SHEET PAN GNOCCHI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F. Line a sheet pan with parchment paper.
- Place the gnocchi, asparagus, red onion and bell peppers on the prepared sheet pan. Sprinkle with a pinch of salt and pepper. Mix the olive oil and pesto in a small pitcher. Drizzle over the pan and toss to coat.
- Bake for 10 minutes. Remove and toss. Sprinkle over the tomatoes. Return to the oven until the gnocchi have begun to brown and crisp, an additional 8 to 10 minutes. Remove from the oven and sprinkle on the Parmesan shavings. Drizzle with the balsamic glaze and sprinkle over the basil leaves to serve.
CRISPY SHEET PAN GNOCCHI WITH SAUSAGE AND PEPPERS
Broil -- instead of boil -- gnocchi in this quick sheet pan dinner. Peppers, onions, tomatoes and sausage are the perfect bed for the little potato dumplings, which are crusted with Parmesan and broiled until crispy and tender.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F.
- Toss together the sausage, oregano, red pepper flakes, garlic, bell peppers, onion, 1 tablespoon of the olive oil, 1 teaspoon salt and a few grinds of black pepper on a sheet pan. Pour the cherry tomatoes over top and gently shake the pan a few times to evenly distribute. Bake until the sausage is cooked through and the vegetables are soft, 18 to 20 minutes.
- Meanwhile, toss the gnocchi with the Parmesan, remaining 1 tablespoon olive oil and 1/2 teaspoon salt.
- Turn the oven to broil. Sprinkle the gnocchi over the sausage and vegetables and broil until dark golden brown, 3 to 5 minutes. Divide among 4 plates and sprinkle with the parsley and more Parmesan.
BUTTERNUT SQUASH GNOCCHI WITH GARLIC-SAGE BUTTER OVER WILTED SPINACH
A delicious dish for fall! Pillowy gnocchi made with a combination of butternut squash and potato tossed in a garlic- sage butter and served over a bed of wilted fresh spinach. Top it all off with a sprinkle of freshly grated Parmigiano-Reggiano cheese, and you have yourself an elegant meal!
Provided by Kim's Cooking Now
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes Gnocchi Recipes
Time 1h20m
Yield 4
Number Of Ingredients 13
Steps:
- Pour water into the pot of a multi-functional pressure cooker (such as Instant Pot®) and place a steamer basket inside. Place butternut squash and potatoes in the steamer basket. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Use a pot holder to remove the steamer basket and set aside to allow the squash and potatoes to cool slightly, about 5 minutes.
- Press the squash and potatoes through a ricer into a large bowl. Add egg and salt, and mix thoroughly. Sift about 1 1/2 cups of flour over the mixture and mix to combine. If the mixture is still sticky, add a bit more flour until it comes together. Turn out mixture onto a well-floured surface and knead slightly, adding more flour until the dough is no longer sticking to your hands or to the surface.
- Divide dough into 4 parts. Line 2 baking sheets with parchment paper and dust with flour.
- Take 1 piece of dough and roll it into a 1/2-inch thick rope on the floured surface. Cut the rope lengthwise into 1/2-inch pieces. Working with 1 piece at a time, roll each piece down a floured gnocchi board to make ridges. Transfer gnocchi onto the prepared baking sheet. Repeat with remaining dough. Place baking sheets in the freezer while you prepare the sauce and spinach.
- Bring a large pot of salted water to a boil.
- Meanwhile, place wet spinach in a large skillet over medium heat. Cover and allow condensation to build until the spinach starts to wilt, about 3 minutes. Remove lid and stir the spinach until wilted and the pan begins to dry. Divide spinach among 4 serving plates.
- Combine butter and olive oil in the same skillet that you cooked the spinach. Heat over medium-high heat until mixture begins to foam. Add sage, garlic, and red pepper and swirl the pan to combine. Remove from heat.
- Cook gnocchi in boiling water until they float, 3 to 4 minutes per batch. Remove with a slotted spoon and transfer to the skillet with the garlic-sage butter. Toss lightly to coat. Place gnocchi on top of spinach on the serving plates and sprinkle each with 1 tablespoon Parmigiano-Reggiano cheese. Serve immediately.
Nutrition Facts : Calories 572.2 calories, Carbohydrate 79.1 g, Cholesterol 81.4 mg, Fat 22.5 g, Fiber 8.7 g, Protein 17.5 g, SaturatedFat 9.7 g, Sodium 1484.4 mg, Sugar 3.6 g
SHEET-PAN GNOCCHI WITH MUSHROOMS AND SPINACH
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
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.
GNOCCHI WITH MUSHROOMS AND BUTTERNUT SQUASH
Steps:
- For the squash:
- It is easier to dice the neck of the butternut squash uniformly than the bulb, which is important for this recipe. We use the remaining bulb for soup. Cut off and discard the stem end of the squash, then cut off the neck. Use a paring knife or sharp vegetable peeler to slice away the peel deep enough to reach the bright orange flesh of the squash. Trim the neck to straighten the sides, then cut it lengthwise into 1/2-inch-thick slices. Cut the slices into 1/2-inch dice. (You need about 3 cups diced squash.) If you have less than 3 cups, peel the bulb of the squash, cut it in half, and scrape out the seeds. Trim and cut as much of the bulb as you need into 1/2-inch dice. Reserve the remaining squash for another use.
- Line a baking sheet with paper towels.
- Heat a thin film of canola oil over medium heat in a skillet large enough to hold the squash in a single layer (or cook the squash in two batches). When the oil is hot, add the butter and brown it lightly. Add the squash, salt and pepper to taste, and the sage leaves. Cook, stirring the pieces to brown them on all sides, for 4 to 6 minutes, or until tender throughout. Reduce the heat as necessary to cook the squash and brown it lightly, without burning; the best way to see if the squash is fully cooked is to eat a piece. Drain the squash on one end of the paper towel-lined baking sheet and set aside the sage leaves for the garnish. Wipe out the skillet with a paper towel and set aside.
- For the mushrooms:
- Trim away the tough stems and cut the caps into 1/4-inch-thick slices.
- Heat a thin film of canola oil in the same skillet over high heat. When the oil begins to smoke, add the mushrooms and salt and sauté for about a minute. The mushrooms will absorb the oil and should not weep any liquid. Add the butter, shallots, thyme, and pepper, then toss and sauté until the mushrooms are thoroughly cooked, 3 to 4 minutes total. Drain the mushrooms on the paper towel-lined baking sheet. The gnocchi should be cooked in two skillets: Wipe out the mushroom skillet with paper towels and add a light coating of olive oil to it and to a second large skillet.
- To complete:
- Heat the oil over medium-high heat until hot. Add 1 tablespoon of the butter to each skillet. When the butter has browned, divide the gnocchi between the two skillets and season to taste with salt and pepper. Once the gnocchi have begun to brown, shake and rotate the skillets, tossing the gnocchi so that they brown and crisp on all sides, about 2 1/2 minutes.
- Add the squash, mushrooms, and chives and heat just through. Spoon the gnocchi and vegetables onto serving plates and return one skillet to high heat. Add the remaining 2 tablespoons butter and cook until it is a rich brown, then quickly add the parsley to crackle for a few seconds. Standing back-the butter will spatter-add a squeeze of lemon half. Spoon the brown butter and herbs over the gnocchi and around the plates. Garnish with the reserved sage leaves.
More about "sheet pan gnocchi butternut squash recipes"
SHEET PAN GNOCCHI WITH BUTTERNUT SQUASH & CRISPY KALE
From whitneybond.com
4.8/5 (4)Total Time 25 minsCategory Main CourseCalories 379 per serving
- Add the gnocchi and butternut squash to a large rimmed baking sheet, drizzle with the olive oil, toss to coat.
- Sprinkle the cinnamon, nutmeg, allspice, ground cloves, salt, pepper and fresh chopped sage over the butternut squash gnocchi, toss to combine.
CRISPY SHEET PAN GNOCCHI WITH MUSHROOMS, SAUSAGE, AND …
From thekitchn.com
Estimated Reading Time 3 mins
CREAMY GNOCCHI WITH BUTTERNUT SQUASH AND SPINACH
From aimeestock.com
ONE SKILLET BUTTERNUT SQUASH GNOCCHI WITH ITALIAN SAUSAGE
From wellplated.com
SHEET PAN ROASTED GNOCCHI, BUTTERNUT SQUASH AND BROCCOLI
From shelikesfood.com
SHEET-PAN GNOCCHI RECIPE | BON APPéTIT
From bonappetit.com
BUTTERNUT SQUASH GNOCCHI WITH SAGE BROWN BUTTER …
From bonappetit.com
SHEET PAN ROASTED GNOCCHI BUTTERNUT SQUASH – WHAT THE FORKS FOR...
From whattheforksfordinner.com
Reviews 2Estimated Reading Time 3 mins
SHEET PAN GNOCCHI WITH BUTTERNUT SQUASH RECIPE (VEGETARIAN, …
From theherbeevore.com
Ratings 3Category Main Course, Main Dish, PastaCuisine ItalianTotal Time 30 mins
SHEET PAN GNOCCHI DINNER WITH BROWN BUTTER AND SAGE
From cookthestory.com
60+ BEST VEGETARIAN MEALS - EASY VEGETARIAN DINNER RECIPES
From prevention.com
BUTTERNUT SQUASH SAUSAGE GNOCCHI - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
OUR 20 MOST SAVED RECIPES OF ALL TIME - THE NEW YORK TIMES
From nytimes.com
EASY SHEET PAN GNOCCHI PASTA BAKE - MEATLESS MEAL IDEA | HIP2SAVE
From hip2save.com
EASY POTATO GNOCCHI WITH BUTTERNUT SQUASH | SALT AND VANILLA
From saltvanilla.com
SHEET PAN ROASTED BUTTERNUT SQUASH - DIY AND FUN
From diyandfun.com
SHEET PAN GNOCCHI WITH SAUSAGE - THE SEASONED MOM
From theseasonedmom.com
BUTTERNUT SQUASH GNOCCHI RECIPE - CHISEL & FORK
From chiselandfork.com
EMILY BROOKES BUTTERNUT SQUASH GNOCCHI - THE PRESS …
From stuff.pressreader.com
CREAMY BUTTERNUT SQUASH GNOCCHI WITH SAUSAGE, THYME, AND SAGE
From juliasalbum.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 »
You'll also love