. Serve warm.
One-Pan Creamy Chicken & Gnocchi | Episode 151
One Pan Creamy Chicken and Gnocchi Recipe | Spinach, Mushrooms, Garlic, Onion, YUM!
When in doubt, one-pan meal it out. That’s not a traditional saying, but it totally should be! I know most people hate spending an hour in the kitchen. With this one pan creamy chicken and spinach gnocchi, you don’t even have to spend 30 minutes! This dish is sooo simple yet the flavors are out of this world good! The onions, garlic, and mushroom add an intense flavor to the gnocchi that you cannot turn down. I know you will love this recipe! Don’t forget to tag me on Instagram when you make it!
xoxo, Court.
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One-Pan Creamy Chicken Gnocchi Recipe
| Ingredients |
2 Tablespoons Olive Oil
2 Cups Mushrooms, Sliced
1 Medium Onion, Diced
4 Cloves Garlic, Minced
4 Tablespoons Butter
1/3 Cup All Purpose Flour
1 ½ Cups Chicken Stock
2 Cups Milk
1 Teaspoon Oregano
1 Teaspoon Dried Dill
1 Teaspoon Dried Thyme
¼ Teaspoon Cayenne Pepper
Salt and Pepper
2 Cups Cooked Chicken, Shredded or Diced
1 16 Ounce Package Potato Gnocchi
2 Cups Spinach
¾ Cup Parmesan Cheese, Shredded
| Instructions |
Preheat oven to 425°F.
In a cast iron skillet, warm olive oil over medium high heat. Add onion and cook until almost translucent. Add mushrooms and cook until they have a slight golden color. Add garlic and cook an additional minute. Remove from pan and set aside.
In the same pan, melt butter. Once fully melted, whisk in flour until smooth. Cook for two minutes stirring constantly.
Whisk in milk and chicken stock until no clumps remain. Bring to a slow simmer whisking constantly. The mixture will thicken as it heats up. Season sauce with oregano, dill, thyme, cayenne pepper, salt, and pepper.
Once thick, add cooked chicken, uncooked gnocchi, mushroom mixture, and spinach. Fold and stir until combined and spinach starts to wilt. Turn off heat.
Top with shredded parmesan. Cook in a preheated 425°F oven for about 25-30 minutes or until the top is somewhat golden.
Enjoy!