Category Archives: gnocchi

Gnocchi Mac & Cheese

IMG_8160

I love macaroni and cheese; actually my entire family does. The premise behind the dish is so simple, noodles and cheese baked together in the oven but the execution can be anything but ordinary. Classic macaroni and cheese is delicious as is roasted garlic mac & cheese and broccoli mac & cheese. Or perhaps you prefer your mac and cheese even a bit more different; in that case, beer and jack chili mac n’ cheese might be what you want or if you are looking for an impressive presentation sausage macaroni & cheese stuffed squash is what you need. But what if your mac and cheese doesn’t include the traditional noodles?

That is exactly what this mac and cheese, adapted from Sugar & Soul, is all about. Here, gnocchi, those little Italian pillows of potato goodness, take the place of traditional noodles. The cheese sauce remains the same and is comprised of a variety of cheeses which only adds to the complexity of the sauce. Its so easy and so good.

Serve these cheesy gnocchi with a green salad and dinner is ready. Yum!

GNOCCHI MAC & CHEESE

1/4 pound diced pancetta

1 pound potato gnocchi

1 tablespoon butter

1 clove garlic, minced

1 1/2 tablespoons flour

3/4 cup milk

1/3 cup shredded cheddar cheese

1/3 cup shredded mozzarella cheese

1/3 cup shredded parmesan cheese

1/3 cup shredded asiago cheese

1/4 cup toasted bread crumbs

1/4 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

  • Preheat oven to 375 F. Coat a ceramic casserole dish with non-stick baking spray and set aside.
  • Cook the gnocchi according to package instructions. When the gnocchi is cooked, drain it a colander and transfer it to the prepared casserole dish.
  • Fry the pancetta in a medium sized skillet set over medium-high heat until browned and crisp.
  • Drain the pancetta onto a paper towel then sprinkle evenly over the gnocchi.
  • Add the butter to the pancetta fat and stir in the garlic. Cook until fragrant.
  • Stir in the flour and wisk until bubbly.
  • Add in the milk, salt, and pepper and stir until thick, about 2 minutes.
  • Add the cheddar, mozzarella, and the parmesan cheese to the skillet and then immediately remove it from heat.
  • Wisk until cheese has melted.
  • Pour cheese sauce over the gnocchi and sprinkle with the asiago cheese and the bread crumbs.
  • Bake for 20 minutes or until top layer of cheese is melted and golden brown.

Serves 6

IMG_8159

Tomato & Sausage Skillet Gnocchi

IMG_3392

It’s Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing I want to do is cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

Here is an easy gnocchi meal that is adapted from a Cooking Light recipe. Gnocchi is always a favorite go-to meal for my family but this dish is great since it is a one pot meal. Instead of boiling the gnocchi, which often results in over-cooked and soggy pasta, these gnocchi are pan sauteed in the same skillet as the sausage. The result is firm yet perfectly cooked gnocchi that hold their shape. And of course, only having a single pan to clean up is an added bonus.

TOMATO & SAUSAGE SKILLET GNOCCHI

2 tablespoons olive oil

1 16-ounce package gnocchi

12 ounces spicy Italian sausage (loose)

2 large tomatoes, chopped

3 garlic cloves, minced

1/4 cup low sodium chicken broth

3/4 cup shredded mozzarella cheese

1/4 cup fresh basil, chopped

  • Preheat a broiler to high.
  • Heat the oil in a large, oven proof skillet over medium-heat.
  • When the oil shimmers, swirl it to coat then add the gnocchi, cooking for 7 minutes or until lightly browned, stirring occasionally.
  • Remove the gnocchi from the skillet and set aside.
  • Add the sausage to the skillet and cook for 5 to 6 minutes until browned on all sides. Stir the meat occasionally to crumble it.
  • Return the gnocchi to the skillet along with the tomatoes and garlic. Cook for 3 minutes, stirring occasionally.
  • Add the broth and cook for an additional minute.
  • Sprinkle the mixture with the mozzarella cheese and place under the broiler for 3-4 minutes until the cheese has melted and is beginning to brown.
  • Remove the skillet from the oven, sprinkle with the chopped basil and serve.
Serves 4

 

Browned Butter & Sage Gnocchi

photo 1-249

It’s Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing I want to do is cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

Gnocchi are the perfect end of the week dinner. They cook up fast–in just a few minutes and they are incredibly satisfying. While this butter sauce is completely decadent the combination of the browned butter and sage make this simple dish feel gourmet. And since I’m a firm believer in everything being acceptable to eat in moderation, go ahead and enjoy these buttery little bits of pasta. You won’t be disappointed.

BROWNED BUTTER & SAGE GNOCCHI

1 13 ounce package prepared gnocchi

1/3 cup unsalted butter

2 tablespoons fresh sage leaves, minced

Salt & pepper to taste

1/2 cup grated parmesan cheese

  • Place a large pot of salted water over high heat. Bring to a boil.
  • While the water heats, slowly melt the butter in a large skillet set over medium high heat. Once the butter has melted and is slightly foamy, reduce the heat to medium and add the sage leaves. Cook, stirring occasionally until the butter is browned and nutty and the sage leaves are slightly crispy.
  • When the water is boiling add the gnocchi and cook for 3-4 minutes. You will know the gnocchi are done with they float to the surface of the water.
  • Use a slotted spoon to skim the gnocchi from the top of the water and add them to the skillet with the butter and sage mixture.
  • Gently fold the gnocchi into the butter to coat complete.
  • Remove the pan from the heat and season with salt and pepper.
  • Divide the gnocchi among four shallow pasta bowls, drizzling with any remaining butter.
  • Sprinkle the grated parmesan cheese over the top and serve immediately.

Serves 4

 

Cheesy Baked Gnocchi w/ Pancetta & Sage

photo 2-245

It’s Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing I want to do is cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

If you love baked macaroni and cheese but wanting something a little different and a bit faster? Then try these super fast and even easier gnocchi from Williams Sonoma. Making your own gnocchi is easy and fun but with so many good tasting gnocchi available in the markets I make sure I always have a package in my pantry for last minute dinners. Pancetta adds a bit of complexity to the dish cutting down on the richness of the cheese. I used sage as my aromatic but fresh minced thyme is also good.

 

CHEESY BAKED GNOCCHI w/ PANCETTA & SAGE

2 13 ounce packages prepared gnocchi

1/4 pound pancetta, diced

2 tablespoons fresh minced sage

1 1/2 cups half-and-half

1/2 pound aged cheese, rind removed, cut into 1/4 inch cubes (I used Chimay Grand Classique)

1/4 cup) panko crumbs

Freshly ground black pepper

 

  • Preheat the oven to 375. Lightly grease a shallow baking dish or pie plate.
  • Cook the gnocchi according to the package directions. Drain and set aside.
  • In a large frying pan, saute the pancetta over medium heat until it starts to brown, about 4 minutes.
  • Remove from the heat and stir in the sage, half-and-half, cheese and gnocchi.
  • Pour the gnocchi mixture into the prepared baking dish.
  • Season with the black pepper then sprinkle the panko crumbs evenly over the top of the gnocchi.
  • Place the dish in the oven and bake the gnocchi until golden brown, about 15 minutes.
  • Remove from the oven and serve.

Serves 4

 

 

Pesto Gnocchi

IMG_1996

Here’s a fast dish that highlights two of my favorite summer flavors, vine ripened tomatoes and fragrant basil that has been whirled into pesto. If the tomatoes are good I can eat them all by themselves and the same holds true for fresh basil–mix it with salad greens, use it to top a sandwich or throw it in a salad it is simply so good. But sometimes you just need to eat a bit more and that is when this dish comes into play.

This time of year I always have a batch of pesto in the refrigerator so this dish literally comes together in a matter of minutes. You could make your own fresh gnocchi but with easy access to so many really good fresh gnocchi I find it easier to just buy it. Toss is a bit of crispy pancetta and top it with a handful of parmesan cheese and dinner is served.

PESTO GNOCCHI

1 pound fresh gnocchi

4 ounces pancetta, diced

1/2 cup pesto

1 cup cherry tomatoes, halved

1/4 cup freshly grated parmesan cheese

  • Bring a large pot of water to a boil and cook the gnocchi according to the package instructions. Drain and return to the pot.
  • Meanwhile, place a small skillet over medium-high heat. Add the pancetta to the skillet and stirring occasionally, cook until crisp, 8-10 minutes.
  • Add the cooked pancetta to the pot with the gnocchi. Stir in the pesto, folding gently to coat.
  • Fold the tomatoes into the gnocchi.
  • Divide the gnocchi between four shallow pasta dishes. Sprinkle with the parmesan cheese and serve immediately.

Serves 4

Potato Gnocchi with Crispy Prosciutto & Sage

DSC_0324

It is Fast Friday.  This recipe is the first of what will become a weekly Friday posting featuring fast and easy dishes for your end of the week meal. For me, by the time Friday rolls around the last thing I want to do to cook a big meal yet we still have to eat.  The dishes featured in this series won’t necessarily be fancy but they will bring together simple ingredients that most people will already have in their pantries and will allow you to put a real meal on the table in less than half an hour.  Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

Everyone needs fast weeknight dinner recipes that are both tasty and satisfy.  In our house pasta is always a good standby dish.  While plain pasta is always easy it gets old pretty quickly.  However when dressed up, it serves as a basic palette from which the possibilities are endless.  With this simple dish composed of only a handful of ingredients you can have dinner on the table in less than twenty minutes. The saltiness of the prosciutto combined with the earthiness of the sage bring simple ingredients together in a sophisticated twist.  With something that fast you just can’t go wrong.  If you have the time you can make your own fresh gnocchi.  Or you can buy it pre-made from your grocer’s dairy or fresh food case.  If you don’t have gnocchi on hand you could easily serve the prosciutto over pasta.  I do this for Sidney since he isn’t a fan of gnocchi.

POTATO GNOCCHI WITH CRISPY PROSCIUTTO & SAGE

SERVES 6

12 ounces potato gnocchi

1/4 cup olive oil

4 ounces prosciutto, diced

3 garlic cloves, minced

1/4 Teaspoon red pepper chili flakes

1/4 Teaspoon fresh ground black pepper

2 Tablespoons minced fresh sage

1/4 cup grated Parmesan cheese

  • Cook the gnocchi according to the package directions.  
  • Heat the olive oil over medium-high in a large skillet.
  • Add the prosciutto and garlic and cook until the prosciutto is brown and crispy.
  • Stir in the black pepper, red pepper flakes, and sage and cook one minute.
  • Divide the gnocchi into four pasta bowls.  Evenly distribute the prosciutto mixture over each bowl, sprinkle with the Parmesan cheese and serve.
Making Here Home

Expat life, travel...and books

One Real Peach.

reflections on the heartbreak and hilarity of mothering, writing, and living authentically

Wine and Cheese (Doodles)

Salty observations about life, love, and living abroad

Sprouted Kitchen

The food that accompanies my adventures!

Not Without Salt

Delicious Recipes and Food Photography by Ashley Rodriguez.

101 Cookbooks

The food that accompanies my adventures!

Local Milk Blog

The food that accompanies my adventures!

Spoon & Shutter

In and out of the kitchen with Susan and Ted Axelrod

Plating Up

The food that accompanies my adventures!

A Life of Spice

Food, Culture and Lifestyle with Monica Bhide

The Blueberry Files

The food that accompanies my adventures!

Zosia Cooks

The food that accompanies my adventures!

Yummy Supper

The food that accompanies my adventures!

What Julie Ate

It's a delicious life, but somebody has to live it.

United Noshes

The food that accompanies my adventures!

The Bitten Word

The food that accompanies my adventures!

Hip Foodie Mom

The food that accompanies my adventures!

From Away

Cooking and Eating in Maine

Always Order Dessert

The food that accompanies my adventures!

Yankee Kitchen Ninja

The food that accompanies my adventures!

%d bloggers like this: