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 PRIMAVERA
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the gnocchi and cook as the label directs. Reserve 1 cup cooking water, then drain.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the leek and cook, stirring occasionally, until it softens and just starts browning, about 3 minutes. Add the radishes, sugar snap peas, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring often, until the peas are bright green and crisp-tender, 5 to 6 minutes.
- Add the gnocchi to the skillet along with 3/4 cup of the reserved cooking water, the butter, grated parmesan, lemon zest and parsley. Remove from the heat and gently stir until the gnocchi are well coated and the cheese melts, adding more cooking water as needed to loosen. Top each serving with shaved parmesan.
Nutrition Facts : Calories 500 calorie, Fat 23 grams, SaturatedFat 9 grams, Cholesterol 25 milligrams, Sodium 750 milligrams, Carbohydrate 59 grams, Fiber 5 grams, Protein 16 grams
GARDEN VEGETABLE GNOCCHI
When we go meatless, we toss gnocchi (my husband's favorite) with veggies and a dab of pesto. I use zucchini in this, too. -Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 450°. In a greased 15x10x1-in. baking pan, toss vegetables with oil, salt and pepper. Roast 18-22 minutes or until tender, stirring once., Meanwhile, in a large saucepan, cook gnocchi according to package directions. Drain and return to pan., Stir in roasted vegetables, Alfredo sauce and pesto. If desired, sprinkle with basil.
Nutrition Facts : Calories 402 calories, Fat 14g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 955mg sodium, Carbohydrate 57g carbohydrate (12g sugars, Fiber 5g fiber), Protein 13g protein.
GNOCCHI VERDE
This recipe comes from the Railroad Cafe in Humble, Texas ( pronounced "Umble"- don't ask me why). It was in an October 2004 food section of the Houston Chronicle. You can keep these spinach dumplings in the refrigerator- just heat and serve with butter and grated Parmesan cheese or your favorite marinara sauce. They freeze well too!
Provided by Leslie in Texas
Categories Vegetable
Time 1h10m
Yield 18 dumplings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Cook spinach.(An easy way is to microwave washed, lightly dampened spinach 1 minute at a time, stir and microwave another minute if necessary). Chill spinach.
- Put ricotta cheese in a sieve to drain away all excess liquid.
- Completely squeeze all water out of cooled spinach (press in a colander, then squeeze through a clean kitchen towel) to achieve 2 cups tightly packed, squeeze-dried spinach.
- Break spinach up in a mixing bowl.
- Add salt, pepper,nutmeg, drained ricotta cheese, parmesan cheese, flour, eggs, and chilled butter and mix with a wooden spoon.
- Transfer spinach mixture to a lightly greased baking pan.
- Cover with foil and bake for 20 minutes.
- Remove from oven and stir mixture in pan. Return to oven for another 25 minutes.
- Remove from oven and stir again.
- Cover and let sit for about 15 minutes to cool down.
- When cool, put covered pan in refrigerator.
- When mixture is cool enough to handle, roll into golf-ball-size dumplings in the palm of your hand.
- Freeze until ready to serve or keep in the refrigerator for a few days.
- To serve, reheat dumplings at 350 degrees for about 5 minutes or microwave on high for about 1 minute per dumpling.
Nutrition Facts : Calories 107.8, Fat 7.2, SaturatedFat 4.1, Cholesterol 65.9, Sodium 170.1, Carbohydrate 5.7, Fiber 1.5, Sugar 0.4, Protein 5.9
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