Gnocchi With Turkey Peas And Mushrooms 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 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.

RICOTTA GNOCCHI WITH FRESH PEAS AND MUSHROOMS

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.

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.

GNOCCHI WITH BRAISED MUSHROOMS AND PEAS

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.

GNOCCHI WITH TURKEY, PEAS, AND MUSHROOMS

Steps:

• Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
• Add garlic and turkey to pan; cook 5 minutes or until turkey is no longer pink, stirring to crumble.
• Add crushed red and ground red peppers; cook 1 minute. Spoon turkey mixture into a bowl.
• Re-coat pan with cooking spray; return pan to medium-high heat. Add 1/2 teaspoon salt and mushrooms to pan; sauté 5 minutes.
• Stir in peas; cook 1 minute. Stir in turkey mixture; cook 3 minutes or until thoroughly heated. Cover and set aside.
• Bring a large saucepan of water to a boil. Add gnocchi to pan; cook just until gnocchi begin to float.
• Drain gnocchi, reserving 1/2 cup cooking liquid. Combine turkey mixture, remaining 1/4 teaspoon salt, 1/2 cup cooking liquid, and gnocchi in a large bowl; toss well.
• Sprinkle with cheese and basil. Serve warm.