EASY GNOCCHI WITH BUTTER GARLIC AND PARMESAN
Boiled soft and fluffy gnocchi is sauteed in butter with garlic, thyme, and freshly grated Parmesan cheese until golden. This easy dinner will come together in only 20 minutes and only has 5 ingredients.
Provided by lyuba
Categories Main Course
Time 20m
Number Of Ingredients 6
Steps:
- Prepare your ingredients first: smash and mince garlic, take thyme leaves off sprigs, cut butter, and open package of Parmesan cheese if needed.
- Bring a large pot of salted water to boil, stir the water with a wooden spoon, and add gnocchi while water is swirling. (This will help keep gnocchi from sticking.)
- Let gnocchi boil until they all float at the top and give it another minute. Pour water and gnocchi through a fine strainer and let excess water drain off.
- When gnocchi is almost done boiling, preheat a saute pan over medium-high heat.
- Melt butter and start to saute garlic. When garlic starts to golden, add thyme and saute just a couple of seconds until fragrant.
- Carefully add gnocchi, season with some salt, and toss everything to mix. Sear, stirring once in a while, until sides of gnocchi get golden. (If you like it crispier, sear it a little longer until browned.)
- Grate Parmesan cheese over the top, stir, and serve.
Nutrition Facts : Calories 648 kcal, Carbohydrate 83 g, Protein 20 g, Fat 27 g, SaturatedFat 17 g, Cholesterol 70 mg, Sodium 1205 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving
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.
GNOCCHI I
This simple potato, flour, and egg recipe is one my family has used for generations.
Provided by Anna
Categories Main Dish Recipes Pasta
Time 1h
Yield 4
Number Of Ingredients 3
Steps:
- Bring a large pot of salted water to a boil. Peel potatoes and add to pot. Cook until tender but still firm, about 15 minutes. Drain, cool and mash with a fork or potato masher.
- Combine 1 cup mashed potato, flour and egg in a large bowl. Knead until dough forms a ball. Shape small portions of the dough into long "snakes". On a floured surface, cut snakes into half-inch pieces.
- Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain and serve.
Nutrition Facts : Calories 329.2 calories, Carbohydrate 67 g, Cholesterol 53 mg, Fat 2 g, Fiber 3.4 g, Protein 9.7 g, SaturatedFat 0.5 g, Sodium 21.5 mg, Sugar 1.1 g
SAUTEED GNOCCHI
Something a little different to do with your pasta. This is really easy to throw together after work, and have on the table quickly.
Provided by Barbasol
Categories European
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Cook gnocchi according to directions on package; drain.
- Melt butter in sauté pan.
- Add gnocchi and minced garlic.
- Cook 3-4 minutes or until golden brown, turning constantly.
- Stir in salt and pepper during last 2 minutes.
- Toss with Romano cheese, top with parsley.
GNOCCHI WITH SUMMER VEGETABLES
A few minutes in a skillet transforms ripe tomatoes and zucchini into a fresh sauce for gnocchi.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 15m
Number Of Ingredients 10
Steps:
- In a large skillet, heat oil over medium-high. Add squash and garlic and season with salt and pepper. Cook, stirring occasionally, until squash is crisp-tender, 4 to 5 minutes. Add tomatoes and cook, stirring occasionally, until juicy, about 2 minutes.
- Meanwhile, in a large pot of boiling salted water, cook gnocchi according to package instructions. Reserving 1/2 cup cooking liquid, drain gnocchi and transfer to skillet. Toss gnocchi, adding enough cooking liquid to create a sauce. Remove from heat and stir in basil, cheese, butter, and lemon juice.
Nutrition Facts : Calories 341 g, Fat 22 g, Fiber 3 g, Protein 17 g
GNOCCHI WITH MUSHROOMS AND ONION
Tender potato gnocchi are so delicious with sauteed mushrooms and onions. This is one of my family's go-to side dishes. -Kris Berezansky, Clymer, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 5 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 287 calories, Fat 11g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 583mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 3g fiber), Protein 8g protein.
GNOCCHI WITH VEGETABLES
I had a similar recipe at a local winery, I loved it so much I came home and invented it. This is pretty close. Everyone I have made it for liked it, a good meal or side dish. I found no extra spices were needed and the juice from the veggies made a good sauce.
Provided by Tara1183
Categories One Dish Meal
Time 35m
Yield 4-5 serving(s)
Number Of Ingredients 14
Steps:
- Cook gnocchi according to package directions.
- Put oil in a large pot and sauté onion and garlic on medium heat about 3 minutes, add peppers and sauté 5 minutes more.
- Add remaining veggies, cover and turn to low heat for 10-15 minutes or until tender.
- Add cooked gnocchi, milk, Parmesan and salt and pepper.
- Serve sprinkled with a bit more Parmesan.
Nutrition Facts : Calories 247.8, Fat 17.3, SaturatedFat 7.2, Cholesterol 28.4, Sodium 266.2, Carbohydrate 17.7, Fiber 7.1, Sugar 7.3, Protein 9.1
CRISP GNOCCHI WITH BRUSSELS SPROUTS AND BROWN BUTTER
For a fantastic meal that can be ready in 20 minutes, toss together seared gnocchi and sautéed brussels sprouts with lemon zest, red-pepper flakes and brown butter. The key to this recipe is how you cook the store-bought gnocchi: No need to boil. Just sear them until they are crisp and golden on the outside, and their insides will stay chewy. The resulting texture is reminiscent of fried dough. Shelf-stable and refrigerated gnocchi will both work here, but the shelf-stable ones do crisp up a bit better.
Provided by Ali Slagle
Categories dinner, easy, lunch, quick, weekday, pastas, vegetables, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Trim and halve the brussels sprouts. Using a vegetable peeler, peel thick strips of lemon zest, then coarsely chop. (You should have about 2 teaspoons chopped zest.)
- In a large (preferably 12-inch) skillet, heat 3 tablespoons olive oil over medium-high. Add the brussels sprouts, season with 1/2 teaspoon salt and a few grinds of pepper, then arrange the brussels sprouts in an even layer, cut-side down. Scatter the lemon zest over the top and cook, undisturbed, until the brussels sprouts are well browned underneath, 3 to 5 minutes. Add the red-pepper flakes, stir and cook until the brussels sprouts are crisp-tender, 2 to 3 minutes. Transfer to a medium bowl.
- In the same skillet, heat the remaining 1 tablespoon olive oil over medium-high. Break up any gnocchi that are stuck together, add them to the pan and cook, covered and undisturbed, until golden brown on one side, 2 to 4 minutes. Add the butter and honey, season with salt and a generous amount of black pepper, and cook, stirring, until the butter is golden, nutty smelling and foaming, 1 to 2 minutes. Stir in the brussels sprouts until warmed through. Serve with grated Parmesan.
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SKILLET BROWN BUTTER GNOCCHI RECIPE - PILLSBURY.COM
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- In 12-inch stainless steel skillet, heat 1/4 cup butter over medium heat 2 to 3 minutes, stirring constantly, until butter begins to brown and smells nutty. Remove from heat, and transfer to small bowl.
- Add remaining 2 tablespoons butter to skillet; cook gnocchi over medium heat 5 to 6 minutes, stirring frequently, until lightly browned.
- Stir in mushrooms, 1 tablespoon thyme, the salt, pepper and half of the reserved brown butter. Cook 3 to 4 minutes, stirring frequently, until mushrooms are tender. Stir in remaining half brown butter and the garlic; cook and stir about 1 minute or until fragrant. Gradually add spinach to skillet; continue cooking just until wilted.
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