GNOCCHI WITH MUSHROOM SAUCE
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
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.
CRISPY GNOCCHI WITH MUSHROOMS
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.
RICOTTA CHEESE GNOCCHI WITH MUSHROOM SAUCE
Gnocchi adapted from The New York Times. Sauce adapted from Epicurious.
Provided by Brandon Matzek
Number Of Ingredients 18
Steps:
- Bring a large pot of water to a boil and salt well (should taste like the sea). In a large bowl, combine ricotta cheese, eggs, parmesan, a pinch of salt and several turns of ground black pepper. Add 1/2 cup flour and stir. Continue to add flour (a little at a time) until the dough comes together (will be fairly sticky). Using a spoon, scoop a small bit of dough (about 1 teaspoon) and drop it into the boiling water. If the gnocchi holds it's shape, then you have added just the right amount of flour. If you see bits shedding off of the gnocchi, then you need to add more flour to the dough. Stir in a bit more flour and repeat the testing process above till your gnocchi holds together.
- Line a baking sheet with foil or parchment paper. Scoop tablespoon sized gnocchi onto the baking sheet (I made quenelles). Set aside while preparing the sauce.
- Warm butter and olive oil in a large skillet over medium high heat. Cook just until the butter begins to brown (about 2 minutes). Add sliced shiitakes and shallots and cook, stirring occasionally, until golden brown (about 10 minutes). Add stock, sherry and sage, stirring to combine. Simmer until liquid is slightly reduced (about 6 - 8 minutes). Stir in heavy cream, then season to taste with kosher salt and freshly ground black pepper. Reduce heat to low to keep sauce warm while gnocchi are cooking.
- Working in small batches (about 6 - 8 gnocchi at a time depending on size), drop gnocchi into the boiling, salted water. When the gnocchi rise to the surface, scoop out with a slotted spoon and add to the skillet with the mushroom sauce. Repeat until all gnocchi are cooked.
- Return heat to medium, add chopped arugula and toss. Cook until arugula is wilted and everything is nicely heated through (about 1 minute). Finish with a healthy dusting of freshly grated Parmesan cheese.
PURPLE GNOCCHI WITH SHIITAKE MUSHROOMS
Make and share this Purple Gnocchi With Shiitake Mushrooms recipe from Food.com.
Provided by Food.com
Categories < 4 Hours
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees. Bake yams directly on oven rack until completely tender when pierced with a fork, about 45 minutes.
- Transfer potatoes to a work surface and halve lengthwise. Allow to cool slightly, then scoop flesh out of skins and pass purple yam through a ricer onto a clean work surface lightly dusted with flour. Spread into an even layer an allow to cool until just warm. Break egg over the surface and sprinkle ½ Celsius flour over, then use hands to gently work into a shaggy dough. Bring together into a loose ball and sprinkle with the remaining ¼ Celsius flour. Gently fold and press dough, adding more flour as necessary if too sticky, just until uniform. Lightly dust dough with flour and form into a log.
- Clean work surface and dust with fresh flour. Using a bench scraper, cut dough into quarters. Working with one piece at a time, use palms to roll dough into ¾"-thick ropes. Cut into 1" pieces, lightly roll each into a ball and press over the tines of a fork to create ridges, and transfer to a baking sheet dusted with flour. Repeat with remaining dough.
- Meanwhile, bring a large pot of generously salted water to a boil. Working in batches, transfer gnocchi to pot, gently stirring once or twice to prevent sticking. Cook until gnocchi float to the surface, 3-5 minutes, and then cook for an additional 30 seconds. Using a spider or slotted spoon, transfer gnocchi to a sheet tray lightly drizzled with olive oil and set aside. Reserve ½ Celsius cooking liquid.
- Heat oil in large skillet over low heat. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Increase heat to medium and add mushrooms. Cook, stirring occasionally, until tender and lightly browned, 4-5 minutes. Stir in lime zest and juice, and season to taste with salt and pepper.
- Add gnocchi, reserved cooking liquid, parmesan, and ¼ Celsius basil to skillet. Toss to thoroughly combine and cook until sauce is thickened and slightly reduced, about 3 minutes. Serve garnished with freshly grated parmesan, remaining basil, and lime wedges.
POTATO GNOCCHI WITH WILD MUSHROOM SUGO
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 2h15m
Yield 4 servings
Number Of Ingredients 20
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.
POTATO GNOCCHI WITH WILD MUSHROOM SAUCE
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
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.
More about "purple gnocchi with shiitake mushrooms recipes"
CREAMY GNOCCHI WITH SHIITAKE MUSHROOMS | READY SET EAT
From readyseteat.com
Cuisine ItalianCategory Pasta, Main DishServings 6Total Time 40 mins
- Heat 1/4 cup of the broth in large skillet over medium-high heat until hot. Add shallots and garlic; cook 2 to 3 minutes or until shallots are tender, stirring occasionally.
- Add the remaining broth, mushrooms and undrained tomatoes; bring to a boil. Reduce heat to medium-low; simmer 6 to 8 minutes or until mushrooms are almost tender, stirring occasionally. Add gnocchi, pesto and cracked pepper. Continue cooking 2 to 3 minutes, stirring occasionally or until slightly thickened. Do NOT boil.
CREAMY VEGAN GNOCCHI WITH WILD MUSHROOMS | THE VEG SPACE
From thevegspace.co.uk
4.9/5 (10)Total Time 20 minsCategory MainCalories 555 per serving
- Peel and finely slice the shallots. Heat the oil in a large, lidded frying pan or casserole dish and gently fry the shallots and garlic for 2-3 minutes until starting to soften.
- Thickly slice or halve the mushrooms (depending on their size), and add to the pan. Turn up the heat and cook for 3-4 minutes until they have released their juices. Season well with salt and black pepper.
- Add the gnocchi and then the white wine, and let it bubble for a minute, then pour over the vegetable stock, turn down to a medium simmer, cover with the lid and cook for 5 minutes, stirring occasionally.
- Roughly chop the spinach, then stir it in, followed by the soya cream. Taste and adjust seasoning if necessary, then serve immediately, with a grating of vegan 'parmesan'.
CREAMY MUSHROOM GNOCCHI WITH PARMESAN & SAGE - THE ...
From theoriginaldish.com
Estimated Reading Time 5 mins
HOMEMADE GNOCCHI WITH PESTO AND MUSHROOMS | RECIPE
From kosher.com
5/5 (2)Category MainsServings 8
CAULIFLOWER GNOCCHI | KITCHEN CONFIDANTE
From kitchenconfidante.com
Reviews 18Estimated Reading Time 7 minsServings 6-8
PURPLE POTATO GNOCCHI WITH CHESTNUT MUSHROOMS ...
From vegalicious.recipes
VEGAN GNOCCHI W/ MUSHROOM CREAM | MY DARLING VEGAN
GNOCCHI WITH MUSHROOM SAUCE - 500,000+ RECIPES, MEAL ...
From bigoven.com
4.5/5 (25)Category Side DishCuisine ItalianTotal Time 20 mins
7 SHIITAKE MUSHROOM RECIPES THAT ARE HEALTHY AND DELICIOUS ...
From wellandgood.com
PURPLE GNOCCHI WITH SHIITAKE MUSHROOMS RECIPE - GENIUS ...
From pinterest.ca
PURPLE GNOCCHI WITH SHIITAKE MUSHROOMS RECIPE - FOOD.COM ...
From pinterest.com.au
PURPLE GNOCCHI WITH SHIITAKE MUSHROOMS RECIPE - FOOD.COM ...
From pinterest.com
PURPLE GNOCCHI WITH SHIITAKE MUSHROOMS RECIPE - FOOD.COM ...
GNOCCHI WITH MUSHROOMS RECIPE - COOKING LSL
From cookinglsl.com
PURPLE GNOCCHI WITH SHIITAKE MUSHROOMS RECIPE - FOOD.COM ...
From pinterest.co.uk
PURPLE GNOCCHI WITH SHIITAKE MUSHROOMS RECIPE - FOOD.COM ...
From pinterest.co.uk
PURPLE GNOCCHI WITH SHIITAKE MUSHROOMS RECIPE - FOOD.COM ...
From pinterest.jp
10 BEST SHIITAKE MUSHROOMS RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #main-ingredient #preparation #pasta #pasta-rice-and-grains #4-hours-or-less
You'll also love