GNOCCHI WITH MUSHROOMS AND ONION
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
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.
GNOCCHI WITH SUMMER VEGETABLES
A few minutes in a skillet transforms ripe tomatoes and zucchini into a fresh sauce for gnocchi.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 15m
Number Of Ingredients 10
Steps:
- In a large skillet, heat oil over medium-high. Add squash and garlic and season with salt and pepper. Cook, stirring occasionally, until squash is crisp-tender, 4 to 5 minutes. Add tomatoes and cook, stirring occasionally, until juicy, about 2 minutes.
- Meanwhile, in a large pot of boiling salted water, cook gnocchi according to package instructions. Reserving 1/2 cup cooking liquid, drain gnocchi and transfer to skillet. Toss gnocchi, adding enough cooking liquid to create a sauce. Remove from heat and stir in basil, cheese, butter, and lemon juice.
Nutrition Facts : Calories 341 g, Fat 22 g, Fiber 3 g, Protein 17 g
ELOTE SUMMER GNOCCHI
Store-bought gnocchi get revamped with grilled fresh corn and all of your favorite Mexican street corn flavors.
Provided by Jonathan Melendez
Categories Corn
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat a stovetop or outdoor grill over high heat. Rub the corn with the oil and place on the hot grill. Cook, turning often, until the corn is charred all around, about 8 minutes total. Remove from the heat and let cool slightly before cutting the kernels off the cob.
- Place a large skillet over medium-high heat with the butter. Once melted, stir in the shallot, garlic and half of the corn. Cook until softened, about 5 minutes. Season with salt, pepper and cayenne.
- Add the cream cheese and heavy cream and cook over low heat until the mixture has reduced by half, and slightly thickened.
- In the meantime, bring a large pot of cold water to a boil. Season liberally with salt, and add the gnocchi. Cook according to package directions. Remove about 1/2 cup of the pasta cooking water before draining the gnocchi and add it to the sauce.
- Stir the cooked pasta to the sauce and stir in the cotija cheese, and lime juice. Give it a taste and adjust seasoning accordingly, adding more salt or pepper as needed. Garnish with the remaining corn, cilantro and paprika.
Nutrition Facts : Calories 492, Fat 42.3, SaturatedFat 23.6, Cholesterol 123.9, Sodium 512.4, Carbohydrate 26.1, Fiber 2.8, Sugar 8.4, Protein 8.4
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