SUMMER GNOCCHI WITH SWEET CORN AND MIXED MUSHROOMS
You'll want to make this quick and easy weeknight dinner all season long, thanks to the combination of fresh leek, corn and wild mushrooms along with store-bought potato gnocchi. We added a splash of vinegar and honey to play up the sweetness of the corn, then finished the dish with fresh basil for the ultimate summer pasta dish.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the mushrooms in an even layer and cook, undisturbed, until golden brown, about 3 minutes. Toss mushrooms, season with a pinch of salt and a few grinds of pepper, then continue to cook until tender and golden brown all over, about 3 minutes more. Transfer to a plate and set aside.
- Return the skillet to medium-high heat and add the remaining 1 tablespoon olive oil. Add the leek, a pinch of salt and a few grinds of pepper. Cook until leek is just tender, about 2 minutes. Stir in the corn and garlic, then continue to cook until corn is bright yellow and tender, 2 to 3 minutes more. Stir in the vinegar and honey, then stir in the reserved mushrooms and toss to combine.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the gnocchi and cook according to package directions. Reserve 1/4 cup of the cooking water, then drain the gnocchi and add to the skillet with the corn and mushroom mixture. Add the reserved cooking water and cook over low heat, stirring to coat, about 1 minute. Add the butter, 1 pat at a time, until well coated and saucy. Remove from heat. Season with salt and pepper and top with fresh basil.
GNOCCHI WITH CORN, MUSHROOMS AND BACON
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Meanwhile, heat the olive oil in a dutch oven or other large wide pot over medium-high heat. Add the bacon and cook, stirring occasionally, until lightly browned, about 3 minutes. Add the mushrooms, season with salt and cook, stirring, until tender and lightly browned at the edges, 3 to 5 minutes. Add the corn, season with salt and cook, stirring occasionally, until crisp-tender, about 3 minutes. Stir in the white and light green scallion parts, season with salt and pepper and keep warm over low heat.
- Add the gnocchi to the boiling water and cook as the label directs. Reserve 1 1/4 cups cooking water, then drain. Add 1 cup cooking water and the butter to the pot with the cooked vegetables. Increase the heat to medium and cook, stirring and scraping up the bottom of the pot, until the butter melts and a light brown sauce forms, about 30 seconds.
- Add the gnocchi to the pot with the vegetables and stir to coat, adding more cooking water, 1 tablespoon at a time, if it seems dry. Stir in the Parmesan and season with salt and pepper.
- Divide the gnocchi among shallow bowls. Top with more Parmesan and the dark green scallion parts.
Nutrition Facts : Calories 450, Fat 27 grams, SaturatedFat 13 grams, Cholesterol 59 milligrams, Sodium 953 milligrams, Carbohydrate 45 grams, Fiber 4 grams, Sugar 9 grams, Protein 13 grams
BASIL GNOCCHI
Steps:
- Make the gnocchi: Mix the instant potatoes with 1 cup hot water in a bowl using a fork; set aside until the potatoes absorb the liquid, 3 minutes. Meanwhile, puree the basil and 1/4 cup cold water in a blender until smooth. Stir the basil puree, egg, pecorino and 1 tablespoon salt into the potato mixture.
- Mound 3/4 cup flour on a surface; add the potato mixture and knead together until smooth, gradually adding the remaining 1/4 cup flour. Divide the dough into 3 portions; roll each into a 1-inch-diameter log (dust with flour, if needed). Cut each log into 1/2-inch pieces; place on a parchment-lined baking sheet and refrigerate while making the sauce (or freeze up to 1 month).
- Make the sauce: Heat the olive oil in a large skillet over medium-high heat. Add the pine nuts; fry until toasted, swirling the pan. Transfer the nuts with a slotted spoon to paper towels and season with salt. Add the shallots and garlic to the pan and cook until soft, 3 minutes. Add the wine and bring to a boil. Add the tomatoes, season with salt and pepper and toss; cook until the tomatoes are just soft, 2 more minutes.
- Cook the gnocchi in a large pot of salted boiling water until tender, about 1 minute after they float to the surface. Drain and toss with the sauce. Top with the toasted pine nuts and more basil and pecorino.
SPICY CHICKEN GNOCCHI
Steps:
- For the gnocchi dough: Preheat the oven to 350 degrees F.
- Roast the potatoes until fork tender, about 1 hour, then let cool. When the potatoes are just warm to the touch, scoop out the insides into a food mill and mill into a large bowl. Add the Parmigiano-Reggiano, salt, pepper and egg yolks and gently incorporate. Add the flour 1/4 cup at a time until the dough just comes together. Turn out the dough on a floured surface and knead the dough, working quickly, until the dough loses its stickiness and becomes more solid. Shape small portions of the dough into long ropes 1/2-inch wide and cut with a knife into 1/2-inch-long squares. Repeat with the remaining dough.
- Bring a large pot of salted water to a boil and add the gnocchi in batches, stirring gently once or twice to ensure that they are not sticking. Boil until they float to the surface, then drain and set to the side.
- For the garlic cream: In a stockpot over medium heat, melt the butter, then add the garlic and simmer until softened, about 3 minutes. Add the cream, salt and pepper and simmer on low heat, occasionally stirring, for 25 minutes.
- Meanwhile, start the gremolata: Rough-chop the Italian parsley and sun-dried tomatoes, then add to a bowl and stir in the lemon zest and garlic. Set to the side.
- To finish: Preheat the oven to 400 degrees F.
- In a large oven-safe sauté pan, add the clarified butter and heat to medium-high. Sprinkle the chicken breasts on both sides with the Blackening Seasoning and add to the pan. Sear each side for 3 minutes, then finish in the oven for 3 minutes. Let rest 5 minutes, then slice into 4 pieces.
- Add the gnocchi and Gorgonzola cheese to your simmering garlic cream sauce and let cook until the sauce thickens, about 4 minutes. Place the blackened chicken on top and garnish with the gremolata, green onions and Parmigiano-Reggiano.
- Stir together the paprika, sugar, cayenne, granulated garlic and onion, salt, black pepper, white pepper, oregano and thyme in a small bowl.
More about "super summery corn gnocchi food"
SUMMER GNOCCHI WITH CORN, TOMATOES & PESTO - HERBS
Web 1/4 cup Basil Pesto. parmesan cheese, to serve. Bring a large pot of salted water to a boil and cook gnocchi according to package directions (typically only a few minutes). Meanwhile, in a large pot or saute pan, add the …
From herbsandflour.com
From herbsandflour.com
SIMPLE SUMMER TOMATO PESTO + GRILLED CORN GNOCCHI.
Web Jul 13, 2016 Preheat the oven to 400 degrees F. Add the cherry tomatoes, 2 tablespoons olive oil, the garlic and a generous sprinkle of salt and pepper to a baking dish. Toss well, making sure the tomatoes are …
From halfbakedharvest.com
From halfbakedharvest.com
SUMMER SKILLET GNOCCHI. - HOW SWEET EATS
Web Aug 20, 2015 Summer Skillet Gnocchi Yield: 2 to 4 Total Time: 45 mins Print Recipe Pin Recipe 5 from 13 votes Leave a Review » Ingredients 1 tablespoon olive oil 1 tablespoon unsalted butter 1/2 sweet onion, diced …
From howsweeteats.com
From howsweeteats.com
SWEET CORN GNOCCHI SKILLET RECIPE - SIMPLY RECIPES
Web Jun 9, 2022 Cook the gnocchi Bring a pot of salted water to boil. Add gnocchi and cook until they float, about 4 to 5 minutes. Remove gnocchi and reserve 1/2 cup of the cooking water for the skillet. Cook the corn …
From simplyrecipes.com
From simplyrecipes.com
BROWN BUTTER CORN AND PESTO GNOCCHI - DISHING OUT HEALTH
Web Aug 18, 2022 Instructions. To a food processor, combine ricotta and the zest and juice of 1 lemon. Blend for 30 seconds, until the ricotta is smooth and creamy. Set aside. Heat 2 …
From dishingouthealth.com
5/5 (11)Total Time 30 minsCategory Dinner, Main CourseCalories 505 per serving
From dishingouthealth.com
5/5 (11)Total Time 30 minsCategory Dinner, Main CourseCalories 505 per serving
SUPER SUMMERY CORN GNOCCHI | RECIPE | FOOD NETWORK RECIPES
Web Jul 14, 2021 - Get Super Summery Corn Gnocchi Recipe from Food Network. Jul 14, 2021 - Get Super Summery Corn Gnocchi Recipe from Food Network. Pinterest. …
From pinterest.com
From pinterest.com
CORN AND TOMATO GNOCCHI FOIL PACKS - DELISH
Web Jun 28, 2021 1 lb.. store-bought gnocchi, uncooked. 4. ears corn, shucked and kernels removed from cob (or 3 cups frozen corn, thawed) 2 c.. cherry tomatoes. 1/4 c.. unsalted …
From delish.com
From delish.com
SPICY SUMMER CORN AND ZUCHINNI GNOCCHI WITH GROUND BEEF
Web Cook for about 4 minutes or until both sides of zucchini have been browned. Remove from pan and set aside. Heat corn in the same pan until slightly browned, about 3 minutes. …
From davisfood.coop
From davisfood.coop
HOW TO MAKE SUPER SUMMERY CORN GNOCCHI - FACEBOOK
Web Jun 17, 2021 summer, maize, gnocchi, recipe | 273K views, 749 likes, 65 loves, 65 comments, 218 shares, Facebook Watch Videos from Food Network: Give store-bought …
From facebook.com
From facebook.com
SUPER SUMMERY CORN GNOCCHI [VIDEO] | RECIPE [VIDEO] | FOOD …
Web Jul 14, 2021 - Get Super Summery Corn Gnocchi Recipe from Food Network. Jul 14, 2021 - Get Super Summery Corn Gnocchi Recipe from Food Network. Pinterest. …
From pinterest.com
From pinterest.com
CREAMY GNOCCHI CORN CHOWDER — LET'S DISH RECIPES
Web Stir in the flour and cook for 1-2 minutes. Gradually add the chicken broth, stirring until thickened and smooth. Stir in the heavy cream and bring to a simmer over medium heat. …
From letsdishrecipes.com
From letsdishrecipes.com
SUPER SUMMERY CORN GNOCCHI | RECIPE | FOOD NETWORK RECIPES, …
Web Jun 2, 2021 - Get Super Summery Corn Gnocchi Recipe from Food Network. Jun 2, 2021 - Get Super Summery Corn Gnocchi Recipe from Food Network. Pinterest. Today. …
From pinterest.com
From pinterest.com
THE BEST STORE-BOUGHT GNOCCHI | FN DISH - FOOD NETWORK
Web Jan 14, 2021 In an effort to find the best store-bought gnocchi, we tested out options from brands across the board to find our faves. Whether you’re a potato gnocchi purist or are …
From foodnetwork.com
From foodnetwork.com
PARISIAN GNOCCHI WITH ROASTED TOMATO AND CORN RECIPE - SERIOUS …
Web Mar 30, 2023 Transfer to a foil-lined rimmed baking sheet and roast until tomatoes are tender and softened, about 20 minutes. Meanwhile, heat 1 tablespoon oil in a large non …
From seriouseats.com
From seriouseats.com
SUPER SUMMERY CORN GNOCCHI | RECIPE | FOOD NETWORK RECIPES, …
Web May 30, 2021 - Get Super Summery Corn Gnocchi Recipe from Food Network. May 30, 2021 - Get Super Summery Corn Gnocchi Recipe from Food Network. Pinterest. …
From pinterest.co.uk
From pinterest.co.uk
PAN FRIED GNOCCHI WITH TOMATO, CORN AND ZUCCHINI
Web Jan 18, 2022 In a skillet or large fry pan, add butter and melt over medium-high heat. Add gnocchi and pan fry for about 6-8 minutes until golden brown on both sides. Remove …
From thedevilwearssalad.com
From thedevilwearssalad.com
CRISPY GNOCCHI WITH ZUCCHINI AND SWEET CORN - IOWA GIRL EATS
Web While the gnocchi is crisping up, start sauting the veg portion of the program. Add 1 zucchini, 1/2 cup frozen sweet corn, and 1/4 small onion to 1-1/2 Tablespoons butter in …
From iowagirleats.com
From iowagirleats.com
FOOD NETWORK - HOW TO MAKE SUPER SUMMERY CORN …
Web Jul 14, 2021 273K views, 409 likes, 41 loves, 26 comments, 110 shares, Facebook Watch Videos from Food Network: Recipe of the Day: Super Summery Corn Gnocchi Get...
From facebook.com
From facebook.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love