Best 7 Molten Cheese Gnocchi Recipes

MOLTEN CHEESE GNOCCHI

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 teaspoons 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 inches 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.

MOLTEN CHEESE GNOCCHI

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.

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.

CRISPY GNOCCHI WITH BURST TOMATOES AND MOZZARELLA

Steps:

• Heat the broiler with a rack about 6 inches from the heat source.
• In a large (12-inch) skillet on the stovetop, heat enough olive oil to lightly coat the bottom of the pan (about 1 tablespoon) over medium-high. Add half the gnocchi to the pan, breaking up any that are stuck together. Cover with a lid or baking sheet and cook, undisturbed, until golden brown on one side, 2 to 4 minutes. Transfer to a medium bowl. Repeat with the remaining gnocchi and olive oil.
• Add the butter to the skillet and cook over medium-high, stirring often, until golden-brown and toasty, 1 to 2 minutes. Add the garlic, red-pepper flakes, 1 1/2 teaspoons salt and a few grinds of pepper, reducing the heat slightly if necessary to avoid scorching. Add the tomatoes and 3 tablespoons water and cook, shaking the pan occasionally, until the tomatoes have softened and the liquid has slightly thickened, 4 to 6 minutes. Smash the tomatoes as they burst to help them along.
• Add the seared gnocchi and 1/4 cup basil (if using), stir to coat, then shake into an even layer. Top with the mozzarella and drizzle lightly with olive oil. Broil until the cheese is melted and browned in spots, 2 to 4 minutes. Top with more basil, red-pepper flakes and black pepper as desired.

SPINACH AND RICOTTA CHEESE GNOCCHI

Steps:

• Drain the ricotta cheese in a cheesecloth-lined strainer set over a bowl until it is very dry. Transfer the cheese to a large bowl and set it aside.
• Cook the spinach in batches in a covered large soup pot with no additional water until the spinach has wilted. Drain it in a colander, and when cool enough to handle, squeeze the spinach as dry as possible with your hands to remove excess water. You should have about 2 cups of squeezed spinach.
• Chop the spinach coarsely, then purée it in a blender or food processor until it is very smooth. Transfer the spinach to the bowl with the cheese and stir in 1/3 cup of the grated cheese, eggs, mint, salt, nutmeg and pepper, and mix well. Begin adding the flour a little at a time until a soft dough is obtained and is not sticking to your hands.
• It is easier to form the gnocchi if the dough is refrigerated for several hours or overnight.
• Lightly flour a work surface. Using two soupspoons, shape heaping tablespoons of the dough into an oval or egg shape then gently slide the dough off the spoon onto the floured surface.
• Bring a large pot of salted water to the boil. With a spoon, scoop up about 8 to 10 gnocchi at a time and add them to the water. Boil them until they float.
• Meanwhile, melt the butter in a large sauté pan and stir in the sage leaves. Cover the pan and keep the sauce warm.
• Use a slotted spoon to remove and transfer the gnocchi to the sauce tossing them gently until well coated with the sauce.
• Divide between 8 individual plates and sprinkle with the remaining 1/3 cup of cheese. Serve hot.

RICOTTA CHEESE GNOCCHI

Steps:

• Bring a large pot of water to a boil and salt it. Combine the ricotta, eggs and Parmesan in a large bowl, along with some salt and pepper. Add about 1/2 cup flour and stir; add more flour until the mixture forms a very sticky dough. Scoop up a spoonful of dough and boil it to make sure it will hold its shape; if it does not, stir in a bit more flour.
• Put the butter in a large skillet over medium heat. When it melts and turns a nutty brown color, add the sage. While it fries, drop the ricotta mixture by the rounded tablespoon into the boiling water, working in batches of six or so at a time so as not to overload the pot.
• When the gnocchi rise to the surface, remove with a slotted spoon and transfer to the skillet. When all the gnocchi are done, toss, taste and adjust the seasoning, and serve immediately.

BAKED GNOCCHI WITH CHEESE

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