Parmesan Crusted Semolina Gnocchi Recipes

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LAYERED CHICKEN PARMESAN GNOCCHI BAKE



Layered Chicken Parmesan Gnocchi Bake image

Gnocchi, mushrooms, and chunks of chicken are baked with layers of chunky tomato sauce and lots of cheese for this hearty family pleaser.

Provided by RAGÚ®

Categories     Trusted Brands: Recipes and Tips     Ragu®

Yield 6

Number Of Ingredients 11

1 pound potato gnocchi, uncooked
1 egg
¾ cup Italian bread crumbs
¼ cup freshly grated Parmigiano-Reggiano cheese
2 medium skinless, boneless chicken breast halves
1 tablespoon vegetable oil for frying, or as needed
2 cups shredded mozzarella cheese
1 cup freshly grated Parmigiano-Reggiano cheese
1 (24 ounce) jar Ragu® Chunky Tomato, Garlic & Onion Sauce
6 ounces baby bella (crimini) mushrooms, thinly sliced
Salt and pepper to taste
Calories492.6 calories
Carbohydrate38 g
Cholesterol107.2 mg
Fat23.4 g
Fiber9.2 g
Protein32.1 g
SaturatedFat11.1 g
Sodium1329 mg
Sugar1.5 g

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 3-quart baking dish.
  • Cook gnocchi per package directions, but remove them from water before they are completely cooked. Drain well and set aside.
  • Whisk egg with a pinch of salt and pepper in a shallow bowl. Mix together in a separate shallow bowl Italian bread crumbs, 1/4 cup grated Parmigiano-Reggiano cheese, salt and pepper.
  • Butterfly chicken breasts and bread them: dip each breast first into bread crumb mixture, then into egg, then into bread crumb mixture again.
  • Heat oil in a large skillet over medium heat. Cook breaded chicken until golden brown and cooked through (internal temperature at least 165 degrees F), about 5 minutes on each side. Remove chicken from skillet.
  • Toss and quickly saute gnocchi in the same skillet for about 2 minutes.
  • Spread a layer of Ragu® Sauce on the bottom of a 3-quart baking dish. Spread gnocchi evenly over the sauce. Sprinkle some mozzarella and Parmigiano cheese over gnocchi.
  • Layer sliced mushrooms over the top. Spread half of the remaining sauce over the mushrooms and sprinkle some more mozzarella and Parmigiano over the top. Salt and pepper to taste.
  • Slice chicken and place pieces on top of mushrooms and cheese. Spoon the remaining sauce evenly over the top. Sprinkle with the remaining cheeses. Season to taste with salt and pepper, if desired.
  • Bake until sauce is bubbly and cheese is melted, 15 to 20 minutes.

PARMESAN-CRUSTED SEMOLINA GNOCCHI



Parmesan-Crusted Semolina Gnocchi image

Categories     Milk/Cream     Side     Bake     Vegetarian     Parmesan     Semolina     Healthy     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 5

1/2 cup semolina (sometimes labeled "semolina flour"; resembles fine yellow cornmeal)*
2 cups fat-free milk
3/4 teaspoon salt
1 tablespoon unsalted butter, melted
1 oz finely grated Parmigiano-Reggiano (preferably grated with a rasp; about 1 1/4 cups)

Steps:

  • Whisk together semolina, milk, and salt in a 2-quart heavy saucepan and bring to a boil over moderate heat, whisking frequently. Reduce heat to low and cook, stirring frequently, until very stiff, 8 to 10 minutes. Spread mixture in a lightly oiled 8-inch square nonstick baking pan and chill, uncovered, until very firm, about 30 minutes.
  • Preheat oven to 450°F.
  • Unmold semolina mixture by inverting pan over a cutting board and rapping pan sharply on board to release mixture. Cut mixture into 16 squares.
  • Lightly brush 4 (4-ounce) gratin dishes or 1 (13- by 9-inch) baking dish with melted butter and overlap gnocchi in dishes or dish. Brush gnocchi with remaining butter and sprinkle with cheese. If using gratin dishes, transfer to a shallow baking pan. Bake in middle of oven until cheese is golden around edges, about 15 minutes. Cool in dishes or dish on a rack 5 minutes before serving.
  • *Available at Italian markets, natural foods stores, and some supermarkets.

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2021-07-04  · Scatter the semolina off-cuts evenly over the base of the dish then scatter over half the remaining parmesan cheese. Lay the semolina rounds on top, overlapping them neatly to cover the surface of the dish. Dot the remaining butter on top and sprinkle over the remaining parmesan …

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  • Combine the milk and bay leaf in a large, heavy-based saucepan. Bring to the boil then, stirring constantly with a wooden spoon to prevent lumps from forming, add the semolina in a slow, steady stream. Stirring vigorously, cook over medium-low heat for 6-7 minutes, or until the mixture is very thick. Remove from the heat and cool slightly, remove the bay leaf then stir in the nutmeg, egg yolks, 25 g (1 oz) of the butter and half the parmesan cheese. Season to taste with sea salt and freshly ground black pepper. Line a baking tray with baking paper.
  • While still hot, pour the mixture out onto the prepared tray and spread to a thickness of about 1 cm (1/2 inch) then stand until cooled to room temperature. Preheat the oven to 180°C (350°F/Gas 4) .
  • Using a 4 cm (1 1/2 inch) cutter, cut rounds out of the firm semolina. Brush the base and sides of an ovenproof baking dish (measuring about 17 x 27 cm/6 1/2 x 11 inches) with the extra butter. Scatter the semolina off-cuts evenly over the base of the dish then scatter over half the remaining parmesan cheese. Lay the semolina rounds on top, overlapping them neatly to cover the surface of the dish. Dot the remaining butter on top and sprinkle over the remaining parmesan cheese. Bake for 30 minutes, or until golden. Serve with the rocket salad.
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  • Heat the milk in a large saucepan over medium-high heat until tiny bubbles start to form around the edges of the pan and the liquid is just short of boiling.
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  • To make the semolina gnocchi, heat the milk and salt in a medium saucepan set over medium heat. When the milk starts to simmer, slowly sprinkle the semolina flour over the surface, whisking constantly to make sure that lumps do not form. Once all the semolina has been added, reduce the heat to medium-low. Continue to whisk for 7 to 10 more minutes, until the gnocchi-to-be mixture becomes thick and velvety. The mixture may thicken considerably after just a few minutes, but try to continue to cook it for the full 7 to 10 minutes.
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  • Bring milk, coarse salt, and nutmeg to simmer in heavy large saucepan over medium heat. Turn heat to very low; gradually whisk in semolina. Cook until mixture is very thick, whisking constantly, 1 to 2 minutes. Remove from heat. Whisk in egg yolks, then Parmesan cheese and 2 tablespoons butter.
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