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 PRIMAVERA
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the gnocchi and cook as the label directs. Reserve 1 cup cooking water, then drain.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the leek and cook, stirring occasionally, until it softens and just starts browning, about 3 minutes. Add the radishes, sugar snap peas, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring often, until the peas are bright green and crisp-tender, 5 to 6 minutes.
- Add the gnocchi to the skillet along with 3/4 cup of the reserved cooking water, the butter, grated parmesan, lemon zest and parsley. Remove from the heat and gently stir until the gnocchi are well coated and the cheese melts, adding more cooking water as needed to loosen. Top each serving with shaved parmesan.
Nutrition Facts : Calories 500 calorie, Fat 23 grams, SaturatedFat 9 grams, Cholesterol 25 milligrams, Sodium 750 milligrams, Carbohydrate 59 grams, Fiber 5 grams, Protein 16 grams
GNOCCHI VERDE
This recipe comes from the Railroad Cafe in Humble, Texas ( pronounced "Umble"- don't ask me why). It was in an October 2004 food section of the Houston Chronicle. You can keep these spinach dumplings in the refrigerator- just heat and serve with butter and grated Parmesan cheese or your favorite marinara sauce. They freeze well too!
Provided by Leslie in Texas
Categories Vegetable
Time 1h10m
Yield 18 dumplings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Cook spinach.(An easy way is to microwave washed, lightly dampened spinach 1 minute at a time, stir and microwave another minute if necessary). Chill spinach.
- Put ricotta cheese in a sieve to drain away all excess liquid.
- Completely squeeze all water out of cooled spinach (press in a colander, then squeeze through a clean kitchen towel) to achieve 2 cups tightly packed, squeeze-dried spinach.
- Break spinach up in a mixing bowl.
- Add salt, pepper,nutmeg, drained ricotta cheese, parmesan cheese, flour, eggs, and chilled butter and mix with a wooden spoon.
- Transfer spinach mixture to a lightly greased baking pan.
- Cover with foil and bake for 20 minutes.
- Remove from oven and stir mixture in pan. Return to oven for another 25 minutes.
- Remove from oven and stir again.
- Cover and let sit for about 15 minutes to cool down.
- When cool, put covered pan in refrigerator.
- When mixture is cool enough to handle, roll into golf-ball-size dumplings in the palm of your hand.
- Freeze until ready to serve or keep in the refrigerator for a few days.
- To serve, reheat dumplings at 350 degrees for about 5 minutes or microwave on high for about 1 minute per dumpling.
Nutrition Facts : Calories 107.8, Fat 7.2, SaturatedFat 4.1, Cholesterol 65.9, Sodium 170.1, Carbohydrate 5.7, Fiber 1.5, Sugar 0.4, Protein 5.9
GNOCCHI I
This simple potato, flour, and egg recipe is one my family has used for generations.
Provided by Anna
Categories Main Dish Recipes Pasta
Time 1h
Yield 4
Number Of Ingredients 3
Steps:
- Bring a large pot of salted water to a boil. Peel potatoes and add to pot. Cook until tender but still firm, about 15 minutes. Drain, cool and mash with a fork or potato masher.
- Combine 1 cup mashed potato, flour and egg in a large bowl. Knead until dough forms a ball. Shape small portions of the dough into long "snakes". On a floured surface, cut snakes into half-inch pieces.
- Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain and serve.
Nutrition Facts : Calories 329.2 calories, Carbohydrate 67 g, Cholesterol 53 mg, Fat 2 g, Fiber 3.4 g, Protein 9.7 g, SaturatedFat 0.5 g, Sodium 21.5 mg, Sugar 1.1 g
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- Easy Creamy Gnocchi Sauce. If you think making sauce from scratch is too time-consuming, let me introduce you to this stunning two-ingredient recipe. You’ll need cheese and butter (plus salt and pepper) and about 15 minutes of prep.
- Pomodoro Sauce. Full disclosure: this Pomodoro sauce is on the opposite end of the “easy” spectrum. It’s not complicated; it just has a lot of ingredients compared to the recipe above.
- Parmesan Cream Sauce. Need an easy sauce the kids will love? This Parmesan cream sauce is just the thing. It combines two of everyone’s favorite flavors: Parmesan and garlic.
- Tomato Sauce. Tomato sauce in a can or jar is often overloaded with sugar, salt, and preservatives. So if you want something a little more wholesome, it’s best to make it yourself.
- Creamy Blue Cheese Sauce. This one likely isn’t for the kids, but if you enjoy punchy flavors, I think you’ll really enjoy it. The blend of blue cheese, Parmesan, and creme fraiche is superbly rich and creamy.
- Vodka Sauce. We add alcohol to food for a couple of reasons. The acidity helps to tenderize meats, and the alcohol enhances the flavors of the individual ingredients, making them more fragrant and flavorful.
- Alfredo Sauce. Homemade alfredo sauce is positively divine. Seriously, it’s so good, it’s almost addictive. You can use it for gnocchi, fettuccine, penne, or even with grilled cheese (think Croque Monsieur).
- Bolognese Sauce. Bolognese sauce takes a bit more effort. But when you get it right, it’s mouth-wateringly delectable. And this recipe can help you get it right every time!
- Creamy Pesto Sauce. Want a sauce for gnocchi that makes your whole house smell like an Italian restaurant? Then check out this recipe for pesto sauce.
- Pumpkin Sage Sauce. Making gnocchi in the fall? Then you’ve got to try this pumpkin sage sauce. It has an incredible sweet and savory flavor with just enough herbiness to give it a kick.
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