GNOCCHI WITH CREAMY TOMATO & SPINACH SAUCE
Make a change from pasta with this Italian-style midweek meal
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 20m
Number Of Ingredients 8
Steps:
- Heat the olive oil in a frying pan. Fry the garlic until golden, then add the tomatoes. Season, then simmer for 10 mins. Stir in mascarpone, then cook for 2 mins more.
- Meanwhile, boil the gnocchi according to pack instructions. Add the spinach for the final min of cooking. Drain well, pour back into the pan, then stir the sauce through. Mix well and serve immediately with basil leaves and Parmesan shavings scattered over, if you like.
Nutrition Facts : Calories 393 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 1.67 milligram of sodium
MASCARPONE AND LEMON GNOCCHI WITH BUTTER THYME SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the gnocchi: Combine the mascarpone cheese, Parmesan, salt, nutmeg, lemon zest, egg and egg yolk in a bowl. Beat together using a hand mixer on medium speed until light and fluffy, about 1 minute. Gradually beat in the flour until the mixture forms a soft dough.
- Sprinkle a pie pan or rimmed baking sheet with flour. Drop 1-teaspoon-size pieces of dough into the pie pan using 2 small spoons. Shake the pan gently to cover the dough with flour. Gently roll the pieces of dough into oval shapes.
- Bring a large saucepan of salted water to a simmer.
- For the sauce: Meanwhile, cook the butter and salt in a heavy medium skillet until it begins to brown, about 2 minutes. Remove the skillet from the heat and stir in the thyme leaves. Set aside.
- Carefully add the gnocchi, in batches, to the simmering water. The gnocchi should sink and then float to the top. As soon as the gnocchi begin to float, cook for 5 to 6 minutes. Transfer to the hot thyme butter in the skillet using a slotted spoon. Toss to coat.
- Spoon the gnocchi and butter sauce into shallow bowls. Top with the Pecorino Romano and serve.
MASCARPONE AND LEMON GNOCCHI
Provided by Giada De Laurentiis
Time 48m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the gnocchi: In a large bowl, combine the mascarpone, egg, egg yolk, nutmeg, lemon zest, Parmesan, and salt. Using a hand mixer, beat on medium speed until light and fluffy, about 1 minute. Gradually beat in 3/4 cup flour until the mixture forms a soft dough.
- Sprinkle a pie pan or rimmed baking sheet with flour. Using 2 small spoons, drop 1 teaspoon-sized pieces of dough into the pie pan. Shake the pan gently to cover the dough with flour. Gently roll the pieces of dough into oval shapes.
- Bring a large saucepan of salted water to a simmer. In batches, carefully add the gnocchi. The gnocchi should sink and then float to the top. As soon as the gnocchi begin to float, cook for 5 to 6 minutes. Drain and place in a large serving bowl.
- For the sauce: In a small saucepan, warm the oil and salt over medium-high heat for 1 1/2 minutes. Remove the pan from the heat and stir in the basil. Let the mixture sit for 5 minutes to allow the flavors to blend.
- Add the sauce and cheese to the gnocchi and gently toss until coated.
TOMATO,SPINACH & MASCARPONE GNOCCHI
Make and share this Tomato,spinach & Mascarpone Gnocchi recipe from Food.com.
Provided by Evie3234
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook the gnocchi per packet instructions and drain.
- Meanwhile, heat the tomato pasta sauce in an ovenproof dish over medium heat on stovetop, add the spinach and stir until it starts to wilt.
- Add the gnocchi, season with the salt and pepper and spoon blobs of mascarpone over the top.
- Scatter with shavings of the shaved parmesan and grill until bubbling and golden.
GNOCCHI & TOMATO BAKE
A comforting veggie main packed with rich Italian flavours
Provided by Good Food team
Categories Dinner, Main course, Pasta
Time 30m
Number Of Ingredients 8
Steps:
- Heat grill to high. Heat 1 tbsp olive oil in a large frying pan, then soften 1 chopped onion and 1 finely chopped red pepper for 5 mins.
- Stir in 1 crushed garlic clove, fry for 1 min, tip in 400g chopped tomatoes and 500g gnocchi, then bring to a simmer.
- Bubble for 10-15 mins, stirring occasionally, until the gnocchi is soft and the sauce has thickened.
- Season, stir through a handful of torn basil leaves, then transfer to a large ovenproof dish.
- Scatter with torn chunks of half a 125g mozzarella ball, then grill for 5-6 mins until the cheese is bubbling and golden.
Nutrition Facts : Calories 285 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 1.64 milligram of sodium
GNOCCHI WITH COURGETTE, MASCARPONE & SPRING ONIONS
Try this new way of serving an Italian classic to make a change from pasta
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 9
Steps:
- Cook the gnocchi following pack instructions. Drain, reserving a ladle of the cooking water, and set aside.
- Heat the oil in a frying pan. Cook chilli and courgette for 3 mins until soft. Add spring onions, zest, mascarpone, half the Parmesan and cooking water. Mix until smooth, add gnocchi and heat through.
- Season, divide between 2 ovenproof dishes and scatter with the remaining Parmesan. Grill for 2-3 mins until bubbling and serve with the dressed mixed leaves.
Nutrition Facts : Calories 498 calories, Fat 25 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 17 grams protein, Sodium 2.07 milligram of sodium
GNOCCHI WITH SAGE, MUSHROOMS & MASCARPONE
Make and share this Gnocchi With Sage, Mushrooms & Mascarpone recipe from Food.com.
Provided by English_Rose
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 93.1, Fat 7.3, SaturatedFat 1.2, Sodium 4.7, Carbohydrate 6.7, Fiber 1.8, Sugar 0.8, Protein 2
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- In a large skillet over medium heat, add olive oil. Once hot, add leek and onion and cook for about 3 minutes. Add a pinch of salt- remember to continue to add it in layers for flavor! Add garlic and cook for another 2-3 minutes until fragrant.
- Add cherry tomatoes; cook until they begin to blister, about 5 minutes, and then begin to smash them down gently with the back of your spoon. Let the juices cook about 1-2 minutes.
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