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.
GNOCCHI WITH TOMATO SAUCE AND MOZZARELLA
Known as 'gnocchi alla sorrentina,' this classic Italian pasta dish that uses simple ingredients and tastes delicious. Use homemade or store-bought gnocchi.
Provided by saretta
Categories World Cuisine Recipes European Italian
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- Heat olive oil in a saucepan over medium heat; cook onion until soft and translucent, about 5 minutes. Add passata and salt; simmer over low heat while you prepare the gnocchi.
- 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.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Pour 1 ladle of tomato sauce into the bottom of a baking dish. Add gnocchi, remaining tomato sauce, and Parmesan cheese; toss to combine. Arrange cubes of mozzarella cheese evenly on top.
- Place baking dish in the oven and broil until mozzarella cheese is melted and sauce has slightly reduced, 5 to 10 minutes. Remove from oven and garnish with basil leaves before serving.
Nutrition Facts : Calories 744.1 calories, Carbohydrate 73.2 g, Cholesterol 87.9 mg, Fat 39.6 g, Fiber 10 g, Protein 30 g, SaturatedFat 18.9 g, Sodium 1100.5 mg, Sugar 2.1 g
GNOCCHI GORGONZOLA
We make our own proprietary gnocchi recipe twice weekly in large batches, and store in freezer until ready to boil for presentation. We strive strive for a soft, "pillowlike" consistency to our gnocchi, but some people prefer the more chewy variety often found in commercial gnocchi.
Provided by Food Network
Categories appetizer
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Melt the butter in a large pot over medium-low heat. Add the Gorgonzola and stir until melted. Add nutmeg, white pepper, and onion powder. Add brandy and flambe. Whisk in the heavy cream until smooth. Bring to a boil and add the walnuts. Divide gnocchi among 4 bowls and serve sauce immediately over top. Garnish with 1 prosciutto slice per bowl.
GNOCCHI WITH GORGONZOLA SAUCE
Gorgonzola continues to age as it is stored in the refrigerator, intensifying in piquancy as it does. To slow this process down, wrap the cheese tightly in plastic wrap and store it in the coldest part of the refrigerator. This sauce is a good way to use leftover Gorgonzola cheese.
Yield makes 8 servings
Number Of Ingredients 8
Steps:
- Make the gnocchi.
- Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat. (If you plan to cook the gnocchi as soon as they are formed, put the water on to boil while the riced potatoes are cooling. If you are cooking previously frozen gnocchi, make sure the water is boiling before you remove the gnocchi from the freezer.)
- Bring the stock, cream, and butter to a boil in a large skillet over medium heat. Season lightly with salt and pepper and boil until the sauce is lightly reduced, about 3 minutes. Remove from the heat and stir in the Gorgonzola until dissolved.
- Drop the gnocchi into the boiling water a few at a time, stirring gently and continuously with a wooden spoon. Cook just until they rise to the surface and roll over, 2 to 3 minutes. If the skillet is large enough to accommodate the sauce and gnocchi, gently scoop the gnocchi out of the boiling water with a large wire skimmer and add them directly to the sauce in the skillet. If not, drain the gnocchi gently, return them to the pot, and pour in the sauce. Bring the sauce and gnocchi to a boil, stirring gently to coat the gnocchi with sauce. Remove the pan from the heat and stir in the grated Parmigiano-Reggiano. Check the seasoning, adding salt if necessary. Serve immediately in warm bowls.
GNOCCHI WITH GORGONZOLA SAUCE
This comes from my 20 minute meals cookbook. Also on the "Happy Italian Family Meal" menu is salad with red wine vinaigrette and mascarpone tiramisu. YUM!
Provided by dicentra
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat 2 quarts water in a deep skillet to boiling. Preheat the broiler.
- Grease a 2 quart baking dish or gratin dish with cooking spray.
- Add gnocchi to boiling water and cook until they float, about 3 minutes. Remove to prepared baking dish with a slotted spoon.
- Combine cheese, butter, cream and pepper in a small saucepan over medium heat.
- Cook, whisking occasionally until smooth; pour over gnocchi.
- Sprinkle with nuts. Broil 6 inches from heat source until bubbly, about 5 minutes.
Nutrition Facts : Calories 415.1, Fat 40.8, SaturatedFat 20.7, Cholesterol 91.4, Sodium 521.9, Carbohydrate 5, Fiber 1, Sugar 0.6, Protein 10.1
GNOCCHI AL GORGONZOLA
This is a creamy dish. It goes well with the gnocchi. Use as a main course or side dish. You could use the sauce on other types of pasta too.
Provided by Miss Annie
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Put crumbled gorgazola into bowl with melted butter and a pinch of pepper.
- Blend with a wooden spoon until creamy.
- Stir in parmesan and heated cream.
- Keep sauce warm.
- Bring a large pan of salted water to a boil.
- Add gnocchi carefully to boiling water.
- Stir and cook briskly.
- When they come to surface, remove with a slotted spoon and transfer to bowl with the sauce.
- Stir well to coat gnocchi with sauce.
- Serve immediately.
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POTATO GNOCCHI WITH GORGONZOLA CREAM SAUCE RECIPE
From kingarthurbaking.com
4.5/5 (17)Total Time 1 hr 52 minsServings 2
- Peel the warm potatoes and press them through a ricer, or mash them; measure out 1 1/4 cups (266g) potato; enjoy the rest as you see fit., Mix the baking powder with the flour, and sprinkle over the potatoes., Add the cheese, yolks, salt, and nutmeg, mixing just until everything comes together in a smooth ball., Place the dough on a floured work surface, cover, and let it rest for 30 minutes., Take about a third of the dough, and roll it into a rope about the thickness of a finger., Cut 3/4"-long pieces.
- Using a gnocchi board or the back of a fork, roll the individual gnocchi to create ridges on one side, and a little space in the middle., Place the gnocchi on a parchment-lined baking sheet dusted with flour, cover lightly, and chill until ready to cook.
- Gnocchi may be stored in the refrigerator up to a day, and in the freezer for several months., To cook: Bring a large pot of salted water to a boil.
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