Gnocchi With Broccoli And Mushrooms Recipes

GARLIC-SPIKED BROCCOLI AND MUSHROOMS

Steps:

• In large skillet, heat oil over medium heat.
• Add garlic and saute 1 minute.
• Add mushrooms and saute 3 minutes, until mushrooms release juice.
• Add broccoli and rosemary and cook 3 to 5 minutes or until broccoli is crisp-tender.
• Season to taste with salt and pepper.

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.

MUSHROOM GNOCCHI WITH BROCCOLI

Steps:

• Cook the gnocchi according to the instructions on the package together with the broccoli florets. Drain and set aside.
• In a large pot, heat some oil and sauté the mushrooms for about 2 minutes. Set aside.
• Now make the sauce. Add all ingredients in a high speed blender and process until smooth.
• Pour the sauce into the pot you used for the mushrooms and heat for about 2 minutes until it considerably thickens up.
• Add the gnocchi, the broccoli, and the mushrooms. Stir well and season with salt, pepper, and red pepper flakes. Enjoy!

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.

PAN-FRIED GNOCCHI WITH MUSHROOMS AND ARUGULA

Steps:

• 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 3 minutes. Drain and set aside.
• Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add mushrooms, shallots, rosemary, and sage. Cook, stirring occasionally, until mushrooms are browned, 10 to 12 minutes. Transfer to a plate.
• Wipe skillet clean and add butter. Cook over medium-high heat until butter has melted. Add gnocchi and cook, stirring occasionally, until crispy, about 8 minutes. Stir in arugula and reserved mushroom mixture; season with salt and pepper. Garnish with Parmesan cheese and drizzle with remaining 1 tablespoon olive oil.

GNOCCHI WITH SAUSAGE AND MUSHROOMS

Steps:

• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sausage and cook, stirring occasionally, until browned, 5 to 7 minutes. Remove sausage and set aside, leaving residual oil in the pan.
• Add mushrooms, onion, and remaining olive oil to the same skillet. Cover and cook over medium-low heat, stirring occasionally, until cooked down, about 15 minutes. Return sausage to the skillet; add vodka sauce, thyme, salt, and pepper and allow sauce flavors to meld, about 10 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 season with salt and pepper.
• Serve cooked gnocchi with sauce and sprinkle with Parmesan cheese.

GNOCCHI WITH MUSHROOMS & BLUE CHEESE

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.

CREAMY BROCCOLI GNOCCHI

Steps:

• Mix together the crème fraîche, mustard and lemon juice. Set aside. Bring a large pan of salted water to the boil. Once boiling, add the broccoli and cook for 3 mins, then tip in the gnocchi. Cook until the gnocchi begins to float to the surface, this will only take 1 min so keep an eye on them, then drain.
• Heat the oil in a large non-stick frying pan and, once hot, tip in the gnocchi, broccoli and frozen peas. Toss around in the hot oil for 1 min, then stir through the crème fraîche mixture. Season to taste. Once hot, spoon into bowls and top with the lemon zest and pine nuts.

GNOCCHI WITH BROCCOLI AND MUSHROOMS

Steps:

• Bring large pot of lightly salted water to a boil.
• (Don't use too much salt here. A little goes a long way).
• Heat 1-Tbsp oil in large nonstick skillet over medium heat.
• Add mushrooms and, stirring occasionally, cook 4-5 minutes until tender (mushrooms will release their liquid).
• Increase heat to medium-high, add salt and cook 4-5 minutes until liquid evaporates and mushrooms are golden brown.
• Remove to serving bowl.
• Reduce heat to medium.
• Heat remaining 2-Tbsp oil and garlic in skillet about 1-minute until garlic is fragrant.
• Add broth, broccoli and crushed red pepper, cover and simmer 8-10 minutes until stems are tender.
• Meanwhile add gnocchi to pot; cover just until water boils.
• Uncover; cook 5-7 minutes until tender.
• Drain; add to serving bowl along with broccoli mix.
• Toss to mix.
• Sprinkle with Parmesan.