Moltencheesegnocchi Recipes
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
CHEESY SKILLET GNOCCHI
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.
MOLTEN CHEESE GNOCCHI
Comfort food heaven. From Sunset. These can be made OAMC. Do through step 5 and keep frozen in zip-lock plastic bags (freeze on a cookie sheet to harden, then transfer to bags).
Provided by dicentra
Categories Potato
Time 2h
Yield 6-12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Set potatoes on a baking sheet and slash each deeply lengthwise down the center.
- Bake potatoes until they are tender and look slightly dried out, 1 1/4 to 1 1/2 hours.
- In a small bowl, mix together 3 cups cheese and the cream. Set aside.
- As soon as potatoes are cool enough to handle, peel them; discard peels. Put potatoes through a potato ricer into a large bowl.
- Mix in egg, salt, and 1 cup flour, adding just enough additional flour to make the dough pliable and not sticky (too much flour will make the gnocchi heavy).
- Turn out onto a floured work surface; with floured hands, knead dough 10 to 12 times.
- Divide dough and cover one batch with a damp kitchen towel.
- Roll other batch into a 3/4-in.-thick rope and cut into 3/4-in.-long pieces.
- Roll each piece into a ball, then flatten into a 2-in. circle with your fingers or the bottom of a well-floured drinking glass.
- Bring a large pot of salted water to a boil. Top each dough circle with 1/2 teaspoons cheese-cream mixture.
- Gather up dough around filling and pinch to close, then roll into a small, smooth ball.
- Repeat rolling, filling, and forming with second batch of dough.
- Preheat broiler with rack 4 inches below heating element.
- Divide melted butter between two 2-qt. casserole dishes (or use one 4-qt. casserole and all the butter). Working in batches, drop gnocchi into boiling water, being careful not to crowd them.
- Boil gnocchi until they rise to the surface, 4 to 5 minutes; cook 8 to 10 seconds longer, then transfer with a slotted spoon to casserole dish(es), making sure water drains off from gnocchi.
- Turn gnocchi to coat in butter. Sprinkle with pepper and remaining cheese and broil until browned on top, 5 minutes. Sprinkle with parsley and serve immediately.
Nutrition Facts : Calories 485.4, Fat 26.7, SaturatedFat 16.5, Cholesterol 128, Sodium 795.2, Carbohydrate 44.5, Fiber 4, Sugar 2.3, Protein 17.6
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