One Pan Peas Mushroom Gnocchi Recipes

SKILLET GNOCCHI WITH MUSHROOMS

Steps:

• Melt butter in a large cast iron skillet or sauté pan over medium-high heat.
• Add minced garlic and stir, heating the garlic for about 30 seconds before adding the mushrooms to the pan. Stir mushrooms and garlic for 1-2 minutes.
• Add gnocchi to the pan and stir ingredients together. Cook gnocchi for 4-5 minutes, stirring regularly.
• Sprinkle chopped basil evenly over pan and stir ingredients, cooking for about one more minute. Gnocchi will be slightly browned and crisp on the outside.
• Remove skillet from heat. Serve immediately.

ONE POT GNOCCHI WITH CREAMY MUSHROOMS AND PEAS

Steps:

• In a large skillet or wok, heat the olive oil and saute the garlic and mushrooms for about 5 minutes, or until the mushrooms soften and release juices. If you prefer a less 'mushroomy' taste, drain the mushroom liquid and use more milk in the next step.
• Add the cream cheese and milk (see notes) to the skillet, and continue to stir until the cream cheese has melted. Add the Parmesan cheese, frozen peas, and frozen gnocchi. Continue to cook while stirring for about 2-3 minutes, or until the gnocchi has cooked. Be careful here and don't overcook the gnocchi!
• Remove from heat and stir in fresh basil leaves. Serve immediately.

ONE PAN PEAS & MUSHROOM GNOCCHI

Steps:

• In a pan, melt 1 tbsp butter. To it add gnocchi and crispy it up on both sides. Keep it aside.
• In the same pan, add 1 tbsp butter and 1 tbsp oil. To it add mushrooms and let them cook for 5 minutes until slightly cooked. Add green peas, salt, pepper, red chili flakes, thyme and stir. Cook for another 4-5 minutes. Add gnocchi and stir. Cook on medium-high for 7-10 minutes. Taste and squeeze lime juice.
• Serve immediately.

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.