Bread Gnocchi Recipes
BREAD "GNOCCHI"
This is a recipe that I saw prepared on the Food Network and have made it many times since. It is quick, easy and uses ingredients already on hand. Great for a mid-week or late night dinner.
Provided by Ingy1171
Categories Grains
Time 17m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat broiler.
- Heat a large pan over medium heat.
- Chop bread into bite size pieces.
- Add olive oil, butter and garlic to the skillet.
- Melt butter into oil then add the bread.
- Season the bread with salt and pepper. Toss and cook the bread 7 to 8 minutes then add the tomato sauce and fresh tomatoes.
- Turn to coat and warm the tomato sauce, 3 to 4 minutes.
- Remove the bread gnocchi and tomatoes from heat and transfer to a casserole dish, top with basil then cover the dish with cheese.
- Place the casserole under the broiler and cook 2 to 3 minutes, until the cheese browns and bubbles. Serve immediately.
- Sometimes I'll add some extra ingredients at the beginning depending on mood and what I have on hand. I made this with bacon and mushrooms last night.
Nutrition Facts : Calories 497.5, Fat 30.5, SaturatedFat 12.8, Cholesterol 59.5, Sodium 1378.6, Carbohydrate 39.2, Fiber 3.9, Sugar 9.8, Protein 18.7
GRANDMA'S GNOCCHI
My grandmother used to make these when I was a little girl. When I was old enough to realize that I needed to get her delicious recipes, she showed me how to make a lot of her wonderful dishes. She never wrote anything down and she rarely used a cookbook. She also didn't measure things the same each time, so sometimes you have to add a little to the recipes.
Provided by PASTAWITHGARLIC
Categories World Cuisine Recipes European Italian
Time 35m
Yield 8
Number Of Ingredients 5
Steps:
- Bring a large pot of salted water to a boil. Drop in potatoes and cook until tender but still firm, about 15 minutes. Drain, cool slightly, and peel. Season with salt, then mash potatoes with fork, masher, or in ricer. Place in large bowl, and stir in egg and olive oil. Knead in enough flour to make a soft dough.
- On a floured surface, roll dough into a long rope. Cut the rope into 1/2-inch pieces.
- Bring a large pot of lightly salted water to a boil. Drop in gnocchi, and cook until they float to the top, about 3 to 5 minutes. Serve with pasta sauce.
Nutrition Facts : Calories 203.7 calories, Carbohydrate 39.9 g, Cholesterol 23.3 mg, Fat 2.6 g, Fiber 3.9 g, Protein 5.6 g, SaturatedFat 0.5 g, Sodium 18.7 mg, Sugar 1.3 g
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
GNOCCHI I
This simple potato, flour, and egg recipe is one my family has used for generations.
Provided by Anna
Categories Main Dish Recipes Pasta
Time 1h
Yield 4
Number Of Ingredients 3
Steps:
- Bring a large pot of salted water to a boil. Peel potatoes and add to pot. Cook until tender but still firm, about 15 minutes. Drain, cool and mash with a fork or potato masher.
- Combine 1 cup mashed potato, flour and egg in a large bowl. Knead until dough forms a ball. Shape small portions of the dough into long "snakes". On a floured surface, cut snakes into half-inch pieces.
- Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain and serve.
Nutrition Facts : Calories 329.2 calories, Carbohydrate 67 g, Cholesterol 53 mg, Fat 2 g, Fiber 3.4 g, Protein 9.7 g, SaturatedFat 0.5 g, Sodium 21.5 mg, Sugar 1.1 g
BREAD "GNOCCHI" WITH TOMATO AND BASIL
Provided by Rachael Ray : Food Network
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat broiler.
- Heat a large nonstick skillet over medium heat. Chop bread into bite size pieces. Add extra-virgin olive oil, butter and garlic to the skillet. Melt butter into oil then add the bread. Season the bread with salt and pepper. Toss and cook the bread 7 to 8 minutes then add the tomato sauce and fresh tomatoes. Turn to coat and warm the tomato sauce, 3 to 4 minutes.
- Remove the bread gnocchi and tomatoes from heat and transfer to a flameproof casserole dish, top with basil then cover the dish with cheese. Place the casserole under the broiler and cook 2 to 3 minutes, until the cheese browns and bubbles. Serve immediately.
CRISPY GNOCCHI WITH TOMATO AND RED ONION
Inspired by panzanella, the beloved Tuscan bread salad, this dish swaps out stale bread for pan-fried gnocchi. The plump, crusty dumplings do a surprisingly good job at soaking up the summery combination of tomatoes, balsamic vinegar and olive oil, while still maintaining their crisp edge. Shelf-stable gnocchi work best, as they are sturdier and crisp up well, but you could use frozen gnocchi, taking extra care not to move them around too much in the pan so they don't break apart. Top with a sharp cheese such as Parmesan, pecorino or ricotta salata, for a hit of saltiness, if you like. This meal is best eaten immediately while the gnocchi remains crispy, but it can sit for up to 30 minutes, giving the flavors time to mingle. (However, don't let it sit too long, as the gnocchi will turn mushy.)
Provided by Hetty McKinnon
Categories dinner, easy, lunch, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat a large (about 12-inch), well-seasoned cast-iron or nonstick skillet over medium-high; add 2 tablespoons of olive oil. Add the gnocchi to the pan, breaking up any that are stuck together. Cook for 8 to 10 minutes, tossing every 1 ½ to 2 minutes so they get golden and crispy all over.
- Meanwhile, prepare your tomatoes: If you are using small ones like cherry or grape varieties, simply slice them in half. For larger tomatoes, quarter them or slice into bite-size chunks. (It is good to have a mix of shapes and sizes.) Place the tomatoes and onions in a large serving bowl. Add the balsamic vinegar and 1 teaspoon salt; season with pepper and gently toss.
- When the gnocchi are golden and crispy, add them to the tomatoes, along with 3 to 4 tablespoons of olive oil and a handful each of parsley and basil. Toss and taste, adding more salt or pepper as needed.
- Top with more parsley and basil, and eat immediately or at room temperature.
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