Cheesy Bacon Gnocchi Bake Recipe - The Cookie Rookie® (2024)

FAQs

Do I have to boil gnocchi before baking? ›

It comes together on a single baking sheet in right around 30 minutes. No boiling required!

Roast for 20-25 minutes, until the gnocchi is browned and crisp on the outside but still a little tender and chewy when you bite in. It will continue to cook a little outside the oven, so err on the side of caution and pull it out a little early to avoid it getting TOO chewy.

Leftovers and storage

Leftovers of this baked gnocchi will keep for 3-4 days in the fridge in an airtight container. Reheat slowly over a low heat in a covered saucepan or the microwave until warmed through. I don't recommend freezing leftovers of this recipe.

Contrary to popular belief, you do not need a stock pot full of water to cook gnocchi, and, in the case of this truly one-pot recipe, you don't even need water (well, a little bit that gets added to the sauce but certainly not a whole pot of it).

Don't overwork the dough: When making gnocchi dough, it's important not to overwork it. Overworking the dough can make the gnocchi tough and chewy. Mix the ingredients together just until the dough comes together, and then stop mixing! You're not kneading bread here.

Nutritional Value

Believe it or not, regular pasta is actually more carb-heavy than gnocchi, coming in at around 2 times the amount of carbs per serving. Gnocchi is also notorious for having a lot more sodium, with over 200 grams of it per serving. Regular pasta doesn't have nearly as high of a sodium content.

Cook gnocchi:

Bring a large pot water to a boil; add 1 tablespoon salt. Add half of the gnocchi; when they rise to the top (after about 2 minutes), continue to cook until tender, about 15 seconds more.

If the gnocchi fall apart or appear to be fraying at the edges, it can mean one of two things: You let them cook for too long or, even worse, you didn't combine the potato and flour into true dough. In the latter case, it's back to square one.

Like pasta, gnocchi is the perfect vessel for a variety of delicious sauces, from tomato, bolognese and quick butter sauce with sage to creamy gnocchi sauces.

Yes, sure. It's just that they (the potato variant a little less so than the flour variant) develop a pretty nasty texture and don't taste good cold...

Can you eat cooked gnocchi the next day? ›

How to store gnocchi. Store covered in the fridge for up to three days, or freeze uncovered and separated on a tray until solid, then transfer to freezer bags or containers for up to three months.

A classic choice for saucing gnocchi is a simple combination of butter and sage, but the possibilities are endless. Simpler sauces like pesto, marinara and vodka are good choices, as are heartier sauces like Bolognese, cheese and cream sauces.

Beef and gnocchi is such a good combo! There's also no need to pre-cook the gnocchi. It cooks right in the sauce, which is convenient and helps with cleanup. This hamburger gnocchi recipe makes plenty of delicious sauce.

There is no need to pre-cook the gnocchi. It'll cook in the sauce. The sauce is meant to be quite thick, but if you find it gets too dry before the gnocchi is cooked, add in another splash of chicken broth or wine.

The basic ingredient of store-bought gnocchi is, of course, potatoes, which in this case are precooked. But in addition there are various raw flours and/or starches, such as rice, wheat, corn, and potato. These latter are inedible when uncooked from the standpoint of both digestibility and safety.

Your gnocchi may be mushy because of any or all of the following reasons: boiled the potatoes instead of baked them. used waxy new potatoes with too much moisture in them. not used eggs to help texture.