GNOCCHI WITH MUSHROOMS AND ONION
Tender potato gnocchi are so delicious with sauteed mushrooms and onions. This is one of my family's go-to side dishes. -Kris Berezansky, Clymer, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 5 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 287 calories, Fat 11g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 583mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 3g fiber), Protein 8g protein.
CRISPY SHEET PAN GNOCCHI WITH SAUSAGE AND PEPPERS
Broil -- instead of boil -- gnocchi in this quick sheet pan dinner. Peppers, onions, tomatoes and sausage are the perfect bed for the little potato dumplings, which are crusted with Parmesan and broiled until crispy and tender.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F.
- Toss together the sausage, oregano, red pepper flakes, garlic, bell peppers, onion, 1 tablespoon of the olive oil, 1 teaspoon salt and a few grinds of black pepper on a sheet pan. Pour the cherry tomatoes over top and gently shake the pan a few times to evenly distribute. Bake until the sausage is cooked through and the vegetables are soft, 18 to 20 minutes.
- Meanwhile, toss the gnocchi with the Parmesan, remaining 1 tablespoon olive oil and 1/2 teaspoon salt.
- Turn the oven to broil. Sprinkle the gnocchi over the sausage and vegetables and broil until dark golden brown, 3 to 5 minutes. Divide among 4 plates and sprinkle with the parsley and more Parmesan.
CRISPY GNOCCHI WITH MUSHROOMS
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
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.
CREAMY GNOCCHI WITH CHORIZO AND PEPPERS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat the vegetable oil in a large skillet over medium-high heat. Add the chorizo, scallions, garlic and orange, red and yellow peppers and cook, stirring occasionally, until the chorizo is browned and has turned the oil red, 6 to 8 minutes.
- Add the tomato paste, Cajun seasoning, salt and pepper, then stir and cook for 1 minute more. Stir in the chicken broth, heavy cream and Worcestershire sauce. Next, add the gnocchi and bring to a simmer. Simmer the mixture until the gnocchi has softened and cooked, 3 to 5 minutes. Stir in the Parmesan and sprinkle with basil leaves to serve.
AIR-FRIED GNOCCHI
Crispy on the outside, soft and chewy on the inside, air-fried gnocchi served on top of dressed tomatoes. The texture gnocchi get when air fried is amazing and quite additive.
Provided by Soup Loving Nicole
Categories Main Dish Recipes Pasta
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Place tomatoes, olive oil, oregano, garlic, salt, and pepper in a large bowl; stir until evenly combined.
- Bring a large pot of water to a boil. Add gnocchi and boil until they float, about 3 minutes. Drain in a colander and shake to remove excess water.
- Preheat the air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
- Melt butter in a large microwave-safe bowl. Stir in Parmesan cheese. Add drained gnocchi and toss until evenly coated. Transfer gnocchi to the air fryer basket. Air fry for a total of 12 minutes, shaking the basket every 3 minutes.
- Divide reserved tomato mixture between serving bowls and top with fried gnocchi. Garnish with chopped parsley.
Nutrition Facts : Calories 424 calories, Carbohydrate 25.6 g, Cholesterol 55.1 mg, Fat 34.4 g, Fiber 2.3 g, Protein 5.4 g, SaturatedFat 14.7 g, Sodium 193.8 mg, Sugar 0.1 g
SIZZLED ONIONS & PEPPERS
Sizzling and superhealthy - pop this summery side next to BBQ sausages or in a fajita
Provided by Good Food team
Categories Dinner, Side dish, Supper
Time 15m
Number Of Ingredients 3
Steps:
- Heat the olive oil in a large frying pan placed directly on the barbecue grill. Add the red onions and 3 sliced mixed peppers and fry, stirring frequently, until the vegetables have softened and are starting to brown. Tip into a serving bowl.
Nutrition Facts : Calories 102 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.02 milligram of sodium
PAN-FRIED GNOCCHI WITH BACON, ONIONS, & PEAS
From May 2007 issue of Fine Cooking Magazine. Hubby and I have never tried gnocchi and found the prep for this recipe to be very simple and the flavors excellent.
Provided by Ms B.
Categories Pork
Time 30m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large saucepan of salted water to boil.
- Cook the gnocchi according to package directions.
- Reserve 1/2 cup of the cooking water and drain.
- Meanwhile, in a large nonstick skillet, cook the bacon over medium heat until crispy on both sides, about 5 minutes.
- Transfer to a plate lined with paper towels and set aside. Pour off any fat from the skillet.
- In the same skillet, heat 2 tablespoons of the oil over medium-high heat.
- Add the onions and cook until they begin to brown, 3 to 5 minutes.
- Reduce the heat to medium and continue to cook, stirring occasionally, until the onions are limp and golden brown, 10 more minutes.
- Stir in the peas and thyme, season with salt and pepper to taste, and transfer to a small bowl.
- Wipe the skillet clean with a paper towel, and heat the remaining 2 tablespoons oil over medium-high heat.
- Add the gnocchi and cook, tossing occasionally, until they are lightly browned, about 5 minutes.
- Gently stir in the onion mixture, bacon, and Parmigiano, along with enough of the reserved cooking water to moisten and coat the gnocchi, about 4 tablespoons.
- Serve immediately, sprinkled with additional Parmigiano.
Nutrition Facts : Calories 352.4, Fat 31.8, SaturatedFat 7.3, Cholesterol 21.7, Sodium 322.2, Carbohydrate 11.1, Fiber 2.1, Sugar 4.4, Protein 6.5
GNOCCHI WITH ROASTED RED PEPPER SAUCE
This veggie supper of a rich roasted red pepper sauce and baked cheesy gnocchi is a low-fat family supper you can prepare in minutes with our easy sauce
Provided by Amanda Grant
Categories Dinner
Time 27m
Number Of Ingredients 4
Steps:
- Heat the oven to 180C/ 160C fan/ gas 4. Cook a 500g pack gnocchi following pack instructions, then drain and tip into a casserole dish. Pour over ½ batch roasted red pepper sauce (see 'Goes well with...' below), then tear 125g ball mozzarella over the top and sprinkle over 2 handfuls breadcrumbs. Bake for 20 mins until golden and heated through.
Nutrition Facts : Calories 349 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 1.3 milligram of sodium
FRIED GNOCCI WITH PEPPERS AND ONIONS
Steps:
- Bring 4 quarts of water to a boil, add gnocchi and stir. As soon as the gnocchi floats to the top (about 5 minutes) remove from heat,drain and set aside. Meanwhile, cut peppers and onions into long thin strips, dice garlic and cut tomatos into dice with kitchen shears. Heat olive oil in a large skillet. Add peppers, onions, garlic and tomatos. Saute, stirring until vegtables begin to brown and carmalize. Add the reserved gnocchi, fry, tossing gently, until gnocchi is lightly browned. Serve with freshly grated parmesan.
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