BAKED GNOCCHI WITH CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position a rack in the upper third of the oven and preheat to 425 degrees F. Heat the olive oil in a deep ovenproof skillet over medium-high heat. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until lightly browned, about 4 minutes. Transfer to a plate and wipe out the skillet.
- Melt the butter in the skillet over medium heat; add the flour and cook, whisking, 3 minutes. Whisk in the milk and chicken broth until smooth; simmer, whisking constantly, until slightly thickened, about 5 minutes. Whisk in 1/2 teaspoon salt and the nutmeg.
- Add the chicken, mushrooms, gnocchi and spinach to the sauce and stir until coated and the spinach wilts. Sprinkle with the parmesan, transfer the skillet to the oven and bake until bubbling, about 20 minutes. Turn on the broiler; broil until lightly browned on top, about 3 more minutes.
Nutrition Facts : Calories 598 calorie, Fat 35 grams, SaturatedFat 16 grams, Cholesterol 177 milligrams, Sodium 984 milligrams, Carbohydrate 32 grams, Fiber 2 grams, Protein 39 grams
PERFECT POTATO GNOCCHI
Provided by Tyler Florence
Categories main-dish
Time 1h47m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Pierce the potatoes several times so that moisture can escape during baking. Bake the potatoes in a preheated 400 degrees F oven for 1 hour until fork tender. Peel the potatoes while they are still hot and press them through a potato ricer. Put the potatoes in a large bowl with salt, baking powder, and egg white. Add the flour a little at a time and mix with your hands until the mixture forms a rough dough. Do not over-work the dough. Transfer the dough to a lightly floured surface. Gently knead the dough for 1 or 2 minutes until smooth, adding a little bit more flour, if necessary, to keep it from sticking.
- Break off a piece of the dough and roll it back and forth into a rope, about the thickness of your index finger. Cut the rope into 1-inch pieces. Gently roll each piece down a wooden gnocchi board while pressing a small dimple with your finger. The gnocchi should be slightly curved and marked with ridges. This will allow the pillows to hold sauce when served.
- Boil the gnocchi in batches in plenty of salted water. The gnocchi are done about 2 minutes after they float to the surface, remove with a slotted spoon, and serve. If not cooking immediately, place the gnocchi in a single layer on a baking pan dusted with flour. Cover with plastic wrap and refrigerate for up to 12 hours.
- Note: If the gnocchi start to feather and fall apart in boiling water, you need more flour. If the gnocchi don't float after 2 minutes and are hard, you used too much flour.
PUTTANESCA BAKED GNOCCHI
Serve this budget-friendly baked gnocchi with tomatoes, mozzarella, capers and olives for a delicious midweek family meal when you're short on time
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 10
Steps:
- Blitz one of the cans of tomatoes until smooth and set aside. Heat a glug of oil in a medium-sized saucepan over a medium heat. Add the onion and a generous pinch of salt and fry gently for 8-10 mins until softened and translucent. Tip the chilli and all the tomatoes into the pan, lower the heat, then simmer for 10 mins, uncovered. Fill one of the empty cans a quarter full with water and add this to the sauce. Stir through the capers, olives and anchovies. Season with salt, pepper and a couple of generous pinches of sugar. Cook on a gentle heat, uncovered, for a further 5 mins. Keep warm until needed.
- Bring a large pan of water to the boil. Add the gnocchi and cook for 2 mins. Drain and toss with the tomato sauce, then tip into an ovenproof dish or shallow casserole. Top with the torn mozzarella and a good grating of black pepper then pop under a high grill for 3-4 mins or until the mozzarella is molten and gooey.
Nutrition Facts : Calories 344 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 2.5 milligram of sodium
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.
GNOCCHI & TOMATO BAKE
A comforting veggie main packed with rich Italian flavours
Provided by Good Food team
Categories Dinner, Main course, Pasta
Time 30m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 285 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 1.64 milligram of sodium
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
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