Gnocchi With Broccoli Parmesan Cream Sauce Food

CREAMY BROCCOLI GNOCCHI

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.

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.*

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!

GNOCCHI WITH BROCCOLI & PARMESAN CREAM SAUCE

Steps:

• Heat the butter in a small pan then cook the garlic and chili (if using) for 2 minutes. Add the stock, bring to a boil then reduce by 3/4. Whisk in the cream then stir in the parmesan to make a sauce. Keep warm on a low heat.
• Cook the broccoli in a large pan of boiling salted water until just tender. Scoop out the pan with a slotted spoon or tongs and drain. Add the gnocchi to the same boiling water and cook following pack instructions. Drain. Toss the gnocchi and broccoli with the sauce and serve in warmed bowls.

GNOCCHI WITH BACON CREAM SAUCE

Steps:

• Bring a large pot of salted water to a boil.
• While bringing the water to a boil, in a medium mixing bowl, mix together egg yolks, milk, and parmesan cheese with a fork or whisk. Set aside.
• In a large high sided saute pan or large skillet over medium high heat, cook chopped bacon to desired crispness. At this point, you could remove or keep the rendered bacon fat, it's entirely up to you. Once done, turn heat to low and add garlic. Stir well, making sure garlic doesn't burn.
• Add gnocchi to the water and cook for 2-3 minutes, or as package describes.
• Drain gnocchi, then add to the pan. Add the egg mixture to the skillet (heat still on low, or turned off) and mix well.
• In a small bowl, whisk the chicken stock into the cornstarch, then add to the sauce to thicken. Taste and season with salt and pepper as needed.
• Serve immediately with parsley and parmesan as garnish.

EASY GNOCCHI WITH BUTTER GARLIC AND PARMESAN

Steps:

• Prepare your ingredients first: smash and mince garlic, take thyme leaves off sprigs, cut butter, and open package of Parmesan cheese if needed.
• Bring a large pot of salted water to boil, stir the water with a wooden spoon, and add gnocchi while water is swirling. (This will help keep gnocchi from sticking.)
• Let gnocchi boil until they all float at the top and give it another minute. Pour water and gnocchi through a fine strainer and let excess water drain off.
• When gnocchi is almost done boiling, preheat a saute pan over medium-high heat.
• Melt butter and start to saute garlic. When garlic starts to golden, add thyme and saute just a couple of seconds until fragrant.
• Carefully add gnocchi, season with some salt, and toss everything to mix. Sear, stirring once in a while, until sides of gnocchi get golden. (If you like it crispier, sear it a little longer until browned.)
• Grate Parmesan cheese over the top, stir, and serve.

CREAMY CHICKEN AND BROCCOLI GNOCCHI

Steps:

• In a large, deep frying pan, sauté the chicken in a splash of olive oil until golden brown. Remove from the pan and set aside.
• In the same pan, fry the onion and garlic until translucent and fragrant.
• Add the broccoli and cook for a minute or two before adding the chicken stock and cream.
• Add the chicken back to the pan and allow the sauce to cook and reduce for 7-10 minutes until the chicken is cooked through.
• Add the lemon juice and season to taste.
• Add the cooked gnocchi stir to combine.
• Serve topped with grated parmesan cheese (optional).

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.

SHRIMP AND GNOCCHI WITH GARLIC PARMESAN CREAM SAUCE

Steps:

• In a large pot of boiling salted water, cook gnocchi according to package instructions; drain well. Melt butter in a large skillet over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside. To make the garlic parmesan cream sauce, melt butter in the skillet skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more half and half as needed; season with salt and pepper, to taste. Stir in shrimp and gnocchi, and gently toss to combine. Serve immediately, garnished with parsley, if desired.

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.

GNOCCHI ALFREDO CASSEROLE

Steps:

• Heat oven to 400 degrees F. Cook gnocchi as directed on package, omitting salt. Meanwhile, melt butter in large nonstick skillet over medium heat. Add garlic; cook and stir 3 minutes. Add cream; mix well. Gradually add 1 cup of the cheese, stirring after each addition until melted. Add ham, broccoli in sauce, mushrooms and cooked gnocchi; mix well. Spoon into ungreased 9-inch square (1 1/2-quart) glass baking dish. In small bowl, combine bread crumbs and remaining 1/2 cup cheese; mix well. Sprinkle over casserole. Bake at 400 for 30 minutes or until golden brown. Cool 5 minutes before serving.;

GNOCCHI WITH A CREAMY BLUE CHEESE SAUCE

Steps:

• Bring a pan of salted water to the boil on a medium-high heat and cook the gnocchi for 3-4 minutes until tender, adding the peas for the final minute of cooking. Reserve a cup of gnocchi cooking water before you drain the gnocchi into a colander.
• In a saucepan place the creme fraiche, blue cheese, and grated Parmesan and heat gently until the cheese melts. Stir often with a wooden spoon.
• Add as much reserved gnocchi cooking water as needed in order to create a silky smooth sauce.
• Stir the cooked gnocchi and peas through the blue cheese sauce and serve with chopped Parsley. Season with salt and pepper.