Asiago Gnocchi Bake Recipes

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CREAMY BAKED FETTUCCINE WITH ASIAGO AND THYME



Creamy Baked Fettuccine with Asiago and Thyme image

Provided by Giada De Laurentiis

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 7

1 pound fettuccine pasta
2 cups grated Asiago cheese, plus 1/4 cup
2 (8-ounce) containers creme fraiche
1 cup grated Parmesan
1 1/2 tablespoons fresh chopped thyme leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1 cup of the pasta cooking liquid.
  • In a large bowl combine the 2 cups Aiago cheese, creme fraiche, Parmesan, thyme, salt, pepper, cooked pasta, and pasta cooking liquid. Gently toss until all the ingredients are combined and the pasta is coated. Place the pasta in a buttered baking dish and sprinkle with the remaining 1/4 cup asiago cheese. Bake until golden on top, about 25 minutes. Let sit for at least 5 minutes and serve.

GNOCCHI BAKE



Gnocchi Bake image

A quick and easy blend of gnocchi, sausage, cheese, and your favorite spaghetti sauce baked together for a hearty casserole.

Provided by andrea_d

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 8

Number Of Ingredients 4

1 (18 ounce) package frozen or fresh gnocchi
1 pound bulk Italian sausage
1 (14 ounce) jar spaghetti sauce
1 ½ cups shredded mozzarella cheese

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.

Nutrition Facts : Calories 321 calories, Carbohydrate 20.1 g, Cholesterol 48.7 mg, Fat 19.8 g, Fiber 1.9 g, Protein 15.1 g, SaturatedFat 8.9 g, Sodium 852 mg, Sugar 4.9 g

ASIAGO GNOCCHI BAKE



Asiago Gnocchi Bake image

Cozy in for the night with tender pillows of gnocchi smothered in crisp bacon, tender mushrooms and rich, creamy asiago cheese.

Yield 4

Number Of Ingredients 6

1 package (16 ounces) potato gnocchi
4 bacon strips
1 package (8 ounces) sliced baby portobello mushrooms
5 ounces Sartori Classic Asiago cheese, grated and divided (1 2/3 cups)
1/3 cup milk
Minced fresh parsley and thyme, optional

Steps:

  • Instructions Heat oven to 350ºF. Cook gnocchi according to package directions; drain. Meanwhile, fry bacon in a large, ovenproof or cast-iron skillet over medium heat until crisp. Remove bacon to paper towels to drain; reserve drippings. When cool enough to handle, crumble bacon. Set aside. Cook and stir mushrooms in bacon drippings in the same pan over medium heat until tender, about 5 minutes. Remove from the heat. Add the gnocchi, 3/4 cup asiago, milk and reserved bacon; lightly toss to coat. Sprinkle with remaining asiago. Bake for 20-30 minutes or until bubbly and cheese is melted. Garnish with parsley and thyme if desired.

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