Betty Crocker Gnocchi Food

CHEESY GNOCCHI FLORENTINE

Steps:

• Heat oven to 350°F. Spray 1 1/2-quart casserole with cooking spray. Cook spinach as directed on package; drain in colander or large strainer. Press to remove excess moisture. Set aside.
• Meanwhile, in 2-quart saucepan, melt butter. Add onion; cook 2 to 3 minutes, stirring frequently, until tender. Stir in flour. Gradually stir in half-and-half. Stir in gnocchi; heat to boiling. Remove from heat. Stir in cheeses and nutmeg.
• Spoon about 2 cups of the gnocchi mixture into casserole. Top with spinach, then remaining gnocchi mixture. Top with tomato slices; brush with olive oil.
• Bake about 30 minutes or until bubbly and browned on top and gnocchi is tender.

CHICKEN GNOCCHI WITH BROWNED BUTTER

Steps:

• In 10-inch skillet, heat oil over medium heat. Season chicken breasts with salt and pepper. Cook chicken breasts in oil 6 to 8 minutes on each side or until golden brown and juice of chicken is clear when center of thickest part is cut (at least 165°F). Transfer to cutting board; let rest 5 minutes. Cut into slices.
• Make gnocchi in boiling water as directed on package; drain.
• Melt butter in same skillet over medium heat; continue to cook 2 to 3 minutes or until butter is golden brown in color.
• Add gnocchi, spinach and corn to skillet, cooking 3 to 5 minutes or until gnocchi is golden brown and spinach is slightly wilted. Add chicken, and cook 1 to 2 minutes longer or just until heated through. Top with Parmesan cheese just before serving.

BETTY CROCKER GNOCCHI

Steps:

• Use only Betty Crocker Potato Buds. Make only 1 batch at a time. Do not double recipe. Use no milk, no butter.
• Bring water to a boil with a little salt added.
• Stir in Potato Buds. Let cool a little.
• Add 1 egg and mix.
• Add flour and mix well (with hands preferably).
• Roll into pencil strips and cut.
• May be frozen on cookie sheets and then packaged.
• To cook: in large pot, bring water to boil, add salt. Add gnocchi to water about 1/4 at a time, they will float to the surface when done. Remove with a slotted spoon and put into a bowl with some sauce of your choice.

CHOCOLATE GANACHE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8-inch or 9-inch rounds.
• Place 1 cake layer, rounded side down, on serving plate. Spread with about 1/3 cup frosting. Top with second layer, rounded side up. Frost side and top of cake with remaining frosting.
• In 1-quart saucepan, heat whipping cream over medium heat until hot (do not boil); remove from heat. Stir in chocolate chips until melted and smooth. Let stand 5 minutes. Carefully pour chocolate mixture onto top center of cake; spread to edge, allowing some to drizzle down side. Garnish top of cake with toffee candy. Refrigerate about 1 hour or until chocolate is set. Store covered in refrigerator.

BACON CHEESEBURGER GNOCCHI SKILLET

Steps:

• In 12-inch nonstick skillet, melt 1 tablespoon of the butter over medium-high heat. Add gnocchi; cook 4 to 6 minutes, stirring occasionally, until lightly browned. Transfer gnocchi to plate; set aside.
• Reduce heat to medium; melt remaining 1 tablespoon butter in skillet. Add onion and meatballs; cook 4 to 6 minutes, stirring occasionally, until onions are tender and meatballs are heated through. Add broth, tomatoes and gnocchi to skillet; heat to boiling. Cover; reduce heat to medium-low. Simmer 3 to 5 minutes or until gnocchi is tender; turn off heat.
• Top gnocchi and meatballs with shredded cheese. Cover, and let stand 5 minutes. Just before serving, top with bacon, green onions and pickles.

SLOW-COOKER CHICKEN AND GNOCCHI SOUP

Steps:

• In 10-inch nonstick skillet, cook chicken 5 to 7 minutes, stirring frequently, until browned and no longer pink in the center.
• Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix chicken and remaining ingredients except gnocchi and peas.
• Cover; cook on Low heat setting 8 to 10 hours.
• Increase heat setting to High. Stir in gnocchi and peas. Cover; cook about 30 minutes longer or until gnocchi and peas are tender.

SLOW COOKER CHICKEN & GNOCCHI SOUP

Steps:

• In 10 inch nonstick skillet, cook chicken 5-7 minutes, stirring frequently, until browned and no longer pink in the center.
• Spray 3-4 quart slow cooker with cooking spray (or use slow cooker liner). In cooker, mix chicken and remaining ingredients EXCEPT for gnocchi & peas.
• Cover; cook on low heat setting 8 to 10 hours.
• Increase heat setting to High. Stir in gnocchi & peas. Cover, cook about 30 minutes longer or until gnocchi and peas are tender.