Gnocchi With Mushroom Sauce Food

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.

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.

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.

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.

15 MINUTE CREAMY MUSHROOM GNOCCHI

Steps:

• Bring a large pot of water to a boil.
• In a large skillet, melt the butter on medium heat and add the mushrooms and garlic. Cook until mushrooms begin to soften and brown.
• Add the cooked bacon, then add the cream cheese. And stir until it's melted
• At this point, your water should be boiling. Add the gnocchi and cook for 1-2 minutes until the first few gnocchi begin to float to the surface.
• As soon as you've added the gnocchi to the water, add the milk, chives, salt and pepper to the skillet and stir to combine all the ingredients.
• Drain the gnocchi and add to the skillet.
• Heat for about 2 minutes until the sauce begins to thicken. It will continue to thicken after removed from the heat.
• Sprinkle with fresh parsley and serve.

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.

POTATO GNOCCHI WITH MUSHROOM CREAM SAUCE (GLUTEN-FREE)

Steps:

• First take a look how much time it needs to boil the gnocchi to al dente. You want to plan the timing well so that you can combine the gnocchi and the cream sauce at the perfect timing.
• Bring a pot of water to boil for the gnocchi. Prepare the garlic and shallot in one bowl. Slice or use your hands to separate the mushrooms.
• Boil the gnocchi by following the package instructions to al dente texture. Drain the gnocchi and don't rinse them in water.
• Preheat a large skillet over medium low heat until it feels warm when you place your palm near the surface, about 2-3 inches away. Melt the olive oil and ghee then add the garlic and shallot with a pinch of salt. Saute over medium heat for 10 seconds.
• Add the mushrooms. Spread them out in a single layer. Cook, uncovered and without disturbing, until the bottom sides are in light brown color, about 5 minutes. Season with 2 pinches of salt and black pepper. Then cook the flip side for 1 additional minute.
• Add the stock, cream, and the yeast. Stir with a wooden spoon for about 1 minute.
• Add the boiled gnocchi. Keep stirring and the sauce should turn thicker in about 1 minute.
• Turn off the heat. Stir-in baby arugula until it wilts slightly. Taste and adjust with salt and pepper.
• Transfer to a serving plate. Drizzle with a dash of olive oi.
• Serve with lemon wedges on the side. Drizzle before serving. Sprinkle with paleo parmesan cheese, if using. Serve warm.

GNOCCHI WITH MUSHROOMS & BLUE CHEESE

Steps:

• Bring a large pan of water to the boil and cook the gnocchi following pack instructions. When they float to the top of the pan, they are ready. Drain and set aside.
• Meanwhile, heat the oil and butter in a large lidded frying pan. Add the onion and mushrooms, cook for 1 min over a high heat, then turn down the heat to medium, put the lid on and cook for 5 mins, stirring a few times.
• Remove the lid and add the garlic, cook for 1-2 mins, then stir the gnocchi into the pan. Scatter over blobs of cheese and the parsley.

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.

MUSHROOM GNOCCHI WITH BROCCOLI

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!

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.

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.

SHEET-PAN GNOCCHI WITH MUSHROOMS AND SPINACH

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.