Easy Gnocchi Casserole Food

EASY HOMEMADE POTATO GNOCCHI RECIPE BY TASTY

Steps:

• Add the potatoes to a large pot of cool salted water. Bring the water to a boil and cook for 20-25 minutes, or until a fork can easily pierce a potato. Drain the potatoes and set aside until cool enough to handle but still warm.
• Using a peeler or your fingers, remove the skin from the potatoes. In a medium bowl, mash the potatoes until all lumps are gone. Add the salt and pepper and mix well. Make a well in the center of the potatoes and crack an egg into it. Whisk the eggs briefly. Then, using your hands, gently mix it into the potatoes until evenly distributed.
• Put 1 cups of flour onto a clean surface and turn out the potato dough onto it, keeping the remaining ½ cup close by in case you need it. Working quickly and carefully, knead the dough, only incorporating as much flour as you need along the way until the dough loses stickiness and becomes more solid. Slice the dough into 4 parts. Roll out 1 part into a long rope, about 1 inch wide, cutting in half and working with 1 half at a time if the rope is becoming too long. Slice the rope into ½-inch squares and set aside on a lightly floured surface. Repeat with the remaining dough.
• If desired, place a fork on your work surface and slide each gnocchi square from the base of the fork prongs to the top so they make a decorative shape.
• Bring a large pot of salted water to a boil and add the gnocchi in batches, stirring gently once or twice to ensure they are not sticking. Boil until they float to the surface; after another 15-30 seconds in the water, remove.
• In a pan over medium heat, melt butter and add the sage. Add the gnocchi and toss until lightly golden.
• Enjoy!

GNOCCHI BAKE

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.

GNOCCHI ALFREDO CASSEROLE

Steps:

• Heat oven to 400°F. Cook gnocchi as directed on package, omitting salt.
• Meanwhile, melt butter in large nonstick skillet over medium heat. Add garlic; cook and stir 3 minutes. Add cream; mix well. Gradually add 1 cup of the cheese, stirring after each addition until melted.
• Add ham, broccoli in sauce, mushrooms and cooked gnocchi; mix well. Spoon into ungreased 9-inch square (2-quart) glass baking dish. In small bowl, combine bread crumbs and remaining 1/2 cup cheese; mix well. Sprinkle over casserole.
• Bake at 400°F. for 25 to 30 minutes or until golden brown. Cool 5 minutes before serving.

CHEESY BAKED GNOCCHI CASSEROLE

Steps:

• Cook gnocchi according to package instructions, just a little short of full cook time. Drain and set aside. Preheat oven to 375 degrees Fahrenheit at this point too.
• Heat olive oil in a 12-inch heavy oven-safe sauté/deep pan over medium heat on the stovetop.
• Add onion and cook, stirring often, until softened, about 3 to 5 minutes.
• Add butter and, once melted, add mushrooms and cook for 5 minutes, stirring occasionally.
• Add garlic, stir, and cook for about 1 minute.
• Add a pinch each of salt and black pepper.
• Stir in artichoke hearts, cooked gnocchi, crushed red pepper flakes, pasta sauce, basil and 1/2 cup of shredded mozzarella cheese (about 2 ounces).
• Turn off heat and sprinkle over remaining 1 cup of mozzarella cheese and Parmesan cheese.
• Bake (uncovered) in preheated oven for 15 minutes or until it's bubbly around the edges and the cheese has melted. Garnish (if desired) with basil and/or parsley. Serve and enjoy!

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.

CHEESY GNOCCHI CASSEROLE WITH HAM AND PEAS

Steps:

• Preheat the broiler to high heat.
• Melt the butter in a large ovenproof skillet over medium heat. Add the onions and cook until softened, about 3 minutes. Add the ham and thyme and continue to cook until the ham is lightly browned.
• Add the chicken broth and 3/4 cup water and bring to a simmer. Add the gnocchi, stir well, cover and cook until the gnocchi is slightly tender, about 5 minutes. Remove from the heat. Uncover and stir in the peas, cream, 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle the cheese over the top and broil until golden and bubbly, about 3 minutes. Serve.

BAKED GNOCCHI CASSEROLE RECIPE

Steps:

• In a small saucepan, melt the butter. Add flour and whisk for 2 minutes to toast the flour. Whisk in the mustard, Worcestershire sauce, salt, pepper and cayenne pepper. Cook for 30 seconds more then whisk in the milk. Bring to a boil and turn the heat to low.
• Cook for 5 minutes, remove from heat and add the white cheddar cheese. Stir until smooth, cover and set aside.
• Preheat the oven to 350 degrees.
• Fill a large cast iron skillet halfway with water. Bring to a boil and add the broccoli. Cook for 2 minutes, drain, cool and set aside.
• To dry the pan, add the bacon. Sauté until crispy then remove to a paper towel-lined plate. Drain all but 2 Tbsp of fat from the pan and add 2 Tbsp butter, Pour in gnocchi and sauté until toasted, about 3 minutes.
• Add blanched broccoli and sautéed bacon to skillet and toss lightly to coat. Cover with cheese sauce and toss again. Bake skillet in the oven for 20 minutes or until bubbly. Take skillet to the table but warn people about how hot it is! Ouch!

CHEESY GNOCCHI CASSEROLE

Steps:

• Cook potato gnocchi following packet instructions. Drain and reserve.
• Heat the olive oil in a large skillet over medium heat. Add garlic and cook for 1 minute, stirring constantly to prevent burning. Add mushroom and continue cooking until tender. Add spinach, mix and cook until wilted, about 2 -3 minutes. Season with salt and pepper to taste.
• Add butter and heavy cream to skillet. Stir until butter is melted. Add Parmesan, Mascarpone and 1/2 cup of Havarti wild garlic. Stir and let cook for about 3 - 5 minutes, or until all cheeses are melted and incorporated. Add gnocchi to the skillet and mix gently until well coated through, about 30 seconds.
• Sprinkle with remaining Havarti wild garlic cheese on top and place skillet under the broiler for 2 to 3 minutes until cheese melts and start slightly browning.

EASY GNOCCHI CASSEROLE RECIPE

Steps:

• Preheat oven to 350 degrees.
• Brown Italian sausage in a skillet over medium heat and drain excess grease.
• Cook gnocchi according to package directions, remove from heat and drain.
• Combine sausage, gnocchi, pasta sauce, Italian seasoning and 1 cup of mozzarella cheese.
• Spray a 9x13-inch baking dish with nonstick cooking spray and pour in gnocchi mixture. Spread evenly in pan.
• Bake for 25 minutes or until heated through.
• Top with remaining mozzarella cheese and bake for another 10 minutes or until cheese is melted.

CHICKEN PARMESAN GNOCCHI BAKE

Steps:

• Preheat the oven to 450 degrees.
• Heat the olive oil in a large skillet. Add in the chicken and cook until golden brown and the inside is no longer pink, about 7-8 minutes. Remove from the pan and set aside.
• If the pan is dry, add in another tablespoon of oil. Sautee the gnocchi until golden, about 10 minutes. Set aside.
• Spread 1/3 of the marinara in the bottom. Top with half of the chicken, then half the mozzarella. Repeat with sauce, chicken, gnocchi, sauce and mozzarella. Top with parmesan.
• Bake for 10-12 minutes, or until the cheese is melted. Broil for another 1-2 minutes to turn the cheese golden brown. Remove from the oven, top with basil, serve and enjoy!

CHICKEN ALFREDO GNOCCHI CASSEROLE RECIPE

Steps:

• Preheat oven to 350 degrees F.
• Spray a 9x13-inch baking dish with nonstick cooking spray; set aside.
• Cook gnocchi according to package directions; drain and set aside.
• In a large bowl, combine alfredo sauce, sour cream, ricotta, and mozzarella cheese.
• Gently fold in cooked gnocchi and chicken and spread mixture in prepared baking dish.
• Sprinkle on grated parmesan and bacon.
• Bake for 15-20 minutes, or until cheese is bubbling.
• Garnish with fresh parsley before serving.

CHEESY GNOCCHI CASSEROLE RECIPE

Steps:

• Preheat oven to 350
• Grease/spray a small casserole dish with non-stick spray
• In a bowl, combine boiled gnocchi, sauce, ¼ C parmesan, salt and pepper, and Italian seasoning. Mix well.
• Transfer contents from the bowl to the casserole dish.
• Sprinkle remaining parmesan cheese and mozzarella cheese on the top. You can also sprinkle a pinch of Italian seasoning on top of the cheese if you wish.
• Bake for approximately 20 - 25 minutes or until the cheese is melted

BAKED GNOCCHI CASSEROLE IN CREAMY TOMATO SAUCE

Steps:

• Preheat oven to 350°F.
• Cook gnocchi according to packet directions. Drain and transfer to 1.5 quart baking dish.
• Heat oil in a skillet over medium-high heat. Add garlic and onion, cook for 1 ½ minutes.
• Add marinara sauce. Turn heat down and bring to simmer. Stir through cream and Seasonings, if using.
• Pour over gnocchi. Stir to spread out. Top with cheese. Bake for 20 minutes or until cheese is melted and golden.
• Garnish with basil leaves if desired and serve immediately.

CHEESY GNOCCHI CASSEROLE

Steps:

• Cook gnocchi according to package directions; drain well. Meanwhile, melt butter in large ovenproof skillet set over medium heat; cook ham, onion, garlic and thyme for 5 to 8 minutes or until onion is golden and tender.
• Stir in cream and Roasted Chicken Base; cook for 3 to 5 minutes or until thickened. Add gnocchi, peas and mustard; cook for 2 to 3 minutes or until peas are heated through.
• Sprinkle with cheese. Broil for 2 to 3 minutes or until golden brown and bubbly.

SAUSAGE, PEPPER AND GNOCCHI CASSEROLE (ONE-POT)

Steps:

• Preheat the oven to Gas Mark 5 (375F degrees).
• Heat one and a half tablespoons of oil in a deep skillet (or cast iron casserole dish) over a medium heat.
• Add the potato gnocchi and saute for 5-8 mins, turning occasionally, until lightly browned. Remove the gnocchi to a plate and set aside.
• Heat the rest of the oil in the now empty skillet, then break up the skinned sausages into small chunks and add them to the pan. Add the diced red bell pepper, and cook for another 8-10 mins, or until the sausages have browned all over and the pepper has softened.
• Stir in the chopped tomatoes, water (or stock) and pesto. Simmer for a couple of minutes, then stir in the cream.
• If you are using a stove-top to oven casserole dish you can continue with the recipe as below, otherwise, spoon the sausage and pepper mixture into an oven-proof casserole dish before continuing.
• Arrange the gnocchi on top of the sausage mixture. Sprinkle with cheese and then bake in the oven for 20 mins or until the sauce is bubbling, and the cheese is melted and golden brown.
• Remove from the oven, and leave to stand for a few minutes before serving.

GNOCCHI ALFREDO CASSEROLE

Steps:

• Heat oven to 400 degrees F. Cook gnocchi as directed on package, omitting salt. Meanwhile, melt butter in large nonstick skillet over medium heat. Add garlic; cook and stir 3 minutes. Add cream; mix well. Gradually add 1 cup of the cheese, stirring after each addition until melted. Add ham, broccoli in sauce, mushrooms and cooked gnocchi; mix well. Spoon into ungreased 9-inch square (1 1/2-quart) glass baking dish. In small bowl, combine bread crumbs and remaining 1/2 cup cheese; mix well. Sprinkle over casserole. Bake at 400 for 30 minutes or until golden brown. Cool 5 minutes before serving.;

BAKED GNOCCHI CASSEROLE

Steps:

• Peel the onion and garlic, chop and sauté until translucent in a hot pot in oil. Add the tomatoes and let simmer 10-15 minutes until creamy. Pour in the cream, salt, pepper, oregano and sugar.
• Preheat the oven to 400°F.
• Rinse the leeks and cut to rings about 3/4 inch. Put the leeks and gnocchi into boiling water and cook for about 2 minutes. Drain.
• Add the gnocchi and leeks to a casserole dish and pour the tomato sauce over it. Sprinkle cheese on top and bak for about 20 minutes.

GNOCCHI CASSEROLE

Steps:

• Preheat oven to 350.
• In a large skillet, crumble and brown sausage until cooked through.
• Drain.
• Meanwhile, cook gnocchi according to package directions.
• In a large, oven-proof casserole dish, combine sausage, gnocchi, pasta sauce, half the cheese and half the Italian seasoning.
• Bake casserole approx. 25 minutes, or until heated through.
• Top with remaining cheese and sprinkle with remaining Italian seasoning and bake another 10 minutes or until the cheese is melted.

CHEESY CAPRESE GNOCCHI BAKE

Steps:

• Preheat oven to 350 F.
• In a large skillet, heat olive oil over medium heat. When hot, add minced garlic and cook for 30 seconds. Stir in the tomatoes, stock, red wine, oregano, red pepper flakes, salt and black pepper. Bring to a simmer and cook for 10 minutes. Set aside off heat.
• Blitz tomato sauce with an immersion blender until mixture is smooth.
• Bring a large pot of salted water to boil. Gently add gnocchi and cook until they float to the surface, about 2 minutes. Remove with a slotted spoon.
• Gently add gnocchi to tomato sauce and fold together. Scoop into a casserole dish then decorate the top with fresh mozzarella slices.
• Bake for 15-20 minutes, until the cheese has melted. Top with fresh basil, red pepper flakes and serve with parmesan cheese.