GNOCCHI WITH SPINACH & TOMATOES DINNER'S JUST 20 MINUTES AWAY!
Raise your hand if you're obsessed with anything involving gnocchi. (We all have our hands raised over here.) If you're new to gnocchi, it's a pasta/dumpling hybrid that's partially-made with potatoes, resulting in an extra-tender, extra-carby bite. In this vegetarian dish, it's paired with spinach and colorful grape tomatoes, then tossed in a creamy sauce. To top things off-in this case literally-there's a layer of garlicky panko breadcrumbs. It's the perfect crispy contrast to this rich dish. Once you take a bite, don't be surprised when you find yourself making excuses to whip it up again and again!
Provided by HelloFresh
Categories main course
Time 20m
Number Of Ingredients 12
Steps:
- • Bring a medium pot of salted water to a boil. Wash and dry all produce. • Halve tomatoes.
- • Melt 1 TBSP butter in a large pan over medium-high heat. Add panko and cook, stirring, until golden and toasted, 2-3 minutes. • Stir in half the garlic powder (you'll use the rest later) and cook until just fragrant, 30 seconds. Turn off heat; transfer to a plate and season with salt and pepper. Wipe out pan. • 4 SERVINGS: Use 2 TBSP butter.
- • Once water is boiling, add gnocchi to pot. Cook until tender, 3-4 minutes. Drain.
- • Meanwhile, melt 1 TBSP butter in pan used for panko over medium-high heat. Add remaining garlic powder and cook until fragrant, 30 seconds. • Stir in 1/3 cup water, stock concentrate, and cream cheese. Bring to a simmer, stirring, until combined and creamy, 2-3 minutes. Season with salt and pepper. • 4 SERVINGS: Use 2 TBSP butter and ½ cup water.
- • Stir tomatoes and spinach into pan with sauce. Cook, stirring, until spinach is wilted and tomatoes are softened, 3-4 minutes.
- • Stir gnocchi into pan with sauce until thoroughly coated. If needed, add a splash or two of water. Taste and season with salt and pepper. • Divide gnocchi between bowls and top with Parmesan. Sprinkle with as much garlic panko as you like. Add a pinch of chili flakes to taste and serve.
Nutrition Facts : Calories 520 kcal, Fat 26 g, SaturatedFat 17 g, Carbohydrate 61 g, Sugar 5 g, Protein 13 g, Fiber 4 g, Cholesterol 70 mg, Sodium 1240 mg
SHEET-PAN GNOCCHI WITH MUSHROOMS AND SPINACH
This sheet-pan dinner is inspired by classic steakhouse sides: roasted mushrooms, creamy horseradish-mustard sauce, wilted spinach and roasted potatoes. Well, kind of. Instead of whole potatoes, this recipe uses store-bought gnocchi, a superspeedy stand-in that takes on the fun combination of browned and chewy when roasted. This dish is hearty enough to be a full meal, though it'd also make a great side to braised beans, roast chicken, a seared pork chop and, of course, steak. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Ali Slagle
Categories weeknight, pastas, vegetables, main course, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
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.
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.
VEGETARIAN GNOCCHI WITH SPINACH AND MUSHROOM-BUTTER SAUCE
A delicious, easy-to-prepare meal that is great for dinner or dinner parties. I like to use whole wheat gnocchi. Top with additional grated cheese and some finely chopped basil.
Provided by AMANDAFOOSE
Categories Main Dish Recipes Pasta
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain and set aside.
- Meanwhile, melt butter in a large saucepan over medium heat. Add mushrooms and saute for 2 minutes. Toss in spinach, basil, garlic, Parmesan cheese, parsley, salt, and pepper. Cook and stir until spinach is wilted and sauce begins to thicken, about 5 minutes. Add gnocchi and stir until coated in sauce; cook for 2 more minutes.
Nutrition Facts : Calories 288.7 calories, Carbohydrate 22.7 g, Cholesterol 54 mg, Fat 20.3 g, Fiber 2 g, Protein 5.4 g, SaturatedFat 12.6 g, Sodium 263.7 mg, Sugar 0.6 g
GNOCCHI WITH SPINACH & GRAPE TOMATOES TOPPED WITH GARLIC BUTTER BREADCRUMBS
Raise your hand if you're obsessed with anything involving gnocchi. (We all have our hands raised over here.) If you're new to gnocchi, it's a pasta/dumpling hybrid that's made with potatoes, resulting in an extra-tender, extra-carby bite. Here, it's paired with spinach and grape tomatoes, then tossed in a creamy sauce. To top things off-in this case literally-there's a layer of garlicky panko breadcrumbs. It's the perfect crispy contrast to this rich dish. Once you take a bite, don't be surprised when you find yourself making excuses to whip it up again and again!
Provided by HelloFresh
Categories main course
Time 20m
Number Of Ingredients 13
Steps:
- • Bring a medium pot of salted water to a boil. Wash and dry all produce. • Halve tomatoes. Halve, peel, and thinly slice shallot.
- • Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add panko; cook, stirring, until golden and toasted, 2-3 minutes. • Stir in half the garlic powder (you'll use the rest later) and cook until just fragrant, 30 seconds. • Turn off heat; transfer to a plate and season with salt and pepper. Wipe out pan.
- • Once water is boiling, add gnocchi to pot. Cook until tender, 3-4 minutes. Drain.
- • While gnocchi cooks, melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for panko over medium-high heat. Add shallot and cook until slightly softened, 2-3 minutes. • Stir in remaining garlic powder and cook until fragrant, 30 seconds. • Stir in 1⁄3 cup water (½ cup for 4), stock concentrate, and cream cheese. Bring to a simmer, stirring, until combined and creamy, 2-3 minutes. Season with salt and pepper.
- • Stir tomatoes and spinach into pan with sauce. Cook, stirring, until spinach is wilted and tomatoes are softened, 3-4 minutes.
- • Stir drained gnocchi into pan with sauce until thoroughly coated, adding water a splash or two at a time as needed. Taste and season with salt and pepper. • Divide gnocchi between bowls and top with Parmesan. Sprinkle with as much garlic panko as you like. Add a pinch of chili flakes to taste and serve.
Nutrition Facts : Calories 620 kcal, Fat 26 g, SaturatedFat 17 g, Carbohydrate 82 g, Sugar 9 g, Protein 14 g, Fiber 4 g, Cholesterol 65 mg, Sodium 1330 mg
CRISPY GNOCCHI WITH BURST TOMATOES AND MOZZARELLA
Pan-fried gnocchi is like a faster version of baked pasta. Store-bought gnocchi can simply be browned in a pan for an exciting mix of crispy outsides and chewy middles, no boiling required. This dish is studded with juicy tomatoes and melty pockets of mozzarella. Cherry tomatoes are reliably more flavorful year-round than larger, more watery varieties like beefsteak and heirloom. (That said, taste yours, and if they're more tart than sweet, add 1/2 teaspoon sugar in Step 2.) Toss the tomatoes with browned butter, red-pepper flakes and garlic, then hit them with a little heat, and they'll burst into a bright sauce. Stir in the gnocchi, dot with mozzarella, then broil until the cheese is molten and the tomatoes are blistered in spots.
Provided by Ali Slagle
Categories dinner, weekday, pastas, main course
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the broiler with a rack about 6 inches from the heat source.
- In a large (12-inch) skillet on the stovetop, heat enough olive oil to lightly coat the bottom of the pan (about 1 tablespoon) over medium-high. Add half the gnocchi to the pan, breaking up any that are stuck together. Cover with a lid or baking sheet and cook, undisturbed, until golden brown on one side, 2 to 4 minutes. Transfer to a medium bowl. Repeat with the remaining gnocchi and olive oil.
- Add the butter to the skillet and cook over medium-high, stirring often, until golden-brown and toasty, 1 to 2 minutes. Add the garlic, red-pepper flakes, 1 1/2 teaspoons salt and a few grinds of pepper, reducing the heat slightly if necessary to avoid scorching. Add the tomatoes and 3 tablespoons water and cook, shaking the pan occasionally, until the tomatoes have softened and the liquid has slightly thickened, 4 to 6 minutes. Smash the tomatoes as they burst to help them along.
- Add the seared gnocchi and 1/4 cup basil (if using), stir to coat, then shake into an even layer. Top with the mozzarella and drizzle lightly with olive oil. Broil until the cheese is melted and browned in spots, 2 to 4 minutes. Top with more basil, red-pepper flakes and black pepper as desired.
GNOCCHI WITH TOMATOES AND SPINACH
This is a delicious meal, excellent as a light lunch or as a side to any grilled meats or fish with a salad. I love it because its so quick and easy to make. You can also customize this recipe to your taste!
Provided by tosin.obileye
Categories One Dish Meal
Time 40m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
Steps:
- Finely chop the shallots.
- Heat the olive oil in a pan and sautee the shallots, garlic and chilli. Add the tomatoes and simmer for 20 minutes until it thickens.
- Season with salt and pepper and add the spinach leaves, allow to wilt.
- In the meantime boil the gnocchi in salted water until they float to the surface (about 3 minutes).
- Add to the tomato sauce and stir well. Just before serving sprinkle with fresh basil.
Nutrition Facts : Calories 108.5, Fat 4.3, SaturatedFat 0.6, Sodium 111.3, Carbohydrate 15.5, Fiber 5.3, Sugar 6.4, Protein 5.9
GNOCCHI WITH CREAMY TOMATO & SPINACH SAUCE
Make a change from pasta with this Italian-style midweek meal
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 20m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 393 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 1.67 milligram of sodium
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