BAKED GNOCCHI MAC AND CHEESE
I whipped up this baked gnocchi tonight on a whim and it's so deliciously creamy and buttery--I think the only way mac and cheese could be better is to add potatoes. This recipe covers all the comfort food bases for me.
Provided by magicallydelicious
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- 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.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 1 1/2- to 2-quart casserole dish.
- Melt 2 tablespoons butter in a medium saucepan over medium heat. Stir in flour until incorporated and foamy, 1 to 2 minutes. Add milk, cream, salt, and pepper; stir constantly until thickened and gently bubbling, 5 to 10 minutes. Stir in 1/2 cup of Cheddar cheese and mozzarella.
- Drop gnocchi into the prepared casserole dish and cover with cheese mixture. Mix together bread crumbs and 1 tablespoon melted butter in a small bowl; sprinkle over the casserole. Top with remaining Cheddar and Parmesan cheese.
- Bake in the preheated oven until the top is browned and cheese is bubbling, about 20 minutes.
Nutrition Facts : Calories 245.3 calories, Carbohydrate 18.2 g, Cholesterol 48.1 mg, Fat 16 g, Fiber 0.6 g, Protein 9 g, SaturatedFat 9.9 g, Sodium 343.8 mg, Sugar 2 g
GNOCCHI MAC AND CHEESE RECIPE BY TASTY
Two comfort-food classics, one magical mashup! Pillowy gnocchi covered in a creamy cheese sauce is truly a Tasty dream come true. Trust us, you've never had mac and cheese like this before.
Provided by Betsy Carter
Categories Dinner
Time 55m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F (180°C).
- Melt 6 tablespoons of butter in a large cast iron skillet over medium heat. Add the flour and garlic powder and cook, whisking constantly, until light golden brown, about 3 minutes.
- Add the mustard, heavy cream, milk, thyme, salt, and pepper and whisk to incorporate. Bring to a simmer, then stir in the mozzarella, white cheddar, and 1 cup (110 g) of the Parmesan cheese until fully melted, about 3 minutes.
- Stir in the gnocchi until fully covered in the cheese sauce, then remove the pan from the heat.
- In a medium bowl, microwave the remaining 4 tablespoons of butter on low power until melted.
- Add the bread crumbs and remaining Parmesan to the melted butter and stir to combine.
- Sprinkle the bread crumb mixture evenly over the gnocchi.
- Bake the gnocchi for 25-30 minutes, until the sauce is bubbling and the top is golden brown.
- Enjoy!
Nutrition Facts : Calories 715 calories, Carbohydrate 66 grams, Fat 41 grams, Fiber 2 grams, Protein 23 grams, Sugar 6 grams
GNOCCHI MAC AND CHEESE
Provided by Valerie Bertinelli
Time 1h10m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- Add the broccoli to boiling salted water and cook 2 minutes, then drain and plunge into a bowl of ice water. Remove and set aside.
- Put the panko in a small bowl. Melt the butter in a medium saucepan over medium-high heat. Pour 1 tablespoon of the butter over the panko and mix it well to coat; stir in 1 tablespoon Parmesan and set aside.
- Stir the garlic into the saucepan and cook, 30 seconds. Add the flour and stir to incorporate. Gradually whisk in the milk and bring to a simmer, then cook until slightly thickened, about 1 minute. Take off the heat and add the Cheddar, Gruyere, the remaining 3 tablespoons Parmesan, then the nutmeg and cayenne, stirring until smooth. Stir in the broccoli and tomatoes and season with salt to taste.
- Add the gnocchi to the sauce and stir to coat. Transfer to an 8-inch square baking dish and sprinkle with the panko. Bake until bubbling and golden brown in spots, 25 to 30 minutes.
GNOCCHI MAC N' CHEESE
Macaroni and cheese is definitely in line for a place in the comfort food hall of fame. And these French-style gnocchi make the lightest, fluffiest, airy puffs of macaroni and cheese you have ever tasted. Technically, gnocchi parisienne is French-style gnocchi. Here, it has been upgraded by a creamy cheese sauce.:) CuisineAtHome.com - Issue 83 - October, 2010.These can be poached and frozen - so it can be used as OAMC and just sauteed if you opt to serve w/out the cheese sauce.
Provided by Manami
Categories One Dish Meal
Time 2h
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- FRENCH GNOCCHI:.
- Boil butter, water, milk, salt, and nutmeg in a saucepan over medium heat. Just as mixture begins to boil, stir in flour, beat with a wooden spoon until it forms a ball around the spoon.
- Reduce heat to low, beating dough 1-2 miinutes to dry it. (A film will form on the bottom and sides of the saucepan.).
- Rest dough 10 minutes, then with a hand mixer or stand mixer on medium speed, beat cheese, basil and parsley into dough just until combined.
- Heat water in a saute pan to 160-175º;.
- Meanwhile, add first 3 eggs, one at a time, beating on medium speed after each addition until blended.
- Lift dough with spoon to test consistency.If it drips off the spoon and forms a "V" shape, it's ready. If not, beat the remaining egg and add a portion of it to dough, beat, and test again.
- Transfer dough to a piping bag fitted with a medium straight tip.
- Pipe dough in batches into steaming water in 1-1.5" pieces, slicing off at the piping tip with a paring knife.
- The gnocchi fall to the bottom of pan but float as they poach. Poach for 3-5 minutes; remove from water with a slotted spoon.
- Shock gnocchi in ice water to cool.
- They're cool when they sink.
- Transfer gnocchi to parchment-lined baking sheet; spread into a single layer.
- Set gnocchi aside.
- CHEESE SAUCE:.
- Preheat oven to 375º. Coat a 1.5 quart shallow baking dish with nonstick spreay.
- Melt butter in a medium saucepan over medium heat. Stir in garlic and cook until fragrant, 1 minute.
- Whisk in flour until it thickens and bubbles, then whisk in milk and add Dijon. Continue to whisk mixture and cook until slightly thickened, about 5 minutes.
- Combine Gruyere and fontina, then add by the handful to milk mixture, stirring until melted before adding the next handful.
- Once all the cheese is melted, season sauce with salt, pepper and red pepper flakes, if using.
- Arrange gnocchi in prepared baking dish in one layer.
- Pour sauce over gnocchi and sprinkle Parmigigiano-Reggiano over top.
- Bake gnocchi until they puff and cheese is golden and bubbly, about 25 minutes.
- Sprinkle the top sparingly.
- Let gnocchi rest for 5 minutes before serving.
Nutrition Facts : Calories 369.5, Fat 25.8, SaturatedFat 15.3, Cholesterol 170.9, Sodium 601.4, Carbohydrate 20.4, Fiber 0.7, Sugar 1.5, Protein 14.1
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