Gnocchi Bake Recipes

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.

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.

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.

Steps:

• Heat the oil in a medium pan over a medium heat. Fry the onion and garlic for 8-10 mins until soft. Add the chorizo and fry for 5 mins more. Tip in the tomatoes and sugar, and season. Bring to a simmer, then add the gnocchi and cook for 8 mins, stirring often, until soft. Heat the grill to high.
• Stir ¾ of the mozzarella and most of the basil through the gnocchi. Divide the mixture between six ovenproof ramekins, or put in one baking dish. Top with the remaining mozzarella, then grill for 3 mins, or until the cheese is melted and golden. Season, scatter over the remaining basil and serve with green salad.

Steps:

• Heat grill to high. Heat 1 tbsp olive oil in a large frying pan, then soften 1 chopped onion and 1 finely chopped red pepper for 5 mins.
• Stir in 1 crushed garlic clove, fry for 1 min, tip in 400g chopped tomatoes and 500g gnocchi, then bring to a simmer.
• Bubble for 10-15 mins, stirring occasionally, until the gnocchi is soft and the sauce has thickened.
• Season, stir through a handful of torn basil leaves, then transfer to a large ovenproof dish.
• Scatter with torn chunks of half a 125g mozzarella ball, then grill for 5-6 mins until the cheese is bubbling and golden.