Gnocchi with Tomato Sauce and Gratinated Cheese

A while ago in the middle of the Mediterranean we had for dinner some Gnocchi with tomato sauce that let me fascinated, since then I thought in recreate that recipe… and voila here it is.

 

You will need:

• Olive Oil

• 400g (0,88lb) pealed tomato

• 1 minced garlic clove

• 1 pinch powder jindungo chilli

• 1/8 cup minced basil

• 500g (1lb) Gnocchi (packed or homemade)

• Grated cheese (mozzarella, gorgonzola, ermental – each will provide a different flavor, but all work great, choose the one you like more or have in your cabinet)

 

How do to:

1) Pre-heat the oven at 220ºC/428ºF

2) In a saucepan place the tomato, garlic, jindungo and the basil at high heat. Bring to a boil;

3) Bring the heat to a simmer e let it cook for 15 minutes, stirring once in awhile until thicken;

4) Season the tomato sauce with salt and pepper;

5) Meanwhile cook the Gnocchi according to the package instructions if you are using supermarket gnocchi, otherwise cook them in boiling water for 2 minutes. You will know they are ready because they will float in the water when done;

6) Combine the cooked gnocchi with the tomato sauce (use a skimmer to prevent water from getting into the sauce).

7) Pour the Gnocchi with the sauce into two oven dishes, and sprinkle generously with grated cheese;

8) Put it in the oven in the Grill position for 5 minutes (until the cheese melts).

 

Enjoy your food J

Gordon Ramsay Lasagna

For 2011 valentine’s day dinner I decided to cook Gordon Ramsay Lasagna Recipe, and it works amazingly. I did some minor changes to the original (sorry Gordon) by what I must share this.

You will need to do the meat:

• 2 tbsp olive oil
• 1 onion
• 1 big carrot
• 2 garlic cloves
• Dry oreganos
• 325g (0,71lb) minced beef
• 1 tbsp tomato sauce
• 1 tbsp soya sauce
• 1 bay leaf
• 2 tbsp red wine
• 1 tomato (cut to pieces)
• 50ml (1,69oz) milk
• Salt
• Pepper

You will need to do the sauce:

• 25g (0,05lb) butter
• 25g (0,05lb) flour
• 300ml (10,14oz) milk
• Nutmeg
• 60gr (0,13oz) mozzarella cheese

You will need to assemble:

• Grated parmesan cheese
• Dry oreganos
• Hard lasagna sheets

How to do:

1) Pre-heat the oven at 220ºC (428ºF);

2) Start by preparing the meat:

3) Mince with a knife the onions and the carrot;

4) Heat olive oil in a Wok (or a non-sticky skillet), adding the onions and the carrot, crush the garlic cloves and pour them into the Wok;

5) Add to the sauté your doing the bay leaf, oreganos, soya sauce, salt and pepper;

6) When the onion is softened, “dig” a well e place the meat in the middle, stir for a while;

7) When the meat stars to separate, add the tomato sauce, wait for 30 seconds, and stir again, cook the meat until is golden/brown;

8) Pour in the wine, and when the alcohol evaporates, add the tomato pieces. Stir and cook for more 3 minutes;

9) Add milk and turn the heat off. Reserve.

10) Getting the sauce done;

11) Melt the butter in a saucepan;

12) When the butter is melted add the flour, stir with a wooden spoon until it gets creamy;

13) Bring it to simmer, and add 1/3 from the milk, stirring with a whisker to avoid lumps;

14) Gradually add the rest of the milk without stop whisking;

15) Season with salt, pepper and nutmeg;

16) Allow it to cook for more 1 minute;

17) Add the mozzarella cheese, pouring tiny pieces of it into the saucepan, stir and remove from the heat;

18) So let’s assemble the lasagna:

19) In an pirex oven tray place half of the meat mixture;

20) Place dry lasagna sheets on top of the mixture, trying not to overlap them;

21) Pour less than half of the sauce over the lasagna sheets, spread with a spatula;

22) Add the remain meat mixture;

23) Cover with more lasagna sheets;

24) Pour the remaining sauce on top;

25) Finnish with parmesan cheese generously spread on top, oreganos, salt and pepper;

26) Take the Lasagna to the oven at 220ºC (428ºF) for 20 minutes or until it becomes golden/brown.

Enjoy your food.