CHEESY GNOCCHI CASSEROLE WITH HAM AND PEAS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the broiler to high heat.
- Melt the butter in a large ovenproof skillet over medium heat. Add the onions and cook until softened, about 3 minutes. Add the ham and thyme and continue to cook until the ham is lightly browned.
- Add the chicken broth and 3/4 cup water and bring to a simmer. Add the gnocchi, stir well, cover and cook until the gnocchi is slightly tender, about 5 minutes. Remove from the heat. Uncover and stir in the peas, cream, 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle the cheese over the top and broil until golden and bubbly, about 3 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.
ZOKLA (SWISS GNOCCHI)
A recipe from Glarus, Switzerland. I have adapted it to U.S. ingredients, it originally called for Sap Sago Cheese, which can be ordered on line for about $30 per pound (Oh No!).
Provided by ElaineAnn
Categories Swiss
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Mix eggs, water, salt and cottage cheese in blender until smooth.
- Add flour gradually to form a smooth paste until all flour is used. Beat very well until batter, which is stiff, forms bubbles.
- Using a 6-quart kettle (half filled with boiling water), drop the mixture by half teaspoons into the boiling water. Simmer about 15 minutes.
- Drain in colander.
- Sauté chopped onion in the butter in a large fry pan until golden brown; add zokla; stir and serve. Sprinkle with Parmesan , if desired.
- Serve with roasted chicken, beef, or pork,.
Nutrition Facts : Calories 521.9, Fat 13.9, SaturatedFat 6.7, Cholesterol 209.6, Sodium 352.3, Carbohydrate 74.8, Fiber 2.8, Sugar 2.3, Protein 22
SWISS CHARD GNOCCHI
Categories Leafy Green Potato Vegetable Vegetarian Spring Chard Bon Appétit
Yield Serves 6
Number Of Ingredients 10
Steps:
- Steam potatoes until very tender, about 50 minutes. Cool potatoes slightly, then peel. Mash potatoes in large bowl until smooth. Mix in salt and pepper. Meanwhile, bring 2 inches of salted water to boil in large pot. Add chard and cook until wilted, stirring occasionally, about 3 minutes. Drain chard; cool. Squeeze out as much excess liquid as possible. Finely chop chard in processor.
- Mix chard into potato mixture. Stir in egg and oil. Gradually mix in enough flour to form soft, slightly sticky dough.
- Dust baking sheet with flour. Working in batches and using floured hands, roll 1/4 cup dough on lightly floured work surface to form 12-inch-long rope. Cut rope into 1-inch pieces. Roll each piece between palms to form oval ball. Using whisk, gently roll each ball down length of wires, making ribbed impressions in gnocchi. Transfer gnocchi to prepared baking sheet. Repeat rolling, cutting and shaping with remaining dough.
- Working in batches, cook gnocchi in large pot of boiling salted water until gnocchi rise to surface and are tender, about 6 minutes. Using slotted spoon, transfer gnocchi to large bowl. (Can be made 1 day ahead. Place gnocchi in single layer on oiled baking sheet. Cover with plastic; chill.)
- Melt butter in heavy large skillet over medium-high heat. Add gnocchi and sauté until coated with butter and heated through, about 3 minutes. Meanwhile, bring sauce to simmer in heavy medium saucepan, stirring occasionally. Ladle sauce onto plates.
- Spoon gnocchi atop sauce. Sprinkle with cheese and serve.
BAKED GNOCCHI WITH CHEESE
This hearty dish served family style, offers a grown-up twist on macaroni and cheese. We like the flavor and melting qualities of fontina or Taleggio cheese, but you can substitute cheddar, Gruyere, or another favorite.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 7
Steps:
- Heat cream in a small saucepan over medium heat until just simmering. Add two-thirds of the cheese; stir until melted. Stir in nutmeg and the pepper. Remove from heat; cover to keep warm.
- Preheat oven to 400 degrees. Butter an 8-inch square baking dish; set aside. Bring a large pot of water to a boil; add the salt. Add half the gnocchi; when they rise to the top (after about 2 minutes), continue to cook until tender, about 15 seconds more. Transfer gnocchi with a slotted spoon to buttered dish. Repeat process with remaining gnocchi.
- Pour cheese sauce over gnocchi, and gently toss. Sprinkle the remaining cheese on top. Bake gnocchi until golden brown, about 25 minutes
More about "zokla swiss gnocchi recipes"
CREAMY SWISS CHARD GRATIN WITH CRISPY GNOCCHI RECIPE
From foodandwine.com
5/5 (6)Total Time 1 hr 20 mins
ONE SKILLET HAM AND CHEESE GNOCCHI - JO COOKS
From jocooks.com
CREAMY GNOCCHI WITH MUSHROOMS AND SPINACH
From seasonsandsuppers.ca
CREAMY TUSCAN GNOCCHI RECIPE - CAFE DELITES
From cafedelites.com
18 GNOCCHI DISHES WE LOVE MAKING FOR DINNER | TASTE OF …
From tasteofhome.com
ONCE YOU TRY CRISPY SHEET PAN GNOCCHI YOU’LL NEVER
From foodnetwork.com
EASY HOMEMADE GNOCCHI WITHOUT A RECIPE (3 WAYS) - YOUTUBE
From youtube.com
GNOCCHI RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
25 + GNOCCHI RECIPES | HOW TO MAKE GNOCCHI - FOOD COM
From foodnetwork.com
GNOCCHI - LIDIA
From lidiasitaly.com
GNOCCHI RECIPE (EASY, FROM SCRATCH) | KITCHN
From thekitchn.com
BROWN BUTTER SAGE GNOCCHI - SPEND WITH PENNIES
From spendwithpennies.com
EASY GNOCCHI RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
You'll also love