Cheesy Baked Potato Gnocchi Food

CHEESY SKILLET GNOCCHI

Steps:

• Boil one 17.5-ounce package potato gnocchi as the label directs. Reserve 1/4 cup water; drain. Simmer 1 cup heavy cream, 1 minced garlic clove, 1/4 teaspoon kosher salt, a few grinds of pepper and a pinch of nutmeg in an ovenproof skillet, 5 to 8 minutes. Stir in the gnocchi and thin with the cooking water. Top with 1/2 cup shredded gruyère. Broil until golden, 3 to 4 minutes. Top with chopped chives.

BAKED POTATO GNOCCHI

Steps:

• In a bowl, make a well in the flour.
• Add potatoes, butter, seasonings and nutmeg.
• Pinch to form a soft dough.
• Knead lightly on a floured board.
• Divide ball of dough into 4.
• Roll each section into a long rope approximately 1 inch in diameter.
• Cut into 1/2 inch slices.
• Drop slices into salted simmering water.
• Cook 4-5 minutes.
• Gnocchi is cooked when it rises to the surface.
• Remove with a slotted spoon and drain on paper towel.
• Continue in small batches until all gnocchi is cooked.
• Place one layer of gnocchi in a greased baking dish.
• Top with 1/2 cup mozarella cheese.
• Top with 3/4 cup of white sauce.
• Top with 3/4 cup of tomato sauce.
• Repeat one more layer.
• Garnish with parsley if desired.
• Bake in 375F oven 30-35 minutes.
• Serve hot with a tossed salad.