ROASTED GNOCCHI AND VEGGIE CHEAT SHEET
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Add the gnocchi, green beans, pancetta, red pepper and onion to a large bowl and mix to combine. Spread the gnocchi mixture in a single layer on the prepared baking sheet and sprinkle with the salt and pepper. Cut 4 tablespoons of the butter into pieces and top the gnocchi mixture with the butter pieces and sage leaves. Place on the middle rack and bake, stirring halfway through, until the gnocchi are tender, 16 to 18 minutes.
- Melt the remaining 2 tablespoons butter and keep warm. When the gnocchi are tender, drizzle the mixture with the butter and gently stir to combine with a rubber spatula. Scoop the mixture into a large serving bowl and garnish with the Parmesan and basil.
SHEET-PAN GNOCCHI WITH BUTTERNUT SQUASH AND ARUGULA
The convenience of store-bought gnocchi just got even easier. Toss gnocchi, vegetables, olive oil and herbs on a foil lined sheet pan, bake until browned and crisp and serve, for a delicious dinner with practically no clean up.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 ̊ F. Line a baking sheet with heavy-duty foil. Toss the gnocchi, squash, tomatoes, red onion, pancetta, garlic, sage, rosemary, olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl. Spread out on the baking sheet. Bake until the gnocchi, squash and red onion are tender and lightly browned around the edges and the tomatoes are blistered in spots, 25 to 30 minutes.
- Scatter the arugula over the gnocchi mixture and gently toss. Drizzle lightly with olive oil and sprinkle with the cheese.
GNOCCHI BAKE
A quick and easy blend of gnocchi, sausage, cheese, and your favorite spaghetti sauce baked together for a hearty casserole.
Provided by andrea_d
Categories World Cuisine Recipes European Italian
Time 35m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add gnocchi, and cook until tender, 5 to 8 minutes.
- Meanwhile, crumble the sausage into a skillet over medium-high heat. Cook and stir until evenly browned. Drain grease, and stir in the spaghetti sauce. Remove from heat, and carefully mix in the cooked gnocchi and half of the mozzarella cheese. Transfer to a casserole dish. Sprinkle the remaining cheese on top.
- Bake for 15 to 20 minutes in the preheated oven, until the cheese is melted and the sauce is bubbly.
Nutrition Facts : Calories 321 calories, Carbohydrate 20.1 g, Cholesterol 48.7 mg, Fat 19.8 g, Fiber 1.9 g, Protein 15.1 g, SaturatedFat 8.9 g, Sodium 852 mg, Sugar 4.9 g
BAKED GNOCCHI
This baked gnocchi is simple, fast, and delicious.
Provided by ConnieD
Categories Main Dish Recipes Pasta
Time 45m
Yield 1
Number Of Ingredients 3
Steps:
- Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, about 3 minutes. Drain.
- Preheat the oven to 350 degrees F (175 degrees C).
- Spread 1/2 of the pasta sauce on the bottom of a 5-inch round casserole dish. Layer with gnocchi and spread the remaining pasta sauce on top. Sprinkle with mozzarella cheese.
- Bake in the preheated oven until cheese is melted and bubbling, about 25 minutes.
Nutrition Facts : Calories 304 calories, Carbohydrate 32 g, Cholesterol 40.8 mg, Fat 14.6 g, Fiber 3.2 g, Protein 11.2 g, SaturatedFat 8.2 g, Sodium 600.6 mg, Sugar 7.7 g
GNOCCHI BAKE WITH PANCETTA AND RED ONION
This is easy to make and yet tastes fabulous! As always, good quality mascarpone will yield a much richer flavour.
Provided by Shuzbud
Categories European
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F / 180°C.
- Heat the oil in a skillet and add the pancetta. Cook over a medium heat, stirring frequently, for 1 minute.
- Add the red onion and garlic and cook, stirring, for a further 5 minutes, or until the pancetta is cooked and the onion softened.
- Stir in the chopped tomatoes, sun-dried tomato paste, and mascarpone cheese. Simmer over a low heat for 5 minutes.
- Meanwhile, cook the gnocchi for 1-2 minutes, until they rise to the surface. Do not overcook.
- Drain the gnocchi thoroughly and place in a large ovenproof dish (I use a 10x6).
- Add the chopped basil to the pancetta sauce mixture and stir. Pour the sauce over the gnocchi and toss gently to coat it.
- Combine the grated cheese with the breadcrumbs and scatter over the gnocchi.
- Cook in the preheated oven for 15-20 minutes, or until golden and bubbling.
- Serve hot and enjoy!
BAKED GNOCCHI
Tender pillows of baked gnocchi mingle with two kinds of cheese in this recipe from "Lidia's Italy in America," by Lidia Bastianich. Also try her boiled variation, Gnocchi with Marinara Sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 7
Steps:
- Place potatoes in a large pot and add enough water to cover. Bring to a boil over medium-high heat and cook until tender, about 30 minutes. Drain and let cool slightly.
- When potatoes are cool enough to handle, peel and pass through a ricer or food mill, discarding peels. Spread mashed potatoes out on a large baking sheet and season with salt; let cool.
- Add egg to cooled potatoes and sprinkle with 3/4 cup flour. Gather mixture together and turn out onto work surface; knead, adding more flour as necessary to prevent sticking, until dough comes together. Do not knead too much or add too much flour, as gnocchi will become heavy.
- Cut dough into three equal pieces. Lightly flour work surface and hands. Roll each piece into a 1/2-inch-thick rope; cut each rope into 1/2-inch pieces. Roll each piece lightly in the palms of your hands. Holding a fork with one hand at a 45-degree angle, use your thumb to press lightly on one piece of dough, starting high on the inside tines of the fork. Roll dough down the whole length of the tines to create ridged gnocchi with an indentation where your thumb was. Repeat process with remaining pieces of dough. Dust gnocchi with flour and place on a large baking sheet.
- Preheat oven to 375 degrees.
- Bring a large pot of salted water to a boil over medium-high heat. Add gnocchi to boiling water, cooking in batches if necessary. Once gnocchi rise to the surface, continue cooking about 2 minutes more. Drain.
- Transfer gnocchi to a small baking dish and add marinara sauce; sprinkle with cheeses. Transfer baking dish to oven; bake until warmed through, about 6 minutes. Serve.
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.
GNOCCHI WITH PANCETTA, SPINACH & PARMESAN CREAM
These versatile Italian dumplings take only minutes to cook- serve with a creamy cheese sauce, greens and bacon
Provided by Good Food team
Categories Dinner
Time 15m
Number Of Ingredients 10
Steps:
- Cook the gnocchi following pack instructions, then drain. Meanwhile, heat 1 tsp of the oil in a small pan and fry the garlic, then add the cream and a good grating of nutmeg. Put to one side.
- Heat 2 tsp of the remaining oil in a frying pan and cook the pancetta until crisp. Add the gnocchi and fry until it starts to turn golden, adding a little more oil if it begins to stick. Stir in the spinach, lemon zest and seasoning.
- Stir the Parmesan into the cream sauce. Spoon the gnocchi onto plates, drizzle over the sauce and scatter with pine nuts. Serve with extra Parmesan.
Nutrition Facts : Calories 500 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 2.2 milligram of sodium
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