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

FAQs

Do I need to boil gnocchi before baking? ›

No boiling required! If you've never made sheet pan gnocchi before, prepare yourself: once you try it, your weeknight dinner rotation will never be the same! The reason it's so magical is that you don't have to boil the gnocchi. That means that this recipe requires no pasta pot and no waiting for water to boil.

What is gnocchi? Gnocchi, pronounced 'n(y)oh-kee' (singular 'gnocco'), are a type of pasta consisting of soft, fat and chewy dumplings, typically paired with ragú, tomato or butter sauce. Traditionally, gnocchi dough is made of semolina or plain wheat flour, egg, and mashed potato.

Roast, stirring once or twice, until gnocchi are golden and starting to crisp, most of the tomatoes have burst, and onion is golden, 25–30 minutes.

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).

Tomato, pesto (or pesto alfredo), and butter-based sauces are the best components in a delicious Italian gnocchi recipe. All three are commonly found on restaurant menus. Some restaurants may offer gnocchi as part of a soup, salad, or paired with a plate of vegetables as well.

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.

The Origins of Gnocchi and Its Brief History

Potatoes didn't arrive in Italy until the 16th or 17th century, when Spanish explorers brought them back from South America. Soon after, potato gnocchi became a popular dish throughout the region and this pasta came to resemble the dish it does today.

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.

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.

The word gnocchi may be derived from the Italian word nocchio, meaning a knot in wood, or from nocca, meaning knuckle. It has been a traditional type of Italian pasta since Roman times. It was introduced by the Roman legions during the expansion of the empire into the countries of the European continent.

Is gnocchi good or bad for you? ›

Similar to pasta, gnocchi is high in carbohydrates and low in protein. Although both are carbohydrate-heavy foods, it has been shown that regular pasta may have less of an effect on blood sugar levels. One publication points to the fact that pasta doesn't raise blood sugar after a meal to the level that potatoes do.

(ˈnɒkɪ , ɡəˈnɒkɪ , ˈɡnɒkɪ ) plural noun. dumplings made of pieces of semolina pasta, or sometimes potato, used to garnish soup or served alone with sauce.

(To re-hydrate, most packages recommend boiling the gnocchi for about three minutes before saucing, topping, and eating.)

Both boiling and frying are good for gnocchi, but boiling is the most traditional method—and it's quick and easy. The downside is that boiling can result in gummy, waterlogged gnocchi if you cook them too long.

If you've never tried pan frying gnocchi, you are in for a treat! Forget boiling it, you can actually just toss it in a skillet and cook it. This means less dishes, as it's all cooked in one skillet and crispy, pan fried gnocchi is the result. I love the texture of crispy gnocchi, with it's crunchy browned exterior.

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.