Gnocchi With Broccoli And Mushrooms Recipes

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.

Steps:

• Bring large pot of lightly salted water to a boil.
• (Don't use too much salt here. A little goes a long way).
• Heat 1-Tbsp oil in large nonstick skillet over medium heat.
• Add mushrooms and, stirring occasionally, cook 4-5 minutes until tender (mushrooms will release their liquid).
• Increase heat to medium-high, add salt and cook 4-5 minutes until liquid evaporates and mushrooms are golden brown.
• Remove to serving bowl.
• Reduce heat to medium.
• Heat remaining 2-Tbsp oil and garlic in skillet about 1-minute until garlic is fragrant.
• Add broth, broccoli and crushed red pepper, cover and simmer 8-10 minutes until stems are tender.
• Meanwhile add gnocchi to pot; cover just until water boils.
• Uncover; cook 5-7 minutes until tender.
• Drain; add to serving bowl along with broccoli mix.
• Toss to mix.
• Sprinkle with Parmesan.

Steps:

• Mix together the crème fraîche, mustard and lemon juice. Set aside. Bring a large pan of salted water to the boil. Once boiling, add the broccoli and cook for 3 mins, then tip in the gnocchi. Cook until the gnocchi begins to float to the surface, this will only take 1 min so keep an eye on them, then drain.
• Heat the oil in a large non-stick frying pan and, once hot, tip in the gnocchi, broccoli and frozen peas. Toss around in the hot oil for 1 min, then stir through the crème fraîche mixture. Season to taste. Once hot, spoon into bowls and top with the lemon zest and pine nuts.

Steps:

• Preheat the oven to 180°C (350°F).
• Bring some water to the boil in a saucepan and boil the runner beans and broccoli for 2-3 minutes.
• Take them out of the water and set aside.
• In the same boiling water, cook the gnocchi for 2 minutes (or, until it floats to the top of the water). Drain.
• In the same saucepan, mix together the drained gnocchi, runner beans, broccoli, mozzarella, parmesan, cream, and pepper.
• Pour into an ovenproof dish and bake for 5 minutes at 180°C (350°F), until the cheese bubbles.
• Enjoy!

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.