Gnocchi With Mushroom Clam Sauce Recipes

Steps:

• For gnocchi:
• Preheat oven to 450°F. Pierce potatoes with fork. Bake until tender, about 1 hour. Cool slightly; cut potatoes in half and scoop pulp into large bowl. Mash potatoes well. Mix in egg yolk, salt, pepper and nutmeg. Mix in enough flour to form firm, slightly elastic dough. Turn out onto lightly floured surface. Divide dough into 4 equal portions. Gently roll 1 portion between hands and work surface to form 1/2-inch-thick rope about 18 inches long. Cut crosswise into 1/2-inch pieces. Roll each piece over tines of dinner fork to make grooves in gnocchi. Arrange gnocchi in single layer on floured baking sheet. Repeat with remaining 3 portions of dough.
• Working in small batches, cook gnocchi in large pot of boiling salted water until gnocchi rise to top and are tender, about 5 minutes. Using slotted spoon, transfer gnocchi to large baking pan. (Gnocchi can be prepared ahead. Let stand 1 hour at room temperature, or cover and refrigerate up to 2 days.)
• For mushroom sauce:
• Cook butter and olive oil in heavy large skillet over medium heat until butter begins to brown, about 2 minutes. Add mushrooms and shallots and sauté until golden brown, about 10 minutes. Add stock and sage; simmer until liquid is slightly reduced, about 8 minutes. Season to taste with salt and pepper.
• Add gnocchi to sauce in skillet and cook until heated through, about 1 minute. Add arugula and stir until wilted. Divide equally among bowls. Drizzle with truffle oil, if desired. Sprinkle with cheese.

Steps:

• Saute onions and celery in butter until soft.
• Add garlic and cook one minute more.
• Add mushrooms and cook five minutes.
• Gradually sprinkle flour into mushroom mixture.
• Add clams and juice.
• Add salt, pepper, thyme and cayenne.
• Add the milk a little at a time, stirring until thick.
• Serve over cooked gnocchi.
• Sprinkle with parsley.

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.

Steps:

• Place whole unpeeled potatoes into a medium saucepan with cold water on medium heat. Bring the potatoes to a boil and cook for 20 to 25 minutes until soft enough to mash. Check with a knife to see if potatoes are cooked through and tender. Once ready drain the potatoes.
• When cool enough to handle peel each potato and cut into small pieces and pass them through a potato ricer over a medium size bowl. Add the flour, Parmesan, egg yolks, nutmeg, thyme, salt and pepper and mix into a doughy consistency adding more flour as needed. Transfer dough to a well floured surface.
• Using your hands roll pieces of the dough into a rope about 1/2-inch in diameter. With a knife cut the rope into 1/2 to 3/4-inch-long pieces. Flour the pieces as you cut them placing them on a floured baking sheet tray or lined with wax paper. Once rolled you can place the gnocchi in the refrigerator covered with plastic wrap until ready to cook. When ready to cook place gnocchi in boiling salted water for about 1 to 2 minutes. They will rise to the top when done. Using a slotted spoon remove gnocchi from pot.
• For the sauce
• In a skillet add the butter and mushrooms and saute until nicely browned, about 5 to 7 minutes. Add the white wine and reduce by half, about 5 minutes. Add the cream and gently simmer for another 2 to 5 minutes. Once the sauce has simmered, add the gnocchi and cook for 2 minutes. Garnish with fresh parsley and grated Parmesan.

Steps:

• For the gnocchi: Preheat the oven to 375 degrees F. Wash the potatoes and, while still wet, coat with salt. Bake until fork tender, 45 minutes to 1 hour. Cut the potatoes in half, then scoop out the flesh and run through a ricer or food mill.
• Place the potatoes on a clean surface in a mound, and then make a well in the center. Place the flour and egg in the center of the well, and gently mix the flour and egg into the potatoes with a fork, being careful to avoid over-mixing.
• Bring the dough together gently with your hands, and then roll it out into tubes. Cut into 1-inch pieces to form the gnocchi.
• Chill the gnocchi until firm, 1 hour.
• Bring a medium pot of water to a boil. Add the gnocchi and cook until they float, 5 minutes, then drain.
• For the sauce: In a pan set over medium heat, add the butter, onions and garlic. Saute until tender, 5 minutes. Add the mushrooms and saute until tender, 5 minutes. Add the cream and porcini powder and bring to a boil, then reduce to a simmer for 5 minutes. Remove from the heat and slowly add the egg yolk and mix to temper. Return the pan to the heat and bring to a light simmer to thicken the sauce. Add the gnocchi and bring the sauce back to a simmer.
• To serve, plate the gnocchi and garnish with the Parmesan and basil.

Steps:

• Bring a large pan of water to the boil and cook the gnocchi following pack instructions. When they float to the top of the pan, they are ready. Drain and set aside.
• Meanwhile, heat the oil and butter in a large lidded frying pan. Add the onion and mushrooms, cook for 1 min over a high heat, then turn down the heat to medium, put the lid on and cook for 5 mins, stirring a few times.
• Remove the lid and add the garlic, cook for 1-2 mins, then stir the gnocchi into the pan. Scatter over blobs of cheese and the parsley.

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.

Steps:

• Heat oil in large frying pan.
• Cook onion, garlic and mushrooms until just tender.
• Add flour and stir through for 1 minute.
• Add wine, soy sauce, stock and cream stirring until sauce thickens slightly.
• Stir in herbs.
• Meanwhile cook gnocchi uncovered in a large pan of salted boiling water, until gnocchi rise to the surface are just tender. Drain.
• Add gnocchi to mushroom sauce and gently fold through to combine.

Steps:

• Heat a heavy skillet over medium high heat and cook sausage until no longer pink, breaking up the meat with a wooden spoon as it cooks, about 7 minutes. Continue to brown the meat and add mushrooms, shallots, butter, and oil. Cook until mushrooms and onions are soft and beginning to brown, about 5 minutes. Add garlic and cook for 1 to 2 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain and set aside.
• Add white wine to the sausage mixture and simmer, uncovered, until wine has reduced by half, about 5 minutes. Add gnocchi, cream, Italian herbs, pepper flakes, salt, and pepper. Cook over medium-low heat until sauce has thickened, about 10 minutes.

Steps:

• Heat oven to 220C/200C fan/gas 7. Slice the mushrooms and put in a roasting tin with the gnocchi, then drizzle over 3 tbsp olive oil. Roast for 25-30 mins or until the gnocchi are golden, stirring occasionally to stop them sticking.
• Once the gnocchi are ready, stir half the spinach into the tin to wilt it, then crumble the blue cheese over the top. Put it back in the oven just to melt the cheese, then serve with the remaining spinach, drizzled with a little olive oil.

Steps:

• Prepare gnocchi according to package directions, omitting salt.
• While the gnocchi are cooking, heat oil in a large nonstick skillet over medium heat. Add onion and garlic; cook 5 minutes or until soft, stirring frequently.
• Stir in tomatoes and clams. Bring to a boil; reduce heat, and simmer 10 minutes or until thick.
• Stir basil into sauce; cook 30 seconds. Serve over the gnocchi.

Steps:

• In a large saucepan melt 2 tbsp vegan margarine.
• Add onion and garlic, cook until the onion is transparent, then add mushrooms, basil, salt & pepper.
• Cook until the mushrooms are just tender.
• Add remaining margarine and olive oil and combined well.
• in a seperate bowl/container combine the soy milk and corn flour well and add to the mushroom mixture.
• Stir until thick and then remove from heat.
• Cook gnocchi as per instructions and add to the sauce.
• Serve and enjoy.

Steps:

• Preheat to 425°F. Prick potatoes all over with a fork and place directly on oven rack; roast until flesh is very soft when squeezed gently and skin is crisp, 60-75 minutes. Immediately slice open lengthwise and scoop out flesh; set skins aside. Pass potato flesh through ricer onto a clean work surface. Let cool.
• Meanwhile, bring clams, reserved potato skins, and 1 cup water to a boil in a large pot. Cover and cook, shaking pot occasionally, until clams open, 5-8 minutes; discard any clams that do not open. Pluck clams from shells and place in a medium bowl. Cover and chill until ready to use. Pour clam cooking liquid through a fine-mesh sieve into a small bowl. Cover and chill until ready to use.
• Dust riced potatoes with 3/4 cup flour and sprinkle with 2 tsp. or 1 1/2 tsp. salt. Drizzle egg over, then use a fork or your fingers to gently mix ingredients until just incorporated and a smooth dough forms (be careful not to overwork or cooked gnocchi will be gluey and tough), about 3 minutes. Transfer dough to a pastry bag fitted with 1/2" round tip. (Alternatively, use a large resealable plastic bag and snip off 1 corner.)
• Pipe dough onto a lightly floured surface into 24" lengths about 1/2" thick. Cut crosswise into 1/2" pieces and dust lightly with flour. Arrange gnocchi in a single layer on a lightly floured rimmed baking sheet.
• Working in 3 batches, cook gnocchi in a large pot of simmering lightly salted water until doubled in size and they float to the top, about 3 minutes (a minute or so more if frozen). Using a slotted spoon, transfer gnocchi to a rimmed baking sheet as they are done cooking. Reserve 1 cup pasta cooking liquid.
• Melt a third of the butter in a large nonstick skillet over medium-high. Add one-third of gnocchi to skillet and arrange in a single layer. Cook, undisturbed, until dark brown and crisp underneath, about 5 minutes. Transfer to another rimmed baking sheet. Working in 2 batches, repeat with remaining butter and remaining gnocchi.
• Wipe out skillet and heat oil in skillet over medium-high. Add garlic and cook, stirring occasionally, until golden, about 2 minutes. Add clam cooking liquid and 1/2 cup pasta cooking liquid and bring to a simmer; cook, stirring occasionally, until sauce is slightly thickened, about 5 minutes.
• Add clams, gnocchi, and lemon juice to sauce; season with salt and pepper. Cook, gently tossing and adding more pasta cooking liquid as needed, until sauce coats gnocchi.
• Divide gnocchi among bowls and top with chives.
• Do Ahead
• Gnocchi can be formed 1 month ahead. Freeze on baking sheet until solid; transfer to resealable plastic bags. Clams can be cooked 6 hours ahead. Cover and chill clams and cooking liquid separately.

Steps:

• Make the gnocchi: Lightly flour a baking sheet. Put potatoes in a large saucepan; cover with cold water by 2 inches. Bring to a boil; add 1 tablespoon salt. Reduce to a simmer; cook until potatoes are very tender when pierced with a sharp knife, about 25 minutes.
• Drain potatoes. When they are just cool enough to handle, peel, and then pass through a ricer or food mill into a medium bowl. Sprinkle with flour, and add eggs. Season with black pepper and 1 tablespoon salt. Stir mixture with a fork to combine.
• Turn out dough onto a lightly floured surface; gently knead until it is soft and smooth, about 3 minutes. Divide dough into 4 to 6 equal pieces. Roll each piece into a long rope about 3/4 inch thick. Cut ropes crosswise into 1-inch gnocchi.
• Roll a cut side of each dumpling against the tines of a fork with your thumb so each piece has ridges on 1 side and an indentation on the other. Place on the floured baking sheet until ready to cook (up to 12 hours in the refrigerator, uncovered).
• Lightly brush a rimmed baking sheet with oil. Bring a large pot of water to a boil; add 1 tablespoon salt. Add half the gnocchi; when they rise to the top (after about 2 minutes), continue to cook until tender, about 15 seconds more. Transfer gnocchi with a slotted spoon to the oiled baking sheet. Repeat process with remaining gnocchi. (The cooked gnocchi can be tossed in oil and stored, in an airtight container, in the refrigerator up to 24 hours.)
• Make the sauce: Bring cream and stock to a boil in a large saucepan over medium-high. Reduce heat, and let mixture simmer until slightly thickened and reduced by 1/3, about 10 minutes. Add Gorgonzola; stir until melted. Stir in nutmeg and cayenne. Season with salt and black pepper. Remove from heat; cover to keep warm.
• Heat oil in a large skillet over medium until hot but not smoking. Add mushrooms, and cook, stirring occasionally, until they are tender and their released liquid has evaporated, about 4 minutes. Add gnocchi; cook, stirring gently, until just heated through. Pour cheese sauce over gnocchi and toss gently to coat evenly. Serve immediately.