Creamy Mushroom Florentine With Gnocchi Recipes

CREAMY MUSHROOM FLORENTINE WITH GNOCCHI

Steps:

• Preheat oven to 400 degrees. Spray a 2 quart baking dish with nonstick cooking spray. Set aside.
• In a large pot, cook gnocchi according to package directions adding spinach leaves for the last minute of cooking. Drain and then return to pot.
• In a large saucepan, cook pancetta over medium heat until browned and the fat has rendered, about 8-10 minutes. Remove from pan with slotted spoon to a paper towel-lined plate.
• To the fat left in the pan, add butter and mushrooms and cook until softened, about 5-7 minutes. Add garlic and continue to cook for 1 minute. Stir in flour to combine and cook for 1 minute. Slowly whisk in milk and cook until mixture thickens and begins to bubble. Season with salt, pepper and nutmeg. Stir in all but 2 tablespoons of parmesan cheese. Pour over gnocchi and spinach mixture. Add fresh mozzarella. Stir gently until well combined. Transfer to prepared baking dish. Sprinkle with remaining parmesan cheese.
• Bake for 25 minutes until golden and bubbly.

CRISPY GNOCCHI WITH MUSHROOMS

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.

RICOTTA GNOCCHI WITH MUSHROOM CREAM SAUCE

Steps:

• To the bowl of a stand mixer fitted with the paddle attachment, add the ricotta, Parmesan, egg yolks and 1/4 teaspoon salt. Mix on low speed, scrape down the sides and mix again. Add the 1 cup of flour in three additions on low speed. Do not overmix.
• Dust a clean work surface with flour. Dust a sheet tray with flour. Turn out the dough onto the floured work surface and dust your hands with some flour. Roll the dough into long cylinders, about 18 inches in length. With a bench scraper, cut the dough into 1-inch pieces and place onto the sheet tray dusted with flour. Sprinkle the gnocchi with more flour to avoid sticking.
• Heat a large saute pan with some olive oil over medium-high heat. Add the maitakes and cook until browned, 4 to 5 minutes. Add the oyster mushrooms and cook until browned, another 4 to 5 minutes. Add the shallots, garlic and thyme sprigs and cook for a few minutes until fragrant and softened. Season to taste with salt and pepper. Add the heavy cream and reduce the heat to medium. Cook until thickened and reduced by a little more than half, 2 to 4 minutes.
• Set up a pot of boiling water and season liberally with kosher salt. Drop the gnocchi into the water. Once they float to the top, they are done, 2 to 3 minutes. Remove the gnocchi and add them directly into the mushroom cream sauce and toss to combine over a low simmer. If the sauce has gotten too thick, thin it out with a little bit of pasta water. Garnish with the chives.

GNOCCHI WITH MUSHROOMS AND ONION

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.