Gnocchi Recipe 475

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.

Steps:

• Bring a large pot of salted water to a boil. Peel potatoes and add to pot. Cook until tender but still firm, about 15 minutes. Drain, cool and mash with a fork or potato masher.
• Combine 1 cup mashed potato, flour and egg in a large bowl. Knead until dough forms a ball. Shape small portions of the dough into long "snakes". On a floured surface, cut snakes into half-inch pieces.
• Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain and serve.

Steps:

• 1. Preheat oven to 375 degrees F. Grease a baking dish with butter. Set aside. 2. In a large pot over medium heat, melt three tablespoons butter. Add garlic and cook until fragrant, about 30 seconds. Whisk in flour, one tablespoon at a time, stirring constantly, until raw taste is cooked off, 1 minute. 3. To pot, add chicken broth and heavy cream and whisk to incorporate. Season with salt and pepper. Bring mixture to a simmer and reduce heat to low. Quickly whisk in Asiago, provolone, 1/3 cup mozzarella, and 1/3 cup Parmesan until melted and smooth. Remove from heat. 4. Add gnocchi to prepared baking dish. Pour cheese sauce over gnocchi and and stir until pasta is evenly coated. Top with remaining cheese and a few grinds of pepper. Bake until cheese is bubbly and golden, 25-30 minutes. 5. Garnish with basil.