EASY MUSHROOM SPINACH GNOCCHI - RESTAURANT STYLE #GNOCCHI
Easy Mushroom Spinach Gnocchi (Restaurant Style) absolutely delicious, buttery and filled with flavor.
Provided by Molly Kumar
Categories Entree
Time 14m
Number Of Ingredients 14
Steps:
- Melt butter and olive oil in a skillet over medium heat.
- Sauté the sliced mushrooms until tender.
- (Optional) If using Wine, Add the wine and let it cook for about 1 minute.
- Stir in the grated garlic and add the heavy cream.
- Cook the gnocchi according the the package and strain out the water.
- Add the Parmesan cheese and spinach and stir for 1 minute until it is wilted.
- Lastly, stir in the cooked gnocchi and season with salt and pepper.
Nutrition Facts : Calories 380 calories, Carbohydrate 58 grams carbohydrates, Cholesterol 97 milligrams cholesterol, Fat 30 grams fat, Fiber 6 grams fiber, Protein 13 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 300 grams sodium, Sugar 6 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
GNOCCHI WITH SPINACH & GRAPE TOMATOES TOPPED WITH GARLIC BUTTER BREADCRUMBS
Raise your hand if you're obsessed with anything involving gnocchi. (We all have our hands raised over here.) If you're new to gnocchi, it's a pasta/dumpling hybrid that's made with potatoes, resulting in an extra-tender, extra-carby bite. Here, it's paired with spinach and grape tomatoes, then tossed in a creamy sauce. To top things off-in this case literally-there's a layer of garlicky panko breadcrumbs. It's the perfect crispy contrast to this rich dish. Once you take a bite, don't be surprised when you find yourself making excuses to whip it up again and again!
Provided by HelloFresh
Categories main course
Time 20m
Number Of Ingredients 13
Steps:
- • Bring a medium pot of salted water to a boil. Wash and dry all produce. • Halve tomatoes. Halve, peel, and thinly slice shallot.
- • Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add panko; cook, stirring, until golden and toasted, 2-3 minutes. • Stir in half the garlic powder (you'll use the rest later) and cook until just fragrant, 30 seconds. • Turn off heat; transfer to a plate and season with salt and pepper. Wipe out pan.
- • Once water is boiling, add gnocchi to pot. Cook until tender, 3-4 minutes. Drain.
- • While gnocchi cooks, melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for panko over medium-high heat. Add shallot and cook until slightly softened, 2-3 minutes. • Stir in remaining garlic powder and cook until fragrant, 30 seconds. • Stir in 1⁄3 cup water (½ cup for 4), stock concentrate, and cream cheese. Bring to a simmer, stirring, until combined and creamy, 2-3 minutes. Season with salt and pepper.
- • Stir tomatoes and spinach into pan with sauce. Cook, stirring, until spinach is wilted and tomatoes are softened, 3-4 minutes.
- • Stir drained gnocchi into pan with sauce until thoroughly coated, adding water a splash or two at a time as needed. Taste and season with salt and pepper. • Divide gnocchi between bowls and top with Parmesan. Sprinkle with as much garlic panko as you like. Add a pinch of chili flakes to taste and serve.
Nutrition Facts : Calories 620 kcal, Fat 26 g, SaturatedFat 17 g, Carbohydrate 82 g, Sugar 9 g, Protein 14 g, Fiber 4 g, Cholesterol 65 mg, Sodium 1330 mg
GNOCCHI WITH SPINACH & TOMATOES DINNER'S JUST 20 MINUTES AWAY!
Raise your hand if you're obsessed with anything involving gnocchi. (We all have our hands raised over here.) If you're new to gnocchi, it's a pasta/dumpling hybrid that's partially-made with potatoes, resulting in an extra-tender, extra-carby bite. In this vegetarian dish, it's paired with spinach and colorful grape tomatoes, then tossed in a creamy sauce. To top things off-in this case literally-there's a layer of garlicky panko breadcrumbs. It's the perfect crispy contrast to this rich dish. Once you take a bite, don't be surprised when you find yourself making excuses to whip it up again and again!
Provided by HelloFresh
Categories main course
Time 20m
Number Of Ingredients 12
Steps:
- • Bring a medium pot of salted water to a boil. Wash and dry all produce. • Halve tomatoes.
- • Melt 1 TBSP butter in a large pan over medium-high heat. Add panko and cook, stirring, until golden and toasted, 2-3 minutes. • Stir in half the garlic powder (you'll use the rest later) and cook until just fragrant, 30 seconds. Turn off heat; transfer to a plate and season with salt and pepper. Wipe out pan. • 4 SERVINGS: Use 2 TBSP butter.
- • Once water is boiling, add gnocchi to pot. Cook until tender, 3-4 minutes. Drain.
- • Meanwhile, melt 1 TBSP butter in pan used for panko over medium-high heat. Add remaining garlic powder and cook until fragrant, 30 seconds. • Stir in 1/3 cup water, stock concentrate, and cream cheese. Bring to a simmer, stirring, until combined and creamy, 2-3 minutes. Season with salt and pepper. • 4 SERVINGS: Use 2 TBSP butter and ½ cup water.
- • Stir tomatoes and spinach into pan with sauce. Cook, stirring, until spinach is wilted and tomatoes are softened, 3-4 minutes.
- • Stir gnocchi into pan with sauce until thoroughly coated. If needed, add a splash or two of water. Taste and season with salt and pepper. • Divide gnocchi between bowls and top with Parmesan. Sprinkle with as much garlic panko as you like. Add a pinch of chili flakes to taste and serve.
Nutrition Facts : Calories 520 kcal, Fat 26 g, SaturatedFat 17 g, Carbohydrate 61 g, Sugar 5 g, Protein 13 g, Fiber 4 g, Cholesterol 70 mg, Sodium 1240 mg
GNOCCHI WITH TOMATOES AND SPINACH
This is a delicious meal, excellent as a light lunch or as a side to any grilled meats or fish with a salad. I love it because its so quick and easy to make. You can also customize this recipe to your taste!
Provided by tosin.obileye
Categories One Dish Meal
Time 40m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
Steps:
- Finely chop the shallots.
- Heat the olive oil in a pan and sautee the shallots, garlic and chilli. Add the tomatoes and simmer for 20 minutes until it thickens.
- Season with salt and pepper and add the spinach leaves, allow to wilt.
- In the meantime boil the gnocchi in salted water until they float to the surface (about 3 minutes).
- Add to the tomato sauce and stir well. Just before serving sprinkle with fresh basil.
Nutrition Facts : Calories 108.5, Fat 4.3, SaturatedFat 0.6, Sodium 111.3, Carbohydrate 15.5, Fiber 5.3, Sugar 6.4, Protein 5.9
GNOCCHI W/ GARLIC, SPINACH, MUSHROOM & GRAPE TOMATOES
Fresh grated Parmesan REALLY tops this buttery romantic dish. Came up with this when I was trying to mimic a dish I had eaten in our famous North End.
Provided by TheBostonBean
Categories Vegetable
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 tbsp of butter with 1/2 tsp of olive oil (this prevents the butter from burning) over med heat until melted.
- Add garlic and shallots.
- Cook 1-2 minutes, until soft.
- Add cherry tomatoes and kosher salt to taste.
- Cook 8 minutes on low heat covered, until soft.
- Add mushrooms and 1 tbsp of butter.
- Cover and cook for 5 minutes.
- Add baby spinach and thyme.
- Cook low for 5-8 more minutes.
- Add 1 -2 tbsp more butter and a tiny bit of water to make a sauce to coat. Yum!
- Add pepper.
- Turn off heat, add Parmesan and hot cooked gnocchi.
- Serve and enjoy!
Nutrition Facts : Calories 449, Fat 28.8, SaturatedFat 17.1, Cholesterol 72, Sodium 401.6, Carbohydrate 39.7, Fiber 4.2, Sugar 2, Protein 14.2
CRISPY GNOCCHI WITH MUSHROOMS
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 10 ounces chopped white mushrooms in olive oil in a large nonstick skillet over medium-high heat until golden, 8 to 10 minutes, stirring halfway through. Stir in 1 teaspoon soy sauce, 2 grated garlic cloves and 1/2 teaspoon lemon zest; transfer to a bowl. Add 1 tablespoon olive oil and a 12-ounce package refrigerated gnocchi to the skillet. Cook, stirring, until crisp, 5 minutes. Stir in the mushrooms and 1/4 cup chopped parsley. Season with salt and pepper.
SPINACH GNOCCHI
Provided by Guy Fieri
Time 1h20m
Yield 6 servings
Number Of Ingredients 24
Steps:
- For the gnocchi: In a large stock pot over high heat, boil the potatoes, salt, smashed garlic, and roughly chopped onions until the potatoes are fork tender, 10 to 12 minutes. Drain and return to the pot to allow the water to cook off, 5 to 10 minutes.
- Meanwhile, in a small saute pan over medium-high heat, add the olive oil and heat until shimmering. Add the diced onion and cook for 3 to 4 minutes. Add the minced garlic and saute for 1 minute more. Add the spinach and cook for 3 minutes. Add the wine and cook until the spinach is wilted, 5 minutes, stirring often. Place the mixture in a strainer set over a bowl to catch the liquids as it drains off, applying pressure gently a few times to accelerate liquid removal. Reserve 1/2 cup liquid.
- When the potatoes are dry and slightly cooled, roughly cut them and pass through a food mill or ricer. Set aside. (Guy's tip: after ricing the potatoes, spread them out on a baking sheet and allow them to dry out even more to remove moisture).
- In a food processor bowl fitted with the bottom blade, add the strained spinach, pulse to puree, and then add the egg and egg yolk, flour, nutmeg, and Parmesan. Pulse until well mixed. Place into a large bowl and gently fold in the riced potatoes, gently stirring until just combined. You will have very soft dough. Turn out onto a lightly floured board and roll into a 1 1/2-inch thick snake. Dust the dough lightly with flour and cut into 1 1/2-inch pieces. Roll each piece gently with your thumb, leaving a small indentation on 1 side of the gnocchi. Place the finished gnocchi on a lightly floured, parchment paper-lined baking sheet. (Guy's tip: if you have time, let the gnocchi rest in the refrigerator or freezer until chilled prior to cooking. It will help the gnocchi hold its shape better).
- Fill a large stock pot 3/4 full with water, place over high heat, add 1 tablespoon kosher salt, and bring to a rapid boil.
- Meanwhile, for the sauce: Wipe clean the same pan that the spinach was cooked in and place over medium-high heat. Add 3 tablespoons butter and melt. Add the garlic and chile flakes and cook for 1 to 2 minutes. Deglaze with the wine, reduce for 4 to 5 minutes. Add the stock, reserved spinach liquid, half-and-half, and cheese and reduce an additional 3 minutes. Add the pepper, tomatoes, and remaining 2 tablespoons butter.
- When the sauce is ready, add the gnocchi to the boiling water and cook for 3 1/2 minutes. Remove, drain, and let rest for 5 minutes. Add to the sauce and garnish with Parmesan and a drizzle of extra-virgin olive oil. Freeze any leftover gnocchi for a later meal.
GNOCCHI WITH CREAMY TOMATO & SPINACH SAUCE
Make a change from pasta with this Italian-style midweek meal
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 20m
Number Of Ingredients 8
Steps:
- Heat the olive oil in a frying pan. Fry the garlic until golden, then add the tomatoes. Season, then simmer for 10 mins. Stir in mascarpone, then cook for 2 mins more.
- Meanwhile, boil the gnocchi according to pack instructions. Add the spinach for the final min of cooking. Drain well, pour back into the pan, then stir the sauce through. Mix well and serve immediately with basil leaves and Parmesan shavings scattered over, if you like.
Nutrition Facts : Calories 393 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 1.67 milligram of sodium
SHEET-PAN GNOCCHI WITH MUSHROOMS AND SPINACH
This sheet-pan dinner is inspired by classic steakhouse sides: roasted mushrooms, creamy horseradish-mustard sauce, wilted spinach and roasted potatoes. Well, kind of. Instead of whole potatoes, this recipe uses store-bought gnocchi, a superspeedy stand-in that takes on the fun combination of browned and chewy when roasted. This dish is hearty enough to be a full meal, though it'd also make a great side to braised beans, roast chicken, a seared pork chop and, of course, steak. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Ali Slagle
Categories weeknight, pastas, vegetables, main course, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 425 degrees. On a sheet pan, toss together the mushrooms, gnocchi, 5 tablespoons olive oil, scallions and shallot. Season with salt and pepper, shake into an even layer, and roast without stirring until the gnocchi and mushrooms are golden and crisp, 20 to 25 minutes. Add the spinach and remaining tablespoon of oil, season with salt and pepper, and stir to combine. Spread in an even layer, then return to the oven to roast until the spinach is tender, another 5 to 7 minutes.
- Meanwhile, in a small bowl, stir together the mustard, horseradish and honey until combined. Season with salt and pepper.
- Add the butter and half the sauce to the sheet pan, and stir until melted and glazy. Eat with the remaining sauce on the side.
BAKED MUSHROOM, SPINACH, AND CHICKEN GNOCCHI
This gnocchi bake with leftover rotisserie chicken is so good!
Provided by Diana Bell
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Position a rack in the upper third of the oven; preheat to 425 degrees F (220 degrees C).
- Heat oil in a large skillet over medium heat. Add mushrooms and season with salt and pepper. Cook until starting to soften, about 4 minutes. Transfer to a plate or bowl. Wipe out skillet.
- Melt butter in the same skillet. Whisk in flour until a paste forms, about 3 minutes. Whisk in milk and broth until smooth. Simmer, whisking constantly, until thickened, about 5 minutes. Season with 1/2 teaspoon salt and nutmeg. Add mushrooms, chicken, gnocchi, and spinach to the sauce. Stir until gnocchi are coated and spinach wilts, about 3 minutes.
- Pour mixture into a large baking dish. Sprinkle liberally with Parmesan cheese.
- Bake in the preheated oven until bubbling, about 20 minutes.
Nutrition Facts : Calories 452.2 calories, Carbohydrate 20.1 g, Cholesterol 135.4 mg, Fat 23.1 g, Fiber 1.4 g, Protein 39.9 g, SaturatedFat 10.1 g, Sodium 653.8 mg, Sugar 3.7 g
ROAST MUSHROOM GNOCCHI
For an easy midweek dinner, mix mushrooms with blue cheese, gnocchi and spinach. A no-fuss meal and it's nutritious, too, counting as two of your 5-a-day
Provided by Miriam Nice
Categories Dinner, Lunch, Main course, Supper
Time 40m
Number Of Ingredients 5
Steps:
- Heat oven to 220C/200C fan/gas 7. Slice the mushrooms and put in a roasting tin with the gnocchi, then drizzle over 3 tbsp olive oil. Roast for 25-30 mins or until the gnocchi are golden, stirring occasionally to stop them sticking.
- Once the gnocchi are ready, stir half the spinach into the tin to wilt it, then crumble the blue cheese over the top. Put it back in the oven just to melt the cheese, then serve with the remaining spinach, drizzled with a little olive oil.
Nutrition Facts : Calories 469 calories, Fat 23 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 1.9 milligram of sodium
GNOCCHI WITH MUSHROOMS AND ONION
Tender potato gnocchi are so delicious with sauteed mushrooms and onions. This is one of my family's go-to side dishes. -Kris Berezansky, Clymer, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 5 servings.
Number Of Ingredients 8
Steps:
- Cook gnocchi according to package directions. Meanwhile, in a large cast-iron skillet, saute mushrooms and onion in butter until tender., Drain gnocchi. Add the gnocchi, salt, Italian seasoning and pepper flakes to the skillet; heat through. Sprinkle with cheese.
Nutrition Facts : Calories 287 calories, Fat 11g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 583mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 3g fiber), Protein 8g protein.
CRISPY GNOCCHI WITH BURST TOMATOES AND MOZZARELLA
Pan-fried gnocchi is like a faster version of baked pasta. Store-bought gnocchi can simply be browned in a pan for an exciting mix of crispy outsides and chewy middles, no boiling required. This dish is studded with juicy tomatoes and melty pockets of mozzarella. Cherry tomatoes are reliably more flavorful year-round than larger, more watery varieties like beefsteak and heirloom. (That said, taste yours, and if they're more tart than sweet, add 1/2 teaspoon sugar in Step 2.) Toss the tomatoes with browned butter, red-pepper flakes and garlic, then hit them with a little heat, and they'll burst into a bright sauce. Stir in the gnocchi, dot with mozzarella, then broil until the cheese is molten and the tomatoes are blistered in spots.
Provided by Ali Slagle
Categories dinner, weekday, pastas, main course
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the broiler with a rack about 6 inches from the heat source.
- In a large (12-inch) skillet on the stovetop, heat enough olive oil to lightly coat the bottom of the pan (about 1 tablespoon) over medium-high. Add half the gnocchi to the pan, breaking up any that are stuck together. Cover with a lid or baking sheet and cook, undisturbed, until golden brown on one side, 2 to 4 minutes. Transfer to a medium bowl. Repeat with the remaining gnocchi and olive oil.
- Add the butter to the skillet and cook over medium-high, stirring often, until golden-brown and toasty, 1 to 2 minutes. Add the garlic, red-pepper flakes, 1 1/2 teaspoons salt and a few grinds of pepper, reducing the heat slightly if necessary to avoid scorching. Add the tomatoes and 3 tablespoons water and cook, shaking the pan occasionally, until the tomatoes have softened and the liquid has slightly thickened, 4 to 6 minutes. Smash the tomatoes as they burst to help them along.
- Add the seared gnocchi and 1/4 cup basil (if using), stir to coat, then shake into an even layer. Top with the mozzarella and drizzle lightly with olive oil. Broil until the cheese is melted and browned in spots, 2 to 4 minutes. Top with more basil, red-pepper flakes and black pepper as desired.
More about "gnocchi w garlic spinach mushroom grape tomatoes recipes"
MUSHROOM AND GNOCCHI BAKE RECIPE | JAMIE OLIVER RECIPES
From realfood.tesco.com
EASY DINNERS THAT START WITH GNOCCHI | ALLRECIPES
From allrecipes.com
BAKED GNOCCHI WITH SPINACH & MUSHROOMS - WAITROSE
From waitrose.com
GNOCCHI WITH SPINACH AND GRAPE TOMATOES : HELLOFRESH
From reddit.com
CREAMY SUN DRIED TOMATO AND SPINACH GNOCCHI RECIPE
From ohsweetbasil.com
CREAMY MUSHROOM AND SPINACH GNOCCHI - SALT & LAVENDER
From saltandlavender.com
ONE POT CREAMY SPINACH PARMESAN GNOCCHI RECIPE
From sweetcsdesigns.com
BAKED GNOCCHI RECIPE WITH MOZZARELLA - EASY COMFORT FOOD!
From tamingtwins.com
SHEET-PAN GNOCCHI, MUSHROOM AND SPINACH DINNER RECIPE
From tablespoon.com
SHEET-PAN GNOCCHI RECIPE | BON APPéTIT
From bonappetit.com
CREAMY MUSHROOM GNOCCHI - SPEND WITH PENNIES
From spendwithpennies.com
CREAMY TUSCAN GNOCCHI RECIPE - CAFE DELITES
From cafedelites.com
PAN FRIED GNOCCHI WITH SPINACH AND TOMATOES - THE LAST FOOD BLOG
From thelastfoodblog.com
CHICKEN AND MUSHROOM GNOCCHI SKILLET - CREME DE LA CRUMB
From lecremedelacrumb.com
CREAMY GNOCCHI WITH MUSHROOMS AND SPINACH
From seasonsandsuppers.ca
10 BEST POTATO GNOCCHI WITH SPINACH RECIPES - YUMMLY
From yummly.com
THREE CHEESE BAKED GNOCCHI WITH SPINACH RECIPE - PINCH OF YUM
From pinchofyum.com
CREAMY GARLIC PARMESAN GNOCCHI - RASA MALAYSIA
From rasamalaysia.com
SPINACH AND MUSHROOM GNOCCHI - HUNGRY HEALTHY HAPPY
From hungryhealthyhappy.com
CRISPY ROASTED GNOCCHI WITH GARLIC MUSHROOMS (VEGAN)
From biancazapatka.com
TOASTED GNOCCHI WITH MUSHROOMS, BASIL AND PARMESAN
From gimmesomeoven.com
20-MINUTE, ONE-PAN GNOCCHI WITH SAUSAGE AND SPINACH - CHEW …
From chewoutloud.com
GNOCCHI IN TOMATO CREAM SAUCE - CREME DE LA CRUMB
From lecremedelacrumb.com
GNOCCHI WITH SPINACH, MUSHROOMS AND PROSCIUTTO - IOWA GIRL EATS
From iowagirleats.com
CREAMY GARLIC SPINACH CHICKEN THIGHS RECIPE WITH GNOCCHI
From eatwell101.com
TOMATO GNOCCHI RECIPE WITH SPINACH AND MASCARPONE
From olivemagazine.com
ONE-POT CREAMY TOMATO SPINACH GNOCCHI - FORK IN THE KITCHEN
From forkinthekitchen.com
PARMESAN SPINACH GNOCCHI (WITH HOW-TO VIDEO!) - LIFE AS A …
From lifeasastrawberry.com
GNOCCHI WITH MUSHROOMS RECIPE - COOKING LSL
From cookinglsl.com
CREAMY MUSHROOM AND SPINACH GNOCCHI (VIDEO ... - SIMPLY HOME …
From simplyhomecooked.com
CREAMY CHICKEN GNOCCHI WITH SPINACH - SPRINKLES AND SPROUTS
From sprinklesandsprouts.com
VEGAN GNOCCHI WITH SPINACH AND TOMATOES - VEGAN HEAVEN
From veganheaven.org
SAUTEED FRESH BABY SPINACH AND GRAPE TOMATOES - ALL OUR WAY
From allourway.com
15 BEST GRAPE TOMATO RECIPES - COTTAGE AT THE CROSSROADS
From cottageatthecrossroads.com
BROWNED BUTTER GNOCCHI WITH MUSHROOMS & SPINACH RECIPE
From landolakes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love