Creamy Baked Gnocchi Recipes

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 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.

Steps:

• Heat grill to high. Heat 1 tbsp olive oil in a large frying pan, then soften 1 chopped onion and 1 finely chopped red pepper for 5 mins.
• Stir in 1 crushed garlic clove, fry for 1 min, tip in 400g chopped tomatoes and 500g gnocchi, then bring to a simmer.
• Bubble for 10-15 mins, stirring occasionally, until the gnocchi is soft and the sauce has thickened.
• Season, stir through a handful of torn basil leaves, then transfer to a large ovenproof dish.
• Scatter with torn chunks of half a 125g mozzarella ball, then grill for 5-6 mins until the cheese is bubbling and golden.