MOLTEN CHEESE GNOCCHI
Comfort food heaven. From Sunset. These can be made OAMC. Do through step 5 and keep frozen in zip-lock plastic bags (freeze on a cookie sheet to harden, then transfer to bags).
Provided by dicentra
Categories Potato
Time 2h
Yield 6-12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Set potatoes on a baking sheet and slash each deeply lengthwise down the center.
- Bake potatoes until they are tender and look slightly dried out, 1 1/4 to 1 1/2 hours.
- In a small bowl, mix together 3 cups cheese and the cream. Set aside.
- As soon as potatoes are cool enough to handle, peel them; discard peels. Put potatoes through a potato ricer into a large bowl.
- Mix in egg, salt, and 1 cup flour, adding just enough additional flour to make the dough pliable and not sticky (too much flour will make the gnocchi heavy).
- Turn out onto a floured work surface; with floured hands, knead dough 10 to 12 times.
- Divide dough and cover one batch with a damp kitchen towel.
- Roll other batch into a 3/4-in.-thick rope and cut into 3/4-in.-long pieces.
- Roll each piece into a ball, then flatten into a 2-in. circle with your fingers or the bottom of a well-floured drinking glass.
- Bring a large pot of salted water to a boil. Top each dough circle with 1/2 teaspoons cheese-cream mixture.
- Gather up dough around filling and pinch to close, then roll into a small, smooth ball.
- Repeat rolling, filling, and forming with second batch of dough.
- Preheat broiler with rack 4 inches below heating element.
- Divide melted butter between two 2-qt. casserole dishes (or use one 4-qt. casserole and all the butter). Working in batches, drop gnocchi into boiling water, being careful not to crowd them.
- Boil gnocchi until they rise to the surface, 4 to 5 minutes; cook 8 to 10 seconds longer, then transfer with a slotted spoon to casserole dish(es), making sure water drains off from gnocchi.
- Turn gnocchi to coat in butter. Sprinkle with pepper and remaining cheese and broil until browned on top, 5 minutes. Sprinkle with parsley and serve immediately.
Nutrition Facts : Calories 485.4, Fat 26.7, SaturatedFat 16.5, Cholesterol 128, Sodium 795.2, Carbohydrate 44.5, Fiber 4, Sugar 2.3, Protein 17.6
CRISPY GNOCCHI WITH BURST TOMATOES AND MOZZARELLA
Pan-fried gnocchi is like a faster version of baked pasta. Store-bought gnocchi can simply be browned in a pan for an exciting mix of crispy outsides and chewy middles, no boiling required. This dish is studded with juicy tomatoes and melty pockets of mozzarella. Cherry tomatoes are reliably more flavorful year-round than larger, more watery varieties like beefsteak and heirloom. (That said, taste yours, and if they're more tart than sweet, add 1/2 teaspoon sugar in Step 2.) Toss the tomatoes with browned butter, red-pepper flakes and garlic, then hit them with a little heat, and they'll burst into a bright sauce. Stir in the gnocchi, dot with mozzarella, then broil until the cheese is molten and the tomatoes are blistered in spots.
Provided by Ali Slagle
Categories dinner, weekday, pastas, main course
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the broiler with a rack about 6 inches from the heat source.
- In a large (12-inch) skillet on the stovetop, heat enough olive oil to lightly coat the bottom of the pan (about 1 tablespoon) over medium-high. Add half the gnocchi to the pan, breaking up any that are stuck together. Cover with a lid or baking sheet and cook, undisturbed, until golden brown on one side, 2 to 4 minutes. Transfer to a medium bowl. Repeat with the remaining gnocchi and olive oil.
- Add the butter to the skillet and cook over medium-high, stirring often, until golden-brown and toasty, 1 to 2 minutes. Add the garlic, red-pepper flakes, 1 1/2 teaspoons salt and a few grinds of pepper, reducing the heat slightly if necessary to avoid scorching. Add the tomatoes and 3 tablespoons water and cook, shaking the pan occasionally, until the tomatoes have softened and the liquid has slightly thickened, 4 to 6 minutes. Smash the tomatoes as they burst to help them along.
- Add the seared gnocchi and 1/4 cup basil (if using), stir to coat, then shake into an even layer. Top with the mozzarella and drizzle lightly with olive oil. Broil until the cheese is melted and browned in spots, 2 to 4 minutes. Top with more basil, red-pepper flakes and black pepper as desired.
CHEESY SKILLET GNOCCHI
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
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.
RICOTTA CHEESE GNOCCHI
You think you know what gnocchi are: small, fork-tine-indented potato dumplings served with pesto or tomato sauce. They're starchy, thick and filling, and rarely made well enough at home to justify the work. But gnocchi don't have to be only that. "Gnocco" translates literally as "lump" (nice, huh?) and is a colloquial word for dumpling; gnocchi can be made out of semolina, cornmeal, spinach, even bread crumbs. One of my favorites: ricotta gnocchi, which is just as authentic as its potato relative, but lighter in texture and much easier to make.
Provided by Mark Bittman
Categories dinner, project, appetizer
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil and salt it. Combine the ricotta, eggs and Parmesan in a large bowl, along with some salt and pepper. Add about 1/2 cup flour and stir; add more flour until the mixture forms a very sticky dough. Scoop up a spoonful of dough and boil it to make sure it will hold its shape; if it does not, stir in a bit more flour.
- Put the butter in a large skillet over medium heat. When it melts and turns a nutty brown color, add the sage. While it fries, drop the ricotta mixture by the rounded tablespoon into the boiling water, working in batches of six or so at a time so as not to overload the pot.
- When the gnocchi rise to the surface, remove with a slotted spoon and transfer to the skillet. When all the gnocchi are done, toss, taste and adjust the seasoning, and serve immediately.
Nutrition Facts : @context http, Calories 419, UnsaturatedFat 8 grams, Carbohydrate 29 grams, Fat 24 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 14 grams, Sodium 564 milligrams, Sugar 6 grams, TransFat 0 grams
More about "molten cheese gnocchi recipes"
MOLTEN CHEESE GNOCCHI RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Total Time 3 hrsServings 100Calories 443 per serving
- Preheat oven to 350°. Set potatoes on a baking sheet and slash each deeply lengthwise down the center. Bake potatoes until they are tender and look slightly dried out, 1 1/4 to 1 1/2 hours.
- As soon as potatoes are cool enough to handle, peel them; discard peels. Put potatoes through a potato ricer into a large bowl. Mix in egg, salt, and 1 cup flour, adding just enough additional flour to make the dough pliable and not sticky (too much flour will make the gnocchi heavy). Turn out onto a floured work surface; with floured hands, knead dough 10 to 12 times.
- Divide dough and cover one batch with a damp kitchen towel. Roll other batch into a 3/4-in.-thick rope and cut into 3/4-in.-long pieces. Roll each piece into a ball, then flatten into a 2-in. circle with your fingers or the bottom of a well-floured drinking glass.
MOLTEN CHEESE GNOCCHI RECIPE – SUNSET MAGAZINE
From sunset.com
4/5 (4)Total Time 3 hrsEstimated Reading Time 2 minsCalories 443 per serving
- Preheat oven to 350°. Set potatoes on a baking sheet and slash each deeply lengthwise down the center. Bake potatoes until they are tender and look slightly dried out, 1 1/4 to 1 1/2 hours.
- As soon as potatoes are cool enough to handle, peel them; discard peels. Put potatoes through a potato ricer into a large bowl. Mix in egg, salt, and 1 cup flour, adding just enough additional flour to make the dough pliable and not sticky (too much flour will make the gnocchi heavy). Turn out onto a floured work surface; with floured hands, knead dough 10 to 12 times.
- Divide dough and cover one batch with a damp kitchen towel. Roll other batch into a 3/4-in.-thick rope and cut into 3/4-in.-long pieces. Roll each piece into a ball, then flatten into a 2-in. circle with your fingers or the bottom of a well-floured drinking glass.
26 BEST GNOCCHI RECIPES & IDEAS | HOW TO MAKE …
From foodnetwork.com
Author By
15 BEST GNOCCHI RECIPES - EASY WAYS TO USE GNOCCHI - THE PIONEER …
From thepioneerwoman.com
MOLTEN CHEESE GNOCCHI RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BEST MOLTEN CHEESE GNOCCHI RECIPES
From alicerecipes.com
CHEESY SKILLET GNOCCHI - THE SLOW ROASTED ITALIAN
From theslowroasteditalian.com
CHEESE GNOCCHI - LIDIA
From lidiasitaly.com
GNOCCHI RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
MOLTEN CHEESE GNOCCHI RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
SHEET-PAN GNOCCHI WITH SQUASH, FENNEL, AND RED ONIONS RECIPE
From today.com
SHEET-PAN GNOCCHI RECIPE | BON APPéTIT
From bonappetit.com
BAKED GNOCCHI RECIPE WITH MOZZARELLA - EASY COMFORT …
From tamingtwins.com
CHEESY GNOCCHI BAKE - JO COOKS
From jocooks.com
HOW TO MAKE GNOCCHI | BBC GOOD FOOD
From bbcgoodfood.com
20 BEST GNOCCHI RECIPES - FOOD.COM
From food.com
MOLTEN CHEESE GNOCCHI RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
THREE CHEESE GNOCCHI BAKE - THE RECIPE REBEL [VIDEO]
From thereciperebel.com
185169 MOLTEN CHEESE GNOCCHI RECIPES | RECIPEOFHEALTH.COM
From recipeofhealth.com
MOLTEN CHEESE GNOCCHI – RECIPE WISE
From recipewise.net
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #potatoes #vegetables #european #dinner-party #fall #vegetarian #winter #italian #dietary #seasonal #comfort-food #oamc-freezer-make-ahead #taste-mood #number-of-servings #presentation #served-hot #4-hours-or-less
You'll also love