GNOCCHI MAC AND CHEESE
Provided by Katie Lee Biegel
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the topping: Combine the cheese, parsley, crackers and bacon in a food processor. Pulse until the mixture reaches a fine breadcrumb consistency. Set aside.
- For the mac and cheese: Bring a large pot of salted water to a boil.
- Melt the butter in a large skillet over medium heat. Add the flour and stir to combine, then cook about 2 minutes. Whisk in the milk, butternut squash, mustard, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to low and cook, stirring constantly, until thickened, 2 to 4 minutes.
- Meanwhile, add the gnocchi to the boiling water. Cook 2 to 3 minutes, then drain.
- Stir the cheese into the milk mixture until melted. If the mixture is too thick, add a splash of milk. Add the gnocchi and stir to coat. Sprinkle with the crumb topping and serve directly from the skillet.
GNOCCHI MAC AND CHEESE
Provided by Valerie Bertinelli
Time 1h10m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- Add the broccoli to boiling salted water and cook 2 minutes, then drain and plunge into a bowl of ice water. Remove and set aside.
- Put the panko in a small bowl. Melt the butter in a medium saucepan over medium-high heat. Pour 1 tablespoon of the butter over the panko and mix it well to coat; stir in 1 tablespoon Parmesan and set aside.
- Stir the garlic into the saucepan and cook, 30 seconds. Add the flour and stir to incorporate. Gradually whisk in the milk and bring to a simmer, then cook until slightly thickened, about 1 minute. Take off the heat and add the Cheddar, Gruyere, the remaining 3 tablespoons Parmesan, then the nutmeg and cayenne, stirring until smooth. Stir in the broccoli and tomatoes and season with salt to taste.
- Add the gnocchi to the sauce and stir to coat. Transfer to an 8-inch square baking dish and sprinkle with the panko. Bake until bubbling and golden brown in spots, 25 to 30 minutes.
GNOCCHI MAC AND CHEESE RECIPE BY TASTY
Two comfort-food classics, one magical mashup! Pillowy gnocchi covered in a creamy cheese sauce is truly a Tasty dream come true. Trust us, you've never had mac and cheese like this before.
Provided by Betsy Carter
Categories Dinner
Time 55m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F (180°C).
- Melt 6 tablespoons of butter in a large cast iron skillet over medium heat. Add the flour and garlic powder and cook, whisking constantly, until light golden brown, about 3 minutes.
- Add the mustard, heavy cream, milk, thyme, salt, and pepper and whisk to incorporate. Bring to a simmer, then stir in the mozzarella, white cheddar, and 1 cup (110 g) of the Parmesan cheese until fully melted, about 3 minutes.
- Stir in the gnocchi until fully covered in the cheese sauce, then remove the pan from the heat.
- In a medium bowl, microwave the remaining 4 tablespoons of butter on low power until melted.
- Add the bread crumbs and remaining Parmesan to the melted butter and stir to combine.
- Sprinkle the bread crumb mixture evenly over the gnocchi.
- Bake the gnocchi for 25-30 minutes, until the sauce is bubbling and the top is golden brown.
- Enjoy!
Nutrition Facts : Calories 715 calories, Carbohydrate 66 grams, Fat 41 grams, Fiber 2 grams, Protein 23 grams, Sugar 6 grams
BAKED GNOCCHI MAC AND CHEESE
I whipped up this baked gnocchi tonight on a whim and it's so deliciously creamy and buttery--I think the only way mac and cheese could be better is to add potatoes. This recipe covers all the comfort food bases for me.
Provided by magicallydelicious
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain and set aside.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 1 1/2- to 2-quart casserole dish.
- Melt 2 tablespoons butter in a medium saucepan over medium heat. Stir in flour until incorporated and foamy, 1 to 2 minutes. Add milk, cream, salt, and pepper; stir constantly until thickened and gently bubbling, 5 to 10 minutes. Stir in 1/2 cup of Cheddar cheese and mozzarella.
- Drop gnocchi into the prepared casserole dish and cover with cheese mixture. Mix together bread crumbs and 1 tablespoon melted butter in a small bowl; sprinkle over the casserole. Top with remaining Cheddar and Parmesan cheese.
- Bake in the preheated oven until the top is browned and cheese is bubbling, about 20 minutes.
Nutrition Facts : Calories 245.3 calories, Carbohydrate 18.2 g, Cholesterol 48.1 mg, Fat 16 g, Fiber 0.6 g, Protein 9 g, SaturatedFat 9.9 g, Sodium 343.8 mg, Sugar 2 g
COPYCAT OLIVE GARDEN CHICKEN GNOCCHI SOUP RECIPE BY TASTY
Bring the memories of Olive Garden home with this copycat Chicken Gnocchi Soup recipe. It's a cozy, comforting dish that the whole family will love.
Provided by Bella Lopez
Categories Dinner
Time 1h
Yield 6 Servings
Number Of Ingredients 18
Steps:
- In a large pot, heat the oil over medium-high heat until shimmering. Add the onion, carrots, and celery and sauté until tender, about 6 minutes.
- Add the garlic and chicken and toss to incorporate, then pour in the chicken stock and season with the salt, garlic powder, onion powder, pepper, and thyme. Bring to a boil and cook for about 10 minutes, until fragrant.
- Stir in the half-and-half and gnocchi and cook for 2 minutes, until beginning to thicken slightly.
- In a small bowl, whisk together the cornstarch and water.
- Reduce the heat to medium-low. Stir in the cornstarch slurry and cook for another 3 minutes, until the soup has thickened. Stir in the spinach, then remove the pot from the heat.
- Ladle the soup into bowls and garnish with the Parmesan cheese, then serve immediately.
- Enjoy!
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