Baked Gnocchi With Cheese Recipes

Steps:

• Heat cream in a small saucepan over medium heat until just simmering. Add two-thirds of the cheese; stir until melted. Stir in nutmeg and the pepper. Remove from heat; cover to keep warm.
• Preheat oven to 400 degrees. Butter an 8-inch square baking dish; set aside. Bring a large pot of water to a boil; add the salt. Add half the gnocchi; when they rise to the top (after about 2 minutes), continue to cook until tender, about 15 seconds more. Transfer gnocchi with a slotted spoon to buttered dish. Repeat process with remaining gnocchi.
• Pour cheese sauce over gnocchi, and gently toss. Sprinkle the remaining cheese on top. Bake gnocchi until golden brown, about 25 minutes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Fill a large saucepan with water. Add potatoes and 1 teaspoon salt; bring to a boil. Continue to boil until potatoes are very soft, about 15 minutes. Drain and run through a food mill or a ricer for a nice, smooth consistency. Place potatoes in a bowl and refrigerate until they are cool, 15 to 20 minutes; this will help keep them fluffy.
• Dust 2 sheet pans with flour and set aside.
• Mix cooled potatoes and 1 1/2 cups flour together on a clean work surface. Knead until dough is soft and smooth, 4 to 5 minutes, adding only enough flour so dough comes together and is not tacky.
• Cut dough into 4 equal parts. Roll 1/4 of the dough into a 3/4-inch log. Cut the log into 3/4-inch pieces. Roll the pieces over a gnocchi board or the back of a fork to create ridges and place onto a floured sheet pan in a single layer. Repeat with the rest of the dough. Let rolled gnocchi dry for 1 hour before cooking.
• Preheat the oven to 350 degrees F (175 degrees C).
• 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.
• Melt butter for cheese sauce in a medium saucepan over medium heat. Whisk in flour until golden brown, about 3 minutes. Add chicken stock and continue to whisk until it thickens, about 3 minutes. Add Fontina cheese and Parmesan cheese; stir using a spoon until melted. Stir in sage and nutmeg. Stir in cooked gnocchi and transfer to a casserole or baking dish.
• Bake in the preheated oven until top is golden brown and bubbly, 15 to 20 minutes.

Steps:

• Position a rack in the upper third of the oven and preheat to 425 degrees F. Heat the olive oil in a deep ovenproof skillet over medium-high heat. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until lightly browned, about 4 minutes. Transfer to a plate and wipe out the skillet.
• Melt the butter in the skillet over medium heat; add the flour and cook, whisking, 3 minutes. Whisk in the milk and chicken broth until smooth; simmer, whisking constantly, until slightly thickened, about 5 minutes. Whisk in 1/2 teaspoon salt and the nutmeg.
• Add the chicken, mushrooms, gnocchi and spinach to the sauce and stir until coated and the spinach wilts. Sprinkle with the parmesan, transfer the skillet to the oven and bake until bubbling, about 20 minutes. Turn on the broiler; broil until lightly browned on top, about 3 more minutes.

Steps:

• Preheat the oven to 400 degrees F.
• Mix together the breadcrumbs, Parmesan, olive oil and 1/4 teaspoon salt in a small bowl. Set aside.
• Heat a medium Dutch oven over medium heat. Add the butter and allow to melt. Add the shallot and remaining 3/4 teaspoon salt and cook, stirring often, until the shallot is fragrant and beginning to soften, about 2 minutes. Whisk in the flour and cook for another minute. Slowly whisk in the milk for a smooth sauce. Add the bay leaf and simmer for 5 minutes, whisking occasionally. Whisk in the Gorgonzola until smooth. Add the gnocchi and stir to coat. Pour the mixture into an 8-inch baking dish. Sprinkle with the breadcrumb topping and bake until golden brown and bubbly, about 25 minutes. Allow to sit for 5 minutes before serving.

Steps:

• Bring cream to the boil in a small saucepan, then simmer for 2min or until slightly reduced.
• Add blue cheese to pan, season to taste with pepper, reduce heat to low-medium then cook, stirring occasionally, for 2-3min or until cheese has melted (don't worry if mixture isn't completely smooth).
• Spread the gnocchi over the base of a large baking dish, scatter with prosciutto pieces then pour over the blue cheese sauce. Sprinkle with breadcrumbs and parmesan.
• Bake in 180oC oven for 15-20min or until sauce is bubbling and crumbs are golden.

Steps:

• Preheat oven to 350 degrees.
• Saute' ground beef, onion and garlic in a nonstick pan and fry gently for 5-6 minutes, stirring often.
• Stir in the mushrooms and cook another 5-6 minutes until the meat is browned.
• Pour in marinara sauce & bring to the boil, season with salt & pepper, then cover and simmer for 15 minutes.
• Meanwhile, prepare gnocchi per package directions & drain well.
• Next, spoon half the Bolognese mixture into a large baking or casserole dish, then top with the gnocchi. Add the remaining Bolognese sauce and then spoon the formaggio cheese sauce over the top.
• Sprinkle with the mozzarella to coat top.
• Bake on the top shelf of the oven for 30-35 minutes, until golden and bubbling.
• Serve immediately.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, about 3 minutes. Drain.
• Preheat the oven to 350 degrees F (175 degrees C).
• Spread 1/2 of the pasta sauce on the bottom of a 5-inch round casserole dish. Layer with gnocchi and spread the remaining pasta sauce on top. Sprinkle with mozzarella cheese.
• Bake in the preheated oven until cheese is melted and bubbling, about 25 minutes.

Steps:

• Heat oven to 425°F.
• Cook gnocchi as directed on package, omitting salt.
• Meanwhile, melt butter in large saucepan on medium heat. Add shallots and garlic; cook and stir 2 min. Add flour; cook 2 min. or until hot and bubbly, stirring constantly. Gradually stir in milk; cook and stir 2 to 4 min. or until thickened. Remove from heat. Add mustard and 1/2 cup Parmesan; mix well.
• Drain gnocchi. Add to cheese sauce; mix lightly.
• Spoon into 2-qt.casserole sprayed with cooking spray; top with mozzarella and remaining Parmesan.
• Bake 20 to 25 min. or until heated through and golden brown.
• Sprinkle with chives.