ONE POT GNOCCHI WITH CREAMY MUSHROOMS AND PEAS
If you love creamy indulgent pasta dishes, this one pot Gnocchi with mushrooms and peas is for you!
Provided by Kate
Categories Dinner
Time 20m
Number Of Ingredients 9
Steps:
- In a large skillet or wok, heat the olive oil and saute the garlic and mushrooms for about 5 minutes, or until the mushrooms soften and release juices. If you prefer a less 'mushroomy' taste, drain the mushroom liquid and use more milk in the next step.
- Add the cream cheese and milk (see notes) to the skillet, and continue to stir until the cream cheese has melted. Add the Parmesan cheese, frozen peas, and frozen gnocchi. Continue to cook while stirring for about 2-3 minutes, or until the gnocchi has cooked. Be careful here and don't overcook the gnocchi!
- Remove from heat and stir in fresh basil leaves. Serve immediately.
Nutrition Facts : Carbohydrate 48 g, Protein 15 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 42 mg, Sodium 716 mg, Fiber 3 g, Sugar 4 g, Calories 437 kcal, ServingSize 1 serving
ONE PAN PEAS & MUSHROOM GNOCCHI
Provided by Naive Cook Cooks
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- In a pan, melt 1 tbsp butter. To it add gnocchi and crispy it up on both sides. Keep it aside.
- In the same pan, add 1 tbsp butter and 1 tbsp oil. To it add mushrooms and let them cook for 5 minutes until slightly cooked. Add green peas, salt, pepper, red chili flakes, thyme and stir. Cook for another 4-5 minutes. Add gnocchi and stir. Cook on medium-high for 7-10 minutes. Taste and squeeze lime juice.
- Serve immediately.
RICOTTA GNOCCHI WITH FRESH PEAS AND MUSHROOMS
If I made this same combination of ingredients 100 times, each version would be different, which I how I believe these things should work. When I buy peas at the farmer's market, I'm not thinking I need 2 cups, I'm thinking I need to buy some peas. The same goes for the mushrooms. Grab a handful and keep moving. Garnish with Parmigiano-Reggiano cheese and fresh parsley, mint, or basil.
Provided by Chef John
Categories Main Dish Recipes Pasta
Time 2h
Yield 6
Number Of Ingredients 12
Steps:
- Process ricotta, eggs, 1 teaspoon salt, pepper, and nutmeg in a food processor until smooth. Add flour and blend until a smooth, semi-stiff batter forms. Transfer gnocchi batter to a bowl, cover the bowl with plastic wrap, and refrigerate for 1 hour.
- Heat oil in a large saucepan over medium-high heat. Saute mushrooms in hot oil until soft and fragrant, 3 to 5 minutes. Add garlic and saute for 1 minute. Add vegetable broth, bring to a boil and reduce to a simmer; stir in peas. Cook until peas are soft, 3 to 5 minutes. Season with salt and pepper to taste.
- Fill a large pot with lightly salted water and bring to a rolling boil.
- Working in batches, drop spoonfuls of ricotta batter into boiling water. Bring water back to a boil and cook for 3 minutes. Remove gnocchi to ice water to stop the cooking process, then drain and reserve. Repeat with remaining batter.
- Combine gnocchi and mushroom sauce in a saucepan and cook until heated through, 2 to 5 minutes.
Nutrition Facts : Calories 277 calories, Carbohydrate 27.3 g, Cholesterol 116.5 mg, Fat 11.3 g, Fiber 2.6 g, Protein 16.1 g, SaturatedFat 4.9 g, Sodium 749.2 mg, Sugar 2.2 g
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.
GNOCCHI WITH PROSCIUTTO, SPRING PEAS, AND CHANTERELLES
Steps:
- Bring 2 pots, 1 large and 1 medium, with well-salted water to a boil over medium heat. Set up a bowl of well-salted ice water. Blanch the fresh peas in the medium pot of boiling water until they are cooked but still crunchy and then immediately plunge them into the salted ice water. Remove them from the ice water and reserve.
- Coat a large saute pan over medium heat with olive oil. Add the smashed garlic cloves and crushed red pepper. Bring the pan to a medium high heat. When the garlic has become golden brown and is very aromatic, remove it and discard. Add the prosciutto and saute until it starts to get crispy, 1 to 2 minutes. Add the mushrooms and season with salt. Saute for 3 to 4 minutes, and TASTE to see if they are delicious (they should be!).
- Add the peas and chicken stock. Season with salt, TASTE IT (it should be more delicious). Simmer until the stock has reduced by about half.
- While the stock is reducing, add the gnocchi to the large pot of salted boiling water. Cook the gnocchi until they float and get very puffy. The gnocchi should be really puffy.
- While the gnocchi is in the boiling water, add the butter to the pan with the mushroom mixture. Cook over low heat and swirl to incorporate. TASTE and adjust seasoning if needed.
- When the gnocchi are cooked, carefully remove them from the cooking water and add them to the pan with the mushrooms. Toss or stir to combine. Cook the gnocchi with mushroom mixture until it clings to the gnocchi. Add the grated Parmigiano and the chopped chives. Transfer to serving bowls and serve immediately.
- Call yourself a superstar!
- Preheat the oven to 375 or 400 degrees F.
- Bake the potatoes until they are fork tender, about 45 minutes to 1 hour. Check them!
- While the potatoes are still hot peel and pass them through a food mill or ricer. (I find that the food mill works just as well as a ricer and is much easier to handle) onto a sheet tray lined with parchment paper. When doing this pay careful attention to keep the potatoes as light and fluffy as possible. This will aid in keeping the gnocchi light. Refrigerate the potatoes on the sheet tray until cold. This is also a very important step. If the potatoes are warm while adding flour they will require more flour which will result in a much heavier finished product.
- When the potatoes are absolutely cold, transfer to a clean work surface. Beat together the eggs and cheese and pour onto the potatoes. Season with salt. Cover generously with flour. It should look like snow on the mountains.
- Crumble the potato flour mixture between your fingers. Begin to knead the dough until it is a dry homogeneous mixture. The dough should feel slightly moist, but not tacky. If too tacky, repeat the snow on the mountains stage.
- Form the dough into a large log. Cut slices off the log and begin to roll into long ropes that are about 1-inch in thickness. Cut the ropes into 1/2-inch lengths. Cover generously with flour. Place the gnocchi in a single layer on a sheet tray dusted with flour. DO NOT PILE ON TOP OF EACH OTHER!!
- Use or freeze the gnocchi immediately. If freezing, place tray directly into the freezer. Once frozen, the gnocchi can be stored in plastic bags, in the freezer, indefinitely. When cooking gnocchi they can go directly from the freezer into salted boiling water.
- Note: It is a general practice to take gnocchi out of the water when they float. This is a big mistake. Gnocchi need to be cooked in boiling water until they float and get nice and puffy. Not cooking gnocchi long enough will also result in heavy gnocchi.
- P.S. These are Chef Anne "Secrets" to great gnocchi, use them and you will be successful every time.
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.
VEGETARIAN GNOCCHI WITH SPINACH AND MUSHROOM-BUTTER SAUCE
A delicious, easy-to-prepare meal that is great for dinner or dinner parties. I like to use whole wheat gnocchi. Top with additional grated cheese and some finely chopped basil.
Provided by AMANDAFOOSE
Categories Main Dish Recipes Pasta
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain and set aside.
- Meanwhile, melt butter in a large saucepan over medium heat. Add mushrooms and saute for 2 minutes. Toss in spinach, basil, garlic, Parmesan cheese, parsley, salt, and pepper. Cook and stir until spinach is wilted and sauce begins to thicken, about 5 minutes. Add gnocchi and stir until coated in sauce; cook for 2 more minutes.
Nutrition Facts : Calories 288.7 calories, Carbohydrate 22.7 g, Cholesterol 54 mg, Fat 20.3 g, Fiber 2 g, Protein 5.4 g, SaturatedFat 12.6 g, Sodium 263.7 mg, Sugar 0.6 g
GNOCCHI WITH BRAISED MUSHROOMS AND PEAS
Make and share this Gnocchi With Braised Mushrooms and Peas recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot of boiling, salted water, cook the gnocchi according to package directions. Drain and transfer to a papertowel- lined baking pan.
- In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add the mushrooms and cook until browned, 5 minutes.
- Add the beef broth and 4 sprigs thyme; bring to a boil. Cook until the broth has reduced to about 1/4 cup, about 6 minutes.
- Transfer to a medium bowl and discard the thyme. Stir in the peas; season with salt and pepper.
- Wipe out the skillet.In the skillet, heat the remaining 2 tablespoons olive oil and the butter over medium-high heat.
- Add the gnocchi and cook, tossing occasionally, until golden. Add the radicchio and cook, stirring, until wilted, about 2 minutes; season with salt and pepper.
- Divide the gnocchi mixture among shallow pasta bowls. Top with the mushroom mixture and remaining sprigs of thyme.
Nutrition Facts : Calories 139.9, Fat 12.7, SaturatedFat 4.6, Cholesterol 15.3, Sodium 74, Carbohydrate 5.4, Fiber 1.4, Sugar 1.9, Protein 2.3
ONE-POT BRAISED CHARD WITH GNOCCHI, PEAS AND LEEKS
Adding a package of prepared potato gnocchi to a pot of braised greens turns a side dish into a vibrant one-pot meal fit for weeknights. The chard stems, leeks and peas are nubby and colorful next to the pillowy gnocchi, while a combination of butter and white wine makes the sauce rich and tangy. For extra creaminess, serve this with dollops of fresh ricotta stirred in at the last minute. Or skip the ricotta for a lighter meal.
Provided by Melissa Clark
Categories weeknight, pastas, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a 5- or 6-quart Dutch oven, melt butter over medium-high heat. Add leeks and chard stems, and cook until tender and lightly brown, 7 to 10 minutes.
- Stir in garlic, thyme and a large pinch of salt and black pepper, and sauté until fragrant, about 1 minute longer. Add wine, scraping up the brown bits at bottom of pot, and let the wine reduce by half, 2 to 4 minutes. Pour in stock and 3/4 teaspoon salt, and bring to a simmer.
- Stir in gnocchi and chard leaves. Cook, partly covered, for 15 minutes, until the chard is soft. Add peas and tarragon, and continue to cook, partly covered, until gnocchi are cooked through, another 5 to 10 minutes. Taste and add more salt, if needed.
- To serve, top with parsley, a generous shower of Parmesan and a big squeeze of lemon. If you like, you can also add a dollop of ricotta and some red-pepper flakes.
More about "gnocchi with braised mushrooms and peas recipes"
GNOCCHI WITH BRAISED MUSHROOMS AND PEAS - RACHAEL …
From rachaelraymag.com
Total Time 40 mins
- In a large pot of boiling, salted water, cook the gnocchi according to package directions. Drain and transfer to a papertowel-lined baking pan.
- In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add the mushrooms and cook until browned, 5 minutes. Add the beef broth and 4 sprigs thyme; bring to a boil. Cook until the broth has reduced to about 1/4 cup, about 6 minutes. Transfer to a medium bowl and discard the thyme. Stir in the peas; season with salt and pepper. Wipe out the skillet.
- In the skillet, heat the remaining 2 tablespoons olive oil and the butter over medium-high heat. Add the gnocchi and cook, tossing occasionally, until golden. Add the radicchio and cook, stirring, until wilted, about 2 minutes; season with salt and pepper. Divide the gnocchi mixture among shallow pasta bowls. Top with the mushroom mixture and remaining sprigs of thyme.
PEA GNOCCHI RECIPE - HOW TO MAKE PEA GNOCCHI AT HOME
From honest-food.net
CREAMY MUSHROOM GNOCCHI - SPEND WITH PENNIES
From spendwithpennies.com
GNOCCHI WITH MUSHROOMS RECIPE - COOKING LSL
From cookinglsl.com
CREAMY GNOCCHI WITH MUSHROOMS AND SPINACH
From seasonsandsuppers.ca
GNOCCHI WITH MORELS AND SPRING ENGLISH PEAS RECIPE
From jamesbeard.org
CREAMY GNOCCHI WITH SAUTéED MUSHROOMS AND PEAS
From femalefoodie.com
5/5 (1)Servings 4Cuisine American, ItalianCategory Main Course
GAVIN KAYSEN'S PARISIAN GNOCCHI WITH WILD MUSHROOMS …
From all-clad.com
QUICK GNOCCHI WITH HAM, MUSHROOM AND PEAS
From busylizziecooks.com
GROUND BEEF GNOCCHI BOLOGNESE WITH PEAS AND MUSHROOMS RECIPE …
From homechef.com
RECIPE: TRUFFLED GNOCCHI WITH PEAS AND MUSHROOMS : NPR
From npr.org
GNOCCHI WITH MUSHROOM RAGU AND PEAS - MAPLE AND THYME
From mapleandthyme.com
BREAKFAST RECIPE: SKILLET GNOCCHI WITH MUSHROOMS AND PESTO
From olivieri.ca
CREAMY GNOCCHI WITH PROSCIUTTO AND PEAS - A PERFECT FEAST
From aperfectfeast.com
GNOCCHI WITH PEAS AND PARMESAN | RECIPE | KITCHEN STORIES
From kitchenstories.com
TOASTED GNOCCHI WITH MUSHROOMS, BASIL AND PARMESAN
From gimmesomeoven.com
GNOCCHI WITH MUSHROOMS, PEAS AND FAVAS - MY THREE SEASONS
From mythreeseasons.com
RECIPES FOR GNOCCHI WITH BRAISED MUSHROOMS AND PEAS
From cooktime24.com
ONE-POT GNOCCHI WITH CHICKEN, MUSHROOMS AND PEAS
From itsnoteasyeatinggreen.com
ONE-POT BRAISED CHARD WITH GNOCCHI, PEAS AND LEEKS | RECIPE CART
From getrecipecart.com
GNOCCHI WITH MUSHROOM RAGU - JO COOKS
From jocooks.com
CREAMY GNOCCHI WITH HAM AND PEAS - LOVE AS FOOD
From loveasfood.com
EASY RICOTTA GNOCCHI WITH PEAS, PARMESAN AND MINT RECIPE - TODAY
From today.com
SKILLET-TOASTED GNOCCHI WITH PEAS RECIPE | SOUTHERN LIVING
From southernliving.com
GNOCCHI WITH FRESH GOAT CHEESE AND GREEN PEAS - OLIVIERI
From olivieri.ca
GNOCCHI WITH TURKEY, PEAS, AND MUSHROOMS RECIPE | MYRECIPES
From myrecipes.com
RECIPE: SPRING VENISON FORESHANK AND VEGETABLE BRAISE …
From pinterest.ca
GNOCCHI WITH BRAISED MUSHROOMS AND PEAS | RECIPE | MAIN DISH …
From pinterest.com
GNOCCHI WITH PEAS AND ASPARAGUS - WHAT'S GABY COOKING
From whatsgabycooking.com
RICOTTA GNOCCHI WITH LEEKS AND PEAS - THE WASHINGTON POST
From washingtonpost.com
GNOCCHI WITH PEAS, SPINACH AND PESTO RECIPE | OLIVEMAGAZINE
From olivemagazine.com
FRIED GNOCCHI WITH MUSHROOMS - CONNOISSEURUS VEG
From connoisseurusveg.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