Crispy Gnocchi With Mushrooms Food

CRISPY GNOCCHI WITH MUSHROOMS

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.

GNOCCHI WITH MUSHROOMS AND ONION

Steps:

• Cook gnocchi according to package directions. Meanwhile, in a large cast-iron skillet, saute mushrooms and onion in butter until tender., Drain gnocchi. Add the gnocchi, salt, Italian seasoning and pepper flakes to the skillet; heat through. Sprinkle with cheese.

CRISPY GNOCCHI WITH MUSHROOMS AND PAPRIKA BUTTER RECIPE

Steps:

• Heat the oven to 200˚C.
• Place the potatoes on a baking tray and prick them all over with a fork. Bake for 1 hour or until very tender.
• Slice the potatoes in half lengthwise. Allow excess steam to escape.
• When the potatoes are cool enough to handle with a clean dishcloth, scoop the flesh out of the skins and pass through a potato ricer. If you don't have one, simply mash them with a potato masher.
• In a bowl combine the potato, egg yolk, parmesan, nutmeg and salt. Mix together with a fork.
• Sprinkle the flour evenly over the potato mixture and very gently fold the mixture together using a spatula.Turn the dough onto a lightly floured work surface. Divide the dough into 4.
• Roll each piece into a 2 - 3cm thick rope. Cut the rope into 3 cm pieces.
• If you want to add the traditional little lines you can gently roll each piece down a wooden butter pat or the back of a fork.
• Place the finished gnocchi on a lightly floured baking tray. Repeat with the remaining dough.
• Cook the gnocchi in a pan of boiling salted water for 2 to 3 minutes. As soon as they float up to the surface they are cooked.
• Heat a large frying pan and add about 2 tablespoons (30g) of the butter.
• Add the mushrooms and cook until golden brown. Season.
• Now add the rest of the butter and when sizzling add the paprika and sage. Cook until fragrant and nutty.
• Using a mesh spider or slotted spoon, drain the gnocchi and transfer directly to the pan and toss in the buttery mushrooms. Cook until the gnocchi starts getting golden brown crispy bits on each side.
• Add the sun-dried tomatoes and finish with a good squeeze of lemon juice. Season to taste.
• Serve the gnocchi onto plates swished with a little crème fraîche.
• Finish with a few shavings of parmesan and serve.

GNOCCHI WITH WILD MUSHROOMS

Steps:

• Preheat broiler.
• In a large oven proof skillet, heat olive oil with butter.
• Add mushrooms and shallots and cook over high heat, stirring occasionally, until browned, 12 minutes.
• Add the wine and cook until evaporated.
• Add the broth, cream and thyme.
• season with salt and pepper; bring to a boil.
• Meanwhile, cook gnocchi according to package directions. Drain well.
• Add gnocchi to the mushrooms and simmer, stirring, for 1 minute.
• Stir in 1/4 cup of the Parmesan cheese and sprinkle the remaining cheese on top.

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.