Pan Fried Gnocchi With Mushrooms And Arugula Recipes

SHEET-PAN GNOCCHI WITH BUTTERNUT SQUASH AND ARUGULA

Sheet-Pan Gnocchi with Butternut Squash and Arugula image

The convenience of store-bought gnocchi just got even easier. Toss gnocchi, vegetables, olive oil and herbs on a foil lined sheet pan, bake until browned and crisp and serve, for a delicious dinner with practically no clean up.

Provided by Food Network Kitchen

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 16- to 17.5-ounce package potato gnocchi
1 pound chopped peeled butternut squash, cut into 3/4-inch pieces (3 to 4 cups)
1 pint grape or cherry tomatoes
1 red onion, halved and sliced 1/2 inch thick
4 ounces diced pancetta
4 cloves garlic, smashed
1 1/2 teaspoons finely chopped fresh sage
1 1/2 teaspoons finely chopped fresh rosemary
1/3 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
4 cups baby arugula
1/4 cup grated Parmesan cheese

Steps:

Preheat the oven to 450 ̊ F. Line a baking sheet with heavy-duty foil. Toss the gnocchi, squash, tomatoes, red onion, pancetta, garlic, sage, rosemary, olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl. Spread out on the baking sheet. Bake until the gnocchi, squash and red onion are tender and lightly browned around the edges and the tomatoes are blistered in spots, 25 to 30 minutes.
Scatter the arugula over the gnocchi mixture and gently toss. Drizzle lightly with olive oil and sprinkle with the cheese.

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

Ingredients

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

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

Ingredients

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.

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