CHICKEN GNOCCHI WITH BROWNED BUTTER
This easy gnocchi skillet comes together quickly in a single pan!
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- In 10-inch skillet, heat oil over medium heat. Season chicken breasts with salt and pepper. Cook chicken breasts in oil 6 to 8 minutes on each side or until golden brown and juice of chicken is clear when center of thickest part is cut (at least 165°F). Transfer to cutting board; let rest 5 minutes. Cut into slices.
- Make gnocchi in boiling water as directed on package; drain.
- Melt butter in same skillet over medium heat; continue to cook 2 to 3 minutes or until butter is golden brown in color.
- Add gnocchi, spinach and corn to skillet, cooking 3 to 5 minutes or until gnocchi is golden brown and spinach is slightly wilted. Add chicken, and cook 1 to 2 minutes longer or just until heated through. Top with Parmesan cheese just before serving.
Nutrition Facts : Calories 490, Carbohydrate 35 g, Cholesterol 105 mg, Fat 4 1/2, Fiber 3 g, Protein 26 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 4 g, TransFat 1 g
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.
CREAMY CHICKEN AND GNOCCHI
Soft-pillowy gnocchi, a garlicky cream sauce, tender, juicy chicken thighs, and sneaked-in kale? Yes, 1,000% yes.
Provided by Chungah Rhee
Categories entree
Yield 4-6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F. In a large pot of boiling salted water, cook gnocchi according to package instructions; drain well. Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper. Melt 2 tablespoons butter in a large skillet over medium heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside. Melt remaining 3 tablespoons butter. Add shallot, and cook, stirring frequently, until tender, about 3-5 minutes. Stir in garlic and thyme until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and wine, and cook, whisking constantly, until slightly thickened, about 3-5 minutes. Stir in half and half until thickened, about 1-2 minutes; season with salt and pepper, to taste. Stir in gnocchi and kale until the kale has wilted, about 1-2 minutes. Return chicken to the skillet; sprinkle with Parmesan. Place into oven and bake until bubbly, about 10-12 minutes. Serve immediately.
EASY GNOCCHI WITH BUTTER GARLIC AND PARMESAN
Boiled soft and fluffy gnocchi is sauteed in butter with garlic, thyme, and freshly grated Parmesan cheese until golden. This easy dinner will come together in only 20 minutes and only has 5 ingredients.
Provided by lyuba
Categories Main Course
Time 20m
Number Of Ingredients 6
Steps:
- Prepare your ingredients first: smash and mince garlic, take thyme leaves off sprigs, cut butter, and open package of Parmesan cheese if needed.
- Bring a large pot of salted water to boil, stir the water with a wooden spoon, and add gnocchi while water is swirling. (This will help keep gnocchi from sticking.)
- Let gnocchi boil until they all float at the top and give it another minute. Pour water and gnocchi through a fine strainer and let excess water drain off.
- When gnocchi is almost done boiling, preheat a saute pan over medium-high heat.
- Melt butter and start to saute garlic. When garlic starts to golden, add thyme and saute just a couple of seconds until fragrant.
- Carefully add gnocchi, season with some salt, and toss everything to mix. Sear, stirring once in a while, until sides of gnocchi get golden. (If you like it crispier, sear it a little longer until browned.)
- Grate Parmesan cheese over the top, stir, and serve.
Nutrition Facts : Calories 648 kcal, Carbohydrate 83 g, Protein 20 g, Fat 27 g, SaturatedFat 17 g, Cholesterol 70 mg, Sodium 1205 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving
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
RICOTTA GNOCCHI WITH SAGE AND BROWN BUTTER
Provided by Michael Symon : Food Network
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 11
Steps:
- For the gnocchi: Combine the flour, Parmesan, lemon zest and salt in a medium bowl. Add the ricotta and egg. Mix well with a wooden spoon or your fingers until the dough just comes together, taking care not to overwork the dough, which could cause it to become tough.
- Scrape the dough onto a well-floured work surface and pat into a rough square. Cut the dough into fourths with a bench scraper or knife. Gently roll each piece into a foot-long rope about an inch in diameter, flouring as needed to prevent the dough from sticking to the work surface. Cut each rope into 1/2-inch pieces with a bench scraper or knife and set aside.
- For the sauce: Heat 6 tablespoons of the butter over medium-high heat in a skillet large enough to accommodate all of the gnocchi without crowding. When the butter begins to foam, add the gnocchi to the skillet and cook, turning as necessary, until they're browned and crisp on all sides, 5 to 6 minutes. Add the sage leaves and cook until crisp, 30 seconds. Season with salt and pepper, then stir in 1/2 cup water, the lemon juice and remaining 2 tablespoons of butter.
- Remove from the heat and sprinkle in the Parmesan while turning the gnocchi. Let the sauce ingredients emulsify and form a silken coating, about 1 minute. Add more water if the skillet looks too dry. Spoon the gnocchi and sauce into shallow bowls and serve immediately.
BROWN BUTTER GARLIC FRIED GNOCCHI
Brown Butter Garlic Fried Gnocchi are tender morsels tossed in a buttery herb sauce you are going to love! Super easy and quick, this is a perfect dish for busy nights or unexpected guests!
Provided by Alyssa Rivers
Categories Side Dish
Time 20m
Number Of Ingredients 6
Steps:
- 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.
- Add in the butter. Whisk until it starts to froth turns brown.
- Remove from the heat and add the garlic and thyme. Add the gnocchi back to the butter and toss. Top with parmesan cheese.
Nutrition Facts : Calories 369 kcal, Carbohydrate 42 g, Protein 9 g, Fat 19 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 39 mg, Sodium 686 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
CHICKEN WITH GNOCCHI
This chicken with gnocchi recipe is very quick and easy to make. I have made this dish for many dinner parties. Friends and family keep coming back for more.
Provided by CURTLY
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 45m
Yield 2
Number Of Ingredients 13
Steps:
- Combine bacon and onion in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Set aside.
- Heat oil in a pan over medium heat. Add chicken and 1/2 of the lemon juice and cook until no longer pink in the centers and juices run clear, 5 to 7 minutes per side.
- Meanwhile, mix balsamic vinegar, brown sugar, rosemary, red pepper flakes, and remaining lemon juice together in a saucepan and bring to a boil. Reduce heat to medium-low and simmer until mixture bubbles, 5 to 7 minutes. Add tomatoes with some of their juice and continue to simmer while chicken finishes cooking.
- Melt butter in a pan over medium heat. Pan-fry gnocchi in the hot butter until golden brown, 5 to 7 minutes.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add spinach, cover, and steam until tender, 2 to 6 minutes.
- Place bacon and onion onto a serving plate and top with spinach, gnocchi, and chicken, in that order. Drizzle with tomato-balsamic sauce.
Nutrition Facts : Calories 843.6 calories, Carbohydrate 69.6 g, Cholesterol 165.5 mg, Fat 48.3 g, Fiber 8.1 g, Protein 39.2 g, SaturatedFat 23.3 g, Sodium 941.9 mg, Sugar 22.7 g
SPICY CHICKEN GNOCCHI
Steps:
- For the gnocchi dough: Preheat the oven to 350 degrees F.
- Roast the potatoes until fork tender, about 1 hour, then let cool. When the potatoes are just warm to the touch, scoop out the insides into a food mill and mill into a large bowl. Add the Parmigiano-Reggiano, salt, pepper and egg yolks and gently incorporate. Add the flour 1/4 cup at a time until the dough just comes together. Turn out the dough on a floured surface and knead the dough, working quickly, until the dough loses its stickiness and becomes more solid. Shape small portions of the dough into long ropes 1/2-inch wide and cut with a knife into 1/2-inch-long squares. Repeat with the remaining dough.
- Bring a large pot of salted water to a boil and add the gnocchi in batches, stirring gently once or twice to ensure that they are not sticking. Boil until they float to the surface, then drain and set to the side.
- For the garlic cream: In a stockpot over medium heat, melt the butter, then add the garlic and simmer until softened, about 3 minutes. Add the cream, salt and pepper and simmer on low heat, occasionally stirring, for 25 minutes.
- Meanwhile, start the gremolata: Rough-chop the Italian parsley and sun-dried tomatoes, then add to a bowl and stir in the lemon zest and garlic. Set to the side.
- To finish: Preheat the oven to 400 degrees F.
- In a large oven-safe sauté pan, add the clarified butter and heat to medium-high. Sprinkle the chicken breasts on both sides with the Blackening Seasoning and add to the pan. Sear each side for 3 minutes, then finish in the oven for 3 minutes. Let rest 5 minutes, then slice into 4 pieces.
- Add the gnocchi and Gorgonzola cheese to your simmering garlic cream sauce and let cook until the sauce thickens, about 4 minutes. Place the blackened chicken on top and garnish with the gremolata, green onions and Parmigiano-Reggiano.
- Stir together the paprika, sugar, cayenne, granulated garlic and onion, salt, black pepper, white pepper, oregano and thyme in a small bowl.
More about "chicken gnocchi with browned butter food"
BROWNED BUTTER GNOCCHI WITH THYME — LET'S DISH RECIPES
From letsdishrecipes.com
4.5/5 (66)Total Time 15 minsCategory Main DishesCalories 182 per serving
- Bring a large pot of salted water to a boil over high heat. Add gnocchi and cook for 1-2 minutes. Drain and set aside.
- Meanwhile, melt 2 tablespoons of butter in a large skillet. Add gnocchi to the skillet in batches and saute for 2-3 minutes or until lightly browned. Transfer gnocchi to a plate and keep warm as you work.
- In the same skillet, add the 6 tablespoons butter over medium-high heat. When the butter has melted, stir in the thyme. Cook, stirring occasionally, until the butter is a light golden brown.
- Remove from heat and stir in the gnocchi and lemon zest. Season with salt and pepper, to taste. Garnish with grated Parmesan, if desired. Serve immediately.
HEARTY AND CHEESY GNOCCHI CHICKEN BAKE WITH ... - RECIPES
From more.ctv.ca
Servings 4Total Time 40 minsCategory Dinner
- Preheat your oven to 400F and place a large ovenproof skillet over medium-high heat. Add the oil and, when hot, follow with the mushrooms. Season with salt and pepper and cook for about five minutes or until lightly browned. Add the minced garlic and cook for an additional one to two minutes. Transfer the mushrooms and garlic to a plate and set aside.
- Place the pan back over the heat and add the butter to melt. Sprinkle the flour on top of the butter and cook, whisking frequently, for about two minutes. Whisk in the milk and chicken broth and allow it to simmer, whisking occasionally until smooth and thick, about five minutes. Season with black pepper, a pinch of nutmeg, and some salt to taste.
- Add the parsley, chicken, gnocchi, arugula, and cooked mushrooms and garlic and stir until everything is well combined. Sprinkle the top with the cheese and transfer the skillet to the oven. Bake for 20 – 25 minutes then turn on the broiler for about three minutes or until the top is lightly golden brown.
GNOCCHI WITH BROWNED BUTTER RECIPE | MYRECIPES
From myrecipes.com
5/5 (3)Total Time 1 hr 52 minsServings 4Calories 398 per serving
- Place potatoes in a saucepan; cover with water. Bring to a boil over medium-high heat. Cook 40 minutes; drain. Cool; peel. Press potato flesh through a ricer. Spread potatoes on a baking sheet; sprinkle with salt. Cool.
- Scoop potatoes into a large bowl. Weigh or lightly spoon flour into a dry measuring cup. Add flour, and toss. Form a well in center. Add 2 tablespoons chives, pepper, and eggs; stir. Turn dough out onto a lightly floured surface. Gently knead just until dough comes together (about 1 minute).
- Cut dough into 4 equal portions, and roll each into a 22-inch-long rope. Cut each rope into 22 pieces. Score gnocchi with a fork. Cook half of gnocchi 3 minutes in boiling water. Repeat with remaining gnocchi; drain.
- Melt butter in a large skillet over medium heat. Add garlic; cook for 2 minutes. Add nuts; cook 2 minutes or until butter browns. Discard garlic. Set aside half of butter mixture. Add half of gnocchi to pan; toss. Cook 1 minute or until browned. Repeat with remaining butter and gnocchi. Divide gnocchi evenly among 4 shallow bowls. Sprinkle with 2 tablespoons chives and cheese.
SKILLET BROWN BUTTER GNOCCHI RECIPE - PILLSBURY.COM
From pillsbury.com
5/5 (11)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.
BROWNED BUTTER GNOCCHI WITH BROCCOLI - EAT. DRINK. LOVE.
From eat-drink-love.com
Servings 6Total Time 25 minsCategory PastaCalories 215 per serving
- Prepare the gnocchi according to the package instructions. During the last minute of cooking, add in the broccoli. Drain and set aside.
- In a large skillet, heat the butter and olive oil over medium high heat. Cook for about 5 minutes or until the butter has browned, stirring constantly.
- Add in the gnocchi, garlic, broccoli, and black pepper. Toss until the gnocchi is well-coated in the brown butter sauce. Sprinkle some of the cheese on top and serve!
ONE-PAN CHICKEN GNOCCHI WITH TOMATO BUTTER SAUCE - EATWELL101
From eatwell101.com
Servings 2Calories 592 per serving
10 BEST GNOCCHI WITH CHICKEN RECIPES - YUMMLY
From yummly.com
ROAST CHICKEN WITH TRUFFLED GNOCCHI AND SAGE BUTTER RECIPE
From lovefood.com
SWEET POTATO GNOCCHI WITH BROWNED BUTTER SAGE SAUCE ...
From garlicandzest.com
5/5 (6)Total Time 15 minsCategory Appetizer, Side DishCalories 314 per serving
- In a small skillet, heat the olive oil over medium heat until hot, but not smoking. Add the fresh sage leaves to the butter and let them crisp for about 1 minute in the hot oil. Transfer the sage to a plate lined with paper towels to drain. Sprinkle with salt and set aside.
- Bring a small pan of water to a boil. Add a teaspon of salt and wait for minute until the salt dissolves in the boiling water. Reduce heat to a rapid simmer and add the sweet potato gnocchi. Cook the gnocchi until they start to float to the top of the pan. Drain the water from the pan and set aside.
- In a medium skillet, heat the butter over medium to medium-low heat (depending on how hot your stove runs, mine runs hot), stirring constantly. The butter will melt, and begin to sputter a bit, then it will start to get foamy.
- Continue stirring, and checking the milk solids (the specks in the bottom of the pan) they will start to turn golden and then brown and the butter smells nutty and toasty. This should take about 4-6 minutes. Don't keep the butter on the stove too long because those specks can easily burn and turn bitter.
GARLIC AND PARSLEY BUTTER CHICKEN WITH GNOCCHI - JO COOKS
From jocooks.com
4.3/5 (7)Total Time 40 minsCategory Main CourseCalories 630 per serving
- If your chicken breasts are too thick cut them in half crosswise. Season the chicken breasts with salt, pepper and smoked paprika on both sides.
- Heat the olive oil in a skillet. Add chicken breasts and cook on each side for about 5 minutes or until golden brown. The chicken may not yet be cooked through, but that's OK since we'll finish it off in the oven.
- In the meantime, add the butter, garlic, parsley, lemon juice, salt and pepper to your food processor and pulse for about 30 seconds or until the mixture is all crumbled up and there are no huge pieces of garlic anymore.
BROWN BUTTER GNOCCHI | SCHNUCKS
From nourish.schnucks.com
Servings 4Total Time 30 minsCategory Pasta & PizzaCalories 410 per serving
- Bring a large pot of salted water to a boil. Meanwhile, add potatoes, egg and a pinch of salt to a bowl. Gently mix, gradually adding flour until combined. Divide into four equal pieces, then roll each into a 1-inch-thick rope. Cut each into 1-inch pieces.
- Melt butter in a large skillet over medium-high heat. Add gnocchi and cook, turning occasionally, until lightly browned, about 5 minutes. Push to one side of pan.
BROWN BUTTER GNOCCHI WITH ASPARAGUS ... - THE FOOD CHARLATAN
From thefoodcharlatan.com
5/5 (1)Total Time 28 minsCategory Main CourseCalories 439 per serving
BROWNED BUTTER GNOCCHI WITH BROCCOLI AND NUTS RECIPE ...
From myrecipes.com
3.5/5 (31)Calories 368 per servingServings 6
- Cook gnocchi in a large Dutch oven according to package directions. Add broccoli during last minute of cooking; cook 1 minute. Drain.
- Heat a large skillet over medium heat. Add butter and oil; cook 7 minutes or until butter browns. Add gnocchi mixture and pepper to pan; toss to coat. Spoon about 1 1/2 cups gnocchi mixture into each of 6 shallow bowls. Sprinkle each serving with 1 1/2 teaspoons pine nuts and about 2 teaspoons cheese.
BROWNED BUTTER GNOCCHI WITH BROCCOLI AND PINE NUTS - A ...
From acedarspoon.com
Reviews 7Category DinnerServings 4Estimated Reading Time 5 mins
- Heat a dry large skillet over medium-low heat and toast pine nuts, stirring frequently, until pine nuts are golden in spots, about 3 minutes. Remove and set aside.
- Heat water in a large pot until boiling. Add the gnocchi and cook according to the package directions. Add the broccoli to the boiling water during the last 3 minutes of cooking {for me the gnocchi took 4 minutes so I added the broccoli in after 1 minute of cooking}.
- In a large skillet heat the 4 Tablespoons of butter and olive oil over medium heat and cook for 7-8 minutes, until the butter is browned. Add the gnocchi and broccoli, salt and pepper and toss to coat the gnocchi with the butter.
- Add the shaved parmesan cheese to the warm gnocchi and let side to allow the cheese to melt.
GNOCCHI IN BROWN BUTTER HERB SAUCE - CARLSBAD CRAVINGS
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.
BUFFALO CHICKEN GNOCCHI - GO BOLD WITH BUTTER
From goboldwithbutter.com
ROASTED GNOCCHI WITH LEMON GARLIC BROWN BUTTER - ONE GIRL ...
From onegirlonekitchen.com
- In a large bowl, toss 1 lb gnocchi with 1 tablespoon oil and 1/2 teaspoon salt. Toss really well to make sure all of the gnocchi is coated with oil. If it looks a little dry, feel free to drizzle a little more on.
- Spread gnocchi out in a single layer on a parchment-lined baking sheet. Roast for 20-25 minutes, tossing once, until gnocchi is light brown and crisp, but still a little chewy. They will continue to crisp outside the oven as well, so don't take them too far! Remove from oven and set aside while you make the brown butter.
- Melt 2 tablespoons butter in a small skillet over medium-high heat. Allow butter to cook until amber in color and it starts to smell nutty. It's a small amount of butter, so this won't take long at all. Once butter is browned, take off the heat and add 2 minced garlic cloves and 1 teaspoon lemon zest. Let garlic and lemon zest sizzle for 1 minute.
BROWN BUTTER GNOCCHI - I WISH I WAS A MUFFIN
From iwishiwasamuffin.com
Servings 4Estimated Reading Time 5 mins
CHICKEN GNOCCHI WITH MUSHROOMS AND BROWN BUTTER - THE ...
From theseasonedmom.com
Cuisine American, ItalianTotal Time 26 minsCategory DinnerCalories 583 per serving
RECIPE: CALABRIAN HONEY CHICKEN WITH GNOCCHI & ROASTED ...
From blueapron.com
4.2/5 Total Time 35 minsCuisine ItalianCalories 760 per serving
CHICKEN GNOCCHI WITH MUSHROOMS AND BROWN BUTTER - MY ...
From myrecipemagic.com
GNOCCHI WITH SAUSAGE, SQUASH, AND BROWN BUTTER SAUCE ...
From schneiders.ca
CHICKEN CUTLETS, GNOCCHI AND KALE WITH CREAMY MUSHROOM ...
From ricardocuisine.com
CHICKEN GNOCCHI WITH BROWNED BUTTER | RECIPE | RECIPES ...
From pinterest.com
CHICKEN & GNOCCHI WITH BURNT SAGE BUTTER : RECIPES
From reddit.com
BUTTERNUT SQUASH & GNOCCHI WITH SAGE & BROWNED BUTTER ...
From truvaluefoods.com
[HOMEMADE] GNOCCHI IN BROWNED BUTTER SAUCE : FOOD
From reddit.com
PAN-SEARED GNOCCHI WITH BROWNED BUTTER & SAGE - FOOD NEWS
From foodnewsnews.com
GNOCCHI WITH SAGE BROWN BUTTER - ALL INFORMATION ABOUT ...
From therecipes.info
EASY FRIED GNOCCHI IN A BROWN BUTTER GARLIC SAUCE ...
From recipesstudio.com
RICOTTA | HOMEMADE GNOCCHI, GNOCCHI RECIPES HOMEMADE, RECIPES
From pinterest.com
GNOCCHI WITH SAGE BROWNED BUTTER SAUCE - FEEDING THE FAMISHED
From feedingthefamished.com
ROAST CHICKEN WITH TRUFFLED GNOCCHI AND SAGE BUTTER RECIPE ...
From foodnewsnews.com
CHICKEN GNOCCHI WITH BROWNED BUTTER RECIPES
From tfrecipes.com
CHICKEN WITH GNOCCHI RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love