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In a large pot of boiling salted water, cook gnocchi according to package directions. Drain and set aside. In a large skillet over medium heat, heat oil. Add zucchini and cook, stirring ...
16-oz package prepared gnocchi. 2 (12-oz) cans cooked chicken, drained and broken up. 1 quart half-and-half. 3½ cups chicken stock. 1 cup matchstick carrots, rough chopped.
Add cream and gnocchi, cover, and cook 45 minutes more on high. Stir spinach into soup until wilted. Season to taste and serve with freshly ground black pepper.
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.
(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.
Katherine Gillen. Time Commitment: 30 minutes Why I Love It: sheet pan recipe, <10 ingredients This gnocchi recipe is both a play on one of my favorite Italian-American flavor combos (sausage with ...
In this healthy dinner recipe, chicken thighs, Brussels sprouts, cherry tomatoes and packaged gnocchi are all roasted on the same sheet pan for a complete meal that couldn't be easier to make. And ...
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.
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