ONE PAN PEAS & MUSHROOM GNOCCHI
Provided by Naive Cook Cooks
Time 30m
Yield 2 servings
Number Of Ingredients 10
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.
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
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
ONE-PAN MUSHROOM GNOCCHI WITH SUN-DRIED TOMATOES & PARMESAN CREAM SAUCE
How deep is your love? We may never know the answer to this question but we can tell you that the flavors in this sauce are as deep as the ocean. That's thanks to the savory complexity of mushrooms, sun-dried tomatoes, and Parmesan cheese in a decadent cream sauce. Instead of boiling, the gnocchi are pan-seared until crisp, adding great texture to the dish. The all-in-one meal is finished with peas, which add a little sweetness... Talk about depth of flavor!
Provided by HelloFresh
Categories main course
Time 30m
Number Of Ingredients 12
Steps:
- • Wash and dry produce. • Finely chop sun-dried tomatoes. Trim and thinly slice mushrooms.
- • Heat a large drizzle of oil in a large pan over medium-high heat. Add sun-dried tomatoes and mushrooms. Cook, stirring occasionally, until mushrooms are browned and softened, 5-7 minutes. Season generously with salt and pepper. • Turn off heat; let pan cool slightly. Transfer everything to a medium bowl.
- • Melt 2 TBSP butter (4 TBSP for 4 servings) in same pan over medium heat. Cook, stirring, until foamy, 2-3 minutes. • Add gnocchi and stir to coat. Cook, undisturbed, until browned and crisp on one side, 6-8 minutes. • Stir gnocchi and cook, undisturbed, 2-3 minutes more. • Add stock concentrate and a splash of water; stir to coat. Cook until water has evaporated, 30-60 seconds. • Remove pan from heat. Transfer gnocchi to a second medium bowl.
- • Heat pan used for gnocchi over medium heat. Add cream sauce base, half the Parmesan (save the rest for serving), 1 tsp Italian Seasoning, 1 TBSP butter, and ¼ cup water. (For 4 servings, use 2 tsp Italian Seasoning, 2 TBSP butter, and ½ cup water.) Season with salt and pepper. Cook, stirring occasionally, until sauce is combined and simmering, 2-3 minutes.
- • Reduce heat to medium low. Stir gnocchi, sun-dried tomatoes and mushrooms, and peas into pan with sauce. Cook until gnocchi is coated and peas are warmed through, 2-3 minutes. • Taste and season with salt and pepper.
- • Divide gnocchi between bowls. Top with remaining Parmesan and serve.
Nutrition Facts : Calories 710 kcal, Fat 39 g, SaturatedFat 22 g, Carbohydrate 74 g, Sugar 15 g, Protein 17 g, Fiber 7 g, Cholesterol 100 mg, Sodium 1960 mg
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
ONE-POT BRAISED CHARD WITH GNOCCHI, PEAS AND LEEKS
Adding a package of prepared potato gnocchi to a pot of braised greens turns a side dish into a vibrant one-pot meal fit for weeknights. The chard stems, leeks and peas are nubby and colorful next to the pillowy gnocchi, while a combination of butter and white wine makes the sauce rich and tangy. For extra creaminess, serve this with dollops of fresh ricotta stirred in at the last minute. Or skip the ricotta for a lighter meal.
Provided by Melissa Clark
Categories weeknight, pastas, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a 5- or 6-quart Dutch oven, melt butter over medium-high heat. Add leeks and chard stems, and cook until tender and lightly brown, 7 to 10 minutes.
- Stir in garlic, thyme and a large pinch of salt and black pepper, and sauté until fragrant, about 1 minute longer. Add wine, scraping up the brown bits at bottom of pot, and let the wine reduce by half, 2 to 4 minutes. Pour in stock and 3/4 teaspoon salt, and bring to a simmer.
- Stir in gnocchi and chard leaves. Cook, partly covered, for 15 minutes, until the chard is soft. Add peas and tarragon, and continue to cook, partly covered, until gnocchi are cooked through, another 5 to 10 minutes. Taste and add more salt, if needed.
- To serve, top with parsley, a generous shower of Parmesan and a big squeeze of lemon. If you like, you can also add a dollop of ricotta and some red-pepper flakes.
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