Baked Gnocchi with Tomato-Basil Sauce
- In a medium saucepan heat 2 cups of the milk until boiling. Combine remaining milk, semolina or farina, salt, and nutmeg; pour into boiling milk mixture, stirring constantly. Cook and stir about 5 minutes or until very thick. Remove from heat. Stir about 1 cup of the hot mixture into the eggs; return to mixture in pan. Cook and stir 2 minutes more; remove from heat. Stir in half of the cheese. Line a 13x9x2-inch baking pan with foil so foil extends over edges; spray with nonstick cooking spray. Pour mixture into pan, spreading evenly Cover and chill for at least 30 minutes or until firm.
- Using foil, lift semolina mixture from pan to a cutting board. With 2-inch round cutter, cut semolina mixture into circles. Overlap circles in a greased 13x9x2-inch baking pan. Place the remaining pieces around edges. Brush lightly with oil; sprinkle with the remaining cheese. Bake in a 425 degree F oven for 25 to 30 minutes or until golden brown.
- Meanwhile for the Tomato-Basil Sauce, in a medium saucepan cook 1/2 cup finely chopped onion and 2 cloves garlic, minced, in small amount of water until onion is tender. Drain off water. Stir in 4 cups peeled, seeded, and chopped ripe tomatoes (3 pounds),* 1/4 teaspoon salt, and 1/8 teaspoon pepper. Bring to boiling; reduce heat. Boil gently, uncovered, for 35 minutes, or until slightly thickened. Stir in 1/4 cup snipped fresh basil or 1-1/2 teaspoons dried basil, crushed. Cook about 5 minutes more or until of desired consistency. Serve over gnocchi or hot cooked pasta.
From the Test Kitchen
Two 14-1/2-ounce cans of whole Italian-style tomatoes, undrained and cut up, can be substituted for the fresh tomatoes. Decrease the salt to 1/8 teaspoon and cook the mixture only 18 to 20 minutes before adding basil.
Instead of preparing the tomato basil sauce, use 2-1/2 cups purchased spaghetti sauce instead.
Nutrition Facts (Baked Gnocchi with Tomato-Basil Sauce)
- Per serving:
- 237 kcal ,
- 7 g fat
- (1 g sat. fat ,
- 80 mg chol. ,
- 382 mg sodium ,
- 30 g carb. ,
- 2 g fiber ,
- 14 g pro.