1 - 10 of 23 for gnocchi sauce
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In a large ... 30 to 40 gnocchi at a time ... dollop of pesto sauce. Serves 4-6. ... refrigerate up to 1 week or freeze to store longer. Makes about 2/3 cup.
In 8" skillet ... boil; drop in gnocchi, a few ... Top with Tomato-Cream Sauce and, using 2 ... well drained cooked chopped spinach for the Swiss chard.
Heat together on ... spoon. Cook until sauce is creamy consistency ... Stir heavy cream in the sauce and add pasta. Sprinkle Parmesan over top of pasta.
Boil potatoes without ... few minutes, tomato sauce. Season with ... and chives. Boil the dumplings for 3 minutes and simmer in the sauce before serving.
Heat butter; add ... pepper and tomato sauce. Simmer 15 ... until scallops turn opaque and shrimp are hot. Cook pasta. Combine sauce with pasta. Serves 4.
Boil potatoes in ... 15 minutes. When gnocchi are done, the ... Prepare the tomato sauce. Add dry ... cook for 15 minutes longer. Makes 6 to 8 servings.
Cook potatoes with ... used up. Drop gnocchi into the boiling ... pot. Add meat sauce to taste and ... immediately, very hot. This is a favorite North Italian dish.
Place mashed potatoes, ... boiling during whole process.) Add sauce to dumplings and 2/3 of cheese, mixing well. Sprinkle rest of cheese on top. Serves 4-6.
Stir farina into ... dish. Pour tomato sauce over squares. Sprinkle ... water, boil until sauce thickens a little, about 30 to 45 minutes (boil slowly).
These light and ... Gently lower the gnocchi (ball) 12 to ... cook until the sauce becomes thickened and ... gnocchi for 18 minutes. Makes about 40 gnocchi.
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