Creamy gnocchi

Ok, here's the deal. I'm starting cooking some lighter dishes, for sure. Summer's here, bathing suits awaiting, bla, bla, bla, etc. But sometimes, an idea gets in my head and I can't help it, I have to make that. That's what happened this time. I saw a blog post about potato gnocchi and they stuck in my head. I could have made them in a lighter way, you'll say! Of course, but when I thought of gnocchi I had only one thing in my head. These creamy baked gnocchi that I made for the first time a couple of months ago.
The only thing is, I didn't feel like making gnocchi myself. Last time I had some my kind neighbour made and brought, so I only had to cook them. This time I decided to buy some fresh gnocchi at the supermarket. Can't be compared to the homemade ones, but I still liked them. I'm leaving the choice to you, whether to buy or make your own gnocchi. All I know is that you'll like them for sure.
And a note on the cream I've been using. It's a vegetable cream, low in cholesterol and without hydrogenated fats. So I hope that helps keeping this dish on the healthier side.

CREAMY BAKED POTATO GNOCCHI

I used 1/2 kg potato gnocchi
200 ml cream
2 tablespoons flour
2 tablespoons grated Parmigiano Reggiano
salt and pepper

Turn on the oven to 200°C.
Bring a large pot of water to boil, add salt and cook gnocchi. They are ready when they come up to surface.

Take them out with a slotted spoon and place in a slightly oiled baking dish.

In a small bowl mix cream with flour, Parmigiano and add salt and pepper to your taste. Pour the mixture over gnocchi and stir slightly to coat them evenly.

Sprinkle with some more Parmigiano and bake in a preheated oven for 15 minutes. Serve and enjoy.



ZAPEČENI VALJUŠCI OD KRUMPIRA

1/2 kg valjušaka
200 ml vrhnja za kuhanje
2 žlice brašna
2-3 žlice naribanog parmezana
sol i papar

Skuhajte valjuške u ključaloj slanoj vodi. Valjušci su kuhani kad isplivaju na površinu. Izvadite ih šupljikavom žlicom i stavite u vatrostalnu ili neku drugu posudu za pečenje, malo nauljenu.
Pomiješajte vrhnje s brašnom i 2 žlice parmezana, posolite i popaprite po ukusu, pa prelijte preko valjušaka i malo protresite da se umak jednolično rasporedi.
Pospite po želji s još malo parmezana i zapecite 15 minuta u toploj pećnici na 200°C.
Poslužite toplo.


GNOCCHI DI PATATE GRATINATI

1/2 kg di gnocchi di patate freschi
200 ml panna
2 cucchiai di farina
2-3 cucchiai Parmigiano Reggiano
sale e pepe

Cuocete i gnocchi in abondante acqua salata. Quando sono pronti, toglieteli con una schiumarola e distribuite in una pirofila con un filo di olio.
Mescolate la panna con la farina e Parmigiano grattugiato, sale e pepe q.b.
Versate la salsina sui gnocchi e mettete nel forno caldo per 15 minuti a 200°C.


I recieved several awards lately. This one's from Cathy, an accountant who can cook. Visit her blog, I love reading her stories.
Thanks a lot. And the rule is to pass it to 10 new blogs that I enjoy. Ok, I'll try.
Angie's recipes
Chow and Chatter
Girlchief
So I married a meat-a-holic
Spirited Miu Flavour
Sapore di vaniglia
Dolci a go go
I dolci di Pinella
Pasticci & pasticcini
La cucina di nonna Sole

And I recived these two awards from Solema, from the blog La cucina di nonna Sole.

And I'd like to pass them to
DD, Danielle, Michele, Spryte and Shane