CRISPY GNOCCHI WITH MUSHROOMS
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
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
If you love creamy indulgent pasta dishes, this one pot Gnocchi with mushrooms and peas is for you!
Provided by Kate
Categories Dinner
Time 20m
Number Of Ingredients 9
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.
Nutrition Facts : Carbohydrate 48 g, Protein 15 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 42 mg, Sodium 716 mg, Fiber 3 g, Sugar 4 g, Calories 437 kcal, ServingSize 1 serving
GNOCCHI WITH TURKEY, PEAS, AND MUSHROOMS
Make and share this Gnocchi With Turkey, Peas, and Mushrooms recipe from Food.com.
Provided by dicentra
Categories Poultry
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
- Add garlic and turkey to pan; cook 5 minutes or until turkey is no longer pink, stirring to crumble.
- Add crushed red and ground red peppers; cook 1 minute. Spoon turkey mixture into a bowl.
- Re-coat pan with cooking spray; return pan to medium-high heat. Add 1/2 teaspoon salt and mushrooms to pan; sauté 5 minutes.
- Stir in peas; cook 1 minute. Stir in turkey mixture; cook 3 minutes or until thoroughly heated. Cover and set aside.
- Bring a large saucepan of water to a boil. Add gnocchi to pan; cook just until gnocchi begin to float.
- Drain gnocchi, reserving 1/2 cup cooking liquid. Combine turkey mixture, remaining 1/4 teaspoon salt, 1/2 cup cooking liquid, and gnocchi in a large bowl; toss well.
- Sprinkle with cheese and basil. Serve warm.
Nutrition Facts : Calories 225.7, Fat 2.9, SaturatedFat 1.4, Cholesterol 75.9, Sodium 594.5, Carbohydrate 13.5, Fiber 4.1, Sugar 5.1, Protein 35.7
GNOCCHI WITH PROSCIUTTO, SPRING PEAS, AND CHANTERELLES
Steps:
- Bring 2 pots, 1 large and 1 medium, with well-salted water to a boil over medium heat. Set up a bowl of well-salted ice water. Blanch the fresh peas in the medium pot of boiling water until they are cooked but still crunchy and then immediately plunge them into the salted ice water. Remove them from the ice water and reserve.
- Coat a large saute pan over medium heat with olive oil. Add the smashed garlic cloves and crushed red pepper. Bring the pan to a medium high heat. When the garlic has become golden brown and is very aromatic, remove it and discard. Add the prosciutto and saute until it starts to get crispy, 1 to 2 minutes. Add the mushrooms and season with salt. Saute for 3 to 4 minutes, and TASTE to see if they are delicious (they should be!).
- Add the peas and chicken stock. Season with salt, TASTE IT (it should be more delicious). Simmer until the stock has reduced by about half.
- While the stock is reducing, add the gnocchi to the large pot of salted boiling water. Cook the gnocchi until they float and get very puffy. The gnocchi should be really puffy.
- While the gnocchi is in the boiling water, add the butter to the pan with the mushroom mixture. Cook over low heat and swirl to incorporate. TASTE and adjust seasoning if needed.
- When the gnocchi are cooked, carefully remove them from the cooking water and add them to the pan with the mushrooms. Toss or stir to combine. Cook the gnocchi with mushroom mixture until it clings to the gnocchi. Add the grated Parmigiano and the chopped chives. Transfer to serving bowls and serve immediately.
- Call yourself a superstar!
- Preheat the oven to 375 or 400 degrees F.
- Bake the potatoes until they are fork tender, about 45 minutes to 1 hour. Check them!
- While the potatoes are still hot peel and pass them through a food mill or ricer. (I find that the food mill works just as well as a ricer and is much easier to handle) onto a sheet tray lined with parchment paper. When doing this pay careful attention to keep the potatoes as light and fluffy as possible. This will aid in keeping the gnocchi light. Refrigerate the potatoes on the sheet tray until cold. This is also a very important step. If the potatoes are warm while adding flour they will require more flour which will result in a much heavier finished product.
- When the potatoes are absolutely cold, transfer to a clean work surface. Beat together the eggs and cheese and pour onto the potatoes. Season with salt. Cover generously with flour. It should look like snow on the mountains.
- Crumble the potato flour mixture between your fingers. Begin to knead the dough until it is a dry homogeneous mixture. The dough should feel slightly moist, but not tacky. If too tacky, repeat the snow on the mountains stage.
- Form the dough into a large log. Cut slices off the log and begin to roll into long ropes that are about 1-inch in thickness. Cut the ropes into 1/2-inch lengths. Cover generously with flour. Place the gnocchi in a single layer on a sheet tray dusted with flour. DO NOT PILE ON TOP OF EACH OTHER!!
- Use or freeze the gnocchi immediately. If freezing, place tray directly into the freezer. Once frozen, the gnocchi can be stored in plastic bags, in the freezer, indefinitely. When cooking gnocchi they can go directly from the freezer into salted boiling water.
- Note: It is a general practice to take gnocchi out of the water when they float. This is a big mistake. Gnocchi need to be cooked in boiling water until they float and get nice and puffy. Not cooking gnocchi long enough will also result in heavy gnocchi.
- P.S. These are Chef Anne "Secrets" to great gnocchi, use them and you will be successful every time.
CREAMY BROCCOLI GNOCCHI
Whip up this tasty vegetarian gnocchi in just 15 minutes. Broccoli, peas and pine nuts combine with crème fraîche and mustard for a tasty midweek meal
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Supper
Time 15m
Number Of Ingredients 8
Steps:
- Mix together the crème fraîche, mustard and lemon juice. Set aside. Bring a large pan of salted water to the boil. Once boiling, add the broccoli and cook for 3 mins, then tip in the gnocchi. Cook until the gnocchi begins to float to the surface, this will only take 1 min so keep an eye on them, then drain.
- Heat the oil in a large non-stick frying pan and, once hot, tip in the gnocchi, broccoli and frozen peas. Toss around in the hot oil for 1 min, then stir through the crème fraîche mixture. Season to taste. Once hot, spoon into bowls and top with the lemon zest and pine nuts.
Nutrition Facts : Calories 669 calories, Fat 36 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 6 grams sugar, Fiber 9 grams fiber, Protein 15 grams protein, Sodium 3.2 milligram of sodium
GNOCCHI WITH BRAISED MUSHROOMS AND PEAS
Make and share this Gnocchi With Braised Mushrooms and Peas recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot of boiling, salted water, cook the gnocchi according to package directions. Drain and transfer to a papertowel- lined baking pan.
- In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add the mushrooms and cook until browned, 5 minutes.
- Add the beef broth and 4 sprigs thyme; bring to a boil. Cook until the broth has reduced to about 1/4 cup, about 6 minutes.
- Transfer to a medium bowl and discard the thyme. Stir in the peas; season with salt and pepper.
- Wipe out the skillet.In the skillet, heat the remaining 2 tablespoons olive oil and the butter over medium-high heat.
- Add the gnocchi and cook, tossing occasionally, until golden. Add the radicchio and cook, stirring, until wilted, about 2 minutes; season with salt and pepper.
- Divide the gnocchi mixture among shallow pasta bowls. Top with the mushroom mixture and remaining sprigs of thyme.
Nutrition Facts : Calories 139.9, Fat 12.7, SaturatedFat 4.6, Cholesterol 15.3, Sodium 74, Carbohydrate 5.4, Fiber 1.4, Sugar 1.9, Protein 2.3
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
RICOTTA GNOCCHI WITH FRESH PEAS AND MUSHROOMS
If I made this same combination of ingredients 100 times, each version would be different, which I how I believe these things should work. When I buy peas at the farmer's market, I'm not thinking I need 2 cups, I'm thinking I need to buy some peas. The same goes for the mushrooms. Grab a handful and keep moving. Garnish with Parmigiano-Reggiano cheese and fresh parsley, mint, or basil.
Provided by Chef John
Categories Main Dish Recipes Pasta
Time 2h
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 277 calories, Carbohydrate 27.3 g, Cholesterol 116.5 mg, Fat 11.3 g, Fiber 2.6 g, Protein 16.1 g, SaturatedFat 4.9 g, Sodium 749.2 mg, Sugar 2.2 g
SHEET-PAN GNOCCHI WITH MUSHROOMS AND SPINACH
This sheet-pan dinner is inspired by classic steakhouse sides: roasted mushrooms, creamy horseradish-mustard sauce, wilted spinach and roasted potatoes. Well, kind of. Instead of whole potatoes, this recipe uses store-bought gnocchi, a superspeedy stand-in that takes on the fun combination of browned and chewy when roasted. This dish is hearty enough to be a full meal, though it'd also make a great side to braised beans, roast chicken, a seared pork chop and, of course, steak. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Ali Slagle
Categories weeknight, pastas, vegetables, main course, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
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.
More about "gnocchi with turkey peas and mushrooms food"
ONE PAN PEAS & MUSHROOM GNOCCHI | NAIVE COOK COOKS
From naivecookcooks.com
CREAMY GNOCCHI WITH MUSHROOMS AND SPINACH
From seasonsandsuppers.ca
SHEET PAN CRISPY GNOCCHI WITH MUSHROOMS, PEAS AND BACON.
From foodbloggersofcanada.com
Servings 4Total Time 35 minsCategory Dinner
TURKEY AND MUSHROOM CREAMY TOMATO “GRAVY” WITH …
From foodnetwork.ca
3.1/5 (25)Total Time 1 hr 5 minsServings 4-6
CREAMY GNOCCHI WITH SAUTéED MUSHROOMS AND PEAS
From femalefoodie.com
5/5 (1)Servings 4Cuisine American, ItalianCategory Main Course
30 GNOCCHI RECIPES FOR TASTY ITALIAN MEALS - INSANELY GOOD
From insanelygoodrecipes.com
THE 20 BEST EASY PASTA RECIPES – FROM PISTACHIO PESTO TO GREAT …
From theguardian.com
GNOCCHI WITH MUSHROOM TURKEY BREAST SAUCE - BOSSKITCHEN.COM
From bosskitchen.com
FRIED GNOCCHI WITH MUSHROOMS - CONNOISSEURUS VEG
From connoisseurusveg.com
GNOCCHI WITH MUSHROOM RAGU AND PEAS - MAPLE AND THYME
From mapleandthyme.com
GNOCCHI WITH TURKEY, PEAS, AND MUSHROOMS RECIPE
From foodguruusa.com
CREAMY GNOCCHI WITH MUSHROOMS AND PEAS – COLE'S KITCHEN
From coleskitchen.ca
RECIPE: TRUFFLED GNOCCHI WITH PEAS AND MUSHROOMS : NPR
From npr.org
PEAS AND RAMPS WITH MUSHROOMS AND SEMOLINA GNOCCHI RECIPE
From southernliving.com
RECIPE FOR GNOCCHI WITH GREEN PEAS AND RICOTTA SALATA BY MASHA …
From theguardian.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love