MOLTEN CHEESE GNOCCHI
Stuff homemade potato gnocchi with creamy gouda cheese for a to-die-for appetizer that's worth every minute it takes to prepare.
Provided by wp
Time 3h
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Set potatoes on a baking sheet and slash each deeply lengthwise down the center. Bake potatoes until they are tender and look slightly dried out, 1 1/4 to 1 1/2 hours.
- In a small bowl, mix together 3 cups cheese and the cream. Set aside.
- As soon as potatoes are cool enough to handle, peel them; discard peels. Put potatoes through a potato ricer into a large bowl. Mix in egg, salt, and 1 cup flour, adding just enough additional flour to make the dough pliable and not sticky (too much flour will make the gnocchi heavy). Turn out onto a floured work surface; with floured hands, knead dough 10 to 12 times.
- Divide dough and cover one batch with a damp kitchen towel. Roll other batch into a 3/4-in.-thick rope and cut into 3/4-in.-long pieces. Roll each piece into a ball, then flatten into a 2-in. circle with your fingers or the bottom of a well-floured drinking glass.
- Bring a large pot of salted water to a boil. Top each dough circle with 1/2 tsp. cheese-cream mixture. Gather up dough around filling and pinch to close, then roll into a small, smooth ball. Repeat rolling, filling, and forming with second batch of dough.
- Preheat broiler with rack 4 in. below heating element. Divide melted butter between two 2-qt. casserole dishes (or use one 4-qt. casserole and all the butter). Working in batches, drop gnocchi into boiling water, being careful not to crowd them. Boil gnocchi until they rise to the surface, 4 to 5 minutes; cook 8 to 10 seconds longer, then transfer with a slotted spoon to casserole dish(es), making sure water drains off from gnocchi.
- Turn gnocchi to coat in butter. Sprinkle with pepper and remaining cheese and broil until browned on top, 5 minutes. Sprinkle with parsley and serve immediately.
- Note: Nutritional analysis is per main-course serving.
Nutrition Facts : Calories 443, Carbohydrate 43, Cholesterol 113, Fat 23, Fiber 2.9, Protein 16, SaturatedFat 14, Sodium 686
CHEESY SKILLET GNOCCHI
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Boil one 17.5-ounce package potato gnocchi as the label directs. Reserve 1/4 cup water; drain. Simmer 1 cup heavy cream, 1 minced garlic clove, 1/4 teaspoon kosher salt, a few grinds of pepper and a pinch of nutmeg in an ovenproof skillet, 5 to 8 minutes. Stir in the gnocchi and thin with the cooking water. Top with 1/2 cup shredded gruyère. Broil until golden, 3 to 4 minutes. Top with chopped chives.
CHEESY BROCCOLI GNOCCHI RECIPE BY TASTY
Here's what you need: runner bean, broccoli, gnocchi, grated mozzarella cheese, grated parmesan cheese, single cream, pepper
Provided by Ellie Holland
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 180°C (350°F).
- Bring some water to the boil in a saucepan and boil the runner beans and broccoli for 2-3 minutes.
- Take them out of the water and set aside.
- In the same boiling water, cook the gnocchi for 2 minutes (or, until it floats to the top of the water). Drain.
- In the same saucepan, mix together the drained gnocchi, runner beans, broccoli, mozzarella, parmesan, cream, and pepper.
- Pour into an ovenproof dish and bake for 5 minutes at 180°C (350°F), until the cheese bubbles.
- Enjoy!
Nutrition Facts : Calories 480 calories, Carbohydrate 56 grams, Fat 17 grams, Fiber 6 grams, Protein 26 grams, Sugar 4 grams
CRISPY GNOCCHI WITH BURST TOMATOES AND MOZZARELLA
Pan-fried gnocchi is like a faster version of baked pasta. Store-bought gnocchi can simply be browned in a pan for an exciting mix of crispy outsides and chewy middles, no boiling required. This dish is studded with juicy tomatoes and melty pockets of mozzarella. Cherry tomatoes are reliably more flavorful year-round than larger, more watery varieties like beefsteak and heirloom. (That said, taste yours, and if they're more tart than sweet, add 1/2 teaspoon sugar in Step 2.) Toss the tomatoes with browned butter, red-pepper flakes and garlic, then hit them with a little heat, and they'll burst into a bright sauce. Stir in the gnocchi, dot with mozzarella, then broil until the cheese is molten and the tomatoes are blistered in spots.
Provided by Ali Slagle
Categories dinner, weekday, pastas, main course
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the broiler with a rack about 6 inches from the heat source.
- In a large (12-inch) skillet on the stovetop, heat enough olive oil to lightly coat the bottom of the pan (about 1 tablespoon) over medium-high. Add half the gnocchi to the pan, breaking up any that are stuck together. Cover with a lid or baking sheet and cook, undisturbed, until golden brown on one side, 2 to 4 minutes. Transfer to a medium bowl. Repeat with the remaining gnocchi and olive oil.
- Add the butter to the skillet and cook over medium-high, stirring often, until golden-brown and toasty, 1 to 2 minutes. Add the garlic, red-pepper flakes, 1 1/2 teaspoons salt and a few grinds of pepper, reducing the heat slightly if necessary to avoid scorching. Add the tomatoes and 3 tablespoons water and cook, shaking the pan occasionally, until the tomatoes have softened and the liquid has slightly thickened, 4 to 6 minutes. Smash the tomatoes as they burst to help them along.
- Add the seared gnocchi and 1/4 cup basil (if using), stir to coat, then shake into an even layer. Top with the mozzarella and drizzle lightly with olive oil. Broil until the cheese is melted and browned in spots, 2 to 4 minutes. Top with more basil, red-pepper flakes and black pepper as desired.
MOLTEN CHEESE GNOCCHI
Comfort food heaven. From Sunset. These can be made OAMC. Do through step 5 and keep frozen in zip-lock plastic bags (freeze on a cookie sheet to harden, then transfer to bags).
Provided by dicentra
Categories Potato
Time 2h
Yield 6-12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Set potatoes on a baking sheet and slash each deeply lengthwise down the center.
- Bake potatoes until they are tender and look slightly dried out, 1 1/4 to 1 1/2 hours.
- In a small bowl, mix together 3 cups cheese and the cream. Set aside.
- As soon as potatoes are cool enough to handle, peel them; discard peels. Put potatoes through a potato ricer into a large bowl.
- Mix in egg, salt, and 1 cup flour, adding just enough additional flour to make the dough pliable and not sticky (too much flour will make the gnocchi heavy).
- Turn out onto a floured work surface; with floured hands, knead dough 10 to 12 times.
- Divide dough and cover one batch with a damp kitchen towel.
- Roll other batch into a 3/4-in.-thick rope and cut into 3/4-in.-long pieces.
- Roll each piece into a ball, then flatten into a 2-in. circle with your fingers or the bottom of a well-floured drinking glass.
- Bring a large pot of salted water to a boil. Top each dough circle with 1/2 teaspoons cheese-cream mixture.
- Gather up dough around filling and pinch to close, then roll into a small, smooth ball.
- Repeat rolling, filling, and forming with second batch of dough.
- Preheat broiler with rack 4 inches below heating element.
- Divide melted butter between two 2-qt. casserole dishes (or use one 4-qt. casserole and all the butter). Working in batches, drop gnocchi into boiling water, being careful not to crowd them.
- Boil gnocchi until they rise to the surface, 4 to 5 minutes; cook 8 to 10 seconds longer, then transfer with a slotted spoon to casserole dish(es), making sure water drains off from gnocchi.
- Turn gnocchi to coat in butter. Sprinkle with pepper and remaining cheese and broil until browned on top, 5 minutes. Sprinkle with parsley and serve immediately.
Nutrition Facts : Calories 485.4, Fat 26.7, SaturatedFat 16.5, Cholesterol 128, Sodium 795.2, Carbohydrate 44.5, Fiber 4, Sugar 2.3, Protein 17.6
RICOTTA GNOCCHI
This recipe was passed down to me from my great aunt, it is easy, authentic and delicious! The secret to making these gnocchi is to dry the ingredients as much as you can before using. Let the ricotta drain of excess water by placing it in a strainer over a bowl and leaving it in the refrigerator for at least 30 minutes before using.
Provided by Shelbi Awabdy
Categories World Cuisine Recipes European Italian
Time 1h
Yield 5
Number Of Ingredients 14
Steps:
- Stir together the ricotta cheese, eggs, Parmesan Cheese, salt, pepper, and garlic powder in a large bowl until evenly combined. Mix in 1 cup of flour. Add additional flour if needed to form a soft dough.
- Divide the dough into 3 or 4 pieces, and roll into 1/2-inch-thick ropes on a floured surface. Cut each rope into 1-inch pieces, and place on a lightly floured baking sheet. Place in the refrigerator until ready to use.
- Heat olive oil in a saucepan over medium heat. Stir in garlic, and cook until softened and fragrant, about 1 minute. Pour in diced tomatoes and red pepper flakes; bring to a simmer over medium-high heat, and cook for 10 minutes. Stir in shredded basil and season to taste with salt and pepper.
- While sauce is simmering, bring a large pot of lightly salted water to a boil over high heat. Boil the gnocchi until they float to the surface, 1 to 2 minutes, then drain.
- To assemble the dish, stir the cubed mozzarella cheese into the sauce and allow the heat of the sauce to soften, but not melt the cheese. Place gnocchi into a serving bowl, and spoon sauce overtop.
Nutrition Facts : Calories 442 calories, Carbohydrate 27.1 g, Cholesterol 131.1 mg, Fat 26 g, Fiber 1.7 g, Protein 22.4 g, SaturatedFat 11.9 g, Sodium 905.6 mg, Sugar 3.8 g
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- Preheat oven to 350°. Set potatoes on a baking sheet and slash each deeply lengthwise down the center. Bake potatoes until they are tender and look slightly dried out, 1 1/4 to 1 1/2 hours.
- As soon as potatoes are cool enough to handle, peel them; discard peels. Put potatoes through a potato ricer into a large bowl. Mix in egg, salt, and 1 cup flour, adding just enough additional flour to make the dough pliable and not sticky (too much flour will make the gnocchi heavy). Turn out onto a floured work surface; with floured hands, knead dough 10 to 12 times.
- Divide dough and cover one batch with a damp kitchen towel. Roll other batch into a 3/4-in.-thick rope and cut into 3/4-in.-long pieces. Roll each piece into a ball, then flatten into a 2-in. circle with your fingers or the bottom of a well-floured drinking glass.
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