Baked Gnocchi Parmesan

Nate was very unsure about eating gnocchi when he first tried it a couple months ago. But, he really enjoyed it and requests this gnocchi recipe about every other week. I decided it was time to try a new gnocchi recipe and thought this one from Lauren’s Blog was perfect. The gnocchi came out well, I wasn’t paying attention to how long the sauce takes to make, so it did not get to simmer for the full amount of time as in the recipe. I used pre-made gnocchi this time, homemade gnocchi is on my list of things to make this year, but just not right now. I added a splash of beef stock and red wine to add to the flavor, next time I think I will add some tomato paste as well. We had this with wedge salads with homemade blue cheese dressing.

Baked Gnocchi Parmesan

  • Sauce:
  • 1 teaspoon vegetable oil
  • 1 pound ground turkey (I used 90% lean ground beef)
  • 1 large onion, chopped
  • 5 carrots, finely chopped
  • 2 garlic cloves, minced
  • 1 1/2 cups skim milk
  • 3/4 teaspoon salt
  • 1 (28-ounce) can diced tomatoes, undrained
  • 1 bay leaf
  • 1/2 cup finely chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh or 1 teaspoon dried thyme
  • Gnocchi: (I used 1lb packaged gnocchi)
  • 2 1/2 pounds large baking potatoes
  • 1 1/4 cups all-purpose flour, divided
  • 1/4 teaspoon salt
  • 2 large egg yolks
  • 1 gallon water
  • handful mozzarella cheese (I also added some fresh Parmesan)

To prepare sauce, heat 1 teaspoon oil in a large Dutch oven over medium-high heat. Add beef; cook 3 minutes. Remove meat from pan, and cool slightly.
Heat pan over medium heat. Add onion, , carrot, and garlic cloves; cook 10 minutes, stirring occasionally. Add chopped meat, milk, 3/4 teaspoon salt, tomatoes, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 1 hour. Uncover and cook 45 minutes, stirring occasionally. Stir in parsley and thyme; cook 15 minutes or until slightly thick, stirring occasionally. Discard bay leaf.

To prepare the gnocchi, preheat oven to 400°.
Bake potatoes at 400° for 1 1/2 hours or until done; cool slightly. Cut each potato in half lengthwise; scoop out pulp. Discard skins. Mash pulp. Place 4 cups mashed potatoes in a large bowl, reserving remaining mashed potatoes for another use. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 cup flour, 1/4 teaspoon salt, and egg yolks to 4 cups mashed potatoes, and stir to combine. Knead until smooth (about 2 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
Divide dough into 6 portions. Shape each portion into a 10-inch-long rope. Cut each rope into 10 (1-inch) pieces; roll each piece into a ball. Working with one dough piece at a time (cover remaining dough to prevent drying), using your thumb or index finger, roll dough piece down the tines of a lightly floured fork (gnocchi will have ridges on one side and an indention on the other). Place gnocchi on a lightly floured baking sheet.
Bring 1 gallon water to a boil in a large stockpot. Add half of gnocchi; cook 3 minutes or until done (gnocchi will rise to the surface). Remove cooked gnocchi with a slotted spoon; place in a colander. Repeat procedure with remaining uncooked gnocchi.

Place in baking dish and cover with sauce and mozzarella. Bake at 350 for about 15-20 minutes.
Sprinkle with cheese.
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2 Responses

  1. Yay! 🙂

    (I get so psyched when I see people make things off of my blog, lol)

    Your ideas for stock/bals/paste are awesome – I will try that too I think.

  2. I’ve just created a link to your recipe in our newest “Cast Iron Around the Web” post at http://www.cookingincastiron.com

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