Jans Cheesy Gnocchi Recipes

CHEESY SKILLET GNOCCHI

Steps:

• Boil one 17.5-ounce package potato gnocchi as the label directs. Reserve 1/4 cup water; drain. Simmer 1 cup heavy cream, 1 minced garlic clove, 1/4 teaspoon kosher salt, a few grinds of pepper and a pinch of nutmeg in an ovenproof skillet, 5 to 8 minutes. Stir in the gnocchi and thin with the cooking water. Top with 1/2 cup shredded gruyère. Broil until golden, 3 to 4 minutes. Top with chopped chives.

GNOCCHI MAC AND CHEESE RECIPE BY TASTY

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!

CHEESY SAUSAGE ONE-POT GNOCCHI

Steps:

• Heat a large pot over medium heat. Brown the sausage in larger chunks, 4 to 5 minutes. Remove with a slotted spoon and reserve. Drizzle in the olive oil, then add the chile flakes, garlic and shallot. Give the pan a stir, then add the corn, zucchini and summer squash and cook to soften, 2 to 3 minutes. Add the tomato paste and a big pinch of salt and pepper. Stir to coat. Deglaze with the chicken stock, scraping the pan. Stir in the tomato sauce and pesto, then bring to a boil. Add the gnocchi, kale and reserved sausage, then reduce the heat to a simmer. Cook, stirring frequently, until the gnocchi are tender and the sauce has thickened, 6 to 7 minutes. Stir in the mascarpone and taste. Adjust the seasoning as needed. Serve, garnished with grated Parmesan and basil.