MOLTEN CHEESE GNOCCHI

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Molten Cheese Gnocchi image

Comfort food heaven. From Sunset. These can be made OAMC. Do through step 5 and keep frozen in zip-lock plastic bags (freeze on a cookie sheet to harden, then transfer to bags).

Provided by dicentra

Categories     Potato

Time 2h

Yield 6-12 serving(s)

Number Of Ingredients 9

2 lbs russet potatoes, scrubbed clean (3 large)
9 ounces finely grated aged gouda cheese (such as Winchester Sharp)
3/4 cup heavy cream
1 egg, lightly beaten
1 teaspoon salt
1 -2 cup all-purpose flour
1 1/2 tablespoons butter, melted
1 teaspoon fresh 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 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.

Nutrition Facts : Calories 485.4, Fat 26.7, SaturatedFat 16.5, Cholesterol 128, Sodium 795.2, Carbohydrate 44.5, Fiber 4, Sugar 2.3, Protein 17.6

Joseph Kambalage
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Meh. It was okay, but I've had better.


Anita Dhungana
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Not a fan. The cheese sauce was too heavy and the gnocchi were too soft.


md Asibur Hossain
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This recipe was a disaster. The sauce was bland and the gnocchi were overcooked. I would not recommend this recipe to anyone.


Pranab Das
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So good! The cheese sauce is the star of the show.


Yorlendy Castillo
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Amazing! Definitely will become part of my regular rotation.


Erik Blomberg
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This was a great recipe. The cheese sauce was creamy and cheesy, and the gnocchi were cooked perfectly. I would definitely recommend this recipe to anyone looking for a quick and easy meal.


Lovina
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Great recipe! Easy to follow and the results were delicious. The cheese sauce was especially good, and the gnocchi were cooked perfectly.


Faraj Elammari
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This dish was amazing! I followed the recipe exactly and it turned out perfect. The gnocchi were light and fluffy, and the sauce was creamy and cheesy. I will definitely be making this again!


Bishnu upadhyay Paudel
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Yum! I tried this recipe last night and it was delicious. The cheese sauce is so rich and flavorful, and the gnocchi were cooked to perfection. Will definitely be making this again!


Guddu Bilal
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Molten Cheese Gnocchi was a hit! The sauce was creamy and cheesy, and the gnocchi were cooked perfectly. It was a quick and easy meal to make, and it disappeared quickly!


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