Gnocchi With Creamy Mushroom And Leek Sauce Recipes

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CRISPY GNOCCHI WITH MUSHROOMS



Crispy Gnocchi with Mushrooms image

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.

GNOCCHI WITH MUSHROOM SAUCE



Gnocchi with Mushroom Sauce image

Gnocchi, tender potato dumplings, aren't difficult to make. A hint of truffle oil intensifies the flavors in the sauce, which would also go well with other types of pasta.

Categories     Cheese     Dairy     Mushroom     Potato     Bake     Sauté     Parmesan     Fall     Winter     Bon Appétit

Yield Makes 4 Servings

Number Of Ingredients 18

Gnocchi:
1 1/2 pounds russet potatoes (about 2 medium)
1 large egg yolk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Pinch of grated nutmeg
7 tablespoons (about) all purpose flour
Mushroom Sauce:
2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
12 ounces fresh shiitake mushrooms, stemmed, sliced
1/2 cup sliced shallots
1 3/4 cups chicken stock or canned low-salt chicken broth
1 tablespoon chopped fresh sage
3 cups coarsely chopped arugula
1/2 teaspoon (about) white truffle oil (optional)*
1/3 cup grated Parmesan cheese
*Available at Italian markets, specialty foods stores and some supermarkets.

Steps:

  • For gnocchi:
  • Preheat oven to 450°F. Pierce potatoes with fork. Bake until tender, about 1 hour. Cool slightly; cut potatoes in half and scoop pulp into large bowl. Mash potatoes well. Mix in egg yolk, salt, pepper and nutmeg. Mix in enough flour to form firm, slightly elastic dough. Turn out onto lightly floured surface. Divide dough into 4 equal portions. Gently roll 1 portion between hands and work surface to form 1/2-inch-thick rope about 18 inches long. Cut crosswise into 1/2-inch pieces. Roll each piece over tines of dinner fork to make grooves in gnocchi. Arrange gnocchi in single layer on floured baking sheet. Repeat with remaining 3 portions of dough.
  • Working in small batches, cook gnocchi in large pot of boiling salted water until gnocchi rise to top and are tender, about 5 minutes. Using slotted spoon, transfer gnocchi to large baking pan. (Gnocchi can be prepared ahead. Let stand 1 hour at room temperature, or cover and refrigerate up to 2 days.)
  • For mushroom sauce:
  • Cook butter and olive oil in heavy large skillet over medium heat until butter begins to brown, about 2 minutes. Add mushrooms and shallots and sauté until golden brown, about 10 minutes. Add stock and sage; simmer until liquid is slightly reduced, about 8 minutes. Season to taste with salt and pepper.
  • Add gnocchi to sauce in skillet and cook until heated through, about 1 minute. Add arugula and stir until wilted. Divide equally among bowls. Drizzle with truffle oil, if desired. Sprinkle with cheese.

CREAMY SAUSAGE AND MUSHROOM GNOCCHI SKILLET



Creamy Sausage and Mushroom Gnocchi Skillet image

This is a comforting dish and is indulgent with ingredients like wine, cream, and shallots. I do not recommend adding salt because I find the sausage to have enough salt in it. Although cheese is optional, I find it gets lost in the sauce.

Provided by thedailygourmet

Categories     Main Dish Recipes     Pasta

Time 40m

Yield 6

Number Of Ingredients 12

3 Italian-style turkey sausages, casings removed
4 ounces portobello mushrooms, coarsely chopped
2 shallots, minced
2 tablespoons butter
1 tablespoon oil
2 cloves garlic, minced
1 (18 ounce) package potato gnocchi
½ cup dry white wine (such as Pinot Grigio)
1 ½ cups heavy cream
½ teaspoon Italian herbs (such as cantanzaro herbs from Savory Spice Shop®)
1 pinch red pepper flakes, or to taste
salt and ground black pepper to taste

Steps:

  • Heat a heavy skillet over medium high heat and cook sausage until no longer pink, breaking up the meat with a wooden spoon as it cooks, about 7 minutes. Continue to brown the meat and add mushrooms, shallots, butter, and oil. Cook until mushrooms and onions are soft and beginning to brown, about 5 minutes. Add garlic and cook for 1 to 2 minutes.
  • Meanwhile, 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.
  • Add white wine to the sausage mixture and simmer, uncovered, until wine has reduced by half, about 5 minutes. Add gnocchi, cream, Italian herbs, pepper flakes, salt, and pepper. Cook over medium-low heat until sauce has thickened, about 10 minutes.

Nutrition Facts : Calories 485.5 calories, Carbohydrate 21.4 g, Cholesterol 139.5 mg, Fat 38.4 g, Fiber 1.4 g, Protein 12.3 g, SaturatedFat 21.3 g, Sodium 469.3 mg, Sugar 1.2 g

GNOCCHI WITH CREAMY-MUSHROOM AND LEEK SAUCE



Gnocchi With Creamy-Mushroom and Leek Sauce image

Make and share this Gnocchi With Creamy-Mushroom and Leek Sauce recipe from Food.com.

Provided by hard62

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

500 g mushrooms, sliced (such as oyster and Swiss brown)
1 cup chicken stock, no added salt
2 (375 g) gnocchi
1 leek, sliced
1 tablespoon olive oil
1 tablespoon cornflour
1 tablespoon fresh thyme, chopped
3 garlic cloves, crushed
375 ml evaporated low-fat milk

Steps:

  • Place a large saucepan of hot water on medium heat, cover and bring to the boil. Heat oil in a frying pan, add garlic and leek, and cook over medium heat for 5 minutes or until soft.
  • Add mushrooms and stock, and cook for 10 minutes or until mushrooms have absorbed most of the stock. Stir in 1 cup of the evaporated milk.
  • Blend cornflour with remaining milk, add to the pan, bring to the boil, and stir constantly until sauce thickens. Add thyme, stirring, and season with salt and pepper.
  • Add gnocchi to the boiling water and cook for 5 minutes or until gnocchi float to the surface. Remove from heat and drain well. Serve with creamy sauce.

GNOCCHI WITH CREAMY GARLIC-MUSHROOM SAUCE



Gnocchi With Creamy Garlic-Mushroom Sauce image

This is the ultimate in rich comfort food. It may seem creamy and high fat but the lack of dairy leaves you with all the flavour but none of the guilt. Also perfect for vegetarians, vegans etc. Add some broccoli, chicken etc for a boost. A MUST FOR GARLIC LOVERS

Provided by KristinV

Categories     European

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

6 tablespoons vegan margarine
1/2 brown onion, chopped
3 -5 garlic cloves, minced
200 g swiss brown mushrooms, chopped
300 g button mushrooms, chopped
1/2 teaspoon dried basil
1/4 teaspoon salt
pepper
2 tablespoons olive oil
1 cup skim milk
2 tablespoons cornflour
500 g gnocchi

Steps:

  • In a large saucepan melt 2 tbsp vegan margarine.
  • Add onion and garlic, cook until the onion is transparent, then add mushrooms, basil, salt & pepper.
  • Cook until the mushrooms are just tender.
  • Add remaining margarine and olive oil and combined well.
  • in a seperate bowl/container combine the soy milk and corn flour well and add to the mushroom mixture.
  • Stir until thick and then remove from heat.
  • Cook gnocchi as per instructions and add to the sauce.
  • Serve and enjoy.

Nutrition Facts : Calories 187.1, Fat 7.6, SaturatedFat 1.1, Cholesterol 1.2, Sodium 204.2, Carbohydrate 23.4, Fiber 3, Sugar 7, Protein 12.4

EASY GNOCCHI WITH TOMATO SAUCE



Easy Gnocchi with Tomato Sauce image

This gnocchi dish works for meatless Monday, and from start to finish can be plated in less than 20 minutes. If desired, add some cheese or other spices and herbs.

Provided by thedailygourmet

Categories     Gnocchi

Time 15m

Yield 3

Number Of Ingredients 7

1 (16 ounce) package gnocchi
2 teaspoons olive oil
3 cloves garlic, minced
1 (14.5 ounce) can petite diced tomatoes
salt and freshly ground black pepper to taste
½ teaspoon Italian seasoning
1 tablespoon basil chiffonade (thinly sliced fresh basil leaves)

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.
  • Meanwhile, heat olive oil in a heavy skillet over medium-high heat. Add garlic and sauté until fragrant, about 1 minute.
  • Add tomatoes with liquid and season with salt and pepper. Cook tomato sauce until slightly thickened, 5 to 10 minutes.
  • Once gnocchi float to the top, drain, and transfer to a serving dish. Top gnocchi with tomato sauce and sprinkle with basil chiffonade.

Nutrition Facts : Calories 275.9 calories, Carbohydrate 32.1 g, Cholesterol 28.4 mg, Fat 13.8 g, Fiber 2.6 g, Protein 5.1 g, SaturatedFat 6.9 g, Sodium 419.9 mg

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