Molten Cheese Gnocchi Recipes

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MOLTEN CHEESE GNOCCHI



Molten Cheese Gnocchi image

Stuff homemade potato gnocchi with creamy gouda cheese for a to-die-for appetizer that's worth every minute it takes to prepare.

Provided by wp

Time 3h

Number Of Ingredients 9

2 pounds russet potatoes (3 large), scrubbed clean
4 cups (about 9 oz.) finely grated aged gouda cheese (such as Winchester Sharp)
3/4 cup heavy cream
1 egg, lightly beaten
1 teaspoon salt
1 to 2 cups all-purpose flour
1 1/2 tablespoons butter, melted
1 teaspoon freshly ground black pepper
2 tablespoons finely chopped flat-leaf parsley

Steps:

  • Preheat oven to 350°. Set potatoes on a baking sheet and slash each deeply lengthwise down the center. Bake potatoes until they are tender and look slightly dried out, 1 1/4 to 1 1/2 hours.
  • In a small bowl, mix together 3 cups cheese and the cream. Set aside.
  • As soon as potatoes are cool enough to handle, peel them; discard peels. Put potatoes through a potato ricer into a large bowl. Mix in egg, salt, and 1 cup flour, adding just enough additional flour to make the dough pliable and not sticky (too much flour will make the gnocchi heavy). Turn out onto a floured work surface; with floured hands, knead dough 10 to 12 times.
  • Divide dough and cover one batch with a damp kitchen towel. Roll other batch into a 3/4-in.-thick rope and cut into 3/4-in.-long pieces. Roll each piece into a ball, then flatten into a 2-in. circle with your fingers or the bottom of a well-floured drinking glass.
  • Bring a large pot of salted water to a boil. Top each dough circle with 1/2 tsp. cheese-cream mixture. Gather up dough around filling and pinch to close, then roll into a small, smooth ball. Repeat rolling, filling, and forming with second batch of dough.
  • Preheat broiler with rack 4 in. below heating element. Divide melted butter between two 2-qt. casserole dishes (or use one 4-qt. casserole and all the butter). Working in batches, drop gnocchi into boiling water, being careful not to crowd them. Boil gnocchi until they rise to the surface, 4 to 5 minutes; cook 8 to 10 seconds longer, then transfer with a slotted spoon to casserole dish(es), making sure water drains off from gnocchi.
  • Turn gnocchi to coat in butter. Sprinkle with pepper and remaining cheese and broil until browned on top, 5 minutes. Sprinkle with parsley and serve immediately.
  • Note: Nutritional analysis is per main-course serving.

Nutrition Facts : Calories 443, Carbohydrate 43, Cholesterol 113, Fat 23, Fiber 2.9, Protein 16, SaturatedFat 14, Sodium 686

CREAMY CHICKEN & CHEESE GNOCCHI



Creamy Chicken & Cheese Gnocchi image

I found this one in a Good Taste magazine and wanted to give the magazine to a friend so I have entered it into my recipes.

Provided by Sonya01

Categories     < 4 Hours

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 13

2 (500 g) shelf-life potato gnocchi
1 tablespoon olive oil
250 g bacon, rashers coarsely chopped
1 leek, ends trimmed, halved lengthwise, thinly sliced
1/2 cooked roasting chicken, skin and bones removed, meat shredded
200 g green beans, topped, cut into 1cm thick slices
200 g Baby Spinach, leave
60 g butter
50 g plain flour
750 ml milk
40 g shredded parmesan cheese
80 g coarsely grated cheddar cheese
chopped fresh flat leaf parsley, to serve

Steps:

  • Preheat the over to 180c.
  • Cook the gnocchi following the packet instructions or until tender.
  • Drain.
  • Meanwhile, heat the oil in a frying pan over medium-high heat.
  • Add the bacon and leek and cook, stirring for 4-5 minutes or until golden.
  • Add the chicken, beans and spinach and cook, stirring, for 1-2 minutes or until spinach just wilts.
  • Melt the butter in a saucepan over medium heat until foaming.
  • Add flour and cook, stirring for 30 seconds or until the mixture bubbles.
  • Remove from heat and gradually stir in milk.
  • Cook over medium heat, stirring for 5 minutes or until the mixture boils and thickens.
  • Stir in Parmesan.
  • Add the bacon mixture and Parmesan mixture to the gnocchi and stir until combined.
  • Spoon the gnocchi mixture into a shallow 3L (12 cup) capacity ovenproof dish.
  • Sprinkle over the cheddar.
  • Bake for 40-45 minutes or until cheddar melts and is golden.
  • Sprinkle with parsley to serve.
  • I am going to serve with crusty bread and a nice salad.

Nutrition Facts : Calories 420.2, Fat 33.1, SaturatedFat 14.7, Cholesterol 78.4, Sodium 533.1, Carbohydrate 15, Fiber 1.6, Sugar 1.5, Protein 16.4

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