Gnocchi With Mushrooms And Tuna Recipes

CRISPY GNOCCHI WITH MUSHROOMS

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

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.

GNOCCHI WITH MUSHROOMS AND ONION

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.

GNOCCHI WITH CORN, MUSHROOMS AND BACON

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, heat the olive oil in a dutch oven or other large wide pot over medium-high heat. Add the bacon and cook, stirring occasionally, until lightly browned, about 3 minutes. Add the mushrooms, season with salt and cook, stirring, until tender and lightly browned at the edges, 3 to 5 minutes. Add the corn, season with salt and cook, stirring occasionally, until crisp-tender, about 3 minutes. Stir in the white and light green scallion parts, season with salt and pepper and keep warm over low heat.
• Add the gnocchi to the boiling water and cook as the label directs. Reserve 1 1/4 cups cooking water, then drain. Add 1 cup cooking water and the butter to the pot with the cooked vegetables. Increase the heat to medium and cook, stirring and scraping up the bottom of the pot, until the butter melts and a light brown sauce forms, about 30 seconds.
• Add the gnocchi to the pot with the vegetables and stir to coat, adding more cooking water, 1 tablespoon at a time, if it seems dry. Stir in the Parmesan and season with salt and pepper.
• Divide the gnocchi among shallow bowls. Top with more Parmesan and the dark green scallion parts.

GNOCCHI WITH MUSHROOMS & BLUE CHEESE

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.

VEGETARIAN GNOCCHI WITH SPINACH AND MUSHROOM-BUTTER SAUCE

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.

GNOCCHI WITH MUSHROOMS AND TUNA

Steps:

• Bake, uncovered, for 12 to 15 minutes or until lightly browned. Sprinkle with Parmesan cheese. Let stand for 5 minutes. Top with basil leaves, if desired, and crushed red pepper. From the Test Kitchen MAKE AHEAD: Prepare casserole through Step 3. Cover and chill for up to 48 hours. Bake, covered, for 25 minutes. Uncover; bake for 10 to 12 minutes more or until lightly browned and heated through. Nutrition Facts (Gnocchi with Mushrooms and Tuna) Per serving: 521 kcal cal.

ROAST MUSHROOM GNOCCHI

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.

GNOCCHI BAKED WITH TUNA, OLIVES AND CAPERS

Steps:

• Heat oven to 200°C.
• Cook gnocchi according to instrucions on pack.
• Place into lightly oiled casserole dish.
• Mix tuna into gnocchi.
• Season with salt and pepper.
• Drizzle with cream
• Scatter with cheeses.
• Bake for 15 minutes until hot and cheese is golden brown.
• Scatter with olives and capers.
• Bake 5 minutes more.

MUSHROOM SPINACH GNOCCHI WITH CREAMY BOURSIN SAUCE

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, melt butter in a heavy skillet over medium-high heat. Add sliced mushrooms and sauté until softened, about 3 minutes. Add garlic and sauté until fragrant, about 30 seconds. Reduce heat, and pour in cream.
• Scoop out 3/4 cup of pasta cooking water and set aside. Place spinach in the bottom of a colander and drain the gnocchi over the spinach to wilt it.
• Stir cheese into the skillet and add reserved cooking water; keep stirring until cheese is melted.
• Add gnocchi and wilted spinach to the skillet and stir until well combined. Serve immediately.

GNOCCHI WITH WILD-MUSHROOM SAUTE

Steps:

• Brush the mushrooms to remove any loose dirt and trim away the stems of those, like shiitakes, that have tough stems. Thickly slice the mushrooms if they are large and set aside.
• In a large skillet set over high heat, combine the oil and 1 tablespoon of the butter. When very hot, add the garlic and cook until it just begins to turn golden, about 1 minute. Immediately add the mushrooms, 1/2 teaspoon salt and the pepper and cook, stirring, until the mushrooms just begin to become tender, about 3 minutes. Add the wine, pepper flakes and tomato paste and cook, stirring, until about 1/2 the liquid has evaporated. Cover the skillet and cook for 5 minutes more.
• Meanwhile, cook the gnocchi according to directions and drain. Place in a serving bowl or on a platter. Stir the remaining tablespoon of butter into the mushrooms and season to taste with salt. Top the gnocchi with the mushrooms and garnish with chives. Serve immediately with grated Parmesan on the side.