Gnocchi with herbs in the oven
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This recipe transforms frozen potato gnocchi from a typical convenience food into a hearty, healthy, fiber-rich family dish that's quick to prepare and perfect for a no-fuss weeknight dinner. Any dense greens, such as kale or broccoli rapini, work well for roasting. When the greens are tender and the gnocchi are cooked through, generously sprinkle with grated cheese and grill.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 package (500 g) of frozen potato gnocchi
- 1 bunch of rapini
- 1/4 tbsp. grated parmesan
We recommend
Recipes with similar ingredients: gnocchi (dumplings), kale, rapini, Parmesan cheese, garlic
Cooking the dish according to the recipe:
- In a 1.5-quart ovenproof baking dish, combine one 18-ounce package gnocchi with 1 bunch chopped rapini or kale, 1/2 cup chicken broth, 1/4 cup grated Parmesan, 3 tablespoons olive oil, 1 grated garlic clove, and salt and pepper to taste.
- Cover and bake at 200°C until gnocchi are cooked through, 30 minutes.
- Remove the lid, sprinkle with Parmesan cheese and grill until golden brown.
Categories:
Similar recipes
