Pumpkin Gnocchi With Mushrooms Recipes

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PUMPKIN GNOCCHI WITH MUSHROOMS



Pumpkin Gnocchi with Mushrooms image

This mouthwatering pumpkin gnocchi, a warm and filling meal, is from chef Frank DeCarlo, of Peasant and Barcaro restaurants.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 11

1 small sugar pumpkin (1 1/2 to 2 pounds), stem removed, halved lengthwise, and seeded
2 cups "00" flour, plus more for work surface
Coarse salt and freshly ground black pepper
1 teaspoon freshly grated nutmeg, plus more for serving
1 1/4 cups freshly grated Parmigiano Reggiano cheese, plus more for serving
1/2 cup (1 stick) unsalted butter
2 shallots, finely chopped
20 medium chanterelle mushrooms, trimmed
8 fresh sage leaves
1 cup homemade or store-bought low-sodium chicken or vegetable stock
1 cup heavy cream

Steps:

  • Preheat oven to 400 degrees. Place pumpkin halves, cut side up, on a baking sheet and fill each with 1 tablespoon water. Cover each half with parchment paper-lined aluminum foil. Transfer to oven and roast until soft, about 45 minutes. Let cool. Scrape pumpkin flesh from skin; discard skin.
  • Mound flour in center of a large work surface; add 1 tablespoon salt and the nutmeg. Using a fork, mix until well combined. Make a well in the center of the flour mixture. Add 2 cups pumpkin and 1 cup grated cheese to well. Slowly incorporate flour, beginning with inner rim of well. When flour is incorporated, gather dough together to form a rounded mass; knead mixture until smooth, 4 to 5 minutes.
  • Divide dough into 6 equal pieces. Roll each piece of dough into a cylinder about 1 inch in diameter; cut into 1/2-inch-long pieces. Transfer gnocchi to a baking sheet and cover with a clean, damp towel. Repeat process until all the dough has been used.
  • Bring 6 quarts water to a boil in a large pot over high heat. Generously salt water and return to a boil. Add gnocchi and cook until they rise to the top, about 4 minutes.
  • Meanwhile, heat a large skillet over high heat and add butter and shallots. Reduce heat to medium and continue cooking until shallots are golden. Add mushrooms and sage; cook, stirring, for about 10 seconds. Add 1/4 cup pumpkin, chicken stock, heavy cream, and 1/4 cup grated cheese; cook, stirring, about 30 seconds. Season with salt and pepper.
  • Using a slotted spoon, transfer gnocchi to skillet and toss to combine. Serve immediately with freshly grated parmesan and nutmeg.

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

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

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.

CREAMY PUMPKIN GNOCCHI



Creamy Pumpkin Gnocchi image

We had homemade gnocchi frequently while growing up. This creamy pumpkin gnocchi recipe was always my favorite. They do require some time to make, but they're worth it! -Shawn Barto, Winter Garden, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 6 servings.

Number Of Ingredients 12

1 cup mashed potatoes (without added milk and butter)
2 cups all-purpose flour
1 large egg, lightly beaten
1 cup canned pumpkin
2 teaspoons minced fresh sage
1/2 cup butter, cubed
6 fresh sage leaves
1 garlic clove, minced
1 tablespoon all-purpose flour
2 tablespoons heavy whipping cream
Shaved Parmesan cheese
1/4 teaspoon salt

Steps:

  • In a Dutch oven, bring 6 quarts salted water to a boil. Place potatoes in a large bowl. Using a fork, make a well in the potatoes; sprinkle with flour. Mix egg, pumpkin and minced sage; pour into well. Stir vigorously until blended. On a lightly floured surface, knead 10-12 times, forming a soft dough., Divide dough into 8 portions. On a floured surface, roll each portion into a 1/2-in.-thick rope; cut crosswise into 3/4-in. pieces. Press and roll each piece with a lightly floured fork. Cook gnocchi in batches in boiling water until they float, 3-4 minutes; remove with a slotted spoon., In a large skillet, melt butter over medium heat. Cook gnocchi until lightly browned, 7-8 minutes, stirring occasionally. Remove from the skillet; keep warm. For sauce, in same skillet, discard melted butter, reserving 2 tablespoons; add sage leaves and cook over medium heat until sage is crispy, 2-3 minutes, turning once. Remove sage and set aside. Add garlic and cook, stirring, 1 minute., Stir in flour until smooth; gradually whisk in cream, salt and 3/4 cup cooking water. Bring to a boil, stirring constantly; cook and stir until thickened, 3-4 minutes. Add gnocchi; toss to coat. Serve with reserved sage leaves and Parmesan cheese. Freeze Option: Cover and freeze uncooked gnocchi in a single layer on waxed paper-lined baking sheets. Transfer to freezer containers; return to freezer. To use, cook gnocchi as directed.

Nutrition Facts : Calories 327 calories, Fat 15g fat (9g saturated fat), Cholesterol 67mg cholesterol, Sodium 213mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g protein.

PUMPKIN GNOCCHI WITH CHANTERELLE MUSHROOMS/PORCINI



Pumpkin Gnocchi With Chanterelle Mushrooms/Porcini image

An earthy, hearty and warming Italian-Austrian medley of fantastic aroma, a bit of work and effort, but absolutely worth it! Serve as a starter or main dish.

Provided by Eismeer

Categories     Pumpkin

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 15

700 g pumpkin (Hokkaido, Butternut, Muscat)
350 g potatoes (for mashed potatoes)
300 g flour
1 egg (size M to L)
50 g butter
50 g parmesan cheese (grated)
1 dash nutmeg (freshly ground)
salt and pepper
750 g chanterelle mushrooms, cleaned and coarsley chopped (or about 60g porcini mushrooms, soaked in warm water for 30 min. or 750g other mushrooms such as Bot)
2 shallots (minced)
2 -3 garlic cloves (minced)
100 ml dry white wine
100 -150 ml cream or 100 -150 ml creme fraiche
1 -2 tablespoon fresh parsley (roughly chopped) or 1 tablespoon sage
grated parmesan cheese (or parmesan shaves for garnish)

Steps:

  • Clean pumpkin, discard seeds and chop.
  • Meanwhile preheat oven to 200°C.
  • Butter a pan/casserole dish, add pumpkin chunks and let bake for about 50-60 minute (you could also roast them in a pan, for about 15 minute until soft, tastes a bit different, but saves quite some time).
  • Cook potatoes until soft (for about 20 min).
  • Take pumpkin chunks out of the oven and let cool.
  • Rinse cooked potatoes under cold water and peel.
  • Put pumpkin chunks through a (potatoe) ricer into a bowl.
  • Do the same with the potatoes (cut in chunks first).
  • Add flour, nutmeg, parmesan, salt and pepper, about 20g of butter and the egg.
  • Knead to a medium to firm dough (add flour if necessary).
  • Form small rolls out of Gnocchi dough and cut in about half inch size pieces (use some flour in case the dough tends to stick to your working place's surface. If you like your Gnocchi to soak up the sauce better, make slight indentations with fork rakes -- does look pretty as well).
  • Heat water in a large pot.
  • Meanwhiles melt the rest of the butter in a pan.
  • Add chopped shallots and garlic. Fry until soft and fragrant.
  • Add chopped chanterelles (or porcini or any other mushroom you like to use).
  • Let fry until they loose water and turn soft.
  • Let mushroom fry dry a bit and then add the white wine and cream. Let cook until sauce thickens and gets a very creamy texture.
  • Meanwhile add Pumpkin Gnocchi to boiling water and let simmer until they come to the surface. (about 2-3 minutes).
  • Strain gnocchi (or use a slotted spoon) and add to mushroom sauce.
  • Toss carefully and add chopped parsley or sage.
  • Salt and pepper to taste.
  • Transfer to deep dish plates and garnish with parmesan (shaves).

Nutrition Facts : Calories 692.5, Fat 24.4, SaturatedFat 14.2, Cholesterol 112.5, Sodium 327.4, Carbohydrate 94.2, Fiber 6.8, Sugar 7.4, Protein 24.5

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