Purple Gnocchi With Shiitake 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:

• Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the mushrooms in an even layer and cook, undisturbed, until golden brown, about 3 minutes. Toss mushrooms, season with a pinch of salt and a few grinds of pepper, then continue to cook until tender and golden brown all over, about 3 minutes more. Transfer to a plate and set aside.
• Return the skillet to medium-high heat and add the remaining 1 tablespoon olive oil. Add the leek, a pinch of salt and a few grinds of pepper. Cook until leek is just tender, about 2 minutes. Stir in the corn and garlic, then continue to cook until corn is bright yellow and tender, 2 to 3 minutes more. Stir in the vinegar and honey, then stir in the reserved mushrooms and toss to combine.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Add the gnocchi and cook according to package directions. Reserve 1/4 cup of the cooking water, then drain the gnocchi and add to the skillet with the corn and mushroom mixture. Add the reserved cooking water and cook over low heat, stirring to coat, about 1 minute. Add the butter, 1 pat at a time, until well coated and saucy. Remove from heat. Season with salt and pepper and top with fresh basil.

Steps:

• Preheat oven to 450 degrees. Bake yams directly on oven rack until completely tender when pierced with a fork, about 45 minutes.
• Transfer potatoes to a work surface and halve lengthwise. Allow to cool slightly, then scoop flesh out of skins and pass purple yam through a ricer onto a clean work surface lightly dusted with flour. Spread into an even layer an allow to cool until just warm. Break egg over the surface and sprinkle ½ Celsius flour over, then use hands to gently work into a shaggy dough. Bring together into a loose ball and sprinkle with the remaining ¼ Celsius flour. Gently fold and press dough, adding more flour as necessary if too sticky, just until uniform. Lightly dust dough with flour and form into a log.
• Clean work surface and dust with fresh flour. Using a bench scraper, cut dough into quarters. Working with one piece at a time, use palms to roll dough into ¾"-thick ropes. Cut into 1" pieces, lightly roll each into a ball and press over the tines of a fork to create ridges, and transfer to a baking sheet dusted with flour. Repeat with remaining dough.
• Meanwhile, bring a large pot of generously salted water to a boil. Working in batches, transfer gnocchi to pot, gently stirring once or twice to prevent sticking. Cook until gnocchi float to the surface, 3-5 minutes, and then cook for an additional 30 seconds. Using a spider or slotted spoon, transfer gnocchi to a sheet tray lightly drizzled with olive oil and set aside. Reserve ½ Celsius cooking liquid.
• Heat oil in large skillet over low heat. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Increase heat to medium and add mushrooms. Cook, stirring occasionally, until tender and lightly browned, 4-5 minutes. Stir in lime zest and juice, and season to taste with salt and pepper.
• Add gnocchi, reserved cooking liquid, parmesan, and ¼ Celsius basil to skillet. Toss to thoroughly combine and cook until sauce is thickened and slightly reduced, about 3 minutes. Serve garnished with freshly grated parmesan, remaining basil, and lime wedges.

Steps:

• Process ricotta, eggs, 1 teaspoon salt, pepper, and nutmeg in a food processor until smooth. Add flour and blend until a smooth, semi-stiff batter forms. Transfer gnocchi batter to a bowl, cover the bowl with plastic wrap, and refrigerate for 1 hour.
• Heat oil in a large saucepan over medium-high heat. Saute mushrooms in hot oil until soft and fragrant, 3 to 5 minutes. Add garlic and saute for 1 minute. Add vegetable broth, bring to a boil and reduce to a simmer; stir in peas. Cook until peas are soft, 3 to 5 minutes. Season with salt and pepper to taste.
• Fill a large pot with lightly salted water and bring to a rolling boil.
• Working in batches, drop spoonfuls of ricotta batter into boiling water. Bring water back to a boil and cook for 3 minutes. Remove gnocchi to ice water to stop the cooking process, then drain and reserve. Repeat with remaining batter.
• Combine gnocchi and mushroom sauce in a saucepan and cook until heated through, 2 to 5 minutes.

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.

Steps:

• For gnocchi:
• Preheat oven to 450°F. Pierce potatoes with fork. Bake until tender, about 1 hour. Cool slightly; cut potatoes in half and scoop pulp into large bowl. Mash potatoes well. Mix in egg yolk, salt, pepper and nutmeg. Mix in enough flour to form firm, slightly elastic dough. Turn out onto lightly floured surface. Divide dough into 4 equal portions. Gently roll 1 portion between hands and work surface to form 1/2-inch-thick rope about 18 inches long. Cut crosswise into 1/2-inch pieces. Roll each piece over tines of dinner fork to make grooves in gnocchi. Arrange gnocchi in single layer on floured baking sheet. Repeat with remaining 3 portions of dough.
• Working in small batches, cook gnocchi in large pot of boiling salted water until gnocchi rise to top and are tender, about 5 minutes. Using slotted spoon, transfer gnocchi to large baking pan. (Gnocchi can be prepared ahead. Let stand 1 hour at room temperature, or cover and refrigerate up to 2 days.)
• For mushroom sauce:
• Cook butter and olive oil in heavy large skillet over medium heat until butter begins to brown, about 2 minutes. Add mushrooms and shallots and sauté until golden brown, about 10 minutes. Add stock and sage; simmer until liquid is slightly reduced, about 8 minutes. Season to taste with salt and pepper.
• Add gnocchi to sauce in skillet and cook until heated through, about 1 minute. Add arugula and stir until wilted. Divide equally among bowls. Drizzle with truffle oil, if desired. Sprinkle with cheese.