Pan Fried Gnocchi With Mushrooms And Arugula Recipes

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SHEET-PAN GNOCCHI WITH BUTTERNUT SQUASH AND ARUGULA



Sheet-Pan Gnocchi with Butternut Squash and Arugula image

The convenience of store-bought gnocchi just got even easier. Toss gnocchi, vegetables, olive oil and herbs on a foil lined sheet pan, bake until browned and crisp and serve, for a delicious dinner with practically no clean up.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 12

1 16- to 17.5-ounce package potato gnocchi
1 pound chopped peeled butternut squash, cut into 3/4-inch pieces (3 to 4 cups)
1 pint grape or cherry tomatoes
1 red onion, halved and sliced 1/2 inch thick
4 ounces diced pancetta
4 cloves garlic, smashed
1 1/2 teaspoons finely chopped fresh sage
1 1/2 teaspoons finely chopped fresh rosemary
1/3 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
4 cups baby arugula
1/4 cup grated Parmesan cheese

Steps:

  • Preheat the oven to 450 ̊ F. Line a baking sheet with heavy-duty foil. Toss the gnocchi, squash, tomatoes, red onion, pancetta, garlic, sage, rosemary, olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl. Spread out on the baking sheet. Bake until the gnocchi, squash and red onion are tender and lightly browned around the edges and the tomatoes are blistered in spots, 25 to 30 minutes.
  • Scatter the arugula over the gnocchi mixture and gently toss. Drizzle lightly with olive oil and sprinkle with the cheese.

CRISPY GNOCCHI WITH MUSHROOMS



Crispy Gnocchi with Mushrooms image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

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.

SHEET-PAN GNOCCHI WITH MUSHROOMS AND SPINACH



Sheet-Pan Gnocchi With Mushrooms and Spinach image

This sheet-pan dinner is inspired by classic steakhouse sides: roasted mushrooms, creamy horseradish-mustard sauce, wilted spinach and roasted potatoes. Well, kind of. Instead of whole potatoes, this recipe uses store-bought gnocchi, a superspeedy stand-in that takes on the fun combination of browned and chewy when roasted. This dish is hearty enough to be a full meal, though it'd also make a great side to braised beans, roast chicken, a seared pork chop and, of course, steak. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Ali Slagle

Categories     weeknight, pastas, vegetables, main course, side dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

1 pound mixed mushrooms, such as shiitake, oyster, maitake or cremini, trimmed and quartered (or cut into 1-inch pieces, if large)
1 (12- to 18-ounce) package shelf-stable or refrigerated potato gnocchi
6 tablespoons extra-virgin olive oil, plus more as needed
4 scallions, cut into 1-inch lengths
1 large shallot, thinly sliced
Kosher salt and black pepper
5 ounces baby spinach (about 5 packed cups)
2 tablespoons Dijon mustard
2 tablespoons prepared horseradish
1 teaspoon honey
1 tablespoon unsalted butter

Steps:

  • Heat the oven to 425 degrees. On a sheet pan, toss together the mushrooms, gnocchi, 5 tablespoons olive oil, scallions and shallot. Season with salt and pepper, shake into an even layer, and roast without stirring until the gnocchi and mushrooms are golden and crisp, 20 to 25 minutes. Add the spinach and remaining tablespoon of oil, season with salt and pepper, and stir to combine. Spread in an even layer, then return to the oven to roast until the spinach is tender, another 5 to 7 minutes.
  • Meanwhile, in a small bowl, stir together the mustard, horseradish and honey until combined. Season with salt and pepper.
  • Add the butter and half the sauce to the sheet pan, and stir until melted and glazy. Eat with the remaining sauce on the side.

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