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    You are in: Home / Recipes / Molten Cheese Gnocchi Recipe
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    Molten Cheese Gnocchi

    Molten Cheese Gnocchi. Photo by MsPia

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    1 hr

    1 hr

    dicentra's Note:

    Comfort food heaven. From Sunset. These can be made OAMC. Do through step 5 and keep frozen in zip-lock plastic bags (freeze on a cookie sheet to harden, then transfer to bags).

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    Units: US | Metric


    1. 1
      Preheat oven to 350°. Set potatoes on a baking sheet and slash each deeply lengthwise down the center.
    2. 2
      Bake potatoes until they are tender and look slightly dried out, 1 1/4 to 1 1/2 hours.
    3. 3
      In a small bowl, mix together 3 cups cheese and the cream. Set aside.
    4. 4
      As soon as potatoes are cool enough to handle, peel them; discard peels. Put potatoes through a potato ricer into a large bowl.
    5. 5
      Mix in egg, salt, and 1 cup flour, adding just enough additional flour to make the dough pliable and not sticky (too much flour will make the gnocchi heavy).
    6. 6
      Turn out onto a floured work surface; with floured hands, knead dough 10 to 12 times.
    7. 7
      Divide dough and cover one batch with a damp kitchen towel.
    8. 8
      Roll other batch into a 3/4-in.-thick rope and cut into 3/4-in.-long pieces.
    9. 9
      Roll each piece into a ball, then flatten into a 2-in. circle with your fingers or the bottom of a well-floured drinking glass.
    10. 10
      Bring a large pot of salted water to a boil. Top each dough circle with 1/2 teaspoons cheese-cream mixture.
    11. 11
      Gather up dough around filling and pinch to close, then roll into a small, smooth ball.
    12. 12
      Repeat rolling, filling, and forming with second batch of dough.
    13. 13
      Preheat broiler with rack 4 inches below heating element.
    14. 14
      Divide melted butter between two 2-qt. casserole dishes (or use one 4-qt. casserole and all the butter). Working in batches, drop gnocchi into boiling water, being careful not to crowd them.
    15. 15
      Boil gnocchi until they rise to the surface, 4 to 5 minutes; cook 8 to 10 seconds longer, then transfer with a slotted spoon to casserole dish(es), making sure water drains off from gnocchi.
    16. 16
      Turn gnocchi to coat in butter. Sprinkle with pepper and remaining cheese and broil until browned on top, 5 minutes. Sprinkle with parsley and serve immediately.

    Ratings & Reviews:

    • on July 02, 2012


      Fantastic recipe! The gnocchi were super light. Excellent directions. A little time consuming stuffing one by one,but worth the effort. Delicious.

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Molten Cheese Gnocchi

    Serving Size: 1 (129 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 485.4
    Calories from Fat 240
    Total Fat 26.7 g
    Saturated Fat 16.5 g
    Cholesterol 127.9 mg
    Sodium 795.2 mg
    Total Carbohydrate 44.5 g
    Dietary Fiber 4.0 g
    Sugars 2.2 g
    Protein 17.6 g

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