Potato Gnocchi With Mushroom Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GNOCCHI WITH MUSHROOM SAUCE



Gnocchi with Mushroom Sauce image

Gnocchi, tender potato dumplings, aren't difficult to make. A hint of truffle oil intensifies the flavors in the sauce, which would also go well with other types of pasta.

Categories     Cheese     Dairy     Mushroom     Potato     Bake     Sauté     Parmesan     Fall     Winter     Bon Appétit

Yield Makes 4 Servings

Number Of Ingredients 18

Gnocchi:
1 1/2 pounds russet potatoes (about 2 medium)
1 large egg yolk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Pinch of grated nutmeg
7 tablespoons (about) all purpose flour
Mushroom Sauce:
2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
12 ounces fresh shiitake mushrooms, stemmed, sliced
1/2 cup sliced shallots
1 3/4 cups chicken stock or canned low-salt chicken broth
1 tablespoon chopped fresh sage
3 cups coarsely chopped arugula
1/2 teaspoon (about) white truffle oil (optional)*
1/3 cup grated Parmesan cheese
*Available at Italian markets, specialty foods stores and some supermarkets.

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.

POTATO GNOCCHI WITH WILD MUSHROOM SAUCE



Potato Gnocchi with Wild Mushroom Sauce image

Potato gnocchi can take on just about any sauce, such as a light tomato-basil sauce, or simply butter and sage.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 12

1 pound assorted wild mushrooms, such as cremini, hedgehog, shiitake, or oyster
2 tablespoons unsalted butter
1/4 cup minced shallots, (about 2 large)
2 sprigs fresh thyme
1/4 cup Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
1 1/2 cups heavy cream
1 teaspoon salt
1/8 teaspoon freshly ground pepper
1 tablespoon white truffle oil, optional
1/2 cup freshly grated Parmesan cheese
1 tablespoon fresh marjoram, leaves
Potato Gnocchi

Steps:

  • Bring a large pot of cold water to a boil. Remove stems from shiitake mushrooms, and trim stems of others. Cut all the mushrooms into 1/4-inch slices, and set aside.
  • In a large skillet, melt butter over medium-low heat. Add shallots, and cook until translucent, about 3 minutes. Raise heat to medium high, add mushrooms and thyme sprigs, and cook until mushrooms begin to brown on the edges, about 4 minutes. Remove thyme, add chicken stock, and reduce to 1 tablespoon, about 30 seconds. Add cream, salt, and pepper, cooking until cream thickens slightly, about 2 to 3 minutes.
  • Drop precooked gnocchi into the pot of boiling water, and cook until heated through, about 3 minutes. (If gnocchi are prepared in advance but not yet cooked, boil them as described in Step 4 of the Potato Gnocchi recipe.) Lift gnocchi out of the water with a slotted spoon or skimmer, and transfer to the mushroom sauce, stirring until evenly coated; cook for about 1 to 2 minutes. Divide among 6 plates, drizzle with truffle oil (if using), and garnish with grated Parmesan cheese and marjoram leaves. Serve immediately.

HERB GNOCCHI WITH MUSHROOM SAUCE



Herb Gnocchi with Mushroom Sauce image

Provided by Danny Boome

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

1 1/2 pounds Russet potatoes, about 2 large potatoes or 4 small potatoes
1/2 cup flour, plus more if needed plus more for dusting
1/4 cup grated Parmesan, plus more for garnish
2 egg yolks
1/4 teaspoon ground nutmeg
2 tablespoons finely chopped thyme leaves
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons unsalted butter
2 cup cremini mushrooms, sliced
1/2 cup white wine
1/2 cup heavy cream
2 tablespoons chopped fresh parsley leaves, for garnish

Steps:

  • Place whole unpeeled potatoes into a medium saucepan with cold water on medium heat. Bring the potatoes to a boil and cook for 20 to 25 minutes until soft enough to mash. Check with a knife to see if potatoes are cooked through and tender. Once ready drain the potatoes.
  • When cool enough to handle peel each potato and cut into small pieces and pass them through a potato ricer over a medium size bowl. Add the flour, Parmesan, egg yolks, nutmeg, thyme, salt and pepper and mix into a doughy consistency adding more flour as needed. Transfer dough to a well floured surface.
  • Using your hands roll pieces of the dough into a rope about 1/2-inch in diameter. With a knife cut the rope into 1/2 to 3/4-inch-long pieces. Flour the pieces as you cut them placing them on a floured baking sheet tray or lined with wax paper. Once rolled you can place the gnocchi in the refrigerator covered with plastic wrap until ready to cook. When ready to cook place gnocchi in boiling salted water for about 1 to 2 minutes. They will rise to the top when done. Using a slotted spoon remove gnocchi from pot.
  • For the sauce
  • In a skillet add the butter and mushrooms and saute until nicely browned, about 5 to 7 minutes. Add the white wine and reduce by half, about 5 minutes. Add the cream and gently simmer for another 2 to 5 minutes. Once the sauce has simmered, add the gnocchi and cook for 2 minutes. Garnish with fresh parsley and grated Parmesan.

POTATO GNOCCHI WITH WILD MUSHROOM SUGO



Potato Gnocchi with Wild Mushroom Sugo image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 2h15m

Yield 4 servings

Number Of Ingredients 20

2 pounds russet potatoes
Coarse salt
4 egg yolks
1/2 cup freshly grated Parmesan
1/2 teaspoon salt
Pinch freshly ground black pepper
Pinch freshly grated nutmeg
1 to 1 1/4 cups unbleached all-purpose flour, plus more for dusting or use store bought gnocchi (1 pound fresh or frozen)
1/3 cup extra-virgin olive oil
4 cups mixed wild mushrooms, finely chopped (from about 3/4-pound mushrooms)
Salt and freshly ground pepper
1 tablespoon chopped garlic
1 teaspoon minced fresh rosemary leaves
1 tablespoon minced shallots
1/2 cup tomato puree (from fresh or canned peeled tomato)
1/4 cup red wine
1/2 cup chicken broth or water
1 generous tablespoon unsalted butter
1 tablespoon minced fresh parsley leaves
Parmesan

Steps:

  • For the gnocchi:
  • Preheat oven to 375 degrees F.
  • Bake potatoes until very soft on a bed of coarse salt in a baking dish, about 45 minutes. (The salt keeps the potatoes from touching the dish and developing a hard spot.) Cool potatoes until warm, then halve lengthwise and scoop out the flesh. Pass the flesh through a food mill or ricer, or push it through a coarse sieve. You should have about 4 cups.
  • In a bowl, combine potato, egg yolks, Parmesan, salt, pepper, and nutmeg. Work the mixture with a wooden spoon until smooth. Add 1 cup of the flour and knead very gently, patting and pressing the dough with your hands until all the flour is incorporated. Add some or all of the additional 1/4 cup flour if the dough feels too moist, it should be soft but shouldn't stick to your hands. Transfer dough to a work surface and roll into a log about 3 inches in diameter. Cut the log into 8 equal pieces.
  • Give each piece a quarter-turn so that you are rolling the dough in a different direction, then roll into ropes, a generous 1/2-inch in diameter, as if making breadsticks. Flour the ropes generously, and then cut crosswise at 1/2-inch intervals. You can shape the gnocchi on a ridged butter paddle or on the back of a fork, or you can cook them as is. Let them dry at room temperature for at least 20 minutes before cooking.
  • For the sugo:
  • Heat a large saute pan over high heat. When hot, add oil, and then sprinkle in the mushrooms. Don't stir! Let the mushrooms sizzle and caramelize for 7 to 8 minutes. Stir and season with salt and pepper. Add garlic and cook, stirring, for about 1 minute to release its fragrance. Add the rosemary and shallot and cook for about a minute. Cook briefly to release their fragrance, then add tomato and red wine and simmer until almost evaporated. Add the broth or water. Simmer until slightly reduced, 4 to 5 minutes. Season, to taste, with salt and pepper. Remove from heat and stir in the butter. Sprinkle with the parsley and keep warm.
  • Bring a large pot of salted water to a boil. Add the gnocchi. They are usually done about 2 minutes after they float to the surface, but test 1 to be sure. Lift them out with a skimmer and transfer to a large platter. Pour the warm sauce over the gnocchi. Grate Parmesan over the top and serve immediately.

MUSHROOM SPINACH GNOCCHI WITH CREAMY BOURSIN SAUCE



Mushroom Spinach Gnocchi with Creamy Boursin Sauce image

This meatless meal takes minutes to make and can easily modified by adding your preferred protein, like sliced grilled chicken strips. The star of this recipe is the Boursin cheese as it's loaded with flavor!

Provided by thedailygourmet

Categories     Gnocchi

Time 15m

Yield 4

Number Of Ingredients 8

1 (18 ounce) package gnocchi
1 tablespoon unsalted butter
½ cup sliced fresh mushrooms
4 cloves garlic, minced
¼ cup heavy whipping cream
4 cups baby spinach
1 (5.2 ounce) package garlic and herb cheese spread (such as Boursin®)
¾ cup reserved pasta water

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.

Nutrition Facts : Calories 420.5 calories, Carbohydrate 26.4 g, Cholesterol 95.4 mg, Fat 33.6 g, Fiber 2 g, Protein 7.4 g, SaturatedFat 21.9 g, Sodium 351.7 mg

GNOCCHI WITH MUSHROOMS AND GORGONZOLA SAUCE



Gnocchi with Mushrooms and Gorgonzola Sauce image

Categories     Sauce     Mushroom     Low Sodium     Simmer     Boil

Yield serves 4 to 6

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil, plus more for brushing
1 tablespoon coarse salt, plus more for seasoning
Basic Potato Gnocchi (page 224)
1 cup heavy cream
1 cup homemade or low-sodium store-bought chicken stock
4 ounces Gorgonzola cheese
Pinch of freshly grated nutmeg
Pinch of cayenne pepper
Freshly ground pepper
12 ounces assorted mushrooms, such as chanterelle, cremini, and portobello, stemmed and coarsely chopped

Steps:

  • Lightly brush a rimmed baking sheet with oil; set aside. Bring a large pot of water to a boil; add the salt. Add half the gnocchi; when they rise to the top (after about 2 minutes), continue to cook until tender, about 15 seconds more. Transfer the gnocchi with a slotted spoon to the oiled baking sheet. Repeat the process with the remaining gnocchi.
  • Bring the cream and stock to a boil in a large saucepan over medium-high heat. Reduce heat, and let the mixture simmer until slightly thickened and reduced by one-third, about 10 minutes. Add the cheese; stir until melted. Stir in the nutmeg and cayenne. Season with salt and pepper. Remove from heat; cover to keep warm.
  • Heat the oil in a large skillet over medium heat until hot but not smoking. Add the mushrooms, and cook, stirring occasionally, until they are tender and any released liquid has evaporated, about 4 minutes. Add the gnocchi; cook, stirring occasionally, until heated through. Pour the Gorgonzola sauce over the gnocchi; gently toss.

SHEET-PAN GNOCCHI WITH MUSHROOMS AND SPINACH



Sheet-Pan Gnocchi With Mushrooms and Spinach image

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

1 pound mixed mushrooms, such as shiitake, oyster, maitake or cremini, trimmed and quartered (or cut into 1-inch pieces, if large)
1 (12- to 18-ounce) package shelf-stable or refrigerated potato gnocchi
6 tablespoons extra-virgin olive oil, plus more as needed
4 scallions, cut into 1-inch lengths
1 large shallot, thinly sliced
Kosher salt and black pepper
5 ounces baby spinach (about 5 packed cups)
2 tablespoons Dijon mustard
2 tablespoons prepared horseradish
1 teaspoon honey
1 tablespoon unsalted butter

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.

CREAMY SAUSAGE AND MUSHROOM GNOCCHI SKILLET



Creamy Sausage and Mushroom Gnocchi Skillet image

This is a comforting dish and is indulgent with ingredients like wine, cream, and shallots. I do not recommend adding salt because I find the sausage to have enough salt in it. Although cheese is optional, I find it gets lost in the sauce.

Provided by thedailygourmet

Categories     Main Dish Recipes     Pasta

Time 40m

Yield 6

Number Of Ingredients 12

3 Italian-style turkey sausages, casings removed
4 ounces portobello mushrooms, coarsely chopped
2 shallots, minced
2 tablespoons butter
1 tablespoon oil
2 cloves garlic, minced
1 (18 ounce) package potato gnocchi
½ cup dry white wine (such as Pinot Grigio)
1 ½ cups heavy cream
½ teaspoon Italian herbs (such as cantanzaro herbs from Savory Spice Shop®)
1 pinch red pepper flakes, or to taste
salt and ground black pepper to taste

Steps:

  • Heat a heavy skillet over medium high heat and cook sausage until no longer pink, breaking up the meat with a wooden spoon as it cooks, about 7 minutes. Continue to brown the meat and add mushrooms, shallots, butter, and oil. Cook until mushrooms and onions are soft and beginning to brown, about 5 minutes. Add garlic and cook for 1 to 2 minutes.
  • Meanwhile, 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.
  • Add white wine to the sausage mixture and simmer, uncovered, until wine has reduced by half, about 5 minutes. Add gnocchi, cream, Italian herbs, pepper flakes, salt, and pepper. Cook over medium-low heat until sauce has thickened, about 10 minutes.

Nutrition Facts : Calories 485.5 calories, Carbohydrate 21.4 g, Cholesterol 139.5 mg, Fat 38.4 g, Fiber 1.4 g, Protein 12.3 g, SaturatedFat 21.3 g, Sodium 469.3 mg, Sugar 1.2 g

POTATO GNOCCHI WITH MUSHROOM SAUCE RECIPE



Potato Gnocchi with Mushroom Sauce Recipe image

Provided by á-896

Number Of Ingredients 20

GNOCCHI:
3 large Russet potatoes
2 large egg yolks, beaten
1 ‑2 cups all purpose flour (may not use all)
1/2 teaspoon fine sea salt
Few gratings nutmeg (optional)
MUSHROOM SAUCE:
1 ‑1/4 pound cremini mushrooms, wiped and trimmed
.07 ounce package dried porcini mushrooms (or equivalent weight loose)
2 cups homemade chicken stock
1/4 cup dry white Italian wine
2 plump cloves garlic, minced
1/2 teaspoon red pepper flakes
1/3 cup coarsely chopped Italian parsley
3 Tablespoons extra virgin olive oil
2 ‑3 Tablespoons butter
1 Tablespoon white truffle oil
Fresh grated parmesan to garnish
Salt
Fresh black pepper

Steps:

  • GNOCCHI: Preheat oven to 400°. Prick potatoes and bake until done, 45 minutes to one hour. Remove from oven, and slash lengthwise through each potato, pressing short ends to open to release steam (you want the potatoes as dry as possible = less gummy gnocchi). When cooled enough to handle but still quite warm, scoop out the potato flesh and force through a ricer. Measure out 3 lightly scooped cups (do not pack) and spread out into a rectangle on a clean board or counter. Allow potatoes to cool until warm room temperature. Sprinkle with salt and grate over nutmeg. Drizzle the egg over potatoes, followed by 1/2 cup of flour. With a (metal) bench scraper, begin to lift and fold the potato mixture on to itself, cutting the flour and egg into the potato mixture. When almost incorporated (mixture will begin crumbling), sprinkle over another 1/4 cup flour , and repeat until mixture is in small crumbs. Lightly press the dough together into a ball and move it aside. Clean any sticky dough from counter with the scraper and cover with a light dusting of flour. On the floured surface, lightly press the dough together and fold/knead just a few turns -- dough should be workable with some potato texture and not sticky. Adjust by adding more flour if necessary -- the less flour and handling needed, the more tender the resulting gnocchi. Cut the dough into quarters. On a lightly floured board, roll one portion of dough into a long rope, about 1/2" wide. With the bench scraper, cut 1" pieces of dough from rope and place on a floured sheet pan -- these are your gnocchi. Cook gnocchi at a gentle boil in a large pot of abundant salted water. Gnocchi are done when they bob to the surface and cook about a minute longer. Scoop from water and place in sauce. MUSHROOM SAUCE: Warm the chicken stock and pour over the porcini mushrooms in a bowl. Allow mushrooms to soak at least 20 minutes to hydrate. When hydrated, remove the mushrooms, rinse and trim away any tough gritty bits if present. Coarsely chop the mushrooms and set aside. Filter the mushroom soaking liquid through cheesecloth, a paper or tea towel and reserve. Slice the creminis. Heat a large sauté pan medium-high - you want it large enough to eventually hold both the sauce and cooked gnocchi. Add the olive oil. When shimmering, add the mushrooms and a good pinch of salt. Cook, stirring, and allow the mushrooms to exude their juices. Let the juices cook and reduce down until almost completely evaporated. Add the porcini, garlic and red pepper. Continue to cook until well combined, everything smelling fragrant and beginning to dry out. Add the wine and let reduce. Add 1/2 cup of the mushroom-soaked stock and let reduce until rich, add in another 1/2 cup stock, reducing again. Stir in the parsley. Taste and check for salt; correct if necessary. Turn off heat if the gnocchi has not yet finished cooking. Meanwhile, begin cooking the gnocchi. Gently scoop the gnocchi as it's done into the waiting mushroom sauce. Turn the heat to med-high and add another 1/2 cup of the stock, turning gnocchi to coat. If the gnocchi looks like it can absorb more stock, add in a little more -- you don't want it to become too soft. Fold in the butter and truffle oil. Garnish with grated or shaved parmesan cheese.

GNOCCHI WITH CREAMY GARLIC-MUSHROOM SAUCE



Gnocchi With Creamy Garlic-Mushroom Sauce image

This is the ultimate in rich comfort food. It may seem creamy and high fat but the lack of dairy leaves you with all the flavour but none of the guilt. Also perfect for vegetarians, vegans etc. Add some broccoli, chicken etc for a boost. A MUST FOR GARLIC LOVERS

Provided by KristinV

Categories     European

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

6 tablespoons vegan margarine
1/2 brown onion, chopped
3 -5 garlic cloves, minced
200 g swiss brown mushrooms, chopped
300 g button mushrooms, chopped
1/2 teaspoon dried basil
1/4 teaspoon salt
pepper
2 tablespoons olive oil
1 cup skim milk
2 tablespoons cornflour
500 g gnocchi

Steps:

  • In a large saucepan melt 2 tbsp vegan margarine.
  • Add onion and garlic, cook until the onion is transparent, then add mushrooms, basil, salt & pepper.
  • Cook until the mushrooms are just tender.
  • Add remaining margarine and olive oil and combined well.
  • in a seperate bowl/container combine the soy milk and corn flour well and add to the mushroom mixture.
  • Stir until thick and then remove from heat.
  • Cook gnocchi as per instructions and add to the sauce.
  • Serve and enjoy.

Nutrition Facts : Calories 187.1, Fat 7.6, SaturatedFat 1.1, Cholesterol 1.2, Sodium 204.2, Carbohydrate 23.4, Fiber 3, Sugar 7, Protein 12.4

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

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.

POTATO GNOCCHI AND MUSHROOMS IN GORGONZOLA SAUCE



Potato Gnocchi and Mushrooms in Gorgonzola Sauce image

from 'simple Vegetarian Pleasures' My family polished off this dish in record time, definitely a keeper.

Provided by sav_lee

Categories     Cheese

Time 20m

Yield 3 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
8 ounces fresh mushrooms, thinly sliced
1 lb potato gnocchi (frozen or vacuum packed)
2 garlic cloves
1/4 cup milk
2 ounces gorgonzola, crumbled
2 tablespoons parsley, minced
1/4 teaspoon salt
ground pepper

Steps:

  • bring large pot of water to a boil.
  • heat oil in a large skillet over medium-high heat.
  • saute mushrooms until juices are reabsorbed stirring often.
  • cook gnocchi according to package directions.
  • add garlic to mushrooms and cook 2 minutes.
  • stir in milk, cheese, parsley, salt and pepper and toss
  • drain gnocchi and add it to skillet tossing until cheese melts, about 1 minute.

Nutrition Facts : Calories 141.1, Fat 11, SaturatedFat 4.7, Cholesterol 17, Sodium 473.3, Carbohydrate 4.8, Fiber 0.9, Sugar 1.5, Protein 7.4

More about "potato gnocchi with mushroom sauce recipes"

POTATO GNOCCHI IN MUSHROOM SAUCE RECIPE, ITALIAN RECIPES
2014-05-16 For the mushroom sauce. For the mushroom sauce. Combine the cornflour and ¼ cup of water in a bowl, mix well and keep aside. Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute. Add the green chillies and sauté on a medium flame for a few seconds. Add the mushrooms, fresh cream, mixed herbs and ...
From tarladalal.com
Carbohydrates 22.1 g
Fiber 1.1 g
Energy 144 cal
Protein 3 g


SWEET POTATO GNOCCHI WITH CREAMY GARLIC MUSHROOM SAUCE
2022-03-12 Method. Cook the sweet potato in a pot of salted boiling water for 10 to 12 minutes, or until tender. Drain and allow to cool slightly. Mash the sweet potato until smooth and free from lumps. Transfer to a large mixing bowl or a clean, floured work surface. Mix 3/4 cup of the cassava flour with the sweet potato.
From foodmatters.com


GNOCCHI WITH MUSHROOM SAUCE RECIPE
Get one of our Gnocchi with mushroom sauce recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Herb Gnocchi with Mushroom Sauce Foodnetwork.com Get this all-star, easy-to-follow Herb Gnocchi with Mushroom Sauce recipe from Danny Boome... 0 Hour 20 Min; 4 to 6 servings; Bookmark. 100% Gnocchi with …
From crecipe.com


LANCEWOOD® GNOCCHI WITH MUSHROOM SAUCE
Boil for 3 – 5 minutes until the gnocchi rises to the surface. Use a slotted spoon and remove. Heat the butter and the sage leaves together and fry the gnocchi in batches in the butter until browning around the edges. Keep warm. Mushroom sauce: In a small saucepan, combine the mushroom sauce and the sour cream. Heat through.
From uat.lancewood.co.za


CREAMY MUSHROOM GNOCCHI - COLLEGE HOUSEWIFE
2020-12-12 For the gnocchi: prepare and cook DeLallo Gnocchi kit as package directions. Prepare mushroom sauce: Add in butter, mushrooms and a sprinkle of salt, and pepper to a medium skillet on medium heat. Cook until mushrooms have lightly browned, about 5-6 minutes. Remove mushrooms and set aside. Add in 1 tbsp olive oil and sauté onion until softened, …
From thecollegehousewife.com


POTATO GNOCCHI WITH MUSHROOM SAUCE - FORMERLY BAKING911
1. Soak the dried mushrooms in a small bowl of cold water for about 30 minutes. Drain and squeeze out any excess water between your hands. Set aside. 2. Peel the fresh mushroom caps using a paring knife to remove the thin outer layer of flesh. Cut the stem just under the cap. Thinly slice the caps. 3.
From craftybaking.com


TRUFFLE GNOCCHI RECIPE WITH WILD MUSHROOMS BY - CHEF'S PENCIL
2018-10-24 Bring 12 quarts of salted water to a rapid boil, add frozen gnocchi, cover and cook until water returns to a boil. Uncover, cook for an additional 2 minutes OR until the gnocchi begin to float. Strain gnocchi, add your favorite sauce, serve immediately in a warm, shallow bowl. Serve 10 gnocchi as an appetizer or 20 as an entrée (main course).
From chefspencil.com


TRUFFLE WILD MUSHROOM GNOCCHI RECIPE BY THE TABLE BAY
2 days ago Cook whole potatoes, until fork tender. Then drain them thoroughly. Allow to steam for 5 minutes, peel potatoes and mash them with a potato masher. Allow to cool then mix with flour, potato starch, salt and nutmeg. The dough must be soft but not sticky. Roll the dough into thick rope rolls. Cut rope into 10mm little balls.
From food-blog.co.za


GNOCCHI WITH MUSHROOM SAUCE | VEGAN.IO
This gnocchi recipe includes a creamy mushroom sauce that will have you mouth-watering through the whole cooking process. Potato gnocchi is lifesaver when you feel like having pasta but you don’t want to dip in the refined carb section. A bowl of gnocchi paired with a delicious creamy sauce will give you the precise comforting feeling we all look for in pasta dishes. …
From vegan.io


HOMEMADE GNOCCHI WITH MUSHROOM SAUCE | RECIPE | KITCHEN STORIES
Step 6/7. Save. 150 g dried tomatoes in oil. 200 ml heavy cream. cutting board. knife. Cut dried tomatoes into strips and add to the pan. Pour the cream in and boil down to a velvety, smooth sauce. Season generously with salt and pepper.
From kitchenstories.com


POTATO GNOCCHI WITH MUSHROOM RAGù RECIPE - FOOD & WINE
Make the Gnocchi. Step 1. Preheat the oven to 375°. On a rimmed baking sheet, bake the potatoes for 1 hour, until tender; let cool slightly. Peel the potatoes and pass them through a …
From foodandwine.com


7 PERFECT SAUCES FOR GNOCCHI - THE SPRUCE EATS
2020-12-20 Sauté the carrots and onions in extra-virgin olive oil, then add two 28-ounce cans of crushed tomatoes, some chopped garlic, salt, and a couple teaspoons of sugar. Simmer for about 30 minutes, then puree in a blender or food processor until smooth. Taste. Toss with the cooked gnocchi and garnish with fresh basil.
From thespruceeats.com


MUSHROOM GNOCCHI : PASTA
Basic recipe is: potato gnocchi any recipe is good, boil then fried in brown butter serve with mushroom duxelles blended with cream. Potato gnocchi boiled then fried in beurre noisette, mushroom cream sauce, morels, crispy pancetta, goats cheese & rocket. 3.
From reddit.com


CREAMY POTATO GNOCCHI MUSHROOM SAUCE (GLUTEN-FREE) - I HEART …
2021-03-02 Drain the gnocchi and don’t rinse them in water. Preheat a large skillet over medium low heat until it feels warm when you place your palm near the surface, about 2-3 inches away. Melt the olive oil and ghee then add the garlic and shallot with a pinch of salt. Saute over medium heat for 10 seconds. Add the mushrooms.
From iheartumami.com


POTATO GNOCCHI IN A CREAMY MUSHROOM SAUCE | ITALIAN FOOD …
2016-01-25 Ingredients for Potato Gnocchi in a Cream and Mushroom Sauce. Potatoes: 3-4, about 500-600 grams. Flour: 350 gr. or a little more. Salt to taste. For the sauce: Cream: 250-300 gr. Dried mushrooms (porcini): 50 gr. Olive oil: 3-4 tablespoons. Parmesan cheese for sprinkling. Recipe for Potato Gnocchi in a Cream and Mushroom Sauce
From geniuscook.com


SWEET POTATO GNOCCHI IN MUSHROOM BUTTER SAUCE - CANADIAN LIVING
2013-04-08 Scrape into large bowl. In same pan, melt remaining butter over medium heat; cook, swirling frequently, until nutty brown and fragrant, about 3 minutes. Add gnocchi; cook, tossing occasionally, until golden, about 5 minutes. Add gnocchi, pepper and salt to mushroom mixture; toss to combine. Return to serving platter.
From canadianliving.com


POTATO GNOCCHI WITH MUSHROOM SAUCE RECIPE - FOOD NEWS
Cook gnocchi according to package directions and drain. Heat butter and olive oil in a large skillet over medium heat until butter begins to brown, about 2 minutes. Add mushrooms and shallots. Sauté until golden brown, about 10 minutes. Cook gnocchi at a gentle boil in a large pot of abundant salted water. Gnocchi are […]
From foodnewsnews.com


SWEET POTATO GNOCCHI WITH MUSHROOM SAUCE - LITTLE KITCHEN VIBES
2021-11-26 Cut the ball into 4 pieces. Now take one piece and place it on the floured surface and roll it out into a long snake. Cut it into 1.5 cm wide pieces. Repeat with the other 3 pieces of dough. Prepare your sauce. Sautée onions in a large pan. Add mushrooms and sautée until mushrooms soften and let out a ton of water.
From littlekitchenvibes.com


POTATO GNOCCHI WITH CREAMY MUSHROOM SAUCE - KITCHEN VOYAGE
2019-02-13 Directions. Prepare a big pot of salted boiling water to cook the potato gnocchi. In a large frying pan, heat the butter and a tablespoon of olive oil. Once the butter has melted, add the sliced mushrooms and let them sit for 2-3 minutes until they are golden brown on one side. Flip them over and cook on the other side for another 2-3 minutes.
From kitchenvoyage.com


GNOCCHI WITH MUSHROOM RAGU - JO COOKS
2020-07-27 Cook gnocchi: Cook the gnocchi according to package instructions. Sauté mushrooms: In a large skillet heat the butter together with the olive oil over medium heat. Add sliced mushrooms and cook for about 3 to 5 minutes until the mushrooms brown slightly. Make sauce: Add the red wine, cream and vegetable stock.
From jocooks.com


PORCINI GNOCCHI IN A CREAMY MUSHROOM SAUCE - LOVELY GREENS
2014-09-17 Cook until soft and fragrant then add the salt, cream and porcini mushrooms, water and all. Add the sliced mushrooms and allow to cook on medium-low until the mushrooms are soft. Add the drained gnocchi to the sauce along with the Parmesan cheese. Stir well and then add the chives and baby spinach. Serve immediately and enjoy ~.
From lovelygreens.com


POTATO GNOCCHI WITH MUSHROOM SAUCE - CREATE THE MOST AMAZING …
All cool recipes and cooking guide for Potato Gnocchi With Mushroom Sauce are provided here for you to discover and enjoy ... Cinnabon Cinnamon Rolls Easy Recipe Brown Sugar Frosting Easy Easy Mozzarella Stick Recipe Easy Air Fryer Cheese Sticks Easy Homemade Cheese Sticks Baked Easy Parmesan Bread Twists Easy Chicken And Capers Recipe …
From recipeshappy.com


GNOCCHI WITH CREAMY TRUFFLE MUSHROOM SAUCE
Boil the gnocchi according to package directions and while it cooks, heat the butter and olive oil in a large skillet. When it’s hot add in the mushrooms and cook until browned. Turn the heat down to medium, add in the garlic and cook for 1 minute. Add in the wine and simmer 2-3 minutes. Add in the broth and simmer 4-5 minutes until slightly ...
From thepyperskitchen.com


CREAMY MUSHROOM GNOCCHI - SPEND WITH PENNIES
2021-10-31 Heat butter in a large skillet over medium heat. Add onion and garlic and cook until softened, about 3 minutes. Stir in mushrooms and cook for an additional 5 minutes or until mushrooms are tender. Add white wine and simmer until it has almost evaporated. Mix chicken broth with the cornstarch.
From spendwithpennies.com


PORCINI GNOCCHI WITH BUTTER SAUCE RECIPE | BON APPéTIT
2022-03-15 Step 1. Place rack in middle of oven; preheat to 350°. Poke holes all over potatoes with a fork and place on a wire rack set inside a large rimmed baking sheet. Roast potatoes until …
From bonappetit.com


POTATO GNOCCHI WITH MUSHROOM SAUCE - THE FARM AT OUR …
For the gnocchi: Preheat oven to 375 degrees F. Bake potatoes until very soft on a bed of coarse salt in a baking dish, about 45 minutes. (The salt keeps the potatoes from touching the dish and developing a hard spot.) Cool potatoes until warm, then halve lengthwise and scoop out the flesh. Pass the flesh through a food mill or ricer, or push ...
From thefarmatourhouse.com


RECIPE: ITALIAN POTATO DUMPLINGS WITH MUSHROOM SAUCE (GNOCCHI ...
Warm oil in a medium saucepan over medium heat. Add onion and mushrooms and saute until the onions are golden. Add tomato paste mixture and red wine, if using. Add broth, reduce the heat to low, and cook slowly, stirring now and again, adding a little more broth if the mixture dries out. TO COOK THE DUMPLINGS: While the sauce cooks, bring a ...
From recipelink.com


HOMEMADE POTATO GNOCCHI WITH TRUFFLE SAUCE | CIAO ITALIA
Heat a sauté pan over medium heat. When hot, add the olive oil and garlic and brown slightly. Add the mushrooms and toss well. Cook until the mushrooms are slightly browned, tossing them often. Season with salt and pepper and a couple tablespoons of the gnocchi cooking water. Finish with adding the butter and the truffle oil.
From ciaoitalia.com


POTATO GNOCCHI WITH WILD MUSHROOM SAUCE RECIPE - FOOD NEWS
To cook the gnocchi, bring 4 to 6 quarts of water to a boil. Add the gnocchi, stir in 2 tablespoons of salt, and cook until the gnocchi rise to the surface of the water, 2 to 3 minutes. Drain well, toss the gnocchi with the sauce. Garnish with tarragon leaves and parmesan cheese. Serve immediately. Serves 8. Wild Mushroom Sauce (Sugo de Funghi)
From foodnewsnews.com


YUKON GOLD POTATO GNOCCHI - THERESCIPES.INFO
https://saladhater.com › crispy-yukon-gold-potato-gnocchi-with-mixed-mushrooms See more result ›› See also : Potato Gnocchi Authentic Italian Recipe , 99. Visit site . Share this result ×. Crispy Yukon Gold Potato Gnocchi With Mixed Mushrooms ... Copy the link and share. Tap To Copy How to Make the Absolute Best Gnocchi from Scratch | Kitchn best www.thekitchn.com. …
From therecipes.info


GNOCCHI WITH MUSHROOMS RECIPE - COOKING LSL
2018-09-07 Season with salt, pepper and oregano. Cook for 3 minutes. Add the Porcini mushrooms. Cook for 2 more minutes. Add cooked gnocchi. Cook for 3-4 minutes, stirring frequently, until the gnocchi starts ti turn lightly golden. Add the wine, stir and cook for 2 more minutes. Stir in the cheese, basil (or pesto) and top with parsley.
From cookinglsl.com


POTATO GNOCCHI WITH MUSHROOM SAUCE - ALL INFORMATION ABOUT …
Lift gnocchi out of the water with a slotted spoon or skimmer, and transfer to the mushroom sauce, stirring until evenly coated; cook for about 1 to 2 minutes. Divide among 6 plates, drizzle with truffle oil (if using), and garnish with grated Parmesan cheese and marjoram leaves.
From therecipes.info


POTATO GNOCCHI WITH SAUSAGE, MUSHROOM CREAM SAUCE {GNOCCHI …
2016-01-18 Instructions. Preheat oven to 375 degrees F. and place the potatoes on a baking sheet. Bake your potatoes in their skins until fork tender, about 45 minutes. Cut the potatoes in half, then place on a plate until they are cool enough to handle, about 5 minutes. Scoop out the potato flesh and press through a potato ricer into a bowl.
From italianfoodforever.com


SAUCES FOR GNOCCHI PASTA : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


POTATO GNOCCHI WITH MUSHROOM SAUCE - DELALLO
DIRECTIONS. Bring a large pot of salted water to a boil. Cook gnocchi according to package directions and drain. Heat butter and olive oil in a large skillet over medium heat until butter begins to brown, about 2 minutes. Add mushrooms and shallots. Sauté until golden brown, about 10 minutes. Next, add stock, cream and sage; simmer for 8 ...
From delallo.com


Related Search