SKILLET GNOCCHI PRIMAVERA WITH LEMON CREAM SAUCE
This gnocchi recipe showcases an abundance of fresh vegetables and is the perfect option for a spring meal, and the bonus is it's a one-skillet meal! If you're craving more protein, add in some chopped grilled chicken.
Provided by thedailygourmet
Categories Main Dishes Pasta Pasta Primavera Recipes
Time 30m
Yield 5
Number Of Ingredients 19
Steps:
- Heat butter and infused olive oils in a large skillet over medium-high heat until butter is melted. Add gnocchi and stir frequently until golden, about 3 minutes. Add garlic and shallot; cook and stir until fragrant, 1 to 2 minutes.
- Add broccoli, peas, carrots, bell pepper, zucchini, and squash; lightly saute until tender, 2 to 3 minutes. Slowly pour in broth and 1 tablespoon lemon juice; cook until heated through, about 5 minutes. Slowly add cream and 1/2 cup Parmesan cheese; mix to incorporate. Add remaining lemon juice and heat until warmed through and Parmesan is melted, about 3 minutes. Season with salt and pepper.
- Garnish each serving with tomatoes, red pepper flakes, and Parmesan.
Nutrition Facts : Calories 358.1 calories, Carbohydrate 29 g, Cholesterol 63.3 mg, Fat 23.8 g, Fiber 5 g, Protein 9.6 g, SaturatedFat 13.2 g, Sodium 421.4 mg, Sugar 6 g
MILK CINNAMON GNOCCHI WITH LEMON AND PARMESAN SAUCE
Steps:
- In a large pot, cook the potatoes until tender in boiling, salted water.
- Once cooked, drain and pass them through a ricer. Add the butter and egg yolks, and mix well. Place the potato mixture in a saucepot and add the cinnamon, nutmeg, salt and pepper, and cook the mixture over medium heat until a dough like consistency is formed. When cooked, remove from heat and let mixture cool.
- To make the candied lemon peels, remove the skin from the lemons, being careful not to get the white pith. Combine the sugar and water in a saucepan, and add the lemon peels. Cook until the skins are cooked and the liquid is syrupy, approximately 45 minutes.
- For the cream sauce, combine all of the ingredients and bring to a boil. Reduce the heat and let simmer for 5 minutes.
- Heat a large pot of sunflower oil to 360 degrees F.
- Place the cooled gnocchi mixture into a piping bag, and pipe out 1-inch gnocchi shapes. Toss the gnocchi's in the bread crumbs and deep fry for 2 minutes.
- To serve, put the sauce on the base of each plate, place the gnocchi on top, and garnish with the candied lemon peel.
GNOCCHI IN LEMON-CREAM SAUCE
This is a hearty, tangy, and flavorful dish. Broccoli and cauliflower stand up to the rich sauce. Mix up gnocchi flavors to suit your tastes.
Provided by FrackFamily5 CA->CT
Categories Pasta and Noodles Pasta by Shape Recipes Gnocchi Recipes
Time 35m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 478.9 calories, Carbohydrate 19.7 g, Cholesterol 126.2 mg, Fat 42.3 g, Fiber 3.1 g, Protein 8.3 g, SaturatedFat 22.8 g, Sodium 518.6 mg, Sugar 2.6 g
RICOTTA GNOCCHI WITH MUSHROOM CREAM SAUCE
Steps:
- To the bowl of a stand mixer fitted with the paddle attachment, add the ricotta, Parmesan, egg yolks and 1/4 teaspoon salt. Mix on low speed, scrape down the sides and mix again. Add the 1 cup of flour in three additions on low speed. Do not overmix.
- Dust a clean work surface with flour. Dust a sheet tray with flour. Turn out the dough onto the floured work surface and dust your hands with some flour. Roll the dough into long cylinders, about 18 inches in length. With a bench scraper, cut the dough into 1-inch pieces and place onto the sheet tray dusted with flour. Sprinkle the gnocchi with more flour to avoid sticking.
- Heat a large saute pan with some olive oil over medium-high heat. Add the maitakes and cook until browned, 4 to 5 minutes. Add the oyster mushrooms and cook until browned, another 4 to 5 minutes. Add the shallots, garlic and thyme sprigs and cook for a few minutes until fragrant and softened. Season to taste with salt and pepper. Add the heavy cream and reduce the heat to medium. Cook until thickened and reduced by a little more than half, 2 to 4 minutes.
- Set up a pot of boiling water and season liberally with kosher salt. Drop the gnocchi into the water. Once they float to the top, they are done, 2 to 3 minutes. Remove the gnocchi and add them directly into the mushroom cream sauce and toss to combine over a low simmer. If the sauce has gotten too thick, thin it out with a little bit of pasta water. Garnish with the chives.
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- Bring a pot of salted water to a boil. Cook the gnocchi in the same pot of boiling water until they float, drain and set aside.
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- Heat a large saucepan or deep skillet on medium-high heat. Pour in olive oil, and once hot, add the shallots. Sauté for about 1 minute, stirring often, then add the garlic and cook an additional 30 seconds.
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