One Pot Baked Potato Gnocchi Recipes

CHEESY BAKED POTATO GNOCCHI RECIPE

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.

ONE POT BAKED POTATO GNOCCHI

Steps:

• Add the diced bacon to a large skillet on the stove over medium-high heat. Cook for 8-10 minutes, or until crisp.
• Remove from the pan and place on a paper towel to drain off the grease.
• Pour all grease out of the skillet and rinse clean.
• Place the skillet back on the stove over medium high heat and add the chicken broth.
• Bring the broth to a simmer, then add the gnocchi, stir, cover, reduce heat to medium and cook for 5 minutes, or until the gnocchi is tender.
• Uncover, add the black pepper, sour cream and cheese.
• Stir until the cheese is melted in, then add the chopped bacon, stir to combine, remove from the heat and top with the fresh diced green onions.

EASY HOMEMADE POTATO GNOCCHI RECIPE BY TASTY

Steps:

• Add the potatoes to a large pot of cool salted water. Bring the water to a boil and cook for 20-25 minutes, or until a fork can easily pierce a potato. Drain the potatoes and set aside until cool enough to handle but still warm.
• Using a peeler or your fingers, remove the skin from the potatoes. In a medium bowl, mash the potatoes until all lumps are gone. Add the salt and pepper and mix well. Make a well in the center of the potatoes and crack an egg into it. Whisk the eggs briefly. Then, using your hands, gently mix it into the potatoes until evenly distributed.
• Put 1 cups of flour onto a clean surface and turn out the potato dough onto it, keeping the remaining ½ cup close by in case you need it. Working quickly and carefully, knead the dough, only incorporating as much flour as you need along the way until the dough loses stickiness and becomes more solid. Slice the dough into 4 parts. Roll out 1 part into a long rope, about 1 inch wide, cutting in half and working with 1 half at a time if the rope is becoming too long. Slice the rope into ½-inch squares and set aside on a lightly floured surface. Repeat with the remaining dough.
• If desired, place a fork on your work surface and slide each gnocchi square from the base of the fork prongs to the top so they make a decorative shape.
• Bring a large pot of salted water to a boil and add the gnocchi in batches, stirring gently once or twice to ensure they are not sticking. Boil until they float to the surface; after another 15-30 seconds in the water, remove.
• In a pan over medium heat, melt butter and add the sage. Add the gnocchi and toss until lightly golden.
• Enjoy!

PERFECT POTATO GNOCCHI

Steps:

• Pierce the potatoes several times so that moisture can escape during baking. Bake the potatoes in a preheated 400 degrees F oven for 1 hour until fork tender. Peel the potatoes while they are still hot and press them through a potato ricer. Put the potatoes in a large bowl with salt, baking powder, and egg white. Add the flour a little at a time and mix with your hands until the mixture forms a rough dough. Do not over-work the dough. Transfer the dough to a lightly floured surface. Gently knead the dough for 1 or 2 minutes until smooth, adding a little bit more flour, if necessary, to keep it from sticking.
• Break off a piece of the dough and roll it back and forth into a rope, about the thickness of your index finger. Cut the rope into 1-inch pieces. Gently roll each piece down a wooden gnocchi board while pressing a small dimple with your finger. The gnocchi should be slightly curved and marked with ridges. This will allow the pillows to hold sauce when served.
• Boil the gnocchi in batches in plenty of salted water. The gnocchi are done about 2 minutes after they float to the surface, remove with a slotted spoon, and serve. If not cooking immediately, place the gnocchi in a single layer on a baking pan dusted with flour. Cover with plastic wrap and refrigerate for up to 12 hours.
• Note: If the gnocchi start to feather and fall apart in boiling water, you need more flour. If the gnocchi don't float after 2 minutes and are hard, you used too much flour.