GNOCCHI AND CHEESE RECIPES

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BAKED GNOCCHI WITH CHEESE RECIPE | MARTHA STEWART



Baked Gnocchi with Cheese Recipe | Martha Stewart image

This hearty dish served family style, offers a grown-up twist on macaroni and cheese. We like the flavor and melting qualities of fontina or Taleggio cheese, but you can substitute cheddar, Gruyere, or another favorite.

Provided by Martha Stewart

Categories     Pasta and Grains

Number Of Ingredients 7

1 cup heavy cream
6 ounces fontina or Taleggio cheese, grated (about 1 1/2 cups)
Pinch of freshly grated nutmeg
1/4 teaspoon freshly ground pepper
Unsalted butter, for baking dish
1 tablespoon coarse salt
Potato Gnocchi

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

BAKED GNOCCHI MAC AND CHEESE RECIPE | ALLRECIPES



Baked Gnocchi Mac and Cheese Recipe | Allrecipes image

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 Dishes    Pasta    Macaroni and Cheese Recipes    Baked Macaroni and Cheese Recipes

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 8 servings

Number Of Ingredients 11

1 (16 ounce) package potato gnocchi
3 tablespoons butter, divided
1?½ tablespoons all-purpose flour
1?¼ cups milk
2 tablespoons heavy cream
¼ teaspoon salt
½ teaspoon ground black pepper, or to taste
¾ cup shredded Cheddar cheese, divided
½ cup shredded mozzarella cheese
½ cup panko bread crumbs
¼ cup grated Parmesan cheese

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, CarbohydrateContent 18.2 g, CholesterolContent 48.1 mg, FatContent 16 g, FiberContent 0.6 g, ProteinContent 9 g, SaturatedFatContent 9.9 g, SodiumContent 343.8 mg, SugarContent 2 g

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