MUSHROOM GNOCCHI WITH BROCCOLI
These creamy mushroom gnocchi with broccoli make such an easy, comforting, and delicious dinner! They're vegan and ready in only 15 minutes!
Provided by Sina
Categories Entrée
Time 15m
Number Of Ingredients 13
Steps:
- Cook the gnocchi according to the instructions on the package together with the broccoli florets. Drain and set aside.
- In a large pot, heat some oil and sauté the mushrooms for about 2 minutes. Set aside.
- Now make the sauce. Add all ingredients in a high speed blender and process until smooth.
- Pour the sauce into the pot you used for the mushrooms and heat for about 2 minutes until it considerably thickens up.
- Add the gnocchi, the broccoli, and the mushrooms. Stir well and season with salt, pepper, and red pepper flakes. Enjoy!
Nutrition Facts : Calories 571 kcal, Carbohydrate 88 g, Protein 22 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 54 mg, Sodium 700 mg, Fiber 9 g, Sugar 5 g, UnsaturatedFat 7 g, ServingSize 1 serving
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.
GNOCCHI WITH CORN, MUSHROOMS AND BACON
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Meanwhile, heat the olive oil in a dutch oven or other large wide pot over medium-high heat. Add the bacon and cook, stirring occasionally, until lightly browned, about 3 minutes. Add the mushrooms, season with salt and cook, stirring, until tender and lightly browned at the edges, 3 to 5 minutes. Add the corn, season with salt and cook, stirring occasionally, until crisp-tender, about 3 minutes. Stir in the white and light green scallion parts, season with salt and pepper and keep warm over low heat.
- Add the gnocchi to the boiling water and cook as the label directs. Reserve 1 1/4 cups cooking water, then drain. Add 1 cup cooking water and the butter to the pot with the cooked vegetables. Increase the heat to medium and cook, stirring and scraping up the bottom of the pot, until the butter melts and a light brown sauce forms, about 30 seconds.
- Add the gnocchi to the pot with the vegetables and stir to coat, adding more cooking water, 1 tablespoon at a time, if it seems dry. Stir in the Parmesan and season with salt and pepper.
- Divide the gnocchi among shallow bowls. Top with more Parmesan and the dark green scallion parts.
Nutrition Facts : Calories 450, Fat 27 grams, SaturatedFat 13 grams, Cholesterol 59 milligrams, Sodium 953 milligrams, Carbohydrate 45 grams, Fiber 4 grams, Sugar 9 grams, Protein 13 grams
GNOCCHI WITH BROCCOLI AND MUSHROOMS
Make and share this Gnocchi With Broccoli and Mushrooms recipe from Food.com.
Provided by Valerie in Florida
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring large pot of lightly salted water to a boil.
- (Don't use too much salt here. A little goes a long way).
- Heat 1-Tbsp oil in large nonstick skillet over medium heat.
- Add mushrooms and, stirring occasionally, cook 4-5 minutes until tender (mushrooms will release their liquid).
- Increase heat to medium-high, add salt and cook 4-5 minutes until liquid evaporates and mushrooms are golden brown.
- Remove to serving bowl.
- Reduce heat to medium.
- Heat remaining 2-Tbsp oil and garlic in skillet about 1-minute until garlic is fragrant.
- Add broth, broccoli and crushed red pepper, cover and simmer 8-10 minutes until stems are tender.
- Meanwhile add gnocchi to pot; cover just until water boils.
- Uncover; cook 5-7 minutes until tender.
- Drain; add to serving bowl along with broccoli mix.
- Toss to mix.
- Sprinkle with Parmesan.
Nutrition Facts : Calories 216.1, Fat 11.6, SaturatedFat 1.6, Sodium 809.2, Carbohydrate 23.7, Fiber 8.8, Sugar 6.7, Protein 11.5
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.
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.
CREAMY BROCCOLI GNOCCHI
Whip up this tasty vegetarian gnocchi in just 15 minutes. Broccoli, peas and pine nuts combine with crème fraîche and mustard for a tasty midweek meal
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Supper
Time 15m
Number Of Ingredients 8
Steps:
- Mix together the crème fraîche, mustard and lemon juice. Set aside. Bring a large pan of salted water to the boil. Once boiling, add the broccoli and cook for 3 mins, then tip in the gnocchi. Cook until the gnocchi begins to float to the surface, this will only take 1 min so keep an eye on them, then drain.
- Heat the oil in a large non-stick frying pan and, once hot, tip in the gnocchi, broccoli and frozen peas. Toss around in the hot oil for 1 min, then stir through the crème fraîche mixture. Season to taste. Once hot, spoon into bowls and top with the lemon zest and pine nuts.
Nutrition Facts : Calories 669 calories, Fat 36 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 6 grams sugar, Fiber 9 grams fiber, Protein 15 grams protein, Sodium 3.2 milligram of sodium
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