I don't think I've posted this yet: Baked Gnocchi (think Mac & Cheese) - delish!

[deb-in-mi]

This was terrific! I'll definitely serve this for company in the future - decadent!http://blog.divaentertains.com/2010/12/baked-pasta-recipe/

 

[cheezz]

Ok, THIS one is going right to the top of the massive 'to try' pile!!!!!

 

[elaine]

Thanks for Friday night dinner. It looks fabulous.

 

[deb-in-mi]

I have one of those massive 'to try' piles too!

 

[aajay]

Sorry, not going with the packaged gnocchi here---

 

[michael-in-phoenix]

The potato gnocchi at TJ's are good. I don't have the patience to roll my own.

 

[curious1]

This is fortuitious, I happen to have a package of Gia Russo gnocchi I bought just because. Looks

as though this might be dinner tonight. Thanks Deb!

 

[elaine]

Got the cheeses today at the Farmers market, will get gnocchi from my pasta place tomorrow. ...

Making Ron's meatball minestrone soup and this with salad Friday night. Thanks for posting

 

[deb-in-mi]

Please let me know what you think!

 

[deb-in-mi]

My pleasure - hope you like it!

 

[cheezz]

Good to know! I've never tried them from TJs

 

[cheezz]

I'm making a dinner for a family from church -this would be perfect. What green veggie would you do?

 

[richard-in-cincy]

Baked gnocchi...

I've been making baked gnocchi since I was in college (hey, it's actually a cheap comfort food!). I would make potato gnocchi (no comparison to the frozen version at the store), boil them, then put them in a buttered casserole with a splash of broth, then a shower of gruyere, parmesan, etc. Then bake to a golden brown. The broth keeps them juicy and succulent in the oven. MMMM...I think it's time to make them again.

You can do the same thing with spätzle.

 

[cheezz]

Richard, can you share your potato gnocchi recipe? Love the "shower" of cheese *g*

 

[curious1]

It was quite delicious. gnocchi a little chewy, I'm sure homemade would be better, or perhaps I

erred on the timing when cooking it.

 

[cheezz]

I'm making this baked gnocchi tomorrow but discovered TJs carries TWO brands...

I got one of each because I didn't know what to buy. Both are "from Italy". One is little smooth round pieces (Fornari) and the other looks like the tradition fork-rolled pieces (Racconto).

 

[cheezz]

elaine - did you make it? How was it?

 

[cheezz]

Report: VERY good, VERY garlicky, VERY easy and fast. A keeper! I would, though, make ONE change...

I would cut back a bit on the flour - with the starchy gnocchi and the baking time, it was a little dry. I may even try it without the flour at all, and just add a bit more cheese if it seems too thin.

http://blog.divaentertains.com/2010/12/baked-pasta-recipe/