Lemon Mushroom And Spinach Gnocchi Recipes
EASY MUSHROOM SPINACH GNOCCHI - RESTAURANT STYLE #GNOCCHI
Easy Mushroom Spinach Gnocchi (Restaurant Style) absolutely delicious, buttery and filled with flavor.
Provided by Molly Kumar
Categories Entree
Time 14m
Number Of Ingredients 14
Steps:
- Melt butter and olive oil in a skillet over medium heat.
- Sauté the sliced mushrooms until tender.
- (Optional) If using Wine, Add the wine and let it cook for about 1 minute.
- Stir in the grated garlic and add the heavy cream.
- Cook the gnocchi according the the package and strain out the water.
- Add the Parmesan cheese and spinach and stir for 1 minute until it is wilted.
- Lastly, stir in the cooked gnocchi and season with salt and pepper.
Nutrition Facts : Calories 380 calories, Carbohydrate 58 grams carbohydrates, Cholesterol 97 milligrams cholesterol, Fat 30 grams fat, Fiber 6 grams fiber, Protein 13 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 300 grams sodium, Sugar 6 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
LEMON MUSHROOM AND SPINACH GNOCCHI
Categories Mushroom Pasta Potato Vegetarian Quick & Easy Dinner
Yield 2 large bowls
Number Of Ingredients 10
Steps:
- Simmer mushrooms with cream, red-pepper flakes, garlic, and salt in a 12-inch heavy skillet, covered, about 5 minutes. Add spinach and cook over medium-low heat, uncovered, stirring, until wilted. Remove from heat and stir in lemon zest and juice. Meanwhile, cook gnocchi in a pasta pot of boiling salted water, 3-4 minutes. Drain. Add gnocchi to sauce with cheese. Stir. Top with cheese.
BAKED MUSHROOM, SPINACH, AND CHICKEN GNOCCHI
This gnocchi bake with leftover rotisserie chicken is so good!
Provided by Diana Bell
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Position a rack in the upper third of the oven; preheat to 425 degrees F (220 degrees C).
- Heat oil in a large skillet over medium heat. Add mushrooms and season with salt and pepper. Cook until starting to soften, about 4 minutes. Transfer to a plate or bowl. Wipe out skillet.
- Melt butter in the same skillet. Whisk in flour until a paste forms, about 3 minutes. Whisk in milk and broth until smooth. Simmer, whisking constantly, until thickened, about 5 minutes. Season with 1/2 teaspoon salt and nutmeg. Add mushrooms, chicken, gnocchi, and spinach to the sauce. Stir until gnocchi are coated and spinach wilts, about 3 minutes.
- Pour mixture into a large baking dish. Sprinkle liberally with Parmesan cheese.
- Bake in the preheated oven until bubbling, about 20 minutes.
Nutrition Facts : Calories 452.2 calories, Carbohydrate 20.1 g, Cholesterol 135.4 mg, Fat 23.1 g, Fiber 1.4 g, Protein 39.9 g, SaturatedFat 10.1 g, Sodium 653.8 mg, Sugar 3.7 g
SHEET-PAN GNOCCHI WITH MUSHROOMS AND SPINACH
This sheet-pan dinner is inspired by classic steakhouse sides: roasted mushrooms, creamy horseradish-mustard sauce, wilted spinach and roasted potatoes. Well, kind of. Instead of whole potatoes, this recipe uses store-bought gnocchi, a superspeedy stand-in that takes on the fun combination of browned and chewy when roasted. This dish is hearty enough to be a full meal, though it'd also make a great side to braised beans, roast chicken, a seared pork chop and, of course, steak. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Ali Slagle
Categories weeknight, pastas, vegetables, main course, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 425 degrees. On a sheet pan, toss together the mushrooms, gnocchi, 5 tablespoons olive oil, scallions and shallot. Season with salt and pepper, shake into an even layer, and roast without stirring until the gnocchi and mushrooms are golden and crisp, 20 to 25 minutes. Add the spinach and remaining tablespoon of oil, season with salt and pepper, and stir to combine. Spread in an even layer, then return to the oven to roast until the spinach is tender, another 5 to 7 minutes.
- Meanwhile, in a small bowl, stir together the mustard, horseradish and honey until combined. Season with salt and pepper.
- Add the butter and half the sauce to the sheet pan, and stir until melted and glazy. Eat with the remaining sauce on the side.
VEGETARIAN GNOCCHI WITH SPINACH AND MUSHROOM-BUTTER SAUCE
A delicious, easy-to-prepare meal that is great for dinner or dinner parties. I like to use whole wheat gnocchi. Top with additional grated cheese and some finely chopped basil.
Provided by AMANDAFOOSE
Categories Main Dish Recipes Pasta
Time 20m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 288.7 calories, Carbohydrate 22.7 g, Cholesterol 54 mg, Fat 20.3 g, Fiber 2 g, Protein 5.4 g, SaturatedFat 12.6 g, Sodium 263.7 mg, Sugar 0.6 g
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- Combine mushrooms, gnocchi, lemon slices, onion, garlic, oil, salt and pepper in your baking dish/tray and toss together until everything is well mixed and covered with oil and seasoning.
- Place the tray into the oven for 20 minutes and allow to cook. Open the oven at about the 10 minute mark and carefully (don't burn yourself!) stir the contents of the tray to prevent the gnocchi sticking to the tray.
- Once 20 minutes has passed and the gnocchi has softened, remove the tray from the oven and mix the baby spinach leaves in with the gnocchi. Top everything with grated parmesan and then place the tray back into the oven for 5 minutes to allow the cheese to melt.
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