Gnocchi With Mushrooms And Onion Food

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.

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.

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.

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.

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 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 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.

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.

ROAST MUSHROOM GNOCCHI

Steps:

• Heat oven to 220C/200C fan/gas 7. Slice the mushrooms and put in a roasting tin with the gnocchi, then drizzle over 3 tbsp olive oil. Roast for 25-30 mins or until the gnocchi are golden, stirring occasionally to stop them sticking.
• Once the gnocchi are ready, stir half the spinach into the tin to wilt it, then crumble the blue cheese over the top. Put it back in the oven just to melt the cheese, then serve with the remaining spinach, drizzled with a little olive oil.

STUFFED GNOCCHI WITH TRUFFLED MUSHROOM & CARAMELIZED ONION

Steps:

• Rice or finely grate the potatoes. Add in the salt and garlic powder.
• Add the flour in 1/4 cup at a time and incorporate, 100g minimum and up to 20g more if needed to make the dough come together.
• Roll out handfuls of the dough to 3/4 inch thickness.
• Cut the dough into sections of about 3/4 inch to 1 inch.
• Finely chop the shiitake mushrooms. I reserve two or three and slice and fry separately for garnish.
• Cook the onions with the baking soda in the olive oil over a medium-high heat for 7 minutes.
• Add the mushrooms, garlic and salt. Cook for ten minutes until the onions are brown.
• Roll the sections of dough into balls and then flatten.
• Place half a teaspoon of filling in the center of the dough and fold the filling around it.
• Place the filled gnocchi on a sheet of baking paper while you stuff the rest of the gnocchi. They're should be leftover filling.
• Place around 12 gnocchi at a time into a large wide pot of boiling salted water.
• When the gnocchi float to the top, cook for two minutes and remove with a slotted spoon.
• Place on baking paper again and cook all the gnocchi.
• Heat the tablespoon of oil in a pan and fry the gnocchi in batches on two sides until golden.
• Take the pan with the leftover filling and heat on high.
• When the filling is sizzling, add the balsamic vinegar and white wine and cook for two minutes.
• Remove from the heat, add in the coconut cream, salt and black pepper to taste. Shave the remaining 5g of truffle and add in.
• Serve the gnocchi gently tossed in the sauce or with the sauce drizzled over.

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.

RICOTTA GNOCCHI WITH MUSHROOMS AND MARJORAM

Steps:

• For gnocchi:
• Place ricotta in strainer set over medium bowl. Chill until ricotta has texture of wet clay, about 1 hour.
• Mix ricotta, 1/2 cup flour, egg, and next 5 ingredients in medium bowl, adding more flour by tablespoonfuls until dough is slightly sticky (do not add more than 4 tablespoonfuls). Cover and chill 30 minutes.
• Sprinkle rimmed baking sheet generously with flour. Transfer dough to lightly floured surface. Cut into 4 equal pieces. Using hands, roll 1 piece on floured surface into 3/4-inch-wide log. Cut log crosswise into 1-inch pieces. Place gnocchi on prepared baking sheet, spacing apart. Repeat with remaining dough. Cover gnocchi with plastic wrap and chill at least 1 hour and up to 1 day.
• For sauce:
• Heat olive oil in large skillet over high heat. Add mushrooms; sauté until beginning to brown, about 4 minutes. Add chopped white and pale green parts of green onions. Sauté 1 minute. Add wine; stir until almost all liquid is absorbed, about 30 seconds. Add 1/2 cup chicken broth. Stir until sauce is slightly thickened, about 1 minute. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
• Working in 2 batches, add gnocchi to large pot of boiling salted water, stirring to prevent sticking. Boil until gnocchi rise to surface of water, then continue boiling until cooked through, 1 1/2 to 2 minutes longer. Using slotted spoon, transfer gnocchi to skillet with mushrooms. Add sliced dark green parts of green onions.
• Rewarm mushrooms with gnocchi and green onions over medium heat, adding more broth by 1/4 cupfuls if dry. Remove from heat. Add 1/4 cup cheese, butter, and marjoram; stir until cheese and butter melt. Season with salt and pepper. Transfer to plates and sprinkle with additional cheese.

RICOTTA GNOCCHI WITH TOMATO, MUSHROOM AND PANCETTA SAUCE

Steps:

• Preheat a large saute pan over medium-high heat. In batches, add the mushrooms in a single layer and cook until the moisture releases, 5 to 6 minutes. Sprinkle with kosher salt to taste. Flip the mushrooms and add a drizzle of olive oil and continue cook until browned, 3 to 4 minutes. Remove from the pan and repeat with the remaining mushrooms. Remove the final batch of mushrooms from the pan and add the guanciale and a drizzle of olive oil. Reduce the heat to low and cook until golden brown and crispy, 5 to 6 minutes. Using a slotted spoon, remove the guanciale and set aside, but keep the fat in the pan. Add the onions, red pepper flakes and a pinch of salt. Cook over medium-high heat until translucent, 5 minutes. Add the crushed tomatoes, water and a pinch of salt. Bring to a boil, then reduce to a simmer for 10 minutes. Add in the cooked mushrooms.
• To a large bowl, add the ricotta, 1/2 cup grated Parmesan and 1/2 cup grated pecorino and mix to combine. Stir in the flour and eggs and mix until the dough comes together. It shouldn't be too wet. Turn the dough out onto a clean work surface that's dusted with flour. Gently knead the dough, adding flour until it's no longer sticky and form it into a log. Sprinkle some flour onto a half sheet tray. Cut a small portion from the log of dough with a bench scraper and roll the dough into a long snake shape. Cut the dough into 1/2-inch pieces and toss in flour. Place them on the prepared sheet tray in a single layer.
• Set up a large pot of boiling water and season generously with salt. Add the gnocchi and cook until they're puffy and rise to the top of the water, 3 to 4 minutes. Remove the gnocchi and place directly into the sauce. Add a ladle of pasta water and toss to combine. Add in most of the crispy guanciale (leave some extra for garnish) and the remaining 2 tablespoons of Parmesan and 2 tablespoons of pecorino. Add a nice big fat drizzle of finishing oil and toss to combine. Transfer to a serving bowl and garnish with the remaining crispy guanciale, more Parmesan, pecorino and the chives.

SAUTEED CHICKEN WITH MUSHROOM GNOCCHI

Steps:

• Melt butter in a saucepan over medium heat. Add mushrooms and cook until soft, about 5 minutes. Add chicken, Marsala wine, onion, bouillon cube, flour, garlic salt, crushed red pepper, salt, and pepper; simmer for 10 minutes. Add gnocchi and heavy cream; simmer until chicken is no longer pink in the center and the juices run clear, about 5 minutes.