Easy Creamy Gnocchi Sauce Food

GNOCCHI WITH CREAMY TOMATO & SPINACH SAUCE

Steps:

• Heat the olive oil in a frying pan. Fry the garlic until golden, then add the tomatoes. Season, then simmer for 10 mins. Stir in mascarpone, then cook for 2 mins more.
• Meanwhile, boil the gnocchi according to pack instructions. Add the spinach for the final min of cooking. Drain well, pour back into the pan, then stir the sauce through. Mix well and serve immediately with basil leaves and Parmesan shavings scattered over, if you like.

EASY CREAMY GNOCCHI SAUCE

Steps:

• Bring a large saucepan of water to a boil, seasoned with about 1 tablespoon kosher salt.
• Once the water is boiling, add the gnocchi and boil until they float, about 2 to 3 minutes. Save out 1/2 cup of the pasta water, then drain the gnocchi and keep it in the strainer while you quickly make the sauce.
• In the same pan, melt the butter with the pepper and heat it over medium heat for 1 minute. Add 1/2 cup of the reserved pasta water and heat for 1 minute.
• Add the gnocchi back to the pan and add the Pecorino cheese. Stir for a minute until a creamy sauce forms. Serve warm, garnished with more Pecorino.

CREAMY GARLIC PARMESAN GNOCCHI

Steps:

• Add the olive oil into a skillet on high heat. Add the minced garlic and sage, saute for 10 seconds. Add the gnocchi into the skillet, spread evenly and stir gently.
• Add the chicken broth, whipping cream, Parmesan cheese, salt and cayenne pepper. Cook, stirring frequently but gently, about 3-4 minutes, or until the gnocchi is cooked through and become soft and tender on the inside.
• Top the gnocchi with shaved Parmesan cheese, serve immediately.

BAKED CREAMY CHEESY WHITE SAUCE GNOCCHI

Steps:

• Pre-heat oven to 425°, lightly oil an 8 x 6 inch baking dish.
• In a large pot of boiling salted water add the Gnocchi, remove as soon as the Gnocchi float (no more than 30 seconds) and drain well.
• In a medium pot over medium heat melt butter, then add flour and salt, combine with a whisk, add milk slowly and continue to stir until thickened (but not too thick, if it becomes too thick add a little extra milk), stir in oregano,basil and pepper. Remove from heat. Stir in half the Fontal (or Gruyere cheese) and 1/2 the Parmesan cheese, then gently add the Gnocchi.
• Place in baking dish, sprinkle with remaining Fontal cheese and Parmesan cheese, top with fresh thyme if desired. Bake for 3-5 minutes then broil for another 3-5 minutes. Let sit a couple of minutes before serving. Enjoy!

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.*

CREAMY CHICKEN AND GNOCCHI

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.

GNOCCHI IN LEMON-CREAM SAUCE

Steps:

• Heat oil over medium heat in a large high-sided pan with a lid. Add garlic and cook until fragrant, about 1 minute. Add broccoli, cauliflower, and lemon-pepper; mix well. Cover and cook for 4 minutes. Remove lid, mix well, and pour in chicken broth. Replace lid and let the broth steam cook the vegetables for about 4 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 3 to 5 minutes. Drain, reserving 1/2 cup of cooking water to mix into the sauce.
• Pour lemon juice over the vegetables and mix to combine. Pour in cream and capers. Simmer for about 6 minutes. Add gnocchi and pasta water. Season with salt and pepper. Top with Parmesan cheese and let sit for 2 minutes before serving.

SAUSAGE AND GNOCCHI WITH CREAM SAUCE

Steps:

• Place water in a large pot (enough according to gnocchi package instructions) and bring to a boil (for use shortly when cooking the gnocchi).
• Meanwhile, heat 1 tablespoon of olive oil in a 10-inch non-stick frying pan over medium heat.
• Place the sausages in the pan and cook for about 4 to 5 minutes on one side.
• Turn the sausages to the other side and continue cooking for another 4 to 5 minutes or until fully cooked through. Transfer the cooked sausages to a plate and set aside.
• If necessary (depending on how much grease is released from your sausage), heat remaining 1/2 tablespoon of olive oil in your pan for cooking the shallot. To pan, add shallot and cook, stirring often, for 2 to 3 minutes.
• Add butter. Once melted, add mushrooms. Cook, stirring every so often, for about 5 minutes until they've lost some of their moisture. Stir in garlic and cook 1 minute until fragrant. Add spinach, salt, black pepper and crushed red pepper flakes. Stir and cook 1 to 2 minutes until spinach has wilted.
• Pour in heavy cream and vegetable broth. Bring to a simmer to reduce and thicken the cream for about 3 to 4 minutes.
• Meanwhile, cook gnocchi according to package instructions, then drain.
• Slice the sausages and add them to the pan along with the cooked gnocchi. Stir to combine everything. Cook for 1 minute.
• Turn off heat and stir in grated Parmesan cheese.
• To serve, portion into warm bowls and garnish with more Parmesan cheese and parsley (if desired). Enjoy!

CREAMY PARMESAN GNOCCHI WITH SHRIMP

Steps:

• Cook gnocchi according to the package directions; drain.
• In the meantime, heat up 1 tablespoon olive oil and melt 1 tablespoon butter in a large skillet set over medium-high heat.
• Add shrimp; season with salt and pepper and cook for 2 to 3 minutes, or until pink.
• Remove shrimp from skillet and set aside.
• Return skillet to heat and add in the baby spinach or kale, if using; cook for 2 to 3 minutes, or until wilted. Add more olive oil, if needed. Remove greens from skillet and set them aside.
• Return skillet to medium heat and melt 2 tablespoons butter.
• Add the garlic and cook for about 20 seconds, or until fragrant, stirring constantly. Don't burn the garlic.
• Stir in the flour and cook for 1 minute, or until golden.
• Slowly whisk in the Half & Half; bring to a simmer and cook for 1 to 2 minutes, or until thickened. Whisk and stir frequently; if any lumps form, whisk them into the sauce.
• Stir in the parmesan cheese.
• Season with salt and pepper.
• Remove from heat.
• To the sauce, stir in the shrimp, greens, and gnocchi; toss to combine.
• Garnish with parsley.
• Serve.