Cheesy Baked Potato Gnocchi Recipes

CHEESY SKILLET GNOCCHI

Cheesy Skillet Gnocchi image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Boil one 17.5-ounce package potato gnocchi as the label directs. Reserve 1/4 cup water; drain. Simmer 1 cup heavy cream, 1 minced garlic clove, 1/4 teaspoon kosher salt, a few grinds of pepper and a pinch of nutmeg in an ovenproof skillet, 5 to 8 minutes. Stir in the gnocchi and thin with the cooking water. Top with 1/2 cup shredded gruyère. Broil until golden, 3 to 4 minutes. Top with chopped chives.

CHEESY BAKED POTATO GNOCCHI RECIPE

Cheesy Baked Potato Gnocchi Recipe image

Soft, pillowy gnocchi all hot and cheesy!

Provided by Kristy Bernardo

Categories Main Dish

Time 40m

Number Of Ingredients 8

Ingredients

2 lb gnocchi
1/4 cup butter
2 garlic cloves, minced
3-4 tablespoons all-purpose flour
1 5 oz can evaporated milk
1 1/2 cups half & half
3 cups shredded cheese, divided (cheddar or a milder Mexican blend)
coarse salt & freshly ground black pepper

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

CHEESY BAKED GNOCCHI RECIPE - (4.2/5)

Cheesy Baked Gnocchi Recipe - (4.2/5) image

Provided by Jahel

Number Of Ingredients 8

Ingredients

1-16 oz. pkgs. gnocchi
10 oz. kale (optional)
3 cloves garlic, minced
2 T butter
2 T flour
1-1/2 c milk
2 oz. fontina cheese or sharp white cheddar, shredded (1/2 c)
1/2 c finely shredded Parmesan

Steps:

Preheat oven to 400. Grease 2 qt. Baking dish, set aside. In a 6 qt. pot cook gnocchi according to package directions. Drain. Meanwhile, in a saucepan, cook garlic in butter over medium heat for 1 minute. Stir in flour to combine. Whisk in milk; cook and stir until thick and bubbly. Stir in cheese. Pour over gnocchi mixture. Stir to coat. Transfer to prepared baking dish. Top with Parmesan. Bake 20 minutes until lightly brown and bubbly. Adding kale is optional-- just wash, stem and chop 6 cups and add to boiling pasta at the last minute and drain with pasta.

CHEESY BAKED CAULIFLOWER GNOCCHI

Cheesy Baked Cauliflower Gnocchi image

Want to have more veggies at dinner? This easy and delicious veggie-packed recipe will have your family begging for seconds.

Provided by Green Giant

Categories Main Dish Recipes Casserole Recipes Vegetable

Time 45m

Yield 4

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 yellow onion, finely chopped
3 cloves garlic, thinly sliced
1 pinch Spice Islands® Crushed Red Pepper
1 teaspoon kosher salt
½ teaspoon Spice Islands® Oregano
1 (8 ounce) package curly kale, stemmed and torn into 2-inch pieces
1 (28 ounce) can crushed tomatoes
1 tablespoon balsamic vinegar
2 (10 ounce) packages Green Giant® Cauliflower Gnocchi
4 tablespoons finely grated Parmesan cheese, divided
6 ounces fresh mozzarella, torn into pieces

Steps:

Preheat oven to 450 degrees F.
Heat oil in a large skillet over medium heat. Add onion and cook, stirring often, until softened, about 4 minutes. Add garlic, crushed red pepper, salt, and oregano and cook, stirring throughout, 2 minutes. Add kale a handful at a time, stirring occasionally, until wilted, about 2 minutes. Stir in tomatoes and balsamic vinegar. Bring just to a boil; remove from heat.
Meanwhile, bring a large pot of generously salted water to a boil over high heat. Add gnocchi and cook until tender, about 2 minutes. Drain and add to tomato sauce mixture. Add 2 tablespoons Parmesan, stirring to combine, about 1 minute. Transfer to an 8x8-inch baking dish. Top with mozzarella and remaining Parmesan.
Bake until cheese is golden brown and mixture is bubbling, about 15 minutes.

Nutrition Facts : Calories 605.7 calories, Carbohydrate 88.4 g, Cholesterol 31.6 mg, Fat 18.1 g, Fiber 12.5 g, Protein 29 g, SaturatedFat 6.2 g, Sodium 1637.4 mg, Sugar 20.5 g

CHEESY BAKED GNOCCHI

Cheesy Baked Gnocchi image

A simple, hearty dish with the creamy cheesiness of PHILADELPHIA. No need to cook the gnocchi first, just mix and bake.

Provided by Allrecipes Member

Categories Pasta by Shape

Time 1h5m

Yield 8

Number Of Ingredients 9

Ingredients

2 tablespoons extra-virgin olive oil
1 large onion, chopped
4 cloves garlic, minced
1 (23 ounce) jar tomato puree (passata)
1 tablespoon brown sugar
¼ teaspoon crushed red pepper
1 ½ cups KRAFT Creamy Mozza Shredded Cheese with a TOUCH OF PHILADELPHIA, divided
2 (500 gram) packages potato gnocchi, uncooked
⅓ cup chopped fresh basil, divided

Steps:

Heat oven to 375 degrees F (190 degrees C).
Heat oil in large skillet on medium-high heat. Add onions and garlic; cook and stir 5 minutes or until onions are crisp-tender. Add tomato puree, sugar and crushed pepper; cook and stir 2 to 3 minutes or until heated through. Add 3/4 cup cheese, gnocchi and 1/4 cup basil; cook and stir 2 minutes or until cheese is melted and gnocchi is heated through, stirring frequently.
Spoon into 2-L casserole dish sprayed with cooking spray; cover.
Bake 45 minutes or until heated through, uncovering and topping with remaining cheese for the last 10 minutes. Garnish with remaining basil.

Nutrition Facts : Calories 323.9 calories, Carbohydrate 34.1 g, Cholesterol 38.4 mg, Fat 16.8 g, Fiber 3.1 g, Protein 10.1 g, SaturatedFat 8.8 g, Sodium 540.5 mg, Sugar 6.4 g

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Total Time 2 hrs
Published 2012-07-25

PREHEAT the oven to 400 degrees . Line a baking sheet with foil. Scrub the potatoes; poke all over with a fork. Place on the sheet and bake until fork-tender, about 1 hour.
SCOOP out the potato flesh with a spoon. Working in batches, press through a ricer into a medium bowl.
MEASURE out 3 cups of potatoes by gently scooping the measuring cup into the bowl. Dump onto a work surface in a thin layer; let cool. Meanwhile, bring a large pot of salted water to a boil.
SPRINKLE the potatoes with 1/2 tsp. salt and the nutmeg; drizzle with the egg yolks. Dust with 1/2 cup flour. Using a bench scraper, gently fold in the yolks and flour.
DUST the dough with 1/4 cup flour. Lift, fold and press with the scraper until most of the flour is mixed in. Press the dough together in a ball; set aside.
SPRINKLE a baking sheet with flour. Quarter the dough. Roll one-quarter of the dough into a long, 3/4-inch-wide rope. Using the bench scraper, cut into 1-inch pieces; place on the baking sheet.
COOK the gnocchi in gently boiling water until they float to the surface and puff up slightly, about 11/2 minutes. Meanwhile, melt the butter in a large nonstick skillet.
SCOOP the gnocchi into the skillet using a slotted spoon. Add 1/4 cup cooking water and the cheese. Toss to combine, adding more cooking water if too dry.

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