Cheesy Gnocchi Florentine Recipes

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CHEESY GNOCCHI FLORENTINE



Cheesy Gnocchi Florentine image

An Italian delicacy! Easily make a deliciously rich white sauce to coat store-bought gnocchi.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 4

Number Of Ingredients 11

1 box (9 oz) frozen spinach
1 tablespoon butter or margarine
1/4 cup chopped onion
1 tablespoon Gold Medal™ all-purpose flour
1 1/4 cups half-and-half or milk
1 package (16 oz) shelf-stable gnocchi
1 cup shredded Gruyere cheese (4 oz)
1/2 cup shredded Muenster cheese (2 oz)
1/8 teaspoon ground nutmeg
1 large plum (Roma) tomato, thinly sliced
1 teaspoon olive oil

Steps:

  • Heat oven to 350°F. Spray 1 1/2-quart casserole with cooking spray. Cook spinach as directed on package; drain in colander or large strainer. Press to remove excess moisture. Set aside.
  • Meanwhile, in 2-quart saucepan, melt butter. Add onion; cook 2 to 3 minutes, stirring frequently, until tender. Stir in flour. Gradually stir in half-and-half. Stir in gnocchi; heat to boiling. Remove from heat. Stir in cheeses and nutmeg.
  • Spoon about 2 cups of the gnocchi mixture into casserole. Top with spinach, then remaining gnocchi mixture. Top with tomato slices; brush with olive oil.
  • Bake about 30 minutes or until bubbly and browned on top and gnocchi is tender.

Nutrition Facts : Calories 550, Carbohydrate 19 g, Cholesterol 160 mg, Fat 4 1/2, Fiber 2 g, Protein 27 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 6 g, TransFat 3 g

CHEESY SKILLET GNOCCHI



Cheesy Skillet Gnocchi image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

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 CHICKEN FLORENTINE CASSEROLE



Cheesy Chicken Florentine Casserole image

My boyfriend prefers to boil and shred the chicken, but I think the consistency is better when you get to cut into a piece of chicken, surrounded by cheese and a creamy spinach sauce. One of my absolute favorite meals.

Provided by Kaylee Sawyer

Categories     Chicken Casserole

Time 55m

Yield 4

Number Of Ingredients 13

4 (4 ounce) skinless, boneless chicken breast halves
½ cup unsalted butter
2 tablespoons unsalted butter
2 cups shredded Parmesan cheese
1 ½ pints heavy cream
1 (10.5 ounce) can condensed cream of broccoli soup
3 tablespoons chopped fresh oregano, or to taste
2 tablespoons chopped fresh basil, or to taste
2 tablespoons chopped fresh parsley, or to taste
1 teaspoon garlic powder, or to taste
salt and ground black pepper to taste
1 (10 ounce) package frozen chopped spinach, thawed and drained
2 cups shredded mozzarella cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Place chicken breasts on a parchment-line baking sheet.
  • Bake in the preheated oven until just light pink, 15 to 20 minutes; they will not be fully cooked.
  • While the chicken is cooking, melt 1/2 cup plus 2 tablespoons butter in a skillet over medium heat. Stir in Parmesan cheese until melted. Add heavy cream, condensed soup, oregano, basil, parsley, garlic powder, salt, and pepper. Reduce heat to low and cook until thickened, about 5 minutes.
  • Arrange spinach over the bottom of a 9-inch square baking dish. Pour about 1 1/2 cups sauce over the spinach, then arrange chicken breasts over top. Cover with remaining sauce and sprinkle with mozzarella cheese.
  • Return to the oven and bake until bubbly and lightly browned, 20 to 25 minutes.

Nutrition Facts : Calories 1386.3 calories, Carbohydrate 19.2 g, Cholesterol 453.4 mg, Fat 120.1 g, Fiber 2.8 g, Protein 60.5 g, SaturatedFat 73.4 g, Sodium 1660.3 mg, Sugar 3.3 g

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