Best Four Cheese Gnocchi Recipes

FOUR-CHEESE GNOCCHI BAKE

Four-Cheese Gnocchi Bake image

Please all the cheese lovers in the family when you make this Four-Cheese Gnocchi Bake. This Four-Cheese Gnocchi Bake is an extra cheesy take on an Italian classic and pairs beautifully with a fresh side salad.

Provided by My Food and Family

Categories Home

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 Tbsp. butter
1 shallot, finely chopped
1 clove garlic, minced
1/4 lb. pancetta, coarsely chopped
1/4 tsp. pepper
1 jar (15 oz.) CLASSICO Four Cheese Tomato Cream Pasta Sauce
1/2 cup frozen peas
1 pkg. (16 oz.) gnocchi, cooked
1/2 cup KRAFT Shredded Mozzarella Cheese

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.

Nutrition Facts : Calories 690, Fat 23 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 55 mg, Sodium 1050 mg, Carbohydrate 96 g, Fiber 5 g, Sugar 7 g, Protein 25 g

GNOCCHI FOUR CHEESE BAKE

Gnocchi Four Cheese Bake image

I had a coupon for this sauce but didn't know what to do with it, so I checked out the Classico website and found this recipe. Didn't want to lose it!!

Provided by Carolyn Haas

Categories Pasta

Time 25m

Number Of Ingredients 9

Ingredients

15 oz jar classico® four cheese tomato cream pasta sauce (or favorite alfredo sauce)
2 Tbsp butter, salted
1 shallot, chopped (or small onion)
1 clove garlic, minced
4 oz pancetta, diced
1/2 c frozen peas
16 oz gnocchi
1/2 c mozzarella cheese, shredded
salt and pepper to taste

Steps:

1. In large skillet, melt butter over medium heat. Add shallot and garlic and cook until softened, about 3-4 minutes. Add pancetta and cook until lightly browned. Season with salt and pepper.
2. Slowly stir jar of sauce into skillet and add peas. Simmer for 2 minutes.
3. Bring large pot of salted water to a boil. Cook gnocchi until they start to float. Remove gnocchi with a slotted spoon and add to sauce. Stir gently to ensure all gnocchi are covered in sauce.
4. Transfer gnocchi and sauce into 9x9 baking dish and top with mozzarella.
5. Place in oven and broil until cheese is melted and begins to brown, about 3 minutes. Remove from oven and rest for 2 minutes before serving.

FOUR CHEESE GNOCCHI RECIPE - (4.1/5)

Four Cheese Gnocchi Recipe - (4.1/5) image

Provided by á-11135

Number Of Ingredients 13

Ingredients

3 tbsp. unsalted butter, plus more for greasing
2 cloves garlic, minced
3 tbsp. flour
1 c. chicken broth
1 c. heavy cream
kosher salt
Freshly ground black pepper
1/3 Asiago, shredded
1/3 provolone, shredded
1/2 c. shredded mozzarella, divided
1/2 c. shredded Parmesan, divided
2 (17.5) oz. packages potato gnocchi
2 tbsp. fresh basil, chopped

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.