CREAMY BUTTERY TUSCAN GNOCCHI RECIPE
Soft, tender pillows of gnocchi enveloped in a full-flavoured cream sauce with sun-dried tomatoes, spinach, garlic and fresh basil. Creamy Tuscan Gnocchi is the ultimate comfort food all cooked in one pan!
Provided by Karina
Categories Dinner
Time 25m
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium-high heat. Melt the butter and sauté shallots until transparent, about 2 minutes. Sauté garlic until fragrant, about 30 seconds.
- Add the gnocchi and let sear in the butter for a minute. Add the sun dried tomatoes and reserved oil. Cook for a further minute to release flavours into the gnocchi.
- Pour in the chicken broth, cream and Italian herbs. Scrape up any browned bits from the bottom of the pan.
- Season with salt and pepper to taste. Mix everything together and reduce heat to medium. Cover pan with lid and let cook for 5 minutes.
- Stir in the spinach leaves and cook until wilted, about 1 minute.
- Stir through parmesan cheese and chopped basil. Let simmer for a further minute or until gnocchi is soft, cooked through and the sauce has thickened to your liking.
- Season with a little extra salt & pepper, if needed, to suit your taste.
- Serve immediately.*
Nutrition Facts : Protein 14 g, SaturatedFat 21 g, Fat 27 g, Calories 450 kcal, Carbohydrate 47 g, ServingSize 1 serving
GOAT CHEESE GNOCCHI WITH SUNDRIED TOMATO BROWN BUTTER SAUCE
Ready, Set, Cook! Special Edition Contest Entry: This is a great way to liven up an everyday night. These gnocchi are light and delicate and the sauce is packed with flavor.
Provided by egurman
Categories Potato
Time 40m
Yield 3 quarts, 4-5 serving(s)
Number Of Ingredients 13
Steps:
- Place a large pot of water over high heat and bring to a boil.
- While waiting for the water to boil in a medium sized mixing bowl, mix the mashed potatoes and goat cheese and form a well. Sprinkle with all the flour, drop the egg and salt in center of well and using a fork, stir into flour and potatoes, just like making normal pasta. Once egg is mixed in, bring dough together, kneading gently until a ball is formed. Knead gently another 4 minutes until ball is dry to the touch. Roll the dough into ¾ of an inch logs and cut into 1 inch pieces. Cover heavily with flour in a single layer (do not layer them or they will become flat and dense). Use immediately or freeze if desired.
- Bring a large pot of water to a boil. While waiting for the water to boil in a sauté pan, heat butter over medium heat until the butter begins to brown and take on a nutty aroma. Add shallot, sun dried tomato, thyme, white wine vinegar and half of the Parmesan cheese shaking the pan vigorously to help mix all the ingredients together. Drop the finished dumplings into the water and cook until they float (about 1 minute). Once they float, remove from the boiling water and drop right into the brown butter sauce. Toss a few times to coat the gnocchi and serve on warm plates garnished with the remainder of the Parmesan and chopped parsley.
Nutrition Facts : Calories 583.1, Fat 43.5, SaturatedFat 20, Cholesterol 123.1, Sodium 667.2, Carbohydrate 28.5, Fiber 1.3, Sugar 2.6, Protein 20.2
ANGEL HAIR WITH SUN-DRIED TOMATOES AND GOAT CHEESE
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons of the oil from the sun-dried tomatoes in a heavy large skillet over medium heat. Add the onion and saute until tender, about 3 minutes. Stir in the garlic and saute until fragrant, about 1 minute. Add the tomato paste and cook for 2 minutes, stirring constantly. Add the wine and sun-dried tomatoes and simmer until the liquid reduces by half, about 2 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, stirring occasionally, about 5 minutes. Drain, reserving 1/2 cup of cooking liquid. Add the pasta to the tomato mixture and toss to coat, adding some reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle with the goat cheese and parsley and stir. Mound the pasta into bowls and serve.
POTATO GNOCCHI IN BURNT BUTTER SAUCE
Give us a cold, rainy day here at 'Avalon' and we'll say - gnocchi for lunch! It's quick, easy and tastes divine! We always keep some gnocchi on hand in the pantry - literally for a 'rainy day'! This recipe makes 2 generous serves.
Provided by Kookaburra
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- TO COOK GNOCCHI Bring a large pan of water to the boil.
- Add salt.
- Add gnocchi.
- Cook gnocchi just until it floats to the top- DO NOT OVERCOOK, this will only take a couple of minutes.
- Drain and divide gnocchi into serving bowls.
- TO COOK SAUCE Start preparing the sauce while the water for the gnocchi is coming to the boil.
- Melt butter in a small frypan over a medium heat.
- When the butter starts to foam, tip the pan often to check the colour of the butter.
- As soon as the butter begins to take on a golden brown tinge, add the garlic and sage.
- Give the mixture a stir, then remove the pan immediately from the heat.
- The sage and garlic will continue to cook in the heat of the butter and the pan, while you drain the gnocchi and divide it into serving bowls.
- Spoon the burnt butter sauce over the gnocchi, distributing the pieces of garlic and sage evenly.
- Using a spoon, turn the gnocchi over lightly in each bowl so that it is evenly covered with sauce.
- Sprinkle over parmesan cheese and serve immediately.
GNOCCHI WITH ROASTED SQUASH & GOAT'S CHEESE
A colourful dish that makes the most of gnocchi's great pairing with cheese, this simple recipe will soon become a favourite
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/fan 180C/gas 6. Tip the squash into a roasting tin with the garlic and oil, salt and pepper and mix well. Roast for 20 mins, shaking the pan halfway through, until tender and golden.
- Meanwhile, boil the gnocchi according to pack instructions. With a few secs to go, throw in the spinach, then drain the gnocchi and spinach together. Tip into the roasting tin, then mix everything together well, mashing the softened garlic. Spoon onto warm serving plates, then crumble over the cheese to serve.
Nutrition Facts : Calories 333 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 1.76 milligram of sodium
BACON & GOAT CHEESE POTATOES WITH SUNDRIED TOMATO SOUR CREAM
Ready, Set, Cook! Special Edition Contest Entry. Using Simply Potatoes as a base for these delicious potatoes turns the ordinary into extraordinary with the additon of crispy bacon and creamy goat cheese. Baked to perfection and then topped with a dollop of sundried tomato infused sour cream. The contrast of flavors is amazing. From oven to table in 20 minutes, this dish is a great alongside steak, pork or chicken. Incredibly easy but amazingly impressive. I think this will become a mainstay in your recipe collection.
Provided by cookingupstorm2
Categories Potato
Time 25m
Yield 6 1 cup servings, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- In a large bowl combine potatoes, cubed goat cheese and bacon and stir to mix.
- Salt and pepper to taste.
- Pour mixture into a small casserole dish and bake for 20-25 minutes.
- Meanwhile, combine sour cream, lemon juice, sundried tomatoes and garlic in a small bowl and stir.
- Serve potatoes with a dollop of sour cream and top with green onions.
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- Cook the gnocchi in a large pot of salted boiling water just until they float to the top, about 2 minutes. This should be about 1 minute less than the package directions. Drain the gnocchi and gently toss with a drizzle of olive oil to prevent them from sticking together.
- To the same nonstick skillet (if it has a light bottom) or a large sauté pan with a light bottom (such as a stainless steel pan), melt the butter over medium heat, whisking constantly. Once melted, add sage leaves and red pepper flakes. Continue to cook and whisk for 2-3 minutes until you see brown bits on the bottom of the pan, the butter has turned a light brown color and it smells nutty.
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