Vegetarian Gnocchi With Spinach And Mushroom Butter Sauce Recipes

EASY MUSHROOM SPINACH GNOCCHI - RESTAURANT STYLE #GNOCCHI

Easy Mushroom Spinach Gnocchi - Restaurant Style #gnocchi image

Easy Mushroom Spinach Gnocchi (Restaurant Style) absolutely delicious, buttery and filled with flavor.

Provided by Molly Kumar

Categories Entree

Time 14m

Number Of Ingredients 14

Ingredients

1/2 Tsp Italian Seasoning
1/2 Tsp Chili Flakes - optional
1/2 Tsp salt - use as per taste
1/4 Tsp pepper
1 lb. Uncooked Gnocchi
16 oz White Mushrooms (Button Mushrooms) - washed and sliced
1/4 Cup White Wine - Optional
2 cups Fresh Baby Spinach
2 Garlic Cloves - smashed
1 Medium White Onion - diced
1/2 Cups Cream of Choice - you can use half-half, light or heavy cream
1/4 Cup Parmesan Cheese
2 Tbsp Butter
2 Tbsp Olive Oil

Steps:

Melt butter and olive oil in a skillet over medium heat.
Sauté the sliced mushrooms until tender.
(Optional) If using Wine, Add the wine and let it cook for about 1 minute.
Stir in the grated garlic and add the heavy cream.
Cook the gnocchi according the the package and strain out the water.
Add the Parmesan cheese and spinach and stir for 1 minute until it is wilted.
Lastly, stir in the cooked gnocchi and season with salt and pepper.

Nutrition Facts : Calories 380 calories, Carbohydrate 58 grams carbohydrates, Cholesterol 97 milligrams cholesterol, Fat 30 grams fat, Fiber 6 grams fiber, Protein 13 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 300 grams sodium, Sugar 6 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 13 grams unsaturated fat

VEGETARIAN GNOCCHI WITH SPINACH AND MUSHROOM-BUTTER SAUCE

Vegetarian Gnocchi with Spinach and Mushroom-Butter Sauce image

A delicious, easy-to-prepare meal that is great for dinner or dinner parties. I like to use whole wheat gnocchi. Top with additional grated cheese and some finely chopped basil.

Provided by AMANDAFOOSE

Categories Main Dish Recipes Pasta

Time 20m

Yield 4

Number Of Ingredients 9

Ingredients

1 (16 ounce) package gnocchi pasta
4 tablespoons butter
1 cup sliced baby portobello mushrooms
3 cups baby spinach
3 tablespoons chopped fresh basil
2 tablespoons chopped garlic
2 tablespoons grated Parmesan cheese
1 teaspoon chopped fresh parsley
salt and ground black pepper to taste

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. Drain and set aside.
Meanwhile, melt butter in a large saucepan over medium heat. Add mushrooms and saute for 2 minutes. Toss in spinach, basil, garlic, Parmesan cheese, parsley, salt, and pepper. Cook and stir until spinach is wilted and sauce begins to thicken, about 5 minutes. Add gnocchi and stir until coated in sauce; cook for 2 more minutes.

Nutrition Facts : Calories 288.7 calories, Carbohydrate 22.7 g, Cholesterol 54 mg, Fat 20.3 g, Fiber 2 g, Protein 5.4 g, SaturatedFat 12.6 g, Sodium 263.7 mg, Sugar 0.6 g

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

Ingredients

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.

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

Ingredients

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

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