BAKED GNOCCHI WITH SAGE AND CHEESE
Soft pillowy nuggets of baked gnocchi are the ultimate comfort food.
Provided by Culinary Ginger
Categories Main Dish Recipes Pasta
Time 2h35m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Fill a large saucepan with water. Add potatoes and 1 teaspoon salt; bring to a boil. Continue to boil until potatoes are very soft, about 15 minutes. Drain and run through a food mill or a ricer for a nice, smooth consistency. Place potatoes in a bowl and refrigerate until they are cool, 15 to 20 minutes; this will help keep them fluffy.
- Dust 2 sheet pans with flour and set aside.
- Mix cooled potatoes and 1 1/2 cups flour together on a clean work surface. Knead until dough is soft and smooth, 4 to 5 minutes, adding only enough flour so dough comes together and is not tacky.
- Cut dough into 4 equal parts. Roll 1/4 of the dough into a 3/4-inch log. Cut the log into 3/4-inch pieces. Roll the pieces over a gnocchi board or the back of a fork to create ridges and place onto a floured sheet pan in a single layer. Repeat with the rest of the dough. Let rolled gnocchi dry for 1 hour before cooking.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain and set aside.
- Melt butter for cheese sauce in a medium saucepan over medium heat. Whisk in flour until golden brown, about 3 minutes. Add chicken stock and continue to whisk until it thickens, about 3 minutes. Add Fontina cheese and Parmesan cheese; stir using a spoon until melted. Stir in sage and nutmeg. Stir in cooked gnocchi and transfer to a casserole or baking dish.
- Bake in the preheated oven until top is golden brown and bubbly, 15 to 20 minutes.
Nutrition Facts : Calories 468.2 calories, Carbohydrate 56.4 g, Cholesterol 57.9 mg, Fat 19.1 g, Fiber 3.5 g, Protein 18 g, SaturatedFat 11.6 g, Sodium 1394.5 mg, Sugar 0.8 g
BAKED GNOCCHI WITH SAGE AND CHEESE SAUCE
A comforting dish of pillowy soft gnocchi bathed in a creamy, two cheese sauce flavored with earthy sage.
Provided by Culinary Ginger
Categories Dinner Ideas
Time 1h45m
Number Of Ingredients 10
Steps:
- Preheat oven to 350° F/180 °C.
- In a medium saucepan over medium heat, melt the butter. Whisk in the flour and whisk until flour turns golden brown, about 3 minutes. Add the warm stock and milk, continue to whisk until it thickens, about 3 minutes. Stir in the salt, nutmeg and sage.
- Add the fontina and Parmesan cheese and stir with a spoon until melted. Stir in the gnocchi (no need to pre-boil) and transfer to a baking dish and bake for 20 minutes until the top is bubbly and golden.
- Serve warm topped with grated Parmesan cheese.
Nutrition Facts : Calories 244 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 51 milligrams cholesterol, Fat 18 grams fat, Fiber 0 grams fiber, Protein 8 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 4 ounces, Sodium 411 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
GNOCCHI WITH BROWN BUTTER AND SAGE
Provided by Marc Forgione
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F. Pour a mound of kosher salt onto a rimmed baking sheet. Prick the potatoes all over with a fork and nestle them in the salt; this prevents the potatoes from browning and draws out their moisture. Bake the potatoes until fork-tender, about 45 minutes. Let sit until just cool enough to handle.
- Halve the potatoes lengthwise and scoop the flesh into a potato ricer; discard the skin. Press the flesh through the ricer onto a floured counter or cutting board; let cool 3 to 4 minutes.
- Spread out the potatoes slightly. Beat the egg with 1/2 teaspoon salt in a small bowl and drizzle over the potatoes.
- Sprinkle the potato mixture with 1 cup flour and knead until a smooth dough forms, adding up to 1/2 cup more flour if the dough is sticky. Cover with a kitchen towel and let rest 10 minutes.
- Lightly flour your surface. Divide the dough into 6 pieces and roll into "snakes," about 1/2 inch in diameter. Cut into 1/2-to-1-inch lengths with a bench cutter or knife; transfer to a parchment-lined baking sheet and lightly dust with flour.
- Make the sauce: Melt the butter in a large skillet over high heat. Cook, stirring, until the butter develops brown flecks and smells nutty. Watch it closely to keep the butter solids from burning. Remove from the heat.
- Bring a large pot of salted water to a boil. Add the gnocchi; wait until they float to the surface, then simmer 30 more seconds. (Taste one to make sure it's cooked through.) Return the brown butter to medium-low heat. Scoop the gnocchi from the pot with a spider or slotted spoon, transfer to the skillet and toss until some of the brown-butter flecks stick to the gnocchi. Add the red pepper flakes, sage and a few tablespoons of the gnocchi cooking water; toss again. Remove from the heat and add half of the cheese. Divide among bowls and top with the remaining cheese.
GNOCCHI IN SAGE BUTTER
Buttery garlic and sage sauce adds melt-in-your-mouth flavor to these feather-light but filling and oh-so-easy, homemade potato puffs from our Test Kitchen.
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. , Over warm burner or very low heat, stir potatoes for 1-2 minutes or until steam is evaporated. Press through a potato ricer or strainer into a small bowl; cool slightly. In a Dutch oven, bring 3 qts. water to a boil., Using a fork, make a well in the potatoes. Sprinkle flour over potatoes and into well. Whisk the egg, salt and nutmeg; pour into well. Stir until blended. Knead 10-12 times, forming a soft dough., Divide dough into four portions. On a floured surface, roll portions into 1/2-in.-thick ropes; cut into 3/4-in. pieces. Press and roll each piece with a lightly floured fork. Cook gnocchi in boiling water in batches for 30-60 seconds or until they float. Remove with a strainer and keep warm., In a large heavy saucepan, cook butter over medium heat for 3 minutes. Add garlic and sage; cook for 1-2 minutes or until butter and garlic are golden brown. Add gnocchi; stir gently to coat.
Nutrition Facts : Calories 232 calories, Fat 7g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 373mg sodium, Carbohydrate 36g carbohydrate (1g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
GNOCCHI WITH SAGE-BUTTER SAUCE
A delicious sage, butter, garlic and cheese sauce makes a delicious side dish or complete meal!
Provided by Gina Izzy Shores
Categories World Cuisine Recipes European Italian
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil over high heat. Add the gnocchi pasta, and cook until they float to the surface, 2 to 3 minutes; drain.
- Melt the butter in a skillet over medium heat. Stir in the garlic, and cook until the garlic has softened and is beginning to turn golden brown, about 4 minutes. Stir in the sage and salt for a few seconds, then add the cooked gnocchi. Toss gently with 1/4 cup of Parmesan cheese and the pepper. Sprinkle with the remaining 2 tablespoons Parmesan cheese to serve.
Nutrition Facts : Calories 768.2 calories, Carbohydrate 61.6 g, Cholesterol 140.2 mg, Fat 51.8 g, Fiber 3.5 g, Protein 15.7 g, SaturatedFat 32.1 g, Sodium 977.4 mg, Sugar 0.2 g
GNOCCHI WITH SAGE BROWN BUTTER SAUCE
Published in the September 2007 restaurant issue of Bon Appetit, this recipe is from a popular Napa Valley restaurant, Cook St. Helena. this makes 6 first course or 4 main course servings.
Provided by Epi Curious
Categories < 4 Hours
Time 1h5m
Yield 4 pastas, 4 serving(s)
Number Of Ingredients 10
Steps:
- Steam potatoes until tender, about 15 minutes. Transfer to large bowl. Cool slightly, about 10 minutes, then mash until smooth. Mix in next 4 ingredients. Add yolk; mix until blended. Gradually mix in 1 cup flour. Knead until blended and smooth, adding more flour by tablespoonfuls if very moist, about 2 minutes.
- Line rimmed baking sheet with parchment. Divide dough into 4 equal pieces. Roll 1 piece on lightly floured surface into 24 inch-long rope. Cut rope into 1-inch pieces. Holding gnocchi in palm, roll whisk over each to form indentations. Transfer gnocchi to prepared baking sheet. Repeat with remaining dough.
- Cook 8 tablespoons butter in medium skillet over medium-high heat until butter begins to brown, about 4 minutes. Add sage and lemon peel. Season with salt and pepper; set sauce aside.
- Meanwhile, melt remaining 2 tablespoons butter in large skillet; set aside. Working in 2 batches, cook gnocchi in large pot of boiling salted water until they float to the surface, then cook 1 minute longer. Using slotted spoon, transfer gnocchi to skillet with unseasoned melted butter. Saute all gnocchi over medium-low heat until beginning to brown, stirring occasionally, about 5 minutes.
- DO AHEAD: Gnocchi and sage brown butter sauce can be made 2 hours ahead. Let stand at room temperature.
- Pour sage brown butter sauce over gnocchi; toss to coat and warm through, about 1 minute. Divide equally among bowls and serve.
- Note: These gnocchi are also delicious with a creamy Gorgonzola cheese sauce. Stir 1 cup cream and 2 ounces crumbled Gorgonzola in a medium saucepan until smooth. Add cooked browned gnocchi and toss to warm through.
Nutrition Facts : Calories 602.8, Fat 34.5, SaturatedFat 21.2, Cholesterol 139.8, Sodium 1282.8, Carbohydrate 61.9, Fiber 7, Sugar 1.9, Protein 13.5
SWEDE GNOCCHI WITH CRISPY SAGE
Using much overlooked swede, you can create a budget-friendly, restaurant worthy gnocchi main course. Top with butter-fried herbs for a simple veggie dish
Provided by Sophie Godwin - Cookery writer
Categories Main course
Time 1h40m
Number Of Ingredients 8
Steps:
- Heat oven to 220C/200C fan/gas 7. Cut the potato and swede into equal- sized chunks, drizzle with 2 tbsp of the oil, season and roast for 50 mins or until completely soft. Leave to cool slightly, then pulse in a food processor until broken down. Add the chilli flakes, flour, Parmesan and some seasoning, then pulse again to form a sticky dough.
- Bring a large pan of salted water to the boil in which to cook your gnocchi later. Flour your hands and divide the dough in three. On a floured surface, roll each portion into a sausage about 1cm in diameter. Using the back of a table knife, cut into pieces 2.5cm in length - this gives a tapered edge to the pieces of gnocchi.
- Working in batches, cook the gnocchi in the water for 30 secs or until they rise to the surface. Remove with a slotted spoon and drain on a tray lined with kitchen paper. Can be made to this stage up to 4 hrs ahead and kept in the fridge.
- Turn the oven to its lowest setting and heat the remaining oil in a large frying pan over a medium heat. Fry the gnocchi in batches for 2 mins on each side until browned, then keep warm in the oven.
- Melt the butter in the pan, add the sage leaves and fry until crisp. Divide the gnocchi between bowls then spoon over the crisped sage and buttery sauce. Serve with pepper and grated Parmesan.
Nutrition Facts : Calories 550 calories, Fat 35 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 9 grams protein, Sodium 0.7 milligram of sodium
POTATO GNOCCHI WITH PANCETTA, PEAS AND SAGE
My husband claims that these gnocchi are the best he's ever had. Therefore, I'm putting the recipe here for safe keeping. With just a few simple ingredients it had incredible flavor and richness. This is a personally created recipe.
Provided by Diane C 2
Categories Potato
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- To make the gnocchi:.
- Wash and dry the potatoes. Slit each one or prick with a fork. Place in a 375 degree oven and bake for approximately 1 hour or until tender all the way through.
- Once the potatoes are cool enough to handle, peel the skin and run the potatoes through a food mill or potato ricer onto a baking sheet. Place in the refrigerator until the potatoes are cold.
- Put the riced potatoes on a floured flat working surface. Sprinkle the salt, the cheese and about 1 cup of the flour over the potatoes. Create a well in the potatoes and add the beaten egg.
- Begin mixing the ingredients together with your hands and kneading the dough lightly. Add more flour if the dough is too sticky but be careful not to add too much flour or knead the dough too much. This will make the gnocchi very heavy and tough. (You can test out your dough by boiling a little water and dropping some of your dough into it to cook. If they fall apart you will need to add more flour. If they are heavy and tough, then you have added too much flour.).
- Cut off pieces of dough and roll them out with your hands into ropes about the diameter of your thumb. Then cut the ropes into about 1 inch pieces. You can also roll each gnocchi over the back of a fork to create ridges if desired.
- Put gnocchi on a baking sheet with plenty of flour to keep them from sticking to each other and the pan.
- To make the sauce:.
- Heat the oil in a large skillet over medium heat and add the pancetta. Cook until crisp.
- Add the garlic and cook for about 30 seconds then add the sage. Cook another 30 seconds.
- Add the chicken broth and peas and cook over medium high heat until the liquid is reduced by half.
- Lower the heat to low and add the butter and cook until melted and the sauce is slightly thickened.
- Cook the gnocchi in boiling water. They will rise to the surface when they are done. Scoop them out with a slotted spoon and let drain. Add them to the sauce and gently stir together.
- Serve with additional cheese at the table.
Nutrition Facts : Calories 397.9, Fat 18.6, SaturatedFat 9, Cholesterol 63.9, Sodium 1579.3, Carbohydrate 47.8, Fiber 3.7, Sugar 2.4, Protein 10.2
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
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- In a small skillet, melt the stick of butter over moderate heat. Add the chopped sage and cook just until fragrant, about 30 seconds; let cool.
- In a large saucepan, bring the milk to a simmer. Slowly add the semolina flour in a thin stream, whisking constantly. Cook over moderate heat, stirring with a wooden spoon, until very thick, about 3 minutes. Beat in the eggs and cook over low heat for 2 minutes longer, stirring constantly. Remove from the heat and stir in the salt, sage butter and 1 cup of the Parmesan cheese. Continue stirring until the dough is smooth and glossy. Pour the dough into a 9-by-13-inch baking dish and refrigerate until cool and firm to the touch.
- Preheat the oven to 400°. Cut the gnocchi dough into 12 squares, then cut the squares in half on the diagonal to form 24 triangles. Using a spatula, transfer the triangles to a large buttered baking dish. Sprinkle with the remaining 3 tablespoons of cheese and dot with the remaining 1 tablespoon of butter.
- Bake for about 25 minutes, or until the gnocchi are golden. Preheat the broiler and broil 8 inches from the heat for 2 minutes, or until golden brown. Let the gnocchi stand for 10 minutes. Sprinkle with pepper and serve.
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