Cheesy Gnocchi Florentine Recipes

BAKED CREAMY CHEESY WHITE SAUCE GNOCCHI

Baked Creamy Cheesy White Sauce Gnocchi image

Quick, simple and Delicious, the perfect quick lunch or dinner.

Provided by Rosemary Molloy

Categories Pasta

Time 26m

Number Of Ingredients 11

Ingredients

1 pound Gnocchi ((homemade or store-bought, my store-bought Gnocchi said cooked in 2 minutes))
1/4 cup + 2 tablespoons freshly grated Parmesan cheese
1 cup grated Fontal cheese ((or Gruyere))
fresh thyme
WHITE SAUCE
1 tablespoon butter
1 cup milk ((I used 2%))
1 tablespoon flour
pinch salt
1/4 teaspoon basil
1/4 teaspoon oregano

Steps:

Pre-heat oven to 425°, lightly oil an 8 x 6 inch baking dish.
In a large pot of boiling salted water add the Gnocchi, remove as soon as the Gnocchi float (no more than 30 seconds) and drain well.
In a medium pot over medium heat melt butter, then add flour and salt, combine with a whisk, add milk slowly and continue to stir until thickened (but not too thick, if it becomes too thick add a little extra milk), stir in oregano,basil and pepper. Remove from heat. Stir in half the Fontal (or Gruyere cheese) and 1/2 the Parmesan cheese, then gently add the Gnocchi.
Place in baking dish, sprinkle with remaining Fontal cheese and Parmesan cheese, top with fresh thyme if desired. Bake for 3-5 minutes then broil for another 3-5 minutes. Let sit a couple of minutes before serving. Enjoy!

Nutrition Facts : Calories 415 kcal, Carbohydrate 44 g, Protein 18 g, Fat 18 g, SaturatedFat 10 g, Cholesterol 55 mg, Sodium 642 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

CHEESY GNOCCHI FLORENTINE

Cheesy Gnocchi Florentine image

An Italian delicacy! Easily make a deliciously rich white sauce to coat store-bought gnocchi.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 4

Number Of Ingredients 11

Ingredients

1 box (9 oz) frozen spinach
1 tablespoon butter or margarine
1/4 cup chopped onion
1 tablespoon Gold Medal™ all-purpose flour
1 1/4 cups half-and-half or milk
1 package (16 oz) shelf-stable gnocchi
1 cup shredded Gruyere cheese (4 oz)
1/2 cup shredded Muenster cheese (2 oz)
1/8 teaspoon ground nutmeg
1 large plum (Roma) tomato, thinly sliced
1 teaspoon olive oil

Steps:

Heat oven to 350°F. Spray 1 1/2-quart casserole with cooking spray. Cook spinach as directed on package; drain in colander or large strainer. Press to remove excess moisture. Set aside.
Meanwhile, in 2-quart saucepan, melt butter. Add onion; cook 2 to 3 minutes, stirring frequently, until tender. Stir in flour. Gradually stir in half-and-half. Stir in gnocchi; heat to boiling. Remove from heat. Stir in cheeses and nutmeg.
Spoon about 2 cups of the gnocchi mixture into casserole. Top with spinach, then remaining gnocchi mixture. Top with tomato slices; brush with olive oil.
Bake about 30 minutes or until bubbly and browned on top and gnocchi is tender.

Nutrition Facts : Calories 550, Carbohydrate 19 g, Cholesterol 160 mg, Fat 4 1/2, Fiber 2 g, Protein 27 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 6 g, TransFat 3 g

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