Cheesy Gnocchi Bites with Gouda
Indulge in a mouthwatering journey of flavor with these Cheesy Gnocchi Bites. Each tender potato dumpling is filled with a luxurious blend of aged Gouda and heavy cream, creating a gooey center that melts in your mouth. Comfort food at its finest, this dish is perfect for cozy nights in or impressing guests. Easily prepare in advance and freeze for later use, this versatile recipe sets the stage for culinary creativity. Top with fresh parsley and a sprinkle of black pepper for a touch of brightness. Serve warm and enjoy the delightful contrast of textures and flavors in every delicious bite.
N/A
Servings
200
Calories
9
Ingredients
Ingredients
Russet potatoes
2 lbs (Scrubbed clean, baked, and peeled)
Aged Gouda cheese
9 ounces (Finely grated)
Heavy cream
3/4 cup (No preparation needed)
Egg
1 (Lightly beaten)
Salt
1 teaspoon (No preparation needed)
All-purpose flour
1-2 cups (For mixing dough)
Butter
1 1/2 tablespoons (Melted)
Fresh ground black pepper
1 teaspoon (To sprinkle on gnocchi)
Flat-leaf parsley
2 tablespoons (Finely chopped)
Instructions
1
Preheat your oven to 350°F (175°C). Place the scrubbed russet potatoes on a baking sheet and make deep lengthwise slashes into each potato.
2
Bake the potatoes until they are tender and have dried slightly, about 1 hour and 15 minutes to 1 hour and 30 minutes. Allow to cool until manageable.
3
In a small bowl, combine 9 ounces of finely grated aged Gouda cheese with 3/4 cup heavy cream. Mix well and set aside to thicken slightly.
4
Once the potatoes have cooled, peel away the skins and discard. Use a potato ricer to transform the potatoes into a large mixing bowl.
5
Incorporate the lightly beaten egg and salt into the riced potatoes. Gradually add 1 cup of all-purpose flour, incorporating more as needed until the dough is soft and pliable but not sticky.
6
Transfer the dough to a floured surface and knead lightly for 10 to 12 times, just until combined. Divide the dough in half and cover one half with a damp cloth to keep it moist.
7
Roll the uncovered batch into a rope about 3/4 inch thick and slice it into 3/4-inch pieces. Shape each piece into a ball, then press into a 2-inch circle using your fingers or a floured glass.
8
Boil a large pot of salted water. Add 1/2 teaspoon of the cheese-cream mixture to the center of each dough circle. Gather the edges and pinch to seal, then roll each filled piece into a smooth ball.
9
Repeat the filling and sealing process with the second half of the dough. Place the filled gnocchi onto a floured surface.
10
Preheat the broiler and prepare two 2-quart casserole dishes (or one 4-quart) by dividing the melted butter between them.
11
Carefully boil the gnocchi in batches until they float, taking about 4 to 5 minutes. Allow them to cook an additional 8 to 10 seconds before transferring to the buttered dishes, draining excess water.
12
Gently turn the boiled gnocchi to coat in the melted butter. Sprinkle with remaining Gouda cheese and freshly ground black pepper.
13
Broil on the rack positioned 4 inches under the heating element for about 5 minutes or until the top is beautifully browned and bubbly.
14
Finish with a sprinkle of finely chopped flat-leaf parsley for a fresh touch and serve immediately for the best experience.
Nutrition Information
7.5g
Fat
25g
Carbs
3.3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Cheesy Gnocchi Bites with Gouda?
Cheesy Gnocchi Bites are tender potato dumplings filled with a luxurious blend of aged Gouda and heavy cream, creating a gooey center.
What type of cheese is used in this recipe?
This recipe uses 9 ounces of finely grated aged Gouda cheese.
What kind of potatoes are best for this gnocchi?
The recipe calls for 2 lbs of scrubbed russet potatoes.
How should the potatoes be prepared?
The potatoes should be scrubbed clean, baked at 350°F until tender, then peeled and transformed using a potato ricer.
What is the filling for these gnocchi bites?
The filling is a mixture of finely grated aged Gouda cheese and 3/4 cup of heavy cream.
How do I make the gnocchi dough?
Incorporate a lightly beaten egg, salt, and 1 to 2 cups of all-purpose flour into the riced potatoes until the dough is soft and pliable.
How many eggs are required for the dough?
The recipe requires one lightly beaten egg.
How long should I bake the potatoes?
Bake the potatoes for 1 hour and 15 minutes to 1 hour and 30 minutes at 350°F (175°C).
How do I shape the gnocchi?
Roll the dough into a 3/4-inch thick rope, slice into 3/4-inch pieces, shape into balls, and press into 2-inch circles.
How much filling goes into each gnocchi?
Add 1/2 teaspoon of the cheese-cream mixture to the center of each dough circle.
How do I cook the gnocchi?
Boil the gnocchi in salted water in batches until they float, which takes about 4 to 5 minutes.
What is the next step after boiling?
After boiling, transfer the gnocchi to buttered casserole dishes and coat them in melted butter.
How do I finish the dish in the oven?
Sprinkle with remaining Gouda and black pepper, then broil for about 5 minutes until browned and bubbly.
What garnish is used for serving?
The dish is finished with a sprinkle of 2 tablespoons of finely chopped flat-leaf parsley.
Can I freeze these gnocchi bites?
Yes, this recipe is freezer-friendly and can be prepared in advance.
How many calories are in a serving?
Each serving contains approximately 200 calories.
What is the fat content of this dish?
There are 7.5g of fat per serving.
How many carbohydrates are in these bites?
Each serving contains 25g of carbohydrates.
How much protein is in the recipe?
The dish provides 3.3g of protein per serving.
What size casserole dish should I use?
You can use two 2-quart casserole dishes or one 4-quart dish.
How much butter is needed?
The recipe uses 1 1/2 tablespoons of melted butter.
How many ingredients are in this recipe?
There are 9 ingredients: potatoes, Gouda, heavy cream, egg, salt, flour, butter, pepper, and parsley.
Is this recipe suitable for guests?
Yes, it is described as perfect for cozy nights in or for impressing guests.
How many times should I knead the dough?
Knead the dough lightly 10 to 12 times just until combined.
What is the broiler setting for this recipe?
Position the oven rack 4 inches under the heating element for broiling.
Do I need to salt the boiling water?
Yes, boil the gnocchi in a large pot of salted water.
Should I use a specific type of parsley?
The recipe recommends finely chopped flat-leaf parsley.
How do I handle the dough while working?
Divide the dough in half and cover one half with a damp cloth to keep it moist while you work.
What kind of texture should the gnocchi bites have?
They should have a tender potato exterior with a gooey, melted cheese center.
What tags are associated with this recipe?
The recipe is tagged as gnocchi, cheese, comfort food, potato dish, freezer-friendly, and Italian cuisine.