Baked Gnocchi Recipes

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BAKED GNOCCHI



Baked Gnocchi image

This baked gnocchi is simple, fast, and delicious.

Provided by ConnieD

Categories     Main Dish Recipes     Pasta

Time 45m

Yield 1

Number Of Ingredients 3

4 ounces shelf-stable gnocchi
⅓ cup pasta sauce
¼ cup shredded mozzarella cheese, or to taste

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.

Nutrition Facts : Calories 304 calories, Carbohydrate 32 g, Cholesterol 40.8 mg, Fat 14.6 g, Fiber 3.2 g, Protein 11.2 g, SaturatedFat 8.2 g, Sodium 600.6 mg, Sugar 7.7 g

BAKED GNOCCHI WITH GORGONZOLA CREAM



Baked Gnocchi with Gorgonzola Cream image

Provided by Giada De Laurentiis

Time 55m

Yield 6 servings

Number Of Ingredients 11

3/4 cup panko breadcrumbs
1/2 cup freshly grated Parmesan
2 tablespoons olive oil
1 teaspoon kosher salt
2 tablespoons unsalted butter
1 shallot, chopped
2 tablespoons all-purpose flour
2 1/2 cups whole milk
1 bay leaf
1/3 pound Gorgonzola Dolce cheese, crumbled
One 17-ounce package gnocchi

Steps:

  • Preheat the oven to 400 degrees F.
  • Mix together the breadcrumbs, Parmesan, olive oil and 1/4 teaspoon salt in a small bowl. Set aside.
  • Heat a medium Dutch oven over medium heat. Add the butter and allow to melt. Add the shallot and remaining 3/4 teaspoon salt and cook, stirring often, until the shallot is fragrant and beginning to soften, about 2 minutes. Whisk in the flour and cook for another minute. Slowly whisk in the milk for a smooth sauce. Add the bay leaf and simmer for 5 minutes, whisking occasionally. Whisk in the Gorgonzola until smooth. Add the gnocchi and stir to coat. Pour the mixture into an 8-inch baking dish. Sprinkle with the breadcrumb topping and bake until golden brown and bubbly, about 25 minutes. Allow to sit for 5 minutes before serving.

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

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 CHEESE



Baked Gnocchi with Cheese image

This hearty dish served family style, offers a grown-up twist on macaroni and cheese. We like the flavor and melting qualities of fontina or Taleggio cheese, but you can substitute cheddar, Gruyere, or another favorite.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 7

1 cup heavy cream
6 ounces fontina or Taleggio cheese, grated (about 1 1/2 cups)
Pinch of freshly grated nutmeg
1/4 teaspoon freshly ground pepper
Unsalted butter, for baking dish
1 tablespoon coarse salt
Potato Gnocchi

Steps:

  • Heat cream in a small saucepan over medium heat until just simmering. Add two-thirds of the cheese; stir until melted. Stir in nutmeg and the pepper. Remove from heat; cover to keep warm.
  • Preheat oven to 400 degrees. Butter an 8-inch square baking dish; set aside. Bring a large pot of water to a boil; add the salt. Add half the gnocchi; when they rise to the top (after about 2 minutes), continue to cook until tender, about 15 seconds more. Transfer gnocchi with a slotted spoon to buttered dish. Repeat process with remaining gnocchi.
  • Pour cheese sauce over gnocchi, and gently toss. Sprinkle the remaining cheese on top. Bake gnocchi until golden brown, about 25 minutes

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Top Asked Questions

How to cook gnocchi in the oven?
This baked gnocchi is simple, fast, and delicious. 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).
How do you cook double cheese tomato sauce with gnocchi?
Baked Gnocchi Double Cheese Tomato Sauce. Stir to combine cook until thickened (not too thick), approximately 15-20 minutes. While sauce is cooking, boil water and cook gnocchi just until the float to the surface, approximately 30 seconds, drain immediately. When sauce has thickened add gnocchi and toss gently, place in prepared baking pan,...
What can I mix in my cheesy gnocchi bake?
Bake the gnocchi: Add a splash of the pasta cooking water to the skillet with the gnocchi and sauce. Mix everything together well, top with mozzarella cheese, and bake for 10 minutes. Garnish with parsley and serve. What else can I mix in my cheesy gnocchi bake? Everything tastes good mixed into a creamy tomato sauce loaded with bacon and cheese!
What is the best gnocchi sauce to make?
Baked Creamy Cheesy White Sauce Gnocchi. In a medium pot over medium heat melt butter, then add flour and salt, combine with a whisk, add milk slowly and continue to stir until thickened (but not too thick, if it becomes too thick add a little extra milk), stir in oregano,basil and pepper. Remove from heat.

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