Gnocchi With Turkey Peas And Mushrooms Food

FARFALLE WITH TURKEY SAUSAGE, PEAS AND MUSHROOMS

Steps:

• In a large pot, bring 6 quarts of salted water to a boil.
• In a large saute pan over high heat, add 2 tablespoons olive oil. Season turkey with salt and pepper. Add turkey and saute breaking any large lumps until golden brown. Remove meat from pan and set aside. Add 2 tablespoons olive oil to pan and heat. Add chopped mushrooms and season with salt and pepper. Saute until all the liquid from the mushrooms has evaporated, about 5 minutes. Add the peas and saute for 4 minutes. Return the meat to the pan and cook for another 3 minutes. Remove from heat and set aside.
• When the pot of water has come to a boil, add pasta and cook until al dente, about 8 minutes. Drain in a colander. Return pasta to the pot and add the meat mixture. Combine thoroughly and gently cook over medium heat for 5 minutes. Drizzle in remaining olive oil. If the mixture is dry, do not hesitate to use more olive oil if necessary. Check the seasoning. Turn off the heat and add the grated cheese. Stir well and serve in large bowl.

ONE PAN PEAS & MUSHROOM GNOCCHI

Steps:

• In a pan, melt 1 tbsp butter. To it add gnocchi and crispy it up on both sides. Keep it aside.
• In the same pan, add 1 tbsp butter and 1 tbsp oil. To it add mushrooms and let them cook for 5 minutes until slightly cooked. Add green peas, salt, pepper, red chili flakes, thyme and stir. Cook for another 4-5 minutes. Add gnocchi and stir. Cook on medium-high for 7-10 minutes. Taste and squeeze lime juice.
• Serve immediately.

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.

ONE POT GNOCCHI WITH CREAMY MUSHROOMS AND PEAS

Steps:

• In a large skillet or wok, heat the olive oil and saute the garlic and mushrooms for about 5 minutes, or until the mushrooms soften and release juices. If you prefer a less 'mushroomy' taste, drain the mushroom liquid and use more milk in the next step.
• Add the cream cheese and milk (see notes) to the skillet, and continue to stir until the cream cheese has melted. Add the Parmesan cheese, frozen peas, and frozen gnocchi. Continue to cook while stirring for about 2-3 minutes, or until the gnocchi has cooked. Be careful here and don't overcook the gnocchi!
• Remove from heat and stir in fresh basil leaves. Serve immediately.

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.

RICOTTA GNOCCHI WITH FRESH PEAS AND MUSHROOMS

Steps:

• Process ricotta, eggs, 1 teaspoon salt, pepper, and nutmeg in a food processor until smooth. Add flour and blend until a smooth, semi-stiff batter forms. Transfer gnocchi batter to a bowl, cover the bowl with plastic wrap, and refrigerate for 1 hour.
• Heat oil in a large saucepan over medium-high heat. Saute mushrooms in hot oil until soft and fragrant, 3 to 5 minutes. Add garlic and saute for 1 minute. Add vegetable broth, bring to a boil and reduce to a simmer; stir in peas. Cook until peas are soft, 3 to 5 minutes. Season with salt and pepper to taste.
• Fill a large pot with lightly salted water and bring to a rolling boil.
• Working in batches, drop spoonfuls of ricotta batter into boiling water. Bring water back to a boil and cook for 3 minutes. Remove gnocchi to ice water to stop the cooking process, then drain and reserve. Repeat with remaining batter.
• Combine gnocchi and mushroom sauce in a saucepan and cook until heated through, 2 to 5 minutes.