Gnocchi With Mushrooms And Gorgonzola Sauce Recipes

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GNOCCHI WITH MUSHROOMS AND GORGONZOLA SAUCE



Gnocchi with Mushrooms and Gorgonzola Sauce image

The earthy flavor of mushrooms is offset by a luscious Gorgonzola cheese sauce. It is important not to substitute another type of blue cheese in this dish; the creamy quality of genuine Gorgonzola is necessary for the best results.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 14

2 cups all-purpose flour, plus more for dusting
2 pounds Yukon Gold or russet potatoes
3 tablespoons coarse salt
2 large eggs
1/4 teaspoon freshly ground black pepper
Olive oil, for brushing
3 tablespoons extra-virgin olive oil, plus more for brushing
1 tablespoon coarse salt, plus more for seasoning
1 cup heavy cream
1 cup homemade or store-bought low-sodium vegetable stock
4 ounces Gorgonzola cheese
Pinch of freshly grated nutmeg
Pinch of cayenne pepper
12 ounces assorted mushrooms, such as chanterelle, cremini, and portobello, stemmed and coarsely chopped

Steps:

  • Make the gnocchi: Lightly flour a baking sheet. Put potatoes in a large saucepan; cover with cold water by 2 inches. Bring to a boil; add 1 tablespoon salt. Reduce to a simmer; cook until potatoes are very tender when pierced with a sharp knife, about 25 minutes.
  • Drain potatoes. When they are just cool enough to handle, peel, and then pass through a ricer or food mill into a medium bowl. Sprinkle with flour, and add eggs. Season with black pepper and 1 tablespoon salt. Stir mixture with a fork to combine.
  • Turn out dough onto a lightly floured surface; gently knead until it is soft and smooth, about 3 minutes. Divide dough into 4 to 6 equal pieces. Roll each piece into a long rope about 3/4 inch thick. Cut ropes crosswise into 1-inch gnocchi.
  • Roll a cut side of each dumpling against the tines of a fork with your thumb so each piece has ridges on 1 side and an indentation on the other. Place on the floured baking sheet until ready to cook (up to 12 hours in the refrigerator, uncovered).
  • Lightly brush a rimmed baking sheet with oil. Bring a large pot of water to a boil; add 1 tablespoon salt. Add half the gnocchi; when they rise to the top (after about 2 minutes), continue to cook until tender, about 15 seconds more. Transfer gnocchi with a slotted spoon to the oiled baking sheet. Repeat process with remaining gnocchi. (The cooked gnocchi can be tossed in oil and stored, in an airtight container, in the refrigerator up to 24 hours.)
  • Make the sauce: Bring cream and stock to a boil in a large saucepan over medium-high. Reduce heat, and let mixture simmer until slightly thickened and reduced by 1/3, about 10 minutes. Add Gorgonzola; stir until melted. Stir in nutmeg and cayenne. Season with salt and black pepper. Remove from heat; cover to keep warm.
  • Heat oil in a large skillet over medium until hot but not smoking. Add mushrooms, and cook, stirring occasionally, until they are tender and their released liquid has evaporated, about 4 minutes. Add gnocchi; cook, stirring gently, until just heated through. Pour cheese sauce over gnocchi and toss gently to coat evenly. Serve immediately.

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.

MUSHROOM-GORGONZOLA CREAM SAUCE



Mushroom-Gorgonzola Cream Sauce image

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 1 pound sliced assorted mushrooms in 2 tablespoons olive oil in a pot over medium-high heat, stirring, until browned and tender, about 7 minutes. Season with salt and pepper. Add 3 minced garlic cloves and cook, stirring, until softened, 30 seconds. Add 1 cup heavy cream; bring to a simmer and cook until thickened, 2 to 3 minutes. Toss with 12 ounces cooked fettucine, adding up to 1/4 cup pasta-cooking water to loosen the sauce. Off the heat, stir in 2 ounces crumbled gorgonzola until creamy; season with salt and pepper.

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 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.

POTATO GNOCCHI AND MUSHROOMS IN GORGONZOLA SAUCE



Potato Gnocchi and Mushrooms in Gorgonzola Sauce image

from 'simple Vegetarian Pleasures' My family polished off this dish in record time, definitely a keeper.

Provided by sav_lee

Categories     Cheese

Time 20m

Yield 3 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
8 ounces fresh mushrooms, thinly sliced
1 lb potato gnocchi (frozen or vacuum packed)
2 garlic cloves
1/4 cup milk
2 ounces gorgonzola, crumbled
2 tablespoons parsley, minced
1/4 teaspoon salt
ground pepper

Steps:

  • bring large pot of water to a boil.
  • heat oil in a large skillet over medium-high heat.
  • saute mushrooms until juices are reabsorbed stirring often.
  • cook gnocchi according to package directions.
  • add garlic to mushrooms and cook 2 minutes.
  • stir in milk, cheese, parsley, salt and pepper and toss
  • drain gnocchi and add it to skillet tossing until cheese melts, about 1 minute.

Nutrition Facts : Calories 141.1, Fat 11, SaturatedFat 4.7, Cholesterol 17, Sodium 473.3, Carbohydrate 4.8, Fiber 0.9, Sugar 1.5, Protein 7.4

GNOCCHI WITH MUSHROOMS AND GORGONZOLA SAUCE



Gnocchi with Mushrooms and Gorgonzola Sauce image

Categories     Sauce     Mushroom     Low Sodium     Simmer     Boil

Yield serves 4 to 6

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil, plus more for brushing
1 tablespoon coarse salt, plus more for seasoning
Basic Potato Gnocchi (page 224)
1 cup heavy cream
1 cup homemade or low-sodium store-bought chicken stock
4 ounces Gorgonzola cheese
Pinch of freshly grated nutmeg
Pinch of cayenne pepper
Freshly ground pepper
12 ounces assorted mushrooms, such as chanterelle, cremini, and portobello, stemmed and coarsely chopped

Steps:

  • Lightly brush a rimmed baking sheet with oil; set aside. Bring a large pot of water to a boil; add the salt. Add half the gnocchi; when they rise to the top (after about 2 minutes), continue to cook until tender, about 15 seconds more. Transfer the gnocchi with a slotted spoon to the oiled baking sheet. Repeat the process with the remaining gnocchi.
  • Bring the cream and stock to a boil in a large saucepan over medium-high heat. Reduce heat, and let the mixture simmer until slightly thickened and reduced by one-third, about 10 minutes. Add the cheese; stir until melted. Stir in the nutmeg and cayenne. Season with salt and pepper. Remove from heat; cover to keep warm.
  • Heat the oil in a large skillet over medium heat until hot but not smoking. Add the mushrooms, and cook, stirring occasionally, until they are tender and any released liquid has evaporated, about 4 minutes. Add the gnocchi; cook, stirring occasionally, until heated through. Pour the Gorgonzola sauce over the gnocchi; gently toss.

ROAST MUSHROOM GNOCCHI



Roast mushroom gnocchi image

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

250g mushrooms
500g fresh gnocchi
3 tbsp olive oil, plus extra for drizzling
160g bag spinach
100g blue cheese

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 & BLUE CHEESE



Gnocchi with mushrooms & blue cheese image

Soft, creamy goat's cheese or a deliciously strong blue cheese both work well in this easy veggie supper that's on the table in just 20 minutes

Provided by Katy Greenwood

Categories     Dinner, Main course, Supper

Time 20m

Number Of Ingredients 8

2 x 400g packs fresh gnocchi
1 tbsp olive oil
knob of butter
1 large onion, roughly chopped
500g small Forestière or Portobello mushrooms, sliced
2 large garlic cloves, chopped
150g pack creamy blue cheese (we used Danish blue)
small pack parsley, chopped

Steps:

  • Bring a large pan of water to the boil and cook the gnocchi following pack instructions. When they float to the top of the pan, they are ready. Drain and set aside.
  • Meanwhile, heat the oil and butter in a large lidded frying pan. Add the onion and mushrooms, cook for 1 min over a high heat, then turn down the heat to medium, put the lid on and cook for 5 mins, stirring a few times.
  • Remove the lid and add the garlic, cook for 1-2 mins, then stir the gnocchi into the pan. Scatter over blobs of cheese and the parsley.

Nutrition Facts : Calories 471 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 8 grams sugar, Fiber 8 grams fiber, Protein 16 grams protein, Sodium 2.7 milligram of sodium

RICOTTA GNOCCHI WITH SPINACH & GORGONZOLA



Ricotta Gnocchi with Spinach & Gorgonzola image

When my family comes for a visit, they always ask me to make this unique dish for dinner. Homemade cheesy gnocchi is topped with a rich sauce made with butternut squash, spinach and Gorgonzola.- Brud Holland, Watkins Glen, New York

Provided by Taste of Home

Categories     Dinner

Time 2h10m

Yield 8 servings.

Number Of Ingredients 19

3 large potatoes
3 cups reduced-fat ricotta cheese
1/4 cup grated Romano cheese
2 tablespoons olive oil
1 tablespoon kosher salt
6 large eggs
4-1/2 cups cake flour
4 quarts water
SAUCE:
2-2/3 cups cubed peeled butternut squash
1/3 cup thinly sliced fresh basil leaves
1/3 cup water
2 tablespoons plus 2 teaspoons olive oil
2 garlic cloves, peeled and thinly sliced
1-1/4 teaspoons kosher salt
3/4 teaspoon pepper
1-1/3 cups heavy whipping cream
2/3 cup crumbled Gorgonzola cheese
1-1/2 pounds fresh spinach, coarsely chopped

Steps:

  • Scrub and pierce potatoes. Bake at 400° for 50-55 minutes or until tender. Peel potatoes; press through a potato ricer or strainer into a large bowl. Cool slightly., Add ricotta and Romano cheeses, oil and salt to potato pulp; beat on low speed until smooth. Beat in eggs, 1 at a time. Add flour; mix well. On a lightly floured surface, knead 10-12 times, forming a soft dough., Divide dough into 16 portions. On a floured surface, roll each portion into a 1/2-in.-thick rope; cut into 3/4-in. pieces. Press and roll each piece with a lightly floured fork., In a Dutch oven, bring water to a boil. Cook gnocchi in batches until they float, 30-60 seconds. Remove with a slotted spoon and keep warm., In a large saucepan, combine the squash, basil, water, oil, garlic, salt and pepper. Bring to a boil. Cover and cook until squash is tender, 4-6 minutes. , Stir in cream and Gorgonzola. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Add spinach; cook until spinach is wilted. Serve with gnocchi.

Nutrition Facts : Calories 833 calories, Fat 35g fat (17g saturated fat), Cholesterol 248mg cholesterol, Sodium 1420mg sodium, Carbohydrate 101g carbohydrate (10g sugars, Fiber 7g fiber), Protein 29g protein.

GNOCCHI WITH GORGONZOLA SAUCE



Gnocchi With Gorgonzola Sauce image

This comes from my 20 minute meals cookbook. Also on the "Happy Italian Family Meal" menu is salad with red wine vinaigrette and mascarpone tiramisu. YUM!

Provided by dicentra

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb gnocchi, store bought
4 ounces gorgonzola, crumbled
4 tablespoons butter
1 cup light cream
1/4 teaspoon cracked pepper
1/2 cup walnuts, chopped

Steps:

  • Heat 2 quarts water in a deep skillet to boiling. Preheat the broiler.
  • Grease a 2 quart baking dish or gratin dish with cooking spray.
  • Add gnocchi to boiling water and cook until they float, about 3 minutes. Remove to prepared baking dish with a slotted spoon.
  • Combine cheese, butter, cream and pepper in a small saucepan over medium heat.
  • Cook, whisking occasionally until smooth; pour over gnocchi.
  • Sprinkle with nuts. Broil 6 inches from heat source until bubbly, about 5 minutes.

Nutrition Facts : Calories 415.1, Fat 40.8, SaturatedFat 20.7, Cholesterol 91.4, Sodium 521.9, Carbohydrate 5, Fiber 1, Sugar 0.6, Protein 10.1

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From pinterest.com


MUSHROOM GNOCCHI WITH BLUE CHEESE - FAMILYSTYLE FOOD
2019-01-07 Add the gnocchi and fry for one minute, stirring to coat with the oil. Add the wine, stock or water to the pan and let it bubble for 15 seconds. Pour in the cream and bring to a simmer. Lower the heat to medium, cover and cook 5 minutes. Remove from the heat and add the cheeses and parsley.
From familystylefood.com


GNOCCHI WITH GORGONZOLA AND WALNUTS - SIMPLY DELICIOUS
2011-03-07 Bring a large pot of water to the boil and add salt. In a small sauce pan over a low heat, combine the cream, Gorgonzola and Parmesan and stir until the cheese is melted. Remove from the heat and add the Walnuts, lemon juice and seasoning. Drop the Gnocchi into the boiling water and allow for them to come up to the surface.
From simply-delicious-food.com


RECIPE: GNOCCHI WITH GORGONZOLA SAUCE STEP BY STEP WITH PICTURES ...
Gnocchi al Gorgonzola. Gnocchi are simple Italian gnocchi made with potatoes. But they have a whole new delicious flavor when served with gnocchi sauce. This is a traditional Italian dish with a creamy consistency and a surprisingly delicate creamy taste and subtle hint of tangy blue cheese. Very tasty and very fast if you already have ready-made gnocchi. I've posted a …
From handy.recipes


CREAMY MUSHROOM GNOCCHI - SPEND WITH PENNIES
2021-10-31 Add chicken broth, cream, and thyme to the pan with the mushrooms. Simmer for 5 minutes or until reduced by half and slightly thickened. While sauce is simmering, cook gnocchi according to package directions. Drain well but do not rinse. Add parmesan cheese to the sauce stir. Add gnocchi and simmer 1 minute.
From spendwithpennies.com


GNOCCHI AU GRATIN WITH TOMATO SAUCE, SWEET GORGONZOLA AND BASIL
Cook the gnocchi in abundant salted water. Once they surfaced, drain straight into the pan with the tomato sauce. Stir well and transfer the gnocchi to a large baking tray. Alternate gnocchi and sweet gorgonzola flakes and basil leaves. Drizzle with oil, preheat the oven to 250° and then cook for 10 minutes. Serve immediately.
From en.gorgonzola.com


GNOCCHI WITH GORGONZOLA SAUCE RECIPE - COOKING TO ENTERTAIN
Make sure to whisk the cream so it does not burn, and to also incorporate the melted butter. 3. When the cream starts to bubble, add all of the Gorgonzola , and keep whisking until the cheese has fully melted into the sauce. Continue stirring for 3-5 …
From cookingtoentertain.com


CREAMY GORGONZOLA GNOCCHI AND SAUCE RECIPE
2019-02-16 Instructions. . Preheat the oven to 180 C. . Put the unpeeled potatoes in a large saucepan, cover with salted water and bring to the boil. . Simmer briskly for 15-20 minutes until tender, drain and then peel and cut in quarters. . Place on a baking sheet and put it in the oven to dry for about 5 minutes.
From nonnabox.com


GNOCCHI IN A GORGONZOLA SAUCE TOPPED WITH FRIED MUSHROOMS
2007-05-20 Set the mushrooms aside. Melt the butter in the pan. Add the gnocchi, fry until golden and remove from heat. Add the cheeses to the bechamel sauce and heat in a small sauce pan until the cheese melts. Add the parsley and remove from heat. Toss the gnocchi and the gorgonzola sauce. Top with the fried mushrooms and garnish with parsley and ...
From closetcooking.com


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