Baked Mushroom Spinach And Chicken Gnocchi Food

BAKED MUSHROOM, SPINACH, AND CHICKEN GNOCCHI

Steps:

• Position a rack in the upper third of the oven; preheat to 425 degrees F (220 degrees C).
• Heat oil in a large skillet over medium heat. Add mushrooms and season with salt and pepper. Cook until starting to soften, about 4 minutes. Transfer to a plate or bowl. Wipe out skillet.
• Melt butter in the same skillet. Whisk in flour until a paste forms, about 3 minutes. Whisk in milk and broth until smooth. Simmer, whisking constantly, until thickened, about 5 minutes. Season with 1/2 teaspoon salt and nutmeg. Add mushrooms, chicken, gnocchi, and spinach to the sauce. Stir until gnocchi are coated and spinach wilts, about 3 minutes.
• Pour mixture into a large baking dish. Sprinkle liberally with Parmesan cheese.
• Bake in the preheated oven until bubbling, about 20 minutes.

BAKED GNOCCHI WITH CHICKEN

Steps:

• Position a rack in the upper third of the oven and preheat to 425 degrees F. Heat the olive oil in a deep ovenproof skillet over medium-high heat. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until lightly browned, about 4 minutes. Transfer to a plate and wipe out the skillet.
• Melt the butter in the skillet over medium heat; add the flour and cook, whisking, 3 minutes. Whisk in the milk and chicken broth until smooth; simmer, whisking constantly, until slightly thickened, about 5 minutes. Whisk in 1/2 teaspoon salt and the nutmeg.
• Add the chicken, mushrooms, gnocchi and spinach to the sauce and stir until coated and the spinach wilts. Sprinkle with the parmesan, transfer the skillet to the oven and bake until bubbling, about 20 minutes. Turn on the broiler; broil until lightly browned on top, about 3 more minutes.

BAKED SPINACH GNOCCHI

Steps:

• In a large saucepan, heat the milk and when just on the point of boiling, sprinkle in the semolina in a steady stream, stirring briskly with a wooden spoon.
• Simmer the semolina for 2 minutes then remove from the heat and stir in half the butter, most of the cheese (leave some for topping the bake) and the spinach, nutmeg and salt and pepper; allow to cool for 5 minutes.
• Stir in the eggs then tip the mixture out onto a shallow baking sheet, spreading it out to 1 ½inch thickness; allow to cool completely, then chill until solid.
• Stamp out the gnocchi with a plain round cutter with a diameter of 1 ½ inches; reserve the trimmings.
• Place the trimmings in the base of a greased shallow ovenproof dish then arrange the gnocchi rounds on top; brush the tops with the remaining butter and sprinkle with the last of the cheese.
• Bake in an oven pre-heated to 375 F, 190 C, gas mark 5, for about 35 minutes until crisp and golden on top; serve hot sprinkled with extra cheese.

MUSHROOM SPINACH GNOCCHI WITH CREAMY BOURSIN SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes.
• Meanwhile, melt butter in a heavy skillet over medium-high heat. Add sliced mushrooms and sauté until softened, about 3 minutes. Add garlic and sauté until fragrant, about 30 seconds. Reduce heat, and pour in cream.
• Scoop out 3/4 cup of pasta cooking water and set aside. Place spinach in the bottom of a colander and drain the gnocchi over the spinach to wilt it.
• Stir cheese into the skillet and add reserved cooking water; keep stirring until cheese is melted.
• Add gnocchi and wilted spinach to the skillet and stir until well combined. Serve immediately.

GNOCCHI WITH CHICKEN AND SPINACH

Steps:

• Cook gnocchi according to package directions, reserve 1/4 cup cooking liquid.
• Meanwhile, heat oil in large skillet over medium heat.
• Add onions and cook until softened, about 5 minutes. Add chicken and cook, crumbling it with a spoon, about 5 to 7 minutes.
• Add the mushrooms, garlic, salt, and pepper and cook, tossing frequently, about 3 minutes. Add spinach, toss until the spinach wilts. Add the drained gnocchi, the reserved cooking liquid, and the Parmesan and toss.
• Divide among individual bowls and sprinkle with additional Parmesan.

BAKED MUSHROOMS WITH SPINACH

Steps:

• Place spinach in a greased 8-in. square baking dish; set aside. Remove stems from mushrooms. Set caps aside; chop stems. Saute chopped mushrooms and onion in 2 tablespoons butter; spoon over spinach. Sprinkle with bacon. Top with mushroom caps. Melt remaining butter; brush over caps., In a large saucepan, combine the milk, cheese, mustard, salt and pepper. Cook and stir over medium-low heat until cheese is melted; pour over the top. Bake, uncovered, at 350° for 35-40 minutes or until mushrooms are tender.

SHEET-PAN GNOCCHI WITH MUSHROOMS AND SPINACH

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.

GNOCCHI WITH SPINACH AND CHICKEN SAUSAGE

Steps:

• Cook gnocchi according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat; cook sausage and shallots until sausage is browned and shallots are tender. Add garlic; cook 1 minute longer., Stir in wine. Bring to a boil; cook until liquid is reduced by half, 3-4 minutes. In a small bowl, mix cornstarch and broth until smooth; stir into sausage mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add spinach and cream; cook and stir until spinach is wilted., Drain gnocchi; add to pan and heat through. Sprinkle with cheese.

CHICKEN WITH SPINACH AND GNOCCHI

Steps:

• Cooking time: 40 minutes Serving: 3.
• INGREDIENTS:.
• 1 onion, 250 g spinach, 250 g chicken breast, 4 cloves of garlic, butter. According to taste: Whipping cream, soy sauce, bacon Side dish: Gnocchi.
• PROCEDURE:.
• Peel the onion and garlic and chop into small pieces. Spinach chop to smaller pieces and chicken meat chop into small dices.
• On one pan fry the onions and add the chicken, fry and then leave on low heat. When the meat is ready, sprinkle with soy sauce. The meat has a beautiful golden color and tastes better. Meanwhile, fry the chicken, on the other pan melt the butter, then add the spinach. Once you allow spinach, add the garlic. Often garlic butter fried first and then add the spinach, depends on each. After a few minutes, gently pour the cream and simmer. Once finished spinach and flavored with garlic, add the chicken meat juices including a second pan and simmer for a while. Meanwhile, cook gnocchi according to package directions. Chicken with spinach gnocchi and serve as a tasty main course. You can decorate the dish in a pan fried crispy bacon.

VEGETARIAN GNOCCHI WITH SPINACH AND MUSHROOM-BUTTER SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain and set aside.
• Meanwhile, melt butter in a large saucepan over medium heat. Add mushrooms and saute for 2 minutes. Toss in spinach, basil, garlic, Parmesan cheese, parsley, salt, and pepper. Cook and stir until spinach is wilted and sauce begins to thicken, about 5 minutes. Add gnocchi and stir until coated in sauce; cook for 2 more minutes.