CHEESY BAKED GNOCCHI
Provided by Giada De Laurentiis
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Place the gnocchi in a lightly greased 9-by-13-by-2-inch baking dish. Set aside.
- In a medium saucepan, whisk together the cream, chicken broth, and the flour over medium heat. Continue whisking until the cream is simmering and thickened, about 5 minutes. Add the salt, pepper, and nutmeg and stir to combine. Add the spinach and toss to coat in the cream. Pour the cream and spinach mixture evenly over the gnocchi and gently spread the spinach out to cover. Crumble the goat cheese over the spinach. Sprinkle with parmesan cheese.
- Bake until the top is golden in places, about 30 minutes.
Nutrition Facts : ServingSize 6
FRESH POTATO GNOCCHI
Giada's fresh potato gnocchi dough is surprisingly so easy to whip up, and it creates incredibly soft and delicious gnocchi.
Provided by Giada De Laurentiis
Categories Main Course
Time 25m
Yield 2
Number Of Ingredients 5
Steps:
- Pierce the potatoes all over with a fork. Microwave the potato until tender, turning once, about 12 minutes. While hot, cut the potatoes in half and score the flesh to allow the steam to escape. When still warm but cool enough to handle scoop the flesh into a ricer* and rice into a medium bowl. Spread evenly in the bowl to continue to allow the steam to escape. Discard the skin. Add the salt, pepper and flour and gently toss to combine. Form a well and add the egg. Using your hand and starting in the center, mix well to combine. Place the dough onto a clean counter dusted with flour. Knead the dough just until blended, about 4 or 5 times.
- Divide the dough into 4 equal pieces. Roll each piece between your palms and the work surface into a 1/2-inch-diameter rope (about 20 inches long). Cut the dough into 1-inch pieces. Roll each piece of dough over a wooden paddle with ridges or over the tines of a fork to form grooves in the dough. Place on a well-floured surface. Continue with the remaining dough dusting the gnocchi with additional flour as you go.
- Bring a large pot of water to a boil. Season generously with salt.
- Add the gnocchi to the boiling water and stir with a wooden spoon to prevent sticking. Cook until the gnocchi rise to the surface, about 1 minute. Continue cooking until the gnocchi are tender, about 2 to 3 minutes longer. Using a slotted spoon, transfer the gnocchi to a pan or a bowl to coat in your sauce of choice.
Nutrition Facts : ServingSize 2, Calories 532
CHEATING ON GIADA'S GNOCCHI
Love Giada - Love Gnocchi - so have to cheat this one into my diet ! Saw her on the Today Show this morning making this one ! I use a Heavy Cream Substitute recipe in place of her heavy cream - the recipe is at the end of this one, makes one cup, so I double and add all to make this casserole.
Provided by lesliecoy
Categories One Dish Meal
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Place gnocchi in a lightly greased 8 x 8 inch baking dish and set aside.
- In a medium saucepan, whisk together cream, milk, broth, and flour over medium heat. Continue whisking until the sauce is simmering and thickened, about 25 minutes.
- Add salt, pepper and nutmeg, and stir to combine. Add spinach and toss to coat in the cream. Pour the cream and spinach mixture over the gnocchi evenly, spreading the spinach out to cover all the potato dumplings.
- Crumble goat cheese over the spinach. Sprinkle with Parmesan cheese. Bake until the top is golden in places, about 30 minutes.
- NOTE: Heavy Cream Substitute.
- 3/4 cup milk (fat free).
- 1/3 cup margarine , melted and cooled (I use Brummel & Brown Yogurt Butter).
- Combine the two ingredients in small bowl and use in place of one cup of Heavy Cream in recipes.
Nutrition Facts : Calories 421.6, Fat 37.7, SaturatedFat 23.5, Cholesterol 139.7, Sodium 369.9, Carbohydrate 12.1, Fiber 1.2, Sugar 5.5, Protein 11
SARDINIAN GNOCCHI
Provided by Giada De Laurentiis
Categories main-dish
Time 1h30m
Yield about 1 pound
Number Of Ingredients 4
Steps:
- In a large bowl, combine the semolina and 00 flours and form a well. Add the water and salt to the center of the well. Using a fork, slowly start to incorporate the flour into the water to form a rough dough. Add a teaspoon of water if the dough is too dry or a dusting of flour if it is too wet.
- Lightly flour a smooth work surface and pour the dough onto the flour. Knead the dough until it springs back when you press a finger into it, 8 to 10 minutes. Flatten the dough into an even square. Wrap the dough well in plastic wrap and allow to rest for 1 hour.
- Cut the dough into 6 pieces. Roll a piece into a 1/3-inch-thick rope. Cut the rope into 1/3-inch pieces. Press one piece of dough firmly with your thumb against a gnocchi board or the back tines of a fork, rolling the dough as you pull it along to create a shell shape. Continue with the remaining dough, dusting the pasta with 00 flour as needed to prevent sticking.
BAKED GNOCCHI WITH GORGONZOLA CREAM
Provided by Giada De Laurentiis
Time 55m
Yield 6 servings
Number Of Ingredients 11
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.
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.
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