Sausage Mushroom Gnocchi Food

SAUSAGE AND MUSHROOM GNOCCHI

Steps:

• In a large skillet, add oil and heat over medium heat until hot. Add olive oil and sausage and cook, breaking the sausage to pieces for about 5 minutes.
• Add mushrooms to the sausage and keep cooking, stirring, for another 5 minutes. Add garlic, stir.
• Add Half & Half, Parmesan cheese and uncooked gnocchi. Mix everything well and cover with tight lid. Reduce the heat to medium-low.
• After 5 minutes, remove the lid, and let it cook for another few minutes, or until the gnocchi has cooked through and the sauce has thickened to your liking.
• Garnish with Parmesan and freshly chopped parsley. Serve immediately.

GNOCCHI WITH SAUSAGE AND MUSHROOMS

Steps:

• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sausage and cook, stirring occasionally, until browned, 5 to 7 minutes. Remove sausage and set aside, leaving residual oil in the pan.
• Add mushrooms, onion, and remaining olive oil to the same skillet. Cover and cook over medium-low heat, stirring occasionally, until cooked down, about 15 minutes. Return sausage to the skillet; add vodka sauce, thyme, salt, and pepper and allow sauce flavors to meld, about 10 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 season with salt and pepper.
• Serve cooked gnocchi with sauce and sprinkle with Parmesan cheese.

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.

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.

ONE PAN CREAMY GNOCCHI WITH SAUSAGE

Steps:

• Prep your sausage and onion. Feel free to take the sausage meat out of the casing if that's easier than cutting it.
• Sauté the sausage pieces and onion in a skillet on on medium-high heat for 7-10 minutes, or until the sausage and onions are lightly browned.
• Add the garlic to the pan and sauté for 30 seconds, or until fragrant.
• Add the wine and let it cook for about a minute.
• Stir in the diced tomatoes, cream, and gnocchi. Once the sauce starts to bubble again, cover the pan and reduce the heat to medium. Cook for 5 minutes.
• Uncover the pan, give it a good stir, and let it cook for another few minutes, or until the gnocchi has cooked through and is nice and soft and the sauce has thickened to your liking.
• Stir in the parmesan cheese, basil, and salt & pepper, to taste. Serve immediately.

POTATO GNOCCHI WITH SAUSAGE, MUSHROOM CREAM SAUCE {GNOCCHI ALLA NORCINA}

Steps:

• Preheat oven to 375 degrees F. and place the potatoes on a baking sheet.
• Bake your potatoes in their skins until fork tender, about 45 minutes.
• Cut the potatoes in half, then place on a plate until they are cool enough to handle, about 5 minutes.
• Scoop out the potato flesh and press through a potato ricer into a bowl.
• Add the egg yolks, and slowly start adding the flour a little at a time, mixing gently with your hands and continue until you have created a soft workable dough.
• Knead gently only briefly until you have achieved a smooth, pliable if slightly sticky dough.
• To shape the gnocchi, first break the dough into fist sized pieces, and roll each piece into a log about the thickness of your thumb on a lightly floured surface.
• Cut into 1 inch pieces.
• Place the prepared gnocchi on a lightly floured baking sheet and keep refrigerated until ready to use.
• Remove the sausage meat from the casings, and cook until no longer pink in a heavy saucepan over medium heat, breaking up the meat with a fork as it cooks, about 7 minutes.
• Once the meat begins to brown, add the olive oil, onions and mushrooms and continue to cook until the onions and mushrooms are soft and just beginning to brown, about 5 mintes.
• Add the garlic and cook another minute or two.
• Add white wine, and simmer uncovered a few minutes until the wine has reduced by half, about 5 minutes.
• Add cream and season with salt, red pepper flakes and black pepper to taste.
• Continue to cook over medium low heat until the sauce has thickened, about 10 minutes.
• To cook, drop carefully into salted boiling water and remove immediately as they have all floated to the surface.
• Drain, return to the pot and add half the sauce.
• Gently toss the gnocchi to coat with the sauce, then spoon the gnocchi into individual bowls.
• Serve the gnocchi, with an extra scoop of sauce on top.
• Pass the grated cheese at the table.

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.

SAUSAGE AND GNOCCHI WITH CREAM SAUCE

Steps:

• Place water in a large pot (enough according to gnocchi package instructions) and bring to a boil (for use shortly when cooking the gnocchi).
• Meanwhile, heat 1 tablespoon of olive oil in a 10-inch non-stick frying pan over medium heat.
• Place the sausages in the pan and cook for about 4 to 5 minutes on one side.
• Turn the sausages to the other side and continue cooking for another 4 to 5 minutes or until fully cooked through. Transfer the cooked sausages to a plate and set aside.
• If necessary (depending on how much grease is released from your sausage), heat remaining 1/2 tablespoon of olive oil in your pan for cooking the shallot. To pan, add shallot and cook, stirring often, for 2 to 3 minutes.
• Add butter. Once melted, add mushrooms. Cook, stirring every so often, for about 5 minutes until they've lost some of their moisture. Stir in garlic and cook 1 minute until fragrant. Add spinach, salt, black pepper and crushed red pepper flakes. Stir and cook 1 to 2 minutes until spinach has wilted.
• Pour in heavy cream and vegetable broth. Bring to a simmer to reduce and thicken the cream for about 3 to 4 minutes.
• Meanwhile, cook gnocchi according to package instructions, then drain.
• Slice the sausages and add them to the pan along with the cooked gnocchi. Stir to combine everything. Cook for 1 minute.
• Turn off heat and stir in grated Parmesan cheese.
• To serve, portion into warm bowls and garnish with more Parmesan cheese and parsley (if desired). Enjoy!

GNOCCHI WITH SPINACH AND CHICKEN SAUSAGE

Steps:

• Cook gnocchi according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat; cook sausage and shallots until sausage is browned and shallots are tender. Add garlic; cook 1 minute longer., Stir in wine. Bring to a boil; cook until liquid is reduced by half, 3-4 minutes. In a small bowl, mix cornstarch and broth until smooth; stir into sausage mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add spinach and cream; cook and stir until spinach is wilted., Drain gnocchi; add to pan and heat through. Sprinkle with cheese.

GNOCCHI WITH SAGE, MUSHROOMS & MASCARPONE

Steps:

• Heat the oil, add the shallots and cook for 5 minutes, stirring occasionally. Add the mushrooms and cook for a further 5 - 6 minutes, stirring occasionally until golden. Stir in the sage, mascarpone and seasoning to taste.
• Meanwhile, bring a pan of lightly salted water to the boil and cook the gnocchi following instructions on the pack. Drain, reserving approximately 3 tablespoons of the cooking liquid and place the gnocchi in a serving dish.
• Stir the reserved liquid into the sauce, pour over the gnocchi and serve straight away garnished with fresh sage leaves and parmesan shavings.

RICOTTA GNOCCHI WITH MUSHROOM CREAM SAUCE

Steps:

• To the bowl of a stand mixer fitted with the paddle attachment, add the ricotta, Parmesan, egg yolks and 1/4 teaspoon salt. Mix on low speed, scrape down the sides and mix again. Add the 1 cup of flour in three additions on low speed. Do not overmix.
• Dust a clean work surface with flour. Dust a sheet tray with flour. Turn out the dough onto the floured work surface and dust your hands with some flour. Roll the dough into long cylinders, about 18 inches in length. With a bench scraper, cut the dough into 1-inch pieces and place onto the sheet tray dusted with flour. Sprinkle the gnocchi with more flour to avoid sticking.
• Heat a large saute pan with some olive oil over medium-high heat. Add the maitakes and cook until browned, 4 to 5 minutes. Add the oyster mushrooms and cook until browned, another 4 to 5 minutes. Add the shallots, garlic and thyme sprigs and cook for a few minutes until fragrant and softened. Season to taste with salt and pepper. Add the heavy cream and reduce the heat to medium. Cook until thickened and reduced by a little more than half, 2 to 4 minutes.
• Set up a pot of boiling water and season liberally with kosher salt. Drop the gnocchi into the water. Once they float to the top, they are done, 2 to 3 minutes. Remove the gnocchi and add them directly into the mushroom cream sauce and toss to combine over a low simmer. If the sauce has gotten too thick, thin it out with a little bit of pasta water. Garnish with the chives.