SWEET-POTATO GNOCCHI WITH MUSHROOMS AND SPINACH
Serve tender sweet potatoes with a mixture of spinach and mushrooms, flavored with broth and Parmesan cheese, for a meatless holiday main dish.
Provided by wp
Time 3h
Yield Serves 12
Number Of Ingredients 20
Steps:
- Make gnocchi: Drain ricotta in a strainer over sink, stirring occasionally, 1 hour.
- In a large bowl, combine 3 cups sweet- potato purée (save extra for another use), strained ricotta, sugar, cheese, salt, and nutmeg. Gently stir in flour, 1/2 cup at a time, until a soft dough forms.
- Working on a floured surface, divide dough into 8 portions. Roll each portion with your hands into a 15-in. rope, then cut into 1-in. pieces, sprinkling dough with flour if it gets sticky. Transfer gnocchi to a rimmed tray lightly dusted with flour.
- Bring a large pot of salted water to a boil. Reduce heat to medium-low. Working in batches of 15 to 20, drop gnocchi into water, stirring to prevent sticking, and cook until gnocchi are firm and float to top of water, about 5 minutes. Using a slotted spoon, transfer gnocchi to a strainer and then to a lightly oiled rimmed pan to cool.
- Assemble gnocchi: Heat 2 tbsp. oil in a large nonstick frying pan over medium-high heat. Add gnocchi to pan and cook, stirring often, until browned, 5 to 8 minutes. Transfer to a large serving dish.
- Meanwhile, heat remaining 2 tbsp. oil in a second large frying pan over medium-high heat. Cook garlic and shallots until fragrant, about 2 minutes. Add mushrooms and sauté until softened, about 5 minutes. Add broth, butter, spinach, salt, and pepper; cover and cook until spinach wilts, about 3 minutes.
- Spoon vegetables over gnocchi and pour in broth. Sprinkle with thyme and half of parmesan. Serve with remaining cheese.
- *Leave whole any soft mushrooms such as oysters and slice or quarter large, dense mushrooms like the cremini and king trumpets.
- Make ahead: Prepare through step Cover and chill up to 3 days or freeze up to 3 weeks.
- Note: Nutritional analysis is per serving.
Nutrition Facts : Calories 364, Carbohydrate 49, Cholesterol 24, Fat 13, Fiber 4.2, Protein 14, SaturatedFat 5.3, Sodium 1021
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.
SWEET POTATO GNOCCHI
Steps:
- Preheat the oven to 350 degrees F.
- Using a fork, lightly prick holes all over the sweet potatoes. Set the sweet potatoes on a foil-lined roasting tray and bake until fork tender, 30 minutes.
- While still hot, cut the sweet potatoes in half and scoop the flesh into the bowl of a stand mixer fitted with the whisk attachment. Add the 1 cup Parmesan, olive oil, brown sugar, thyme, nutmeg, 1 tablespoon salt and 1 teaspoon pepper. Beat on medium speed until the ingredients come together. Increase the speed to high and mix until light and airy, scraping down the sides of the bowl as needed.
- Dump the sweet potato mixture onto a lightly floured work surface and gently knead, adding small amounts of flour at a time, until the dough comes together and holds as a single mass. When done, the dough should be light and tender to the touch. Place in a floured bowl, cover and let rest in the refrigerator for 30 minutes.
- Divide the dough in half on a lightly floured work surface. Roll each half into a 3/4-inch-thick rope. With a sharp knife, cut the ropes into 1-inch "pillows."
- Bring a medium saucepot of salted water to a boil. Add the gnocchi and cook until they float, 2 to 3 minutes.
- While the gnocchi are cooking, set a large nonstick saute pan over medium-high heat. Add the butter and melt until frothy and nutty-smelling. Drain the gnocchi, reserving some of the cooking water; add the gnocchi straight to the saute pan. Toss to brown lightly, then season with salt and pepper. Once browned, you can add a little of the pasta water to make a light sauce. Divide among serving plates and shower with the remaining 1/4 cup Parmesan.
SWEET POTATO GNOCCHI
A new and yummy twist to Gnocchi. Pair this up with butter or your favorite alfredo sauce. This recipe can be made with butternut squash instead of the sweet potatoes.
Provided by ELA33INE
Categories Main Dish Recipes Pasta
Time 1h5m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Bake sweet potatoes for 30 minutes, or until soft to the touch. Remove from the oven, and set aside to cool.
- Once the potatoes are cool enough to work with, remove the peels, and mash them, or press them through a ricer into a large bowl. Blend in the garlic, salt, nutmeg, and egg. Mix in the flour a little at a time until you have soft dough. Use more or less flour as needed.
- Bring a large pot of lightly salted water to a boil. While you wait for the water, make the gnocchi. On a floured surface, roll the dough out in several long snakes, and cut into 1-inch sections. Drop the pieces into the boiling water, and allow them to cook until they float to the surface. Remove the floating pieces with a slotted spoon, and keep warm in a serving dish. Serve with butter or cream sauce.
Nutrition Facts : Calories 346.1 calories, Carbohydrate 71.1 g, Cholesterol 46.5 mg, Fat 2.1 g, Fiber 5.2 g, Protein 9.9 g, SaturatedFat 0.6 g, Sodium 372 mg, Sugar 5.1 g
CREAMY MUSHROOM AND SPINACH GNOCCHI
Creamy and delicious vegetarian mushroom and spinach gnocchi with a creamy parmesan and white wine sauce.
Provided by Natasha Bull
Categories Entree
Time 30m
Number Of Ingredients 13
Steps:
- Add the olive oil to a skillet on medium high heat. Add the onion and sauté for 5 minutes, stirring occasionally. It's ok if it becomes lightly browned.
- Add the mushrooms, garlic, and Italian seasoning. Continue to cook, stirring occasionally, for another 5 minutes.
- Stir in the Dijon mustard and white wine. Let it bubble for a minute or so.
- Add the cream and gnocchi. Wait until it starts to bubble again, then cover the pan and reduce the heat to medium-low. Cook for 3 minutes.
- Stir in the spinach, cover the pan again, and cook for 3 minutes.
- Stir in the parmesan and season with salt & pepper. Give it a taste; gnocchi should be soft. If not, continue to cook for another few minutes. Garnish with fresh parsley. Serve immediately with more parmesan cheese grated over top if desired.
Nutrition Facts : Carbohydrate 49 g, Protein 13 g, Fat 30 g, SaturatedFat 17 g, Cholesterol 93 mg, Sodium 635 mg, Fiber 4 g, Sugar 3 g, Calories 522 kcal, ServingSize 1 serving
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- Place butter in a skillet then put on the stove over medium high heat. Once it foams, add gnocchi immediately. Stir, turn up the heat to high, then leave to cook for about 30 seconds.
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- Preheat the oven to 400 degrees F. Poke a few holes in the sweet potatoes with a fork, and then bake them for 40-50 minutes or until tender. You’ll know they’re done when a fork can be pressed into the center rather easily. Set aside to let cool enough for you to handle them easily.
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- Make the gnocchi. Mix the mashed sweet potato, pureed burrata or ricotta, eggs, salt and parmesan together in a large bowl. Add 2 cups of the flour and mix well with your hands. The dough should be very sticky. Add another half cup of flour and mix in. You want the dough to still be pretty sticky, but sturdy enough to shape into a ball. If it's not, keep adding a little flour at a time until you can get a soft dough that will be rollable.
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4.6/5 (64)Total Time 40 minsCategory DinnerCalories 331 per serving
- For the gnocchi: Stick the sweet potato a few times with a fork, wrap in a damp paper towel, and microwave until soft, about 7 minutes. (You can also bake the sweet potato in the oven, which will take closer to an hour.)
- Scoop the flesh of the sweet potato into a mixing bowl. Discard the skin. Mix the ricotta, parmesan, and salt until well combined and almost completely smooth. Add the flour 1/2 cup at a time, kneading very gently after each addition (don’t over knead it – you don’t want it to get tough).
- Eventually, as the dough becomes easier to handle, transfer it to a clean floured work surface and form it into a loaf, about 9×5 inches. Cut a slice off of the loaf on the short side (think of it as if it were a loaf of banana bread and you were going to cut a slice to eat). Roll and stretch the slice on a floured surface until it forms a long, skinny rope-like shape. Cut the rope into 1-inch segments and transfer to a bowl: this is your gnocchi.
- Bring a large pot of water to boil, add the gnocchi, and boil until the gnocchi rise to the top of the water. Drain and toss gently with a little olive oil to prevent sticking. At this point you can make the rest of the recipe with the gnocchi, refrigerate the gnocchi to finish them later, or freeze them.
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- Cook the sweet potato. Preheat the oven to 180°C. Depending on the size of your sweet potatoes (mine are usually huge) you may need to slice them in half as you don’t want them to be any thicker than 1 inch. Leaving the skin on, rub the sweet potato with a little olive oil and a pinch of coarse salt. Bake for 45 minutes on a baking tray, until you can easily stick a fork in them. Remove from the oven and carefully remove the skin of the sweet potato (it should come off pretty easily).
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- Preheat oven to 400°F. Place potatoes on a sheet pan and roast until tender when pierced with a paring knife, 60-75 minutes. Once cool enough to handle, peel and rice potatoes into a large bowl.
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- Preheat your oven to 180°C. Roast the sweet potato until soft all the way through, approx. 40 mins. Remove from the oven and allow to cool down for at least 20 mins.
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