Gnocchi With Courgette Mascarpone Spring Onions Recipes

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MASCARPONE AND LEMON GNOCCHI



Mascarpone and Lemon Gnocchi image

Provided by Giada De Laurentiis

Time 48m

Yield 4 servings

Number Of Ingredients 12

1 cup mascarpone, at room temperature (8 ounces)
1 large egg, at room temperature
1 large egg yolk, at room temperature
1/4 teaspoon ground nutmeg
2 large lemons, zested
1 cup grated Parmesan (4 ounces)
1 teaspoon kosher salt
3/4 cup all-purpose flour, plus extra for forming the gnocchi
1/2 cup extra-virgin olive oil
1/4 teaspoon kosher salt
1/2 cup chopped fresh basil
1/2 cup grated Parmesan, for serving

Steps:

  • For the gnocchi: In a large bowl, combine the mascarpone, egg, egg yolk, nutmeg, lemon zest, Parmesan, and salt. Using a hand mixer, beat on medium speed until light and fluffy, about 1 minute. Gradually beat in 3/4 cup flour until the mixture forms a soft dough.
  • Sprinkle a pie pan or rimmed baking sheet with flour. Using 2 small spoons, drop 1 teaspoon-sized pieces of dough into the pie pan. Shake the pan gently to cover the dough with flour. Gently roll the pieces of dough into oval shapes.
  • Bring a large saucepan of salted water to a simmer. In batches, carefully add the gnocchi. The gnocchi should sink and then float to the top. As soon as the gnocchi begin to float, cook for 5 to 6 minutes. Drain and place in a large serving bowl.
  • For the sauce: In a small saucepan, warm the oil and salt over medium-high heat for 1 1/2 minutes. Remove the pan from the heat and stir in the basil. Let the mixture sit for 5 minutes to allow the flavors to blend.
  • Add the sauce and cheese to the gnocchi and gently toss until coated.

GNOCCHI WITH MUSHROOMS AND ONION



Gnocchi with Mushrooms and Onion image

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

1 package (16 ounces) potato gnocchi
1/2 pound sliced fresh mushrooms
3/4 cup chopped sweet onion
1/4 cup butter, cubed
1/4 teaspoon salt
1/4 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper flakes
Grated Parmesan cheese

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 COURGETTE, MASCARPONE & SPRING ONIONS



Gnocchi with courgette, mascarpone & spring onions image

Try this new way of serving an Italian classic to make a change from pasta

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 20m

Number Of Ingredients 9

300g fresh gnocchi
1 tbsp olive oil
1 red chilli , sliced, deseeded if you like
1 medium courgette , cut into thin ribbons with a peeler
4 spring onions , chopped
zest 1 lemon
2 heaped tbsp mascarpone
50g parmesan (or vegetarian alternative), grated
dressed mixed leaves , to serve

Steps:

  • Cook the gnocchi following pack instructions. Drain, reserving a ladle of the cooking water, and set aside.
  • Heat the oil in a frying pan. Cook chilli and courgette for 3 mins until soft. Add spring onions, zest, mascarpone, half the Parmesan and cooking water. Mix until smooth, add gnocchi and heat through.
  • Season, divide between 2 ovenproof dishes and scatter with the remaining Parmesan. Grill for 2-3 mins until bubbling and serve with the dressed mixed leaves.

Nutrition Facts : Calories 498 calories, Fat 25 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 17 grams protein, Sodium 2.07 milligram of sodium

CRISPY GNOCCHI WITH TOMATO AND RED ONION



Crispy Gnocchi With Tomato and Red Onion image

Inspired by panzanella, the beloved Tuscan bread salad, this dish swaps out stale bread for pan-fried gnocchi. The plump, crusty dumplings do a surprisingly good job at soaking up the summery combination of tomatoes, balsamic vinegar and olive oil, while still maintaining their crisp edge. Shelf-stable gnocchi work best, as they are sturdier and crisp up well, but you could use frozen gnocchi, taking extra care not to move them around too much in the pan so they don't break apart. Top with a sharp cheese such as Parmesan, pecorino or ricotta salata, for a hit of saltiness, if you like. This meal is best eaten immediately while the gnocchi remains crispy, but it can sit for up to 30 minutes, giving the flavors time to mingle. (However, don't let it sit too long, as the gnocchi will turn mushy.)

Provided by Hetty McKinnon

Categories     dinner, easy, lunch, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

5 to 6 tablespoons extra-virgin olive oil
1 (17-ounce) package shelf-stable (or frozen) potato gnocchi
1 1/2 pounds tomatoes (any variety)
1/2 red onion, thinly sliced
1 tablespoon balsamic vinegar
Kosher salt (such as Diamond Crystal) and black pepper
Handful of chopped parsley, plus more for serving
Handful of torn basil, plus more for serving

Steps:

  • Heat a large (about 12-inch), well-seasoned cast-iron or nonstick skillet over medium-high; add 2 tablespoons of olive oil. Add the gnocchi to the pan, breaking up any that are stuck together. Cook for 8 to 10 minutes, tossing every 1 ½ to 2 minutes so they get golden and crispy all over.
  • Meanwhile, prepare your tomatoes: If you are using small ones like cherry or grape varieties, simply slice them in half. For larger tomatoes, quarter them or slice into bite-size chunks. (It is good to have a mix of shapes and sizes.) Place the tomatoes and onions in a large serving bowl. Add the balsamic vinegar and 1 teaspoon salt; season with pepper and gently toss.
  • When the gnocchi are golden and crispy, add them to the tomatoes, along with 3 to 4 tablespoons of olive oil and a handful each of parsley and basil. Toss and taste, adding more salt or pepper as needed.
  • Top with more parsley and basil, and eat immediately or at room temperature.

GNOCCHI BAKE WITH PANCETTA AND RED ONION



Gnocchi Bake With Pancetta and Red Onion image

This is easy to make and yet tastes fabulous! As always, good quality mascarpone will yield a much richer flavour.

Provided by Shuzbud

Categories     European

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
4 ounces pancetta, cubed
1 red onion, peeled and finely diced
2 garlic cloves, crushed
1 cup chopped tomato
3 tablespoons sun-dried tomato paste
1 cup mascarpone cheese
1 lb fresh gnocchi
8 -10 fresh basil leaves, finely chopped
2 cups grated mozzarella cheese
1/3 cup white breadcrumb

Steps:

  • Preheat the oven to 350°F / 180°C.
  • Heat the oil in a skillet and add the pancetta. Cook over a medium heat, stirring frequently, for 1 minute.
  • Add the red onion and garlic and cook, stirring, for a further 5 minutes, or until the pancetta is cooked and the onion softened.
  • Stir in the chopped tomatoes, sun-dried tomato paste, and mascarpone cheese. Simmer over a low heat for 5 minutes.
  • Meanwhile, cook the gnocchi for 1-2 minutes, until they rise to the surface. Do not overcook.
  • Drain the gnocchi thoroughly and place in a large ovenproof dish (I use a 10x6).
  • Add the chopped basil to the pancetta sauce mixture and stir. Pour the sauce over the gnocchi and toss gently to coat it.
  • Combine the grated cheese with the breadcrumbs and scatter over the gnocchi.
  • Cook in the preheated oven for 15-20 minutes, or until golden and bubbling.
  • Serve hot and enjoy!

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