Gnocchi With Mushroom Clam Sauce Food

HERB GNOCCHI WITH MUSHROOM SAUCE

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 MUSHROOMS AND ONION

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.

CLAM SAUCE WITH LINGUINE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Melt butter in large skillet over medium heat. Saute garlic and mushrooms until golden brown. Stir in clams with juice, parsley, salt and white pepper. Cook over medium heat until hot. Toss with pasta until evenly coated. Serve garnished with Parmesan cheese.

GNOCCHI WITH MUSHROOM SAUCE

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.

GNOCCHI IN MUSHROOM CREAM SAUCE

Steps:

• Briefly rinse the chanterelles under warm water. Drain immediately in a colander and pat dry on a tea towel.
• Peel and chop the garlic. Pour the olive oil in a pan and briefly fry the chanterelles until just browned. Add the garlic and let sweat. Season with salt and pepper, then pour in the cream and lemon juice. Let it simmer for about 3 minutes over medium heat.
• Cook the gnocchi in boiling salted water, according to package directions, then drain. Rinse the basil, shake dry and remove the leaves. Season the sauce with salt and pepper, then pour into deep plates and distribute the gnocchi over the sauce. Garnish with the basil and with lemon zest.

CRISPY GNOCCHI WITH MUSHROOMS

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 MUSHROOM ALFREDO SAUCE

Steps:

• For the gnocchi: Preheat the oven to 375 degrees F. Wash the potatoes and, while still wet, coat with salt. Bake until fork tender, 45 minutes to 1 hour. Cut the potatoes in half, then scoop out the flesh and run through a ricer or food mill.
• Place the potatoes on a clean surface in a mound, and then make a well in the center. Place the flour and egg in the center of the well, and gently mix the flour and egg into the potatoes with a fork, being careful to avoid over-mixing.
• Bring the dough together gently with your hands, and then roll it out into tubes. Cut into 1-inch pieces to form the gnocchi.
• Chill the gnocchi until firm, 1 hour.
• Bring a medium pot of water to a boil. Add the gnocchi and cook until they float, 5 minutes, then drain.
• For the sauce: In a pan set over medium heat, add the butter, onions and garlic. Saute until tender, 5 minutes. Add the mushrooms and saute until tender, 5 minutes. Add the cream and porcini powder and bring to a boil, then reduce to a simmer for 5 minutes. Remove from the heat and slowly add the egg yolk and mix to temper. Return the pan to the heat and bring to a light simmer to thicken the sauce. Add the gnocchi and bring the sauce back to a simmer.
• To serve, plate the gnocchi and garnish with the Parmesan and basil.

POTATO GNOCCHI WITH WILD MUSHROOM SAUCE

Steps:

• Bring a large pot of cold water to a boil. Remove stems from shiitake mushrooms, and trim stems of others. Cut all the mushrooms into 1/4-inch slices, and set aside.
• In a large skillet, melt butter over medium-low heat. Add shallots, and cook until translucent, about 3 minutes. Raise heat to medium high, add mushrooms and thyme sprigs, and cook until mushrooms begin to brown on the edges, about 4 minutes. Remove thyme, add chicken stock, and reduce to 1 tablespoon, about 30 seconds. Add cream, salt, and pepper, cooking until cream thickens slightly, about 2 to 3 minutes.
• Drop precooked gnocchi into the pot of boiling water, and cook until heated through, about 3 minutes. (If gnocchi are prepared in advance but not yet cooked, boil them as described in Step 4 of the Potato Gnocchi recipe.) Lift gnocchi out of the water with a slotted spoon or skimmer, and transfer to the mushroom sauce, stirring until evenly coated; cook for about 1 to 2 minutes. Divide among 6 plates, drizzle with truffle oil (if using), and garnish with grated Parmesan cheese and marjoram leaves. Serve immediately.

CREAMY SAUSAGE AND MUSHROOM GNOCCHI SKILLET

Steps:

• Heat a heavy skillet over medium high heat and cook sausage until no longer pink, breaking up the meat with a wooden spoon as it cooks, about 7 minutes. Continue to brown the meat and add mushrooms, shallots, butter, and oil. Cook until mushrooms and onions are soft and beginning to brown, about 5 minutes. Add garlic and cook for 1 to 2 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, 2 to 4 minutes. Drain and set aside.
• Add white wine to the sausage mixture and simmer, uncovered, until wine has reduced by half, about 5 minutes. Add gnocchi, cream, Italian herbs, pepper flakes, salt, and pepper. Cook over medium-low heat until sauce has thickened, about 10 minutes.

SAUSAGE AND MUSHROOM GNOCCHI

Steps:

• In a large skillet, add oil and heat over medium heat until hot. Add olive oil and sausage and cook, breaking the sausage to pieces for about 5 minutes.
• Add mushrooms to the sausage and keep cooking, stirring, for another 5 minutes. Add garlic, stir.
• Add Half & Half, Parmesan cheese and uncooked gnocchi. Mix everything well and cover with tight lid. Reduce the heat to medium-low.
• After 5 minutes, remove the lid, and let it cook for another few minutes, or until the gnocchi has cooked through and the sauce has thickened to your liking.
• Garnish with Parmesan and freshly chopped parsley. Serve immediately.

GNOCCHI WITH SAUSAGE AND MUSHROOMS

Steps:

• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sausage and cook, stirring occasionally, until browned, 5 to 7 minutes. Remove sausage and set aside, leaving residual oil in the pan.
• Add mushrooms, onion, and remaining olive oil to the same skillet. Cover and cook over medium-low heat, stirring occasionally, until cooked down, about 15 minutes. Return sausage to the skillet; add vodka sauce, thyme, salt, and pepper and allow sauce flavors to meld, about 10 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, 2 to 4 minutes. Drain and season with salt and pepper.
• Serve cooked gnocchi with sauce and sprinkle with Parmesan cheese.

GNOCCHI WITH GARLICKY RED CLAM SAUCE

Steps:

• Prepare gnocchi according to package directions, omitting salt.
• While the gnocchi are cooking, heat oil in a large nonstick skillet over medium heat. Add onion and garlic; cook 5 minutes or until soft, stirring frequently.
• Stir in tomatoes and clams. Bring to a boil; reduce heat, and simmer 10 minutes or until thick.
• Stir basil into sauce; cook 30 seconds. Serve over the gnocchi.

GNOCCHI WITH MUSHROOM CLAM SAUCE

Steps:

• Saute onions and celery in butter until soft.
• Add garlic and cook one minute more.
• Add mushrooms and cook five minutes.
• Gradually sprinkle flour into mushroom mixture.
• Add clams and juice.
• Add salt, pepper, thyme and cayenne.
• Add the milk a little at a time, stirring until thick.
• Serve over cooked gnocchi.
• Sprinkle with parsley.

MUSHROOM GNOCCHI IN A SPINACH MUSHROOM CREAM SAUCE

Steps:

• In a large nonstick pan, melt butter until foamy.
• Add garlic and mushrooms, cook until garlic is fragrant and soft and mushrooms have started to brown, about 3 minutes.
• Pour in water and gnocchi.
• Let gnocchi soak up water and reduce, about 4 minutes on high.
• Reduce heat to medium and add spinach, basil, salt and pepper and stir well.
• Let spinach cook down, another 3 minutes, stirring occasionally to prevent burning or sticking.
• Turn heat off and add in cream, stirring vigorously as you add.
• Return to medium heat and stir in parmesan cheese.
• When parmesan is melted and cream sauce is thick, remove from heat and serve immediately.

CREAMY MUSHROOM AND SPINACH GNOCCHI

Steps:

• Add the olive oil to a skillet on medium high heat. Add the onion and sauté for 5 minutes, stirring occasionally. It's ok if it becomes lightly browned.
• Add the mushrooms, garlic, and Italian seasoning. Continue to cook, stirring occasionally, for another 5 minutes.
• Stir in the Dijon mustard and white wine. Let it bubble for a minute or so.
• Add the cream and gnocchi. Wait until it starts to bubble again, then cover the pan and reduce the heat to medium-low. Cook for 3 minutes.
• Stir in the spinach, cover the pan again, and cook for 3 minutes.
• Stir in the parmesan and season with salt & pepper. Give it a taste; gnocchi should be soft. If not, continue to cook for another few minutes. Garnish with fresh parsley. Serve immediately with more parmesan cheese grated over top if desired.

TOASTED GNOCCHI WITH MUSHROOMS, BASIL AND PARMESAN

Steps:

• Cook gnocchi according to package directions in a large stockpot of generously-salted boiling water. Drain, and set aside.
• Meanwhile, as the gnocchi is cooking, melt the butter in a large sauté pan over medium-high heat. Add the mushrooms and sauté for about 3 minutes, stirring occasionally, until the mushrooms are soft and slightly browned. Then add in the cooked gnocchi and garlic and continue cooking, stirring occasionally, until the garlic is fragrant and the gnocchi is lightly toasted and browned around the edges.
• Carefully add in the wine, and give the mixture a good stir. Continue cooking for 3-4 minutes, until the wine has reduced by half.
• Remove pan from the heat, stir in the fresh basil and Parmesan until combined.
• Serve immediately, garnished with extra Parmesan if desired.

HERB GNOCCHI W/ MUSHROOM CREAM SAUCE

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 (they'll still be a lil hard, you don't want them cooked all the way through).
• Once ready drain the potatoes.
• When cool enough to handle peel each potato and mash.
• Add the 1/2 the flour, 1/2 the Parmesan, both egg yolks, all the nutmeg, thyme, salt and pepper
• Mix into a doughy consistency adding more flour as needed.
• Transfer dough to a well floured surface.
• 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.
• Place the gnocchi in the refrigerator covered with plastic wrap for 1 hour.
• 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 and place into ice water bath to stop cooking.
• 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 (drain out the cold water)and cook for 2 minutes.
• Garnish with fresh parsley and grated Parmesan (Parmesan will give you saltiness).

POTATO GNOCCHI WITH SAUSAGE, MUSHROOM CREAM SAUCE {GNOCCHI ALLA NORCINA}

Steps:

• Preheat oven to 375 degrees F. and place the potatoes on a baking sheet.
• Bake your potatoes in their skins until fork tender, about 45 minutes.
• Cut the potatoes in half, then place on a plate until they are cool enough to handle, about 5 minutes.
• Scoop out the potato flesh and press through a potato ricer into a bowl.
• Add the egg yolks, and slowly start adding the flour a little at a time, mixing gently with your hands and continue until you have created a soft workable dough.
• Knead gently only briefly until you have achieved a smooth, pliable if slightly sticky dough.
• To shape the gnocchi, first break the dough into fist sized pieces, and roll each piece into a log about the thickness of your thumb on a lightly floured surface.
• Cut into 1 inch pieces.
• Place the prepared gnocchi on a lightly floured baking sheet and keep refrigerated until ready to use.
• Remove the sausage meat from the casings, and cook until no longer pink in a heavy saucepan over medium heat, breaking up the meat with a fork as it cooks, about 7 minutes.
• Once the meat begins to brown, add the olive oil, onions and mushrooms and continue to cook until the onions and mushrooms are soft and just beginning to brown, about 5 mintes.
• Add the garlic and cook another minute or two.
• Add white wine, and simmer uncovered a few minutes until the wine has reduced by half, about 5 minutes.
• Add cream and season with salt, red pepper flakes and black pepper to taste.
• Continue to cook over medium low heat until the sauce has thickened, about 10 minutes.
• To cook, drop carefully into salted boiling water and remove immediately as they have all floated to the surface.
• Drain, return to the pot and add half the sauce.
• Gently toss the gnocchi to coat with the sauce, then spoon the gnocchi into individual bowls.
• Serve the gnocchi, with an extra scoop of sauce on top.
• Pass the grated cheese at the table.

GNOCCHI WITH CREAMY GARLIC-MUSHROOM SAUCE

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.

GNOCCHI WITH MUSHROOM SAUCE

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.

CREAMY MUSHROOM GNOCCHI WITH PARMESAN & SAGE

Steps:

• Gnocchi
• Preheat the oven to 350F. Use a fork to prick each potato multiple times on every side. Place the potatoes on a sheet pan. Bake for 1 hour and 15 minutes until tender.
• Remove the potatoes from the oven and let cool. Peel the skins off the potatoes. Use a food mill to process the potatoes into a bowl. You want to be left with 1 ½ pounds of milled potato.
• Make a "well" in the center of the potatoes. Add the egg yolks and a generous pinch of salt. Use a fork to whisk the yolks and simultaneously pull the potatoes into the center. Continue to mix until well combined.
• d="instruction-step-5″>4. Add the flour and parmesan cheese. Use a wooden spoon to incorporate them into the potato mixture. Do not overmix. A dough will form. Use your hands to press the dough into a ball.
• d="instruction-step-6″>5. Cut the dough ball into 4 pieces. Roll each piece out into a rope. Use a knife to cut the rope into small, bite-size pieces (about 1" thick). Place the gnocchi on a floured plate or sheet pan. Let dry for 10 minutes.
• "instruction-step-7″>6. Meanwhile, bring a large pot of water to a boil. Add a generous spoonful of salt. Working in batches, cook the gnocchi in the water for about 3 minutes, or until they float to the top (do not overcrowd the pot).
• "instruction-step-8″>7. Use a slotted spoon or strainer to drain the gnocchi and transfer them to a plate. Continue to cook all of the gnocchi while you make the mushroom sauce. Mushroom Sauce
• "instruction-step-9″>1. Heat a large sauté pan over medium heat. Add the butter and let melt.
• instruction-step-10″>2. Add the mushrooms to the pan. Let sauté until browned and tender. Season with a pinch of salt.
• nstruction-step-11″>3. Add the heavy cream and fresh sage. Let the cream come to a bubble. Simmer the cream for just a minute or two until slightly reduced. Stir in the parmesan cheese and a few generous cracks of black pepper.
• nstruction-step-12″>4. Let the sauce cook for another minute or so. Add the gnocchi, along with any of the water that pooled onto the plate, into the pan.
• nstruction-step-13″>5. Gently stir and coat the gnocchi with the sauce. Cook until the sauce has thickened and sticks to the gnocchi. Turn off the heat.
• nstruction-step-14″>6. Season with more salt or black pepper to taste if needed. Remove the sage sprigs and serve immediately.