CRISP GNOCCHI WITH BRUSSELS SPROUTS AND BROWN BUTTER
For a fantastic meal that can be ready in 20 minutes, toss together seared gnocchi and sautéed brussels sprouts with lemon zest, red-pepper flakes and brown butter. The key to this recipe is how you cook the store-bought gnocchi: No need to boil. Just sear them until they are crisp and golden on the outside, and their insides will stay chewy. The resulting texture is reminiscent of fried dough. Shelf-stable and refrigerated gnocchi will both work here, but the shelf-stable ones do crisp up a bit better.
Provided by Ali Slagle
Categories dinner, easy, lunch, quick, weekday, pastas, vegetables, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Trim and halve the brussels sprouts. Using a vegetable peeler, peel thick strips of lemon zest, then coarsely chop. (You should have about 2 teaspoons chopped zest.)
- In a large (preferably 12-inch) skillet, heat 3 tablespoons olive oil over medium-high. Add the brussels sprouts, season with 1/2 teaspoon salt and a few grinds of pepper, then arrange the brussels sprouts in an even layer, cut-side down. Scatter the lemon zest over the top and cook, undisturbed, until the brussels sprouts are well browned underneath, 3 to 5 minutes. Add the red-pepper flakes, stir and cook until the brussels sprouts are crisp-tender, 2 to 3 minutes. Transfer to a medium bowl.
- In the same skillet, heat the remaining 1 tablespoon olive oil over medium-high. Break up any gnocchi that are stuck together, add them to the pan and cook, covered and undisturbed, until golden brown on one side, 2 to 4 minutes. Add the butter and honey, season with salt and a generous amount of black pepper, and cook, stirring, until the butter is golden, nutty smelling and foaming, 1 to 2 minutes. Stir in the brussels sprouts until warmed through. Serve with grated Parmesan.
GNOCCHI WITH BROWN BUTTER, TOMATOES AND ASPARAGUS
This recipe from Canadian Living can also be made with farfalle or shell pasta, but to truly do it justice, it has to made with gnocchi. The delicious sauce gets absorbed into the little pillows of potato dough. This dish tastes even better reheated the next day so leftovers are great to take to work for lunch.
Provided by Irmgard
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, melt the butter over medium heat until foaming and nutty brown in colour, about 2 minutes.
- Add the garlic and cook, stirring, until fragrant, about 30 seconds.
- Add the tomatoes, asparagus, salt and pepper.
- Cover and cook until the tomatoes begin to split and the asparagus is tender, about 8 minutes.
- Meanwhile, in a large pot of boiling, salted water, cook the gnocchi until it floats to the top, about 3 minutes. (If using pasta, cook for 8 minutes, until al dente.).
- Drain and return to the pot.
- Add the sauce and toss to coat.
- Stir in the cheese and parsley.
Nutrition Facts : Calories 181.8, Fat 14.4, SaturatedFat 8.8, Cholesterol 37.8, Sodium 523.7, Carbohydrate 9.2, Fiber 3.2, Sugar 1.6, Protein 6.9
GNOCCHI WITH BROWN BUTTER AND SAGE
Provided by Marc Forgione
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F. Pour a mound of kosher salt onto a rimmed baking sheet. Prick the potatoes all over with a fork and nestle them in the salt; this prevents the potatoes from browning and draws out their moisture. Bake the potatoes until fork-tender, about 45 minutes. Let sit until just cool enough to handle.
- Halve the potatoes lengthwise and scoop the flesh into a potato ricer; discard the skin. Press the flesh through the ricer onto a floured counter or cutting board; let cool 3 to 4 minutes.
- Spread out the potatoes slightly. Beat the egg with 1/2 teaspoon salt in a small bowl and drizzle over the potatoes.
- Sprinkle the potato mixture with 1 cup flour and knead until a smooth dough forms, adding up to 1/2 cup more flour if the dough is sticky. Cover with a kitchen towel and let rest 10 minutes.
- Lightly flour your surface. Divide the dough into 6 pieces and roll into "snakes," about 1/2 inch in diameter. Cut into 1/2-to-1-inch lengths with a bench cutter or knife; transfer to a parchment-lined baking sheet and lightly dust with flour.
- Make the sauce: Melt the butter in a large skillet over high heat. Cook, stirring, until the butter develops brown flecks and smells nutty. Watch it closely to keep the butter solids from burning. Remove from the heat.
- Bring a large pot of salted water to a boil. Add the gnocchi; wait until they float to the surface, then simmer 30 more seconds. (Taste one to make sure it's cooked through.) Return the brown butter to medium-low heat. Scoop the gnocchi from the pot with a spider or slotted spoon, transfer to the skillet and toss until some of the brown-butter flecks stick to the gnocchi. Add the red pepper flakes, sage and a few tablespoons of the gnocchi cooking water; toss again. Remove from the heat and add half of the cheese. Divide among bowls and top with the remaining cheese.
SHEET-PAN GNOCCHI WITH ASPARAGUS, LEEKS AND PEAS
This sunny dinner cooks entirely in the oven on two sheet pans, so both the vegetables and gnocchi are cooked properly with minimal effort. Asparagus, shallots, leeks and peas balance out the rich, caramelized gnocchi, but you could experiment with your vegetable choices: Cut delicate vegetables in larger pieces and firmer vegetables in smaller pieces so they cook at similar rates. Refrigerated gnocchi (often labeled "skillet gnocchi") work best here, but shelf-stable gnocchi are also fine. Simply boil them first.
Provided by Susan Spungen
Categories one pot, pastas, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees. On a large rimmed baking sheet, toss gnocchi with 2 tablespoons oil, 1 tablespoon butter and 1/2 teaspoon salt.
- On another rimmed baking sheet, toss asparagus, leeks and shallots with remaining 1 tablespoon oil and 1 tablespoon butter. Season with 1/2 teaspoon salt and a few generous grinds of pepper.
- Put both pans in the oven, with the gnocchi on the bottom rack and the vegetables above. Stir the gnocchi and vegetables after 5 minutes to distribute the butter. Stir the vegetables once or twice more, but leave the gnocchi undisturbed. Roast until vegetables are golden and getting crispy on the edges, about 15 minutes total, and the gnocchi are golden brown on one side, 20 to 25 minutes total. Stir the peas into the vegetables in the last 5 minutes of cooking.
- Combine the gnocchi and vegetables on one tray, then grate the lemon zest over the top. Sprinkle with half the Parmesan and chives, if using, saving some for serving. Season to taste with salt and pepper. Toss to combine, and transfer to a serving bowl or platter. Sprinkle with remaining Parmesan and chives, and serve immediately.
More about "gnocchi with brown butter tomatoes and asparagus recipes"
BROWN BUTTER GARLIC FRIED GNOCCHI - THE RECIPE CRITIC
Web Mar 19, 2021 Add in the gnocchi and fry until for a few minutes until golden and crisp. Remove the gnocchi from the skillet and set aside. …
From therecipecritic.com
5/5 (8)Calories 369 per servingCategory Side Dish
From therecipecritic.com
5/5 (8)Calories 369 per servingCategory Side Dish
- In a medium sized skillet over medium hight heat add the olive oil. Add in the gnocchi and fry until golden for a few minutes until golden and crisp. Remove the gnocchi from the skillet and set aside.
- Remove from the heat and add the garlic and thyme. Add the gnocchi back to the butter and toss. Top with parmesan cheese.
SKILLET BROWN BUTTER GNOCCHI RECIPE - PILLSBURY.COM
Web Apr 10, 2017 In 12-inch stainless steel skillet, heat 1/4 cup butter over medium heat 2 to 3 minutes, stirring constantly, until butter begins to …
From pillsbury.com
5/5 (12)Category EntreeServings 6Total Time 30 mins
From pillsbury.com
5/5 (12)Category EntreeServings 6Total Time 30 mins
- In 12-inch stainless steel skillet, heat 1/4 cup butter over medium heat 2 to 3 minutes, stirring constantly, until butter begins to brown and smells nutty. Remove from heat, and transfer to small bowl.
- Add remaining 2 tablespoons butter to skillet; cook gnocchi over medium heat 5 to 6 minutes, stirring frequently, until lightly browned.
- Stir in mushrooms, 1 tablespoon thyme, the salt, pepper and half of the reserved brown butter. Cook 3 to 4 minutes, stirring frequently, until mushrooms are tender. Stir in remaining half brown butter and the garlic; cook and stir about 1 minute or until fragrant. Gradually add spinach to skillet; continue cooking just until wilted.
SPINACH PESTO GNOCCHI WITH SAUTéED ASPARAGUS
Web Up to 20% cash back Reserving ½ cup of the gnocchi cooking water, drain thoroughly. In the pan used to cook the spinach, heat the butter on medium-high until melted. Cook, stirring occasionally, 15 to 30 seconds, or until the butter …
From
From
HEALTHY GNOCCHI RECIPES | EATINGWELL
Web Cauliflower Gnocchi with Asparagus & Pesto While the cauliflower gnocchi crisp up in a sauté pan, steam fresh asparagus in the microwave to keep it bright green and crisp-tender. Substitute frozen asparagus (or …
From eatingwell.com
From eatingwell.com
SPRING VEGETABLE GNOCCHI (EASY VEGGIE GNOCCHI)
Web Mar 27, 2021 Add the asparagus and cook for 8-10 minutes until asparagus is fork tender. Stir in the peas and cooked gnocchi, cooking for another 2-3 minutes until peas are heated through. Remove from heat …
From delishknowledge.com
From delishknowledge.com
GNOCCHI IN BROWN BUTTER HERB SAUCE - CARLSBAD CRAVINGS
Web Feb 13, 2021 Finish the gnocchi sauce: Add the remaining basil, oregano, thyme, garlic, lemon juice, and zest to the browned butter. Whisk off heat for another 30 seconds. …
From carlsbadcravings.com
Reviews 4Total Time 30 minsServings 6
From carlsbadcravings.com
Reviews 4Total Time 30 minsServings 6
- Cook the gnocchi in a large pot of salted boiling water just until they float to the top, about 2 minutes. This should be about 1 minute less than the package directions. Drain the gnocchi and gently toss with a drizzle of olive oil to prevent them from sticking together.
- To the same nonstick skillet (if it has a light bottom) or a large sauté pan with a light bottom (such as a stainless steel pan), melt the butter over medium heat, whisking constantly. Once melted, add sage leaves and red pepper flakes. Continue to cook and whisk for 2-3 minutes until you see brown bits on the bottom of the pan, the butter has turned a light brown color and it smells nutty.
FRESH TOMATO-AND-ASPARAGUS GNOCCHI RECIPE | MYRECIPES
Web Jul 16, 2011 Cut asparagus into 2-inch pieces. Fill a 3-qt. saucepan three-fourths full with salted water. Bring to a boil; add asparagus and gnocchi, and cook 2 to 4 minutes or …
From myrecipes.com
5/5 (6)Total Time 30 minsServings 4
From myrecipes.com
5/5 (6)Total Time 30 minsServings 4
- Snap off and discard tough ends of asparagus. Cut asparagus into 2-inch pieces. Fill a 3-qt. saucepan three-fourths full with salted water. Bring to a boil; add asparagus and gnocchi, and cook 2 to 4 minutes or until tender. Drain.
- Sauté onion in hot oil in a medium skillet over medium-high heat 5 to 6 minutes or until tender; add garlic, and cook 1 minute. Add tomatoes, and cook 3 to 5 minutes. Stir in basil, salt, pepper, and asparagus mixture. Sprinkle each serving with Parmesan cheese; serve immediately.
BROWN BUTTER GNOCCHI WITH ASPARAGUS AND PROSCIUTTO
Web Feb 3, 2015 1 pound asparagus 2 teaspoons olive oil salt and pepper 1 pound gnocchi 6 tablespoons salted butter 1 medium shallot, chopped 1 teaspoon rubbed sage, or 2 …
From thefoodcharlatan.com
From thefoodcharlatan.com
GNOCCHI SKILLET WITH GREEN BEANS AND ASPARAGUS RECIPE | KITCHN
Web Aug 23, 2021 Thinly slice 5 garlic cloves (about 2 tablespoons). Trim 8 ounces green beans and 1/2 bunch asparagus, then cut crosswise into 1-inch-wide pieces. Place the …
From thekitchn.com
From thekitchn.com
WHAT TO SERVE WITH GNOCCHI? [FAQS] - OSTRALI.COM
Web The contrast in textures will be excellent! Start by roasting your Brussels until golden brown, then top off with crispy bacon before serving. ... Mushroom Ragu Sautéed in Garlic …
From ostrali.com
From ostrali.com
20+ SKILLET DINNER RECIPES IN THREE STEPS OR LESS | EATINGWELL
Web 2 days ago 20-Minute Creamy Chicken Skillet with Italian Seasoning. Chicken cutlets cook quickly and are highlighted with a creamy sauce made with tomatoes, zucchini and …
From eatingwell.com
From eatingwell.com
GNOCCHI WITH SWEET PEAS, TOMATOES AND SAGE BROWN BUTTER - FOOD …
Web Apr 24, 2017 Melt the butter in a large, deep skillet. Add the sage and parsley and cook over moderately high heat until the sage is crisp and the butter starts to brown, about 3 …
From foodandwine.com
From foodandwine.com
GNOCCHI WITH PEAS AND ASPARAGUS - WHAT'S GABY COOKING
Web Jun 10, 2020 Add the gnocchi to the hot pan with a pinch of salt and black pepper and sauté for 1–2 minutes on each side until slightly golden brown. Add the remaining butter …
From whatsgabycooking.com
From whatsgabycooking.com
RED VELVET GNOCCHI | THE SPLENDID TABLE
Web Feb 21, 2023 Mix in the cream of wheat/farina flour and keep stirring until the mixture becomes thick and creamy, about 5-7 minutes. Remove from the heat and add nutmeg, …
From splendidtable.org
From splendidtable.org
GNOCCHI WITH ASPARAGUS AND PANCETTA RECIPE | MYRECIPES
Web Heat a large nonstick skillet over medium-high heat. Add pancetta; sauté 3 minutes or until lightly browned. Transfer to a paper towel–lined plate. Step 3 Add shallots and …
From myrecipes.com
From myrecipes.com
BROWN BUTTER GNOCCHI WITH ASPARAGUS & PEAS | CAKE 'N KNIFE
Web Add gnocchi and cook over medium heat in the skillet until browned, about 5 minutes. Stir in garlic and thyme leaves, cooking until fragrant, about 1 minute. Stir in salt, pepper, …
From cakenknife.com
From cakenknife.com
CRISPY GNOCCHI WITH PEAS, ASPARAGUS AND LEMON - CULINARY GINGER
Web Apr 11, 2022 Instructions. Add the butter to a large sauté pan over medium heat. When the butter bubbles add the gnocchi (no need to pre-boil. If using frozen, no need to …
From culinaryginger.com
From culinaryginger.com
LEMON PESTO BURRATA AND BROWN BUTTER GNOCCHI.
Web Mar 21, 2022 Cook until the butter browns, 1-2 minutes. Remove from the skillet. 2. To the same skillet, add the gnocchi and 5 tablespoons butter. Allow the gnocchi to get …
From halfbakedharvest.com
From halfbakedharvest.com
You'll also love