Mushroom Gnocchi Food

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.

CREAMY SAUSAGE AND MUSHROOM GNOCCHI SKILLET

Steps:

• Heat a heavy skillet over medium high heat and cook sausage until no longer pink, breaking up the meat with a wooden spoon as it cooks, about 7 minutes. Continue to brown the meat and add mushrooms, shallots, butter, and oil. Cook until mushrooms and onions are soft and beginning to brown, about 5 minutes. Add garlic and cook for 1 to 2 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 set aside.
• Add white wine to the sausage mixture and simmer, uncovered, until wine has reduced by half, about 5 minutes. Add gnocchi, cream, Italian herbs, pepper flakes, salt, and pepper. Cook over medium-low heat until sauce has thickened, about 10 minutes.

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.

MUSHROOM GNOCCHI

Steps:

• Wipe clean the mushrooms and trim off the end of the stem. Cut into slices, halved if large. Finely chop the onion and crush or finely chop the garlic.
• Fill a wide pot with boiling water and add the gnocchi, part at a time if making more than one serving. Increase the heat, if needed, to bring water back to a simmer. Once the gnocchi float to the top, remove from the water, draining as you do so, and set aside in a bowl.
• Meanwhile, warm half of the butter in a small-medium skillet/frying pan. Add the onion and cook a couple minutes, stirring regularly, until onion is softened.
• Add the rest of the butter and part of the mushrooms. Stir to soften the mushrooms then add the rest once there is a bit more space (they reduce in size as they cook). Add the garlic, thyme and a little salt and pepper.
• Cook for a couple minutes until the mushrooms have released their liquid, this evaporates off and the mushrooms start to brown slightly. Add in the cooked gnocchi, stir then add the stock. Simmer for a minute or two to reduce slightly then add the parsley, stir through and serve. Optionally, add some cheese on top.

CACIO E PEPE MUSHROOM GNOCCHI

Steps:

• Put 1 1/2 cups water and a pinch of salt in a large saucepan or high-sided skillet. Bring to a boil over high heat and immediately add the gnocchi. Cover and cook until tender.
• Remove from the heat and stir in the butter, olive oil and 2 teaspoons black pepper. Add the Parmesan and mushrooms and stir until the mushrooms are heated through and the cheese is melted, about 2 minutes, returning to low heat if needed. Top with the chives and drizzle with more olive oil. Serve with Parmesan on the side.

VEGETARIAN GNOCCHI WITH SPINACH AND MUSHROOM-BUTTER SAUCE

Steps:

• 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 set aside.
• Meanwhile, melt butter in a large saucepan over medium heat. Add mushrooms and saute for 2 minutes. Toss in spinach, basil, garlic, Parmesan cheese, parsley, salt, and pepper. Cook and stir until spinach is wilted and sauce begins to thicken, about 5 minutes. Add gnocchi and stir until coated in sauce; cook for 2 more minutes.

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.

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.

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.

GNOCCHI WITH WILD MUSHROOMS

Steps:

• Preheat broiler.
• In a large oven proof skillet, heat olive oil with butter.
• Add mushrooms and shallots and cook over high heat, stirring occasionally, until browned, 12 minutes.
• Add the wine and cook until evaporated.
• Add the broth, cream and thyme.
• season with salt and pepper; bring to a boil.
• Meanwhile, cook gnocchi according to package directions. Drain well.
• Add gnocchi to the mushrooms and simmer, stirring, for 1 minute.
• Stir in 1/4 cup of the Parmesan cheese and sprinkle the remaining cheese on top.

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.