Betty Crocker Gnocchi Recipes

Steps:

• In 10-inch skillet, heat oil over medium heat. Season chicken breasts with salt and pepper. Cook chicken breasts in oil 6 to 8 minutes on each side or until golden brown and juice of chicken is clear when center of thickest part is cut (at least 165°F). Transfer to cutting board; let rest 5 minutes. Cut into slices.
• Make gnocchi in boiling water as directed on package; drain.
• Melt butter in same skillet over medium heat; continue to cook 2 to 3 minutes or until butter is golden brown in color.
• Add gnocchi, spinach and corn to skillet, cooking 3 to 5 minutes or until gnocchi is golden brown and spinach is slightly wilted. Add chicken, and cook 1 to 2 minutes longer or just until heated through. Top with Parmesan cheese just before serving.

Steps:

• Heat oven to 350°F. Spray 1 1/2-quart casserole with cooking spray. Cook spinach as directed on package; drain in colander or large strainer. Press to remove excess moisture. Set aside.
• Meanwhile, in 2-quart saucepan, melt butter. Add onion; cook 2 to 3 minutes, stirring frequently, until tender. Stir in flour. Gradually stir in half-and-half. Stir in gnocchi; heat to boiling. Remove from heat. Stir in cheeses and nutmeg.
• Spoon about 2 cups of the gnocchi mixture into casserole. Top with spinach, then remaining gnocchi mixture. Top with tomato slices; brush with olive oil.
• Bake about 30 minutes or until bubbly and browned on top and gnocchi is tender.

Steps:

• In 12-inch skillet, melt 1 tablespoon of the butter over medium heat. Add bread crumbs and garlic; cook and stir 1 to 3 minutes or until toasted. Pour into small bowl; clean out skillet.
• In same skillet, melt remaining 5 tablespoons butter over medium-high heat. Add gnocchi, Italian seasoning and pepper flakes; cook 13 to 15 minutes, stirring frequently, until golden brown.
• Add broth to skillet; heat to simmering. Cook 4 to 6 minutes, stirring frequently, until slightly thickened; reduce heat to medium. Stir in cream cheese until melted. Stir in spinach, a handful at a time, until wilted. Remove from heat; stir in tomatoes. Top with bread crumbs and Parmesan.

Steps:

• In 12-inch nonstick skillet, melt 1 tablespoon of the butter over medium-high heat. Add gnocchi; cook 4 to 6 minutes, stirring occasionally, until lightly browned. Transfer gnocchi to plate; set aside.
• Reduce heat to medium; melt remaining 1 tablespoon butter in skillet. Add onion and meatballs; cook 4 to 6 minutes, stirring occasionally, until onions are tender and meatballs are heated through. Add broth, tomatoes and gnocchi to skillet; heat to boiling. Cover; reduce heat to medium-low. Simmer 3 to 5 minutes or until gnocchi is tender; turn off heat.
• Top gnocchi and meatballs with shredded cheese. Cover, and let stand 5 minutes. Just before serving, top with bacon, green onions and pickles.

Steps:

• Heat oven to 400°F. Line large rimmed sheet pan with cooking parchment paper. Make gnocchi as directed on package; drain.
• Meanwhile, in 8-inch nonstick skillet, heat 1 tablespoon of the olive oil over medium heat. Add bread crumbs; cook 3 to 4 minutes, stirring frequently, until golden brown; remove from skillet.
• In large bowl, add gnocchi, remaining 3 tablespoons olive oil, the salt and pepper, tossing thoroughly to coat. Add tomatoes and bell pepper; gently stir to coat. Spread mixture in sheet pan; make room on one end for sausage links, and place them slightly apart.
• Roast 15 minutes; stir gnocchi mixture, and rotate sausage links. Return to oven; roast 12 to 15 minutes longer or until gnocchi are light golden brown and meat thermometer inserted in sausage reads 165°F.
• Remove sausage to cutting board; cut at angle into 1/2-inch pieces. Add sausage back to sheet pan. Spoon pesto on top of gnocchi and sausage mixture; gently stir to incorporate. Top with bread crumb mixture before serving.

Steps:

• Use only Betty Crocker Potato Buds. Make only 1 batch at a time. Do not double recipe. Use no milk, no butter.
• Bring water to a boil with a little salt added.
• Stir in Potato Buds. Let cool a little.
• Add 1 egg and mix.
• Add flour and mix well (with hands preferably).
• Roll into pencil strips and cut.
• May be frozen on cookie sheets and then packaged.
• To cook: in large pot, bring water to boil, add salt. Add gnocchi to water about 1/4 at a time, they will float to the surface when done. Remove with a slotted spoon and put into a bowl with some sauce of your choice.

Steps:

• In 10-inch nonstick skillet, cook chicken 5 to 7 minutes, stirring frequently, until browned and no longer pink in the center.
• Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix chicken and remaining ingredients except gnocchi and peas.
• Cover; cook on Low heat setting 8 to 10 hours.
• Increase heat setting to High. Stir in gnocchi and peas. Cover; cook about 30 minutes longer or until gnocchi and peas are tender.