Best 5 Four Cheese Gnocchi Bake Recipes

FOUR-CHEESE GNOCCHI BAKE

Steps:

• Melt butter in large skillet on medium heat. Add shallots and garlic; cook and stir 3 to 4 min. or until crisp-tender. Add pancetta; cook 3 to 4 min. or until lightly browned, stirring frequently. Stir in pepper.
• Add pasta sauce; mix well. Stir in peas; simmer on medium-low heat 2 min. or until heated through, stirring frequently. Add gnocchi; mix lightly.
• Heat broiler. Spoon gnocchi mixture into 9-inch square baking dish sprayed with cooking spray; top with cheese.
• Broil, 4 inches from heat, 3 min. or until cheese is melted and lightly browned.

FOUR CHEESE GNOCCHI RECIPE - (4.1/5)

Steps:

• 1. Preheat oven to 375 degrees F. Grease a baking dish with butter. Set aside. 2. In a large pot over medium heat, melt three tablespoons butter. Add garlic and cook until fragrant, about 30 seconds. Whisk in flour, one tablespoon at a time, stirring constantly, until raw taste is cooked off, 1 minute. 3. To pot, add chicken broth and heavy cream and whisk to incorporate. Season with salt and pepper. Bring mixture to a simmer and reduce heat to low. Quickly whisk in Asiago, provolone, 1/3 cup mozzarella, and 1/3 cup Parmesan until melted and smooth. Remove from heat. 4. Add gnocchi to prepared baking dish. Pour cheese sauce over gnocchi and and stir until pasta is evenly coated. Top with remaining cheese and a few grinds of pepper. Bake until cheese is bubbly and golden, 25-30 minutes. 5. Garnish with basil.

FOUR CHEESE SAUCE

Steps:

• In a medium saucepan combine whipping cream and butter. Bring to a simmer over medium heat, stirring frequently until butter melts. Gradually stir in grated Parmesan cheese, grated mozzarella cheese, grated provolone cheese, and grated Romano cheese. Reduce heat to low, and continue to stir just until all cheese is melted.
• Serve immediately, sauce will thicken upon standing.

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

BAKED GNOCCHI WITH SAGE AND CHEESE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Fill a large saucepan with water. Add potatoes and 1 teaspoon salt; bring to a boil. Continue to boil until potatoes are very soft, about 15 minutes. Drain and run through a food mill or a ricer for a nice, smooth consistency. Place potatoes in a bowl and refrigerate until they are cool, 15 to 20 minutes; this will help keep them fluffy.
• Dust 2 sheet pans with flour and set aside.
• Mix cooled potatoes and 1 1/2 cups flour together on a clean work surface. Knead until dough is soft and smooth, 4 to 5 minutes, adding only enough flour so dough comes together and is not tacky.
• Cut dough into 4 equal parts. Roll 1/4 of the dough into a 3/4-inch log. Cut the log into 3/4-inch pieces. Roll the pieces over a gnocchi board or the back of a fork to create ridges and place onto a floured sheet pan in a single layer. Repeat with the rest of the dough. Let rolled gnocchi dry for 1 hour before cooking.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain and set aside.
• Melt butter for cheese sauce in a medium saucepan over medium heat. Whisk in flour until golden brown, about 3 minutes. Add chicken stock and continue to whisk until it thickens, about 3 minutes. Add Fontina cheese and Parmesan cheese; stir using a spoon until melted. Stir in sage and nutmeg. Stir in cooked gnocchi and transfer to a casserole or baking dish.
• Bake in the preheated oven until top is golden brown and bubbly, 15 to 20 minutes.