Baked Gnocchi Food

BAKED GNOCCHI WITH CHICKEN

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.

BAKED GNOCCHI

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.

BAKED GNOCCHI

Steps:

• preheat oven to 350 grease lagrge casserole dish. cook gnocchi according to directions.Drain.
• Heat oil in large skillet. add garlic, cook 30 sec.add tomatoes and seasoning.
• cook and stir 5 minutes.
• add gnocchi to spinach mixture in skillet , stir gently.
• Transfer gnocchi mixture to prepared casserole dish. Sprinkle with cheeses.
• bake 20-30 minutes or until bubbly and sheese is melted. enjoy.

BAKED SPINACH GNOCCHI

Steps:

• In a large saucepan, heat the milk and when just on the point of boiling, sprinkle in the semolina in a steady stream, stirring briskly with a wooden spoon.
• Simmer the semolina for 2 minutes then remove from the heat and stir in half the butter, most of the cheese (leave some for topping the bake) and the spinach, nutmeg and salt and pepper; allow to cool for 5 minutes.
• Stir in the eggs then tip the mixture out onto a shallow baking sheet, spreading it out to 1 ½inch thickness; allow to cool completely, then chill until solid.
• Stamp out the gnocchi with a plain round cutter with a diameter of 1 ½ inches; reserve the trimmings.
• Place the trimmings in the base of a greased shallow ovenproof dish then arrange the gnocchi rounds on top; brush the tops with the remaining butter and sprinkle with the last of the cheese.
• Bake in an oven pre-heated to 375 F, 190 C, gas mark 5, for about 35 minutes until crisp and golden on top; serve hot sprinkled with extra cheese.

BAKED GNOCCHI

Steps:

• 1. Preheat oven to 400^. Place the gnocchi in a lightly greased or sprayed 9x13-inch baking pan;set aside. No need to precook the gnocchi- it cooks in the oven nicely. Trust me, you will love this easy preparation!
• 2. In a medium saucepan over medium heat, whisk together the broth, cream and flour. Continue whisking until the mixture starts to thicken, about 6 minutes. If you don't see the sauce starting to thicken, check that the flour is not on the sides of the pan, it likes to hide down there.
• 3. Add the pepper and stir. Add the spinach and prosciutto to the thickened cream and toss to coat all the leaves and slices. Pour the cream, spinach and prosciutto over the gnocchi and spread out to cover the pasta evenly.
• 4. Top with spoonfuls of ricotta and sprinkle with Parmigiano-Reggiano. Bake until the top is golden brown, about 35 minutes.

BAKED GNOCCHI

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.