GNOCCHI WITH MUSHROOMS & BLUE CHEESE
Soft, creamy goat's cheese or a deliciously strong blue cheese both work well in this easy veggie supper that's on the table in just 20 minutes
Provided by Katy Greenwood
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 471 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 8 grams sugar, Fiber 8 grams fiber, Protein 16 grams protein, Sodium 2.7 milligram of sodium
BLUE CHEESE GNOCCHI
Make and share this Blue Cheese Gnocchi recipe from Food.com.
Provided by MarieRynr
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook the potatoes in boiling salted water for 15 to 20 minutes until tender.
- Stir through a generous amount of salt.
- Drain the potatoes well, then mash until completely smooth (a potato ricer is good for this).
- Transfer to a bowl.
- Sprinkle the flour into the bowl with one hand while kneading it into the potato mixture with the other hand, continuing to knead until all the flour is worked in and the dough is smooth.
- This should take a few minutes and the dough will be sticky at first!
- Divide the dough into three and roll each portion into a sausage that is 3/4 of an inch thick.
- Cut into 1 inch lengths and using floured hands, press each gnocchi against a fork to flatten it and indent one side (the indentation helps the sauce to stick to the cooked gnocchi).
- Bring a large pan of water to the boil, and when rapidly boiling, drop in the bnocchi, then reduce the heat and simmer until the snocchi rise to the surface (this will take 2 to 3 minutes).
- Remove the gnocchi with a slotted spoon and drain well.
- Arrange on a warm serving dish and keep warm.
- Put the cream into a small pan and bring to the boil, boil rapidly, stirring constantly for about 5 minutes, until the sauce has reduced by one third.
- Remove from heat and stir in the cheese.
- Season with salt and pepper to taste and pour over the warm gnocchi.
- Scatter the chives over the top and serve immediately.
Nutrition Facts : Calories 572.6, Fat 33.1, SaturatedFat 20.7, Cholesterol 108.3, Sodium 470.3, Carbohydrate 54.7, Fiber 3.8, Sugar 1.4, Protein 15
ROAST MUSHROOM GNOCCHI
For an easy midweek dinner, mix mushrooms with blue cheese, gnocchi and spinach. A no-fuss meal and it's nutritious, too, counting as two of your 5-a-day
Provided by Miriam Nice
Categories Dinner, Lunch, Main course, Supper
Time 40m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 469 calories, Fat 23 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 1.9 milligram of sodium
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