Search results
Results From The WOW.Com Content Network
Gnocchi that are homemade are usually consumed the same day they are made. However, they can be cut into bite-sized dumplings, spread evenly on a baking sheet, frozen, then packaged in an air-tight bag and back into the freezer for later consumption. This method can allow the gnocchi to last two months in the freezer.
Combine refrigerated or frozen gnocchi with a bunch of veggies on a sheet pan and pop it in the oven. Sprinkle the top with some mozzarella and parmesan cheese. Get the Sheet Pan Gnocchi recipe.
(12-oz.) bag refrigerated or frozen gnocchi. 1 c. store-bought or homemade enchilada sauce. 1/2 c. chicken or vegetable broth. 4 oz. sharp cheddar, shredded (about 1 c.) 1.
Once shaped, you can keep the homemade gnocchi in the fridge overnight if you want to make this meal ahead of time. Get the recipe. 12. Carrot Gnocchi. @lexmcfarlane.
It takes just 10 minutes to make, since it calls for frozen cauliflower gnocchi and store-bought pesto. If you’re like me and have homemade pesto stashed in your freezer, you can use that ...
The sauce and gnocchi can be made in advance and warmed together when ready to serve. The cheeses have the perfect amount of richness and tanginess. I have served this dish alongside a steak and a ...
View Recipe. Creamy Pesto Shrimp with Gnocchi & Peas. Photographer: Greg DuPree, Prop stylist: Shell Royster, Food stylist: Emily Hall. ... If you can’t find frozen artichoke hearts, you can opt ...
Traditional homemade Gnocchi (that's "NYOH-kee") are simple to make: just combine potatoes, flour, egg and salt. Or add pureed spinach or sun-dried tomatoes to the dough to turn it green or red.