Baked Gnocchi With Ground Turkey And Marinara Sauce Recipes

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BAKED GNOCCHI WITH GROUND TURKEY AND MARINARA SAUCE



Baked Gnocchi with Ground Turkey and Marinara Sauce image

This baked casserole resembles a loaded baked potato, although, instead of potato, I used gnocchi and topped it with ground turkey, pasta sauce, and cheese.

Provided by wendylady72

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 45m

Yield 8

Number Of Ingredients 5

1 (16 ounce) package potato gnocchi
1 pound ground turkey
1 (28 ounce) jar marinara sauce
2 cups shredded Cheddar cheese
1 cup sour cream

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes.
  • Meanwhile, heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, about 5 minutes, making sure not to overcook as meat will continue to brown in the oven. Stir in marinara sauce; remove from heat.
  • Transfer cooked gnocchi to a 9-inch square baking dish using a slotted spoon. Top with meat sauce. Sprinkle Cheddar cheese on top.
  • Bake in the preheated oven until cheese begins to brown, 25 to 35 minutes. Serve with sour cream on the side.

Nutrition Facts : Calories 450 calories, Carbohydrate 25.2 g, Cholesterol 103.3 mg, Fat 28.3 g, Fiber 3.1 g, Protein 23.9 g, SaturatedFat 15.2 g, Sodium 705.8 mg, Sugar 8.9 g

NONNIE'S GNOCCHI WITH FRESH MARINARA SAUCE



Nonnie's Gnocchi with Fresh Marinara Sauce image

Provided by Valerie Bertinelli

Categories     main-dish

Time 2h10m

Yield 4 to 6 servings

Number Of Ingredients 13

2 pounds russet potatoes
2 cups all-purpose flour, plus more for dusting work surface
1/4 teaspoon kosher salt
3 cups Marinara Sauce, recipe follows
Shaved Parmesan, for serving
Chopped fresh basil, for garnish
1/4 cup olive oil
3 cloves garlic, chopped
One 26-ounce container chopped tomatoes, such as Pomi
1/2 teaspoon Italian seasoning
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
6 leaves fresh basil, chopped

Steps:

  • Preheat the oven to 375 degrees F. Scrub the potatoes well and pierce in several places with the tip of a knife. Bake on a baking sheet until cooked through, about 1 hour. Set aside to cool.
  • Once they're cool enough to handle, peel the potatoes and pass the flesh through a ricer or the finest holes of a food mill. Place 1 1/2 cups of the flour on a clean work surface and put the potatoes in the middle. Season with the salt. Knead the potatoes and the flour together until it's a smooth ball of dough that's slightly sticky. If the dough is too sticky, add more of the remaining 1/2 cup flour gradually to achieve the smooth consistency.
  • Divide the dough into 4 equal pieces and cover 3 of them with a dampened kitchen towel. On a lightly floured work surface, roll the uncovered piece of dough into a 1-inch-thick rope. Cut into 3/4-inch pieces. Turn a fork over and hold at a 45-degree angle, with the tines touching the work surface. Working with one piece of dough at a time, roll it down the fork tines, pressing with your thumb to make ridges on one side. Place on a large baking sheet lined with a kitchen towel. Repeat with the remaining pieces of dough.
  • Bring a large pot of salted water to a boil. Add half the gnocchi and cook until they bob to the surface of the water. Transfer to a shallow bowl and cook the remaining gnocchi.
  • Serve the gnocchi warm with the Marinara Sauce. Top with shaved Parmesan and garnish with chopped basil.
  • Heat the olive oil in a large skillet over medium-high heat until starting to shimmer. Add the garlic and cook, stirring, until fragrant, 1 to 2 minutes. Add the chopped tomatoes, Italian seasoning, and salt and pepper to taste. Bring to a boil and cook for 5 minutes. Stir in the butter until melted. Remove from the heat and add the chopped basil.

BAKED GNOCCHI



Baked Gnocchi image

Tender pillows of baked gnocchi mingle with two kinds of cheese in this recipe from "Lidia's Italy in America," by Lidia Bastianich. Also try her boiled variation, Gnocchi with Marinara Sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 7

1 1/2 pounds russet potatoes
3/4 teaspoon coarse salt, plus more for pasta
1 large egg, beaten
1 1/2 to 2 cups all-purpose flour, plus more for work surface
1/2 cup shredded Fontina cheese
1/2 cup freshly grated Parmesan cheese
Lidia's Basic Marinara

Steps:

  • Place potatoes in a large pot and add enough water to cover. Bring to a boil over medium-high heat and cook until tender, about 30 minutes. Drain and let cool slightly.
  • When potatoes are cool enough to handle, peel and pass through a ricer or food mill, discarding peels. Spread mashed potatoes out on a large baking sheet and season with salt; let cool.
  • Add egg to cooled potatoes and sprinkle with 3/4 cup flour. Gather mixture together and turn out onto work surface; knead, adding more flour as necessary to prevent sticking, until dough comes together. Do not knead too much or add too much flour, as gnocchi will become heavy.
  • Cut dough into three equal pieces. Lightly flour work surface and hands. Roll each piece into a 1/2-inch-thick rope; cut each rope into 1/2-inch pieces. Roll each piece lightly in the palms of your hands. Holding a fork with one hand at a 45-degree angle, use your thumb to press lightly on one piece of dough, starting high on the inside tines of the fork. Roll dough down the whole length of the tines to create ridged gnocchi with an indentation where your thumb was. Repeat process with remaining pieces of dough. Dust gnocchi with flour and place on a large baking sheet.
  • Preheat oven to 375 degrees.
  • Bring a large pot of salted water to a boil over medium-high heat. Add gnocchi to boiling water, cooking in batches if necessary. Once gnocchi rise to the surface, continue cooking about 2 minutes more. Drain.
  • Transfer gnocchi to a small baking dish and add marinara sauce; sprinkle with cheeses. Transfer baking dish to oven; bake until warmed through, about 6 minutes. Serve.

BAKED GNOCCHI WITH RICOTTA AND MARINARA



Baked Gnocchi with Ricotta and Marinara image

A casserole of potato gnocchi, marinara sauce, and ricotta cheese makes a simple side dish or vegetarian main meal.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 5

1/2 batch Simple Potato Gnocchi, boiled
Coarse salt and ground pepper
1/2 cup marinara sauce
3/4 cup ricotta cheese
1/4 cup grated Parmesan

Steps:

  • Heat broiler, with rack in top position. Divide gnocchi among four 8-ounce shallow baking dishes or place in an 8-inch square baking dish. Season with salt and pepper,then top with dollops of marinara sauce and ricotta cheese. Sprinkle with grated Parmesan and broil until tops are browned in spots and gnocchi are heated through, 3 to 5 minutes, rotating once.

Nutrition Facts : Calories 341 g, Fat 9 g, Fiber 3 g, Protein 14 g

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

GNOCCHI WITH MEAT SAUCE



Gnocchi with Meat Sauce image

This dish from my mother-in-law is the Italian version of a meat-and-potatoes meal. I recently served it to friends who immediately wanted the recipe. -Karin Nolton, Ortonville, Michigan

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 18

1/2 pound lean ground beef (90% lean)
1 large onion, finely chopped
4 garlic cloves, minced
2 cans (15 ounces each) tomato sauce
1 can (14-1/2 ounces) diced tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried rosemary, crushed
1 to 2 teaspoons sugar
1/2 teaspoon salt
1/8 teaspoon pepper
GNOCCHI:
2 cups mashed potato flakes
1-1/2 cups boiling water
2 large eggs, beaten
1-1/2 cups all-purpose flour
1/4 teaspoon salt
Grated Parmesan cheese, optional

Steps:

  • In a large saucepan, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, diced tomatoes and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes to allow flavors to blend., Place potato flakes in a large bowl; stir in boiling water until blended. Stir in eggs. Add flour and salt all at once; stir just until combined. Divide into fourths; turn each onto a floured surface. Roll into 3/4-in.-thick ropes; cut ropes into 3/4-in. pieces., Bring a large saucepan of water to a boil. Cook gnocchi in batches for 30-60 seconds or until gnocchi float. Remove with a slotted spoon. Place in a large bowl; top with sauce. Gently stir to coat. Sprinkle with cheese if desired.

Nutrition Facts : Calories 344 calories, Fat 5g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 1124mg sodium, Carbohydrate 57g carbohydrate (7g sugars, Fiber 5g fiber), Protein 18g protein.

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