GNOCCHI AND PEPPERS IN BALSAMIC SAUCE
This is a great twist on gnocchi! Garlic, basil, onion, mushrooms, sweet peppers, and tomatoes are sauteed before mixing with butter and balsamic vinegar to make a sauce.
Provided by jennbot
Categories World Cuisine Recipes European Italian
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Cook the gnocchi according to package directions; drain.
- Heat the olive oil in a skillet over medium heat. Add garlic to the skillet and cook for 2 minutes. Mix in the chopped onions and season with salt; cook until onions begin to soften, about 5 minutes. Stir in the mushrooms, peppers, tomatoes, and basil; cook for another 5 minutes. Stir the butter in to melt. Pour the balsamic vinegar into the skillet, stir, reduce heat, and simmer the sauce for 15 to 20 minutes. Toss the cooked gnocchi with the sauce.
Nutrition Facts : Calories 692.8 calories, Carbohydrate 33.8 g, Cholesterol 143.3 mg, Fat 61 g, Fiber 3 g, Protein 5.9 g, SaturatedFat 35 g, Sodium 434.7 mg, Sugar 7.2 g
GNOCCHI WITH ROASTED RED PEPPER SAUCE
This veggie supper of a rich roasted red pepper sauce and baked cheesy gnocchi is a low-fat family supper you can prepare in minutes with our easy sauce
Provided by Amanda Grant
Categories Dinner
Time 27m
Number Of Ingredients 4
Steps:
- Heat the oven to 180C/ 160C fan/ gas 4. Cook a 500g pack gnocchi following pack instructions, then drain and tip into a casserole dish. Pour over ½ batch roasted red pepper sauce (see 'Goes well with...' below), then tear 125g ball mozzarella over the top and sprinkle over 2 handfuls breadcrumbs. Bake for 20 mins until golden and heated through.
Nutrition Facts : Calories 349 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 1.3 milligram of sodium
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GNOCCHI IN A BALSAMIC REDUCTION SAUCE - HOW SWEET EATS
From howsweeteats.com
Cuisine AmericanCategory Main CourseServings 2Estimated Reading Time 4 mins
- Heat a small saucepan over high heat and add balsamic vinegar. Allow vinegar to come to a boil them immediately reduce to a simmer. Simmer until vinegar reduces by half of the amount – about 8-10 minutes. Set aside and let cool.
- Heat a skillet on medium-low heat and add 1 tablespoon garlic butter. Add chopped peppers, onions and mushrooms and saute until soft, about 5 minutes. While veggies are cooking, boil water for gnocchi and cook according to directions – they only take a few minutes, so make sure the veggies are almost finished cooking.
- Drain gnocchi and add to veggies in skillet. Add vinegar reduction and garlic butter and stir to combine. Top with parmesan if desired. Serve and devour!
GNOCCHI WITH BALSAMIC MUSHROOM SAUCE – THE RUSTIC PROTEA
From therusticprotea.com
Servings 4Total Time 30 minsCategory Cooking
- Over medium heat, fry the garlic, onion, mushrooms, oregano, thyme, salt and pepper in 1 tbsp of olive oil.
- Once most of the liquid has evaporated, add the balsamic vinegar and allow it to cook out. Once cooked out, add the cream and milk, lower the heat and allow to thicken.
- In a separate frying pan, put the remaining oil and butter and put on low heat allowing the butter to melt but not to burn while the gnocchi is boiling.
- Bring salted water to the boil and add the gnocchi. As soon as the gnocchi pops to the top of the water, use a slotted spoon to remove and transfer to the pan with oil and butter.
GNOCCHI WITH SPINACH AND PEPPER SAUCE RECIPE | COOKING LIGHT
From cookinglight.com
Servings 5Calories 324 per servingTotal Time 20 mins
- Drain gnocchi; return to pan. Add spinach, 1/4 cup cheese, and 1 tablespoon olive oil; cover and let stand until spinach wilts, 2 to 3 minutes.
- Gently toss to combine. Pulse red peppers, almonds, tomato, baguette, vinegar, garlic, paprika, crushed red pepper, and remaining 2 tablespoons olive oil in a food processor until smooth, about 1 minute.
- Divide gnocchi mixture among 5 bowls. Top evenly with sauce and remaining 2 tablespoons cheese.
EASY GNOCCHI WITH ROASTED VEGETABLES - THE HUNGRY WAITRESS
From thehungrywaitress.com
4.9/5 (12)Total Time 30 minsCategory DinnerCalories 448 per serving
BALSAMIC MUSHROOM GNOCCHI - DELISH KNOWLEDGE
From delishknowledge.com
Cuisine AmericanTotal Time 35 minsCategory DinnerCalories 344 per serving
- Heat the olive oil in a large skillet over medium heat. Add the shallots and cook until fragrant, about 2-3 minutes. Add the mushrooms and season with a large pinch of salt and pepper. Cook until browned and reduced, about 10-15 minutes.
- While the mushrooms are cooking, bring a large pot of salted water to a boil. Add the gnocchi and cook according to package directions until just al dente. Reserve 1/2 cup of pasta cooking water and drain the gnocchi.
- Reduce the heat to medium, then add in the thyme, sage and cook another minute or so until fragrant. Add in the butter, balsamic vinegar and 1/4 cup reserved pasta water and cook to form a sauce. Add in the cooked gnocchi and stir until combined. Add in the basil and stir until combined. Season to taste as needed with salt/pepper and red pepper flakes, if using, then serve.
7 PERFECT SAUCES FOR GNOCCHI - THE SPRUCE EATS
From thespruceeats.com
- Gnocchi With Butter, Sage, and Shaved Parmesan. Sage and potatoes are a natural pairing, so dishes like gnocchi alla salvia (gnocchi with sage) are Italian classics.
- Gnocchi With Tomato Sauce and Fresh Basil. Believe it or not, carrots are a highly recommended addition to tomato pasta sauce for their sweetness, fresh flavor, and bright aroma.
- Gnocchi With Pesto Sauce. Purists define a pesto as a sauce made with basil, olive oil, pine nuts, Parmesan, and garlic. But these days, you can use any leafy green (spinach, parsley, mint, whatever), as well as any sort of nut, such as walnuts, pistachios, or almonds.
- Gnocchi With Mushroom Cream Sauce. Here's another classic seasonal pairing. So many mushrooms appear in autumn—the woodsy porcini, chanterelles, and more—that it's natural to combine them with potatoes and sage.
- Gnocchi With Gorgonzola Sauce. This sauce is so yummy. The zesty flavor of the Gorgonzola (an Italian blue cheese similar to Roquefort, Stilton, or Maytag) really wakes up the mild flavor of the potatoes, and the creamy texture complements the fluffy, pillowlike gnocchi.
- Gnocchi With Primavera Sauce. So far, all the sauces we've listed are quite autumnal or wintery. But lest you think gnocchi is just a cold weather food, let us dissuade you.
- Gnocchi in Creamy Pink Tomato Sauce. This creamy tomato sauce is comforting yet delicate, especially when prepared with a brightly flavored canned tomato sauce of good quality.
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