BAKED GNOCCHI WITH GORGONZOLA CREAM
Provided by Giada De Laurentiis
Time 55m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Mix together the breadcrumbs, Parmesan, olive oil and 1/4 teaspoon salt in a small bowl. Set aside.
- Heat a medium Dutch oven over medium heat. Add the butter and allow to melt. Add the shallot and remaining 3/4 teaspoon salt and cook, stirring often, until the shallot is fragrant and beginning to soften, about 2 minutes. Whisk in the flour and cook for another minute. Slowly whisk in the milk for a smooth sauce. Add the bay leaf and simmer for 5 minutes, whisking occasionally. Whisk in the Gorgonzola until smooth. Add the gnocchi and stir to coat. Pour the mixture into an 8-inch baking dish. Sprinkle with the breadcrumb topping and bake until golden brown and bubbly, about 25 minutes. Allow to sit for 5 minutes before serving.
BAKED GNOCCHI WITH SAGE AND CHEESE
Soft pillowy nuggets of baked gnocchi are the ultimate comfort food.
Provided by Culinary Ginger
Categories Main Dish Recipes Pasta
Time 2h35m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Fill a large saucepan with water. Add potatoes and 1 teaspoon salt; bring to a boil. Continue to boil until potatoes are very soft, about 15 minutes. Drain and run through a food mill or a ricer for a nice, smooth consistency. Place potatoes in a bowl and refrigerate until they are cool, 15 to 20 minutes; this will help keep them fluffy.
- Dust 2 sheet pans with flour and set aside.
- Mix cooled potatoes and 1 1/2 cups flour together on a clean work surface. Knead until dough is soft and smooth, 4 to 5 minutes, adding only enough flour so dough comes together and is not tacky.
- Cut dough into 4 equal parts. Roll 1/4 of the dough into a 3/4-inch log. Cut the log into 3/4-inch pieces. Roll the pieces over a gnocchi board or the back of a fork to create ridges and place onto a floured sheet pan in a single layer. Repeat with the rest of the dough. Let rolled gnocchi dry for 1 hour before cooking.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain and set aside.
- Melt butter for cheese sauce in a medium saucepan over medium heat. Whisk in flour until golden brown, about 3 minutes. Add chicken stock and continue to whisk until it thickens, about 3 minutes. Add Fontina cheese and Parmesan cheese; stir using a spoon until melted. Stir in sage and nutmeg. Stir in cooked gnocchi and transfer to a casserole or baking dish.
- Bake in the preheated oven until top is golden brown and bubbly, 15 to 20 minutes.
Nutrition Facts : Calories 468.2 calories, Carbohydrate 56.4 g, Cholesterol 57.9 mg, Fat 19.1 g, Fiber 3.5 g, Protein 18 g, SaturatedFat 11.6 g, Sodium 1394.5 mg, Sugar 0.8 g
GNOCCHI WITH A CREAMY BLUE CHEESE SAUCE
Easy potato gnocchi with creamy blue cheese sauce, made with heavenly gorgonzola cheese!
Provided by Beth Sachs
Categories Main Course
Time 10m
Number Of Ingredients 8
Steps:
- Bring a pan of salted water to the boil on a medium-high heat and cook the gnocchi for 3-4 minutes until tender, adding the peas for the final minute of cooking. Reserve a cup of gnocchi cooking water before you drain the gnocchi into a colander.
- In a saucepan place the creme fraiche, blue cheese, and grated Parmesan and heat gently until the cheese melts. Stir often with a wooden spoon.
- Add as much reserved gnocchi cooking water as needed in order to create a silky smooth sauce.
- Stir the cooked gnocchi and peas through the blue cheese sauce and serve with chopped Parsley. Season with salt and pepper.
Nutrition Facts : Calories 582 kcal, Carbohydrate 68 g, Protein 23 g, Fat 25 g, SaturatedFat 16 g, Cholesterol 42 mg, Sodium 1616 mg, Fiber 6 g, Sugar 4 g, UnsaturatedFat 5 g, ServingSize 1 serving
GNOCCHI WITH MUSHROOMS & BLUE CHEESE
Soft, creamy goat's cheese or a deliciously strong blue cheese both work well in this easy veggie supper that's on the table in just 20 minutes
Provided by Katy Greenwood
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Bring a large pan of water to the boil and cook the gnocchi following pack instructions. When they float to the top of the pan, they are ready. Drain and set aside.
- Meanwhile, heat the oil and butter in a large lidded frying pan. Add the onion and mushrooms, cook for 1 min over a high heat, then turn down the heat to medium, put the lid on and cook for 5 mins, stirring a few times.
- Remove the lid and add the garlic, cook for 1-2 mins, then stir the gnocchi into the pan. Scatter over blobs of cheese and the parsley.
Nutrition Facts : Calories 471 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 8 grams sugar, Fiber 8 grams fiber, Protein 16 grams protein, Sodium 2.7 milligram of sodium
BLUE CHEESE GNOCCHI
Creamy and soothing, this warming bake makes a great standby for friends and family
Provided by John Torode
Categories Dinner, Main course
Time 15m
Number Of Ingredients 5
Steps:
- Cook the gnocchi in a large pan of boiling water according to pack instructions. Plunge the spinach into the same pan, then immediately drain through a colander and shake off any excess water.
- Put the crème fraîche in a small ovenproof dish with the grated parmesan. Add the hot, drained gnocchi and spinach and give everything a good stir. Crumble the blue cheese over and season with ground pepper.
- Slide the dish under a hot grill until the cheese is bubbling and golden. Serve immediately.
Nutrition Facts : Calories 394 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 44 grams carbohydrates, Fiber 3 grams fiber, Protein 18 grams protein, Sodium 1.2 milligram of sodium
BAKED GNOCCHI WITH BLUE CHEESE AND PROSCIUTTO CREAM SAUCE
Very quick and easy to make. All you need is the gnocchi (see my Gnocchi recipe), or any other pasta.
Provided by tinaki99
Categories Sauces
Time 22m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Bring cream to the boil in a small saucepan, then simmer for 2min or until slightly reduced.
- Add blue cheese to pan, season to taste with pepper, reduce heat to low-medium then cook, stirring occasionally, for 2-3min or until cheese has melted (don't worry if mixture isn't completely smooth).
- Spread the gnocchi over the base of a large baking dish, scatter with prosciutto pieces then pour over the blue cheese sauce. Sprinkle with breadcrumbs and parmesan.
- Bake in 180oC oven for 15-20min or until sauce is bubbling and crumbs are golden.
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