GNOCCHI WITH CREAMY GARLIC-MUSHROOM SAUCE
This is the ultimate in rich comfort food. It may seem creamy and high fat but the lack of dairy leaves you with all the flavour but none of the guilt. Also perfect for vegetarians, vegans etc. Add some broccoli, chicken etc for a boost. A MUST FOR GARLIC LOVERS
Provided by KristinV
Categories European
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan melt 2 tbsp vegan margarine.
- Add onion and garlic, cook until the onion is transparent, then add mushrooms, basil, salt & pepper.
- Cook until the mushrooms are just tender.
- Add remaining margarine and olive oil and combined well.
- in a seperate bowl/container combine the soy milk and corn flour well and add to the mushroom mixture.
- Stir until thick and then remove from heat.
- Cook gnocchi as per instructions and add to the sauce.
- Serve and enjoy.
Nutrition Facts : Calories 187.1, Fat 7.6, SaturatedFat 1.1, Cholesterol 1.2, Sodium 204.2, Carbohydrate 23.4, Fiber 3, Sugar 7, Protein 12.4
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.
HERB GNOCCHI WITH MUSHROOM SAUCE
Provided by Danny Boome
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Place whole unpeeled potatoes into a medium saucepan with cold water on medium heat. Bring the potatoes to a boil and cook for 20 to 25 minutes until soft enough to mash. Check with a knife to see if potatoes are cooked through and tender. Once ready drain the potatoes.
- When cool enough to handle peel each potato and cut into small pieces and pass them through a potato ricer over a medium size bowl. Add the flour, Parmesan, egg yolks, nutmeg, thyme, salt and pepper and mix into a doughy consistency adding more flour as needed. Transfer dough to a well floured surface.
- Using your hands roll pieces of the dough into a rope about 1/2-inch in diameter. With a knife cut the rope into 1/2 to 3/4-inch-long pieces. Flour the pieces as you cut them placing them on a floured baking sheet tray or lined with wax paper. Once rolled you can place the gnocchi in the refrigerator covered with plastic wrap until ready to cook. When ready to cook place gnocchi in boiling salted water for about 1 to 2 minutes. They will rise to the top when done. Using a slotted spoon remove gnocchi from pot.
- For the sauce
- In a skillet add the butter and mushrooms and saute until nicely browned, about 5 to 7 minutes. Add the white wine and reduce by half, about 5 minutes. Add the cream and gently simmer for another 2 to 5 minutes. Once the sauce has simmered, add the gnocchi and cook for 2 minutes. Garnish with fresh parsley and grated Parmesan.
GNOCCHI WITH MUSHROOM SAUCE
Hubby and I love our Italian food! The sauce in this gnocchi recipe is very tasty! If I don't have fresh oregano or sage, I use dried herbs. You can also use button or oyster mushrooms instead of the swiss brown. A very nice meal with crusty bread!
Provided by ozzygirl
Categories Winter
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in large frying pan.
- Cook onion, garlic and mushrooms until just tender.
- Add flour and stir through for 1 minute.
- Add wine, soy sauce, stock and cream stirring until sauce thickens slightly.
- Stir in herbs.
- Meanwhile cook gnocchi uncovered in a large pan of salted boiling water, until gnocchi rise to the surface are just tender. Drain.
- Add gnocchi to mushroom sauce and gently fold through to combine.
Nutrition Facts : Calories 269.7, Fat 8.2, SaturatedFat 3.1, Cholesterol 13.4, Sodium 318.6, Carbohydrate 35.4, Fiber 4.6, Sugar 12.2, Protein 18
GNOCCHI WITH MUSHROOM SAUCE
Gnocchi, tender potato dumplings, aren't difficult to make. A hint of truffle oil intensifies the flavors in the sauce, which would also go well with other types of pasta.
Categories Cheese Dairy Mushroom Potato Bake Sauté Parmesan Fall Winter Bon Appétit
Yield Makes 4 Servings
Number Of Ingredients 18
Steps:
- For gnocchi:
- Preheat oven to 450°F. Pierce potatoes with fork. Bake until tender, about 1 hour. Cool slightly; cut potatoes in half and scoop pulp into large bowl. Mash potatoes well. Mix in egg yolk, salt, pepper and nutmeg. Mix in enough flour to form firm, slightly elastic dough. Turn out onto lightly floured surface. Divide dough into 4 equal portions. Gently roll 1 portion between hands and work surface to form 1/2-inch-thick rope about 18 inches long. Cut crosswise into 1/2-inch pieces. Roll each piece over tines of dinner fork to make grooves in gnocchi. Arrange gnocchi in single layer on floured baking sheet. Repeat with remaining 3 portions of dough.
- Working in small batches, cook gnocchi in large pot of boiling salted water until gnocchi rise to top and are tender, about 5 minutes. Using slotted spoon, transfer gnocchi to large baking pan. (Gnocchi can be prepared ahead. Let stand 1 hour at room temperature, or cover and refrigerate up to 2 days.)
- For mushroom sauce:
- Cook butter and olive oil in heavy large skillet over medium heat until butter begins to brown, about 2 minutes. Add mushrooms and shallots and sauté until golden brown, about 10 minutes. Add stock and sage; simmer until liquid is slightly reduced, about 8 minutes. Season to taste with salt and pepper.
- Add gnocchi to sauce in skillet and cook until heated through, about 1 minute. Add arugula and stir until wilted. Divide equally among bowls. Drizzle with truffle oil, if desired. Sprinkle with cheese.
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