Creamy Mushroom And Spinach Gnocchi Food

EASY MUSHROOM SPINACH GNOCCHI - RESTAURANT STYLE #GNOCCHI

Steps:

• Melt butter and olive oil in a skillet over medium heat.
• Sauté the sliced mushrooms until tender.
• (Optional) If using Wine, Add the wine and let it cook for about 1 minute.
• Stir in the grated garlic and add the heavy cream.
• Cook the gnocchi according the the package and strain out the water.
• Add the Parmesan cheese and spinach and stir for 1 minute until it is wilted.
• Lastly, stir in the cooked gnocchi and season with salt and pepper.

CREAMED SPINACH AND MUSHROOMS

Steps:

• In a small skillet, saute mushrooms in oil and butter until tender. Add spinach; cover and cook for 1 minute or until wilted., Stir in the cream cheese, salt and pepper. Serve immediately.

CREAMY MUSHROOM AND SPINACH GNOCCHI

Steps:

• Add the olive oil to a skillet on medium high heat. Add the onion and sauté for 5 minutes, stirring occasionally. It's ok if it becomes lightly browned.
• Add the mushrooms, garlic, and Italian seasoning. Continue to cook, stirring occasionally, for another 5 minutes.
• Stir in the Dijon mustard and white wine. Let it bubble for a minute or so.
• Add the cream and gnocchi. Wait until it starts to bubble again, then cover the pan and reduce the heat to medium-low. Cook for 3 minutes.
• Stir in the spinach, cover the pan again, and cook for 3 minutes.
• Stir in the parmesan and season with salt & pepper. Give it a taste; gnocchi should be soft. If not, continue to cook for another few minutes. Garnish with fresh parsley. Serve immediately with more parmesan cheese grated over top if desired.

SPINACH AND MUSHROOM SMOTHERED CHICKEN

Steps:

• Preheat grill or broiler. In a large skillet, heat oil over medium-high heat; saute mushrooms and green onions until tender. Stir in spinach and pecans until spinach is wilted. Remove from heat; keep warm., Sprinkle chicken with seasoning. Grill, covered, on an oiled grill rack over medium heat or broil 4 in. from heat on a greased broiler pan until a thermometer reads 165°, 4-5 minutes per side. Top with cheese; grill or broil until cheese is melted. To serve, top with mushroom mixture.

MUSHROOM GNOCCHI IN A SPINACH MUSHROOM CREAM SAUCE

Steps:

• In a large nonstick pan, melt butter until foamy.
• Add garlic and mushrooms, cook until garlic is fragrant and soft and mushrooms have started to brown, about 3 minutes.
• Pour in water and gnocchi.
• Let gnocchi soak up water and reduce, about 4 minutes on high.
• Reduce heat to medium and add spinach, basil, salt and pepper and stir well.
• Let spinach cook down, another 3 minutes, stirring occasionally to prevent burning or sticking.
• Turn heat off and add in cream, stirring vigorously as you add.
• Return to medium heat and stir in parmesan cheese.
• When parmesan is melted and cream sauce is thick, remove from heat and serve immediately.

CREAMY BUTTERY TUSCAN GNOCCHI RECIPE

Steps:

• Heat a large skillet over medium-high heat. Melt the butter and sauté shallots until transparent, about 2 minutes. Sauté garlic until fragrant, about 30 seconds.
• Add the gnocchi and let sear in the butter for a minute. Add the sun dried tomatoes and reserved oil. Cook for a further minute to release flavours into the gnocchi.
• Pour in the chicken broth, cream and Italian herbs. Scrape up any browned bits from the bottom of the pan.
• Season with salt and pepper to taste. Mix everything together and reduce heat to medium. Cover pan with lid and let cook for 5 minutes.
• Stir in the spinach leaves and cook until wilted, about 1 minute.
• Stir through parmesan cheese and chopped basil. Let simmer for a further minute or until gnocchi is soft, cooked through and the sauce has thickened to your liking.
• Season with a little extra salt & pepper, if needed, to suit your taste.
• Serve immediately.*

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.