ONE POT BAKED POTATO GNOCCHI
This easy one pot Baked Potato Gnocchi recipe is made in only 20 minutes with a creamy, cheesy sour cream sauce, crispy bacon & fresh green onions!
Provided by Whitney Bond
Categories Main Course
Time 20m
Number Of Ingredients 7
Steps:
- Add the diced bacon to a large skillet on the stove over medium-high heat. Cook for 8-10 minutes, or until crisp.
- Remove from the pan and place on a paper towel to drain off the grease.
- Pour all grease out of the skillet and rinse clean.
- Place the skillet back on the stove over medium high heat and add the chicken broth.
- Bring the broth to a simmer, then add the gnocchi, stir, cover, reduce heat to medium and cook for 5 minutes, or until the gnocchi is tender.
- Uncover, add the black pepper, sour cream and cheese.
- Stir until the cheese is melted in, then add the chopped bacon, stir to combine, remove from the heat and top with the fresh diced green onions.
Nutrition Facts : ServingSize 2 g, Calories 843 kcal, Carbohydrate 84 g, Protein 30 g, Fat 44 g, SaturatedFat 22 g, Cholesterol 103 mg, Sodium 1865 mg, Fiber 6 g, Sugar 1 g
CHEESY BAKED POTATO GNOCCHI RECIPE
Soft, pillowy gnocchi all hot and cheesy!
Provided by Kristy Bernardo
Categories Main Dish
Time 40m
Number Of Ingredients 8
Steps:
- Preheat oven to 375F.
- Prepare gnocchi according to package directions.
- Meanwhile, melt butter in a medium skillet. Add garlic cloves and saute over medium heat for 1-2 minutes (do not brown garlic, turn heat down if necessary). Whisk in flour until thick, cook for another 1-2 minutes, whisking constantly. Slowly add evaporated milk, then half & half, whisking constantly, until no lumps remain and mixture is thickened and bubbling. Stir in 2 cups shredded cheese until incorporated.
- Place cooked gnocchi in a baking dish. Add cheese mixture and combine thoroughly. Sprinkle remaining cup of shredded cheese over the top. Bake for 30 minutes or until cheese is bubbly and lightly browned.
Nutrition Facts : Calories 730 calories, Carbohydrate 73 grams carbohydrates, Cholesterol 149 milligrams cholesterol, Fat 37 grams fat, Fiber 3 grams fiber, Protein 26 grams protein, SaturatedFat 21 grams saturated fat, ServingSize 1, Sodium 565 milligrams sodium, Sugar 6 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
POTATO GNOCCHI
Boiled gnocchi are fabulous tossed with butter and showered with fresh white truffle shavings. For a homey spin, toss boiled gnocchi with butter and a little cream to moisten, top with grated Parmesan, and broil until golden and the cream bubbles.
Provided by Food Network
Categories main-dish
Time 2h35m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Wash the potatoes, prick them with a fork and place them on a sheet pan. Bake them until very soft, about 1 1/2 to 2 hours. (Resist roasting them at a higher temperature to speed up the process--you want the skin and flesh just inside the skin to become crusty.) Cool them slightly and scoop out the insides. Rice the scooped potato with a ricer, or mash them with a fork. Place them in a bowl and cover with a damp cloth to retain their heat. The potatoes must be used while they are still very warm.
- Beat the eggs and yolk lightly together in a small bowl. Add them to the potatoes along with the flour, rosemary, salt, a few grinds of freshly ground black pepper. Mix gently with your hands until all the ingredients are well incorporated and the dough is smooth.
- Turn the dough out onto a lightly floured flat surface. Lightly knead and add a little more flour if the dough is overly sticky. Let the dough rest for 10 minutes, uncovered.
- Roll the dough into thin 1/2-inch thick logs and cut into 1/2-inch pieces. Using a generous amount of flour, press each piece against your thumb tip to make a dent or roll it over the back and off the tip of a floured fork tines to make the traditional ridged shape. Place the finished gnocchi on a lightly floured sheet pan. Cook them as soon as possible in boiling salted water. (For every 5 quarts of water add 2 tablespoons of kosher salt.)
- Add the gnocchi to the boiling water. When they rise to the top, let them cook for a minute or two and then remove them with a slotted spoon. Drain well and toss with butter.
CHEF JOHN'S POTATO GNOCCHI
When I found one lone russet potato at the bottom of the bin, I decided to make a small batch of gnocchi--the perfect thing to do with one potato. I like a very potato-y gnocchi, so I go with just enough flour to form the dough. Other people prefer a denser, more pasta-like dumpling, and use much more flour. I know many of you hate it when I say this, but you'll just have to figure it out as you go.
Provided by Chef John
Categories Main Dish Recipes Dumpling Recipes
Time 1h
Yield 2
Number Of Ingredients 5
Steps:
- Place potato in microwave and cook on high setting until cooked through, about 7 minutes depending on the size of the potato.
- Split potato and remove flesh. Push flesh through strainer using the back of a wooden spoon in order to achieve a granular texture. Add a pinch of salt and let cool for about 10 minutes. Pour in beaten egg and stir, using the tines of a fork and trying not to mash the potato. Add about 1/3 cup flour and continue gently stirring gently with the tines of a fork until mixture starts to come together. You may need another pinch or two of flour. Fold mixture with a spatula until dough forms a mass, adding flour as needed. Using your fingers, knead dough gently to form ball, about 10 seconds.
- Shape dough into a fat log shape on a floured surface. Cut into 4 pieces. Gently roll each piece using your fingertips to form the "snake" or a long rope of dough, starting from the center and rolling toward the end until dough is about 1/2 inch thick. Cut each rope of dough into 1/2-inch pieces.
- Roll each 1/2-inch piece quickly down the back of a fork's tines to form ridges.
- Heat sauce in a skillet while you cook the gnocchi.
- Bring a large pot of salted water to a boil. Reduce heat so water continues to simmer. Add gnocchi to water. As soon as they float to the surface after half a minute or so, cook for an additional 14 seconds. Transfer cooked gnocchi with a slotted spoon to the pan with the sauce. Stir until coated.
- Serve topped with grated cheese.
Nutrition Facts : Calories 411.1 calories, Carbohydrate 73.6 g, Cholesterol 97.7 mg, Fat 7 g, Fiber 8.2 g, Protein 13.3 g, SaturatedFat 2.2 g, Sodium 597.4 mg, Sugar 12.8 g
HOMEMADE POTATO GNOCCHI
My Italian mother remembers her mother making this potato gnocchi recipe for special occasions. She still has the bowl Grandma mixed the dough in, which will be passed down to me someday. -Tina Repak Mirilovich, Johnstown, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and mash. , Place 2 cups mashed potatoes in a large bowl (save any remaining mashed potatoes for another use). Stir in egg and 1 teaspoon salt. Gradually beat in flour until blended (dough will be firm and elastic)., Turn onto a lightly floured surface; knead 15 times. Roll into 1/2-in.-wide ropes. Cut ropes into 1-in. pieces. Press down with a lightly floured fork., In a Dutch oven, bring water and remaining salt to a boil. Add gnocchi in small batches; cook for 8-10 minutes or until gnocchi float to the top and are cooked through. Remove with a slotted spoon. Serve immediately with spaghetti sauce. Top with desired toppings.
Nutrition Facts : Calories 159 calories, Fat 1g fat (0 saturated fat), Cholesterol 27mg cholesterol, Sodium 674mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 2g fiber), Protein 5g protein.
EASY HOMEMADE POTATO GNOCCHI RECIPE BY TASTY
Homemade gnocchi sounds tricky, but the actual process is pretty easy - and well worth the effort. After boiling, peeling, and mashing some potatoes, you'll whisk them with an egg to make the "dough". Then comes the fun, soothing part: put on your favorite playlist or podcast while you knead, cut, and add little indentations to every piece. Once they're done, you simply boil them for 30 seconds and fry up in a decadent butter-sage sauce (or a sauce of your choosing.) Restaurant-level gnocchi accomplished!
Provided by Merle O'Neal
Categories Dinner
Yield 2 servings
Number Of Ingredients 7
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!
Nutrition Facts : Calories 880 calories, Carbohydrate 163 grams, Fat 15 grams, Fiber 11 grams, Protein 21 grams, Sugar 5 grams
BAKED GNOCCHI
This baked gnocchi is simple, fast, and delicious.
Provided by ConnieD
Categories Main Dish Recipes Pasta
Time 45m
Yield 1
Number Of Ingredients 3
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 POTATO GNOCCHI
Make and share this Baked Potato Gnocchi recipe from Food.com.
Provided by Northern_Reflectionz
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, make a well in the flour.
- Add potatoes, butter, seasonings and nutmeg.
- Pinch to form a soft dough.
- Knead lightly on a floured board.
- Divide ball of dough into 4.
- Roll each section into a long rope approximately 1 inch in diameter.
- Cut into 1/2 inch slices.
- Drop slices into salted simmering water.
- Cook 4-5 minutes.
- Gnocchi is cooked when it rises to the surface.
- Remove with a slotted spoon and drain on paper towel.
- Continue in small batches until all gnocchi is cooked.
- Place one layer of gnocchi in a greased baking dish.
- Top with 1/2 cup mozarella cheese.
- Top with 3/4 cup of white sauce.
- Top with 3/4 cup of tomato sauce.
- Repeat one more layer.
- Garnish with parsley if desired.
- Bake in 375F oven 30-35 minutes.
- Serve hot with a tossed salad.
Nutrition Facts : Calories 499.2, Fat 25.5, SaturatedFat 11.9, Cholesterol 51.6, Sodium 1055.3, Carbohydrate 53, Fiber 4.1, Sugar 9, Protein 15.9
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