Sauteed Gnocchi Recipes

Steps:

• In a large skillet, heat oil over medium-high. Add squash and garlic and season with salt and pepper. Cook, stirring occasionally, until squash is crisp-tender, 4 to 5 minutes. Add tomatoes and cook, stirring occasionally, until juicy, about 2 minutes.
• Meanwhile, in a large pot of boiling salted water, cook gnocchi according to package instructions. Reserving 1/2 cup cooking liquid, drain gnocchi and transfer to skillet. Toss gnocchi, adding enough cooking liquid to create a sauce. Remove from heat and stir in basil, cheese, butter, and lemon juice.

Steps:

• Cook gnocchi according to directions on package; drain.
• Melt butter in sauté pan.
• Add gnocchi and minced garlic.
• Cook 3-4 minutes or until golden brown, turning constantly.
• Stir in salt and pepper during last 2 minutes.
• Toss with Romano cheese, top with parsley.

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:

• Brush the mushrooms to remove any loose dirt and trim away the stems of those, like shiitakes, that have tough stems. Thickly slice the mushrooms if they are large and set aside.
• In a large skillet set over high heat, combine the oil and 1 tablespoon of the butter. When very hot, add the garlic and cook until it just begins to turn golden, about 1 minute. Immediately add the mushrooms, 1/2 teaspoon salt and the pepper and cook, stirring, until the mushrooms just begin to become tender, about 3 minutes. Add the wine, pepper flakes and tomato paste and cook, stirring, until about 1/2 the liquid has evaporated. Cover the skillet and cook for 5 minutes more.
• Meanwhile, cook the gnocchi according to directions and drain. Place in a serving bowl or on a platter. Stir the remaining tablespoon of butter into the mushrooms and season to taste with salt. Top the gnocchi with the mushrooms and garnish with chives. Serve immediately with grated Parmesan on the side.

Steps:

• Cook gnocchi according to package directions.
• Put oil in a large pot and sauté onion and garlic on medium heat about 3 minutes, add peppers and sauté 5 minutes more.
• Add remaining veggies, cover and turn to low heat for 10-15 minutes or until tender.
• Add cooked gnocchi, milk, Parmesan and salt and pepper.
• Serve sprinkled with a bit more Parmesan.

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.