Roast Mushroom Gnocchi Recipes

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MUSHROOM GNOCCHI WITH BROCCOLI



Mushroom Gnocchi with Broccoli image

These creamy mushroom gnocchi with broccoli make such an easy, comforting, and delicious dinner! They're vegan and ready in only 15 minutes!

Provided by Sina

Categories     Entrée

Time 15m

Number Of Ingredients 13

1 17.6 oz package store-bought gnocchi (make sure to choose a vegan brand!)
2 cups broccoli florets
9 oz white button or cremini mushrooms, sliced
chopped fresh parsley, to serve
1/2 cup cashews ((unsalted and not roasted))
2 large cloves of garlic
3 tablespoons nutritional yeast
2 teaspoons white or yellow miso paste
1/2 teaspoon salt
1/2 teaspoon Dijon mustard
1 teaspoon tapioca starch
1 cup unsweetened almond milk
black pepper

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!

Nutrition Facts : Calories 571 kcal, Carbohydrate 88 g, Protein 22 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 54 mg, Sodium 700 mg, Fiber 9 g, Sugar 5 g, UnsaturatedFat 7 g, ServingSize 1 serving

ROAST MUSHROOM GNOCCHI



Roast mushroom gnocchi image

For an easy midweek dinner, mix mushrooms with blue cheese, gnocchi and spinach. A no-fuss meal and it's nutritious, too, counting as two of your 5-a-day

Provided by Miriam Nice

Categories     Dinner, Lunch, Main course, Supper

Time 40m

Number Of Ingredients 5

250g mushrooms
500g fresh gnocchi
3 tbsp olive oil, plus extra for drizzling
160g bag spinach
100g blue cheese

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.

Nutrition Facts : Calories 469 calories, Fat 23 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 1.9 milligram of sodium

ROASTED GNOCCHI AND VEGGIE CHEAT SHEET



Roasted Gnocchi and Veggie Cheat Sheet image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 pound frozen gnocchi
8 ounces green beans, ends trimmed, cut into large pieces
5 ounces pancetta, cut into 1/2-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 small yellow onion, cut into 1/2-inch pieces
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 tablespoons unsalted butter
6 to 8 fresh sage leaves
1/2 cup grated Parmesan
Fresh basil leaves, for garnish

Steps:

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  • Add the gnocchi, green beans, pancetta, red pepper and onion to a large bowl and mix to combine. Spread the gnocchi mixture in a single layer on the prepared baking sheet and sprinkle with the salt and pepper. Cut 4 tablespoons of the butter into pieces and top the gnocchi mixture with the butter pieces and sage leaves. Place on the middle rack and bake, stirring halfway through, until the gnocchi are tender, 16 to 18 minutes.
  • Melt the remaining 2 tablespoons butter and keep warm. When the gnocchi are tender, drizzle the mixture with the butter and gently stir to combine with a rubber spatula. Scoop the mixture into a large serving bowl and garnish with the Parmesan and basil.

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.

GNOCCHI WITH MUSHROOMS AND BUTTERNUT SQUASH



Gnocchi with Mushrooms and Butternut Squash image

Provided by Thomas Keller

Categories     Mushroom     Pasta     Vegetable     Sauté     Butternut Squash     Fall

Yield Makes 4 servings

Number Of Ingredients 21

Squash
One 2 1/2- to 3-pound butternut squash (one with a long neck)
Canola oil
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
12 small sage leaves
Mushrooms
12 ounces shiitake mushrooms, cleaned
Canola oil
1 1/2 teaspoons kosher salt
1 tablespoon unsalted butter
3 tablespoons minced shallots
1 tablespoon minced thyme
3/4 teaspoon freshly ground black pepper
Extra virgin olive oil
4 tablespoons (2 ounces) unsalted butter
1/2 recipe Herb Gnocchi , thawed if frozen
Kosher salt and freshly ground black pepper
2 tablespoons minced chives
1 tablespoon chopped Italian parsley
1/2 lemon

Steps:

  • For the squash:
  • It is easier to dice the neck of the butternut squash uniformly than the bulb, which is important for this recipe. We use the remaining bulb for soup. Cut off and discard the stem end of the squash, then cut off the neck. Use a paring knife or sharp vegetable peeler to slice away the peel deep enough to reach the bright orange flesh of the squash. Trim the neck to straighten the sides, then cut it lengthwise into 1/2-inch-thick slices. Cut the slices into 1/2-inch dice. (You need about 3 cups diced squash.) If you have less than 3 cups, peel the bulb of the squash, cut it in half, and scrape out the seeds. Trim and cut as much of the bulb as you need into 1/2-inch dice. Reserve the remaining squash for another use.
  • Line a baking sheet with paper towels.
  • Heat a thin film of canola oil over medium heat in a skillet large enough to hold the squash in a single layer (or cook the squash in two batches). When the oil is hot, add the butter and brown it lightly. Add the squash, salt and pepper to taste, and the sage leaves. Cook, stirring the pieces to brown them on all sides, for 4 to 6 minutes, or until tender throughout. Reduce the heat as necessary to cook the squash and brown it lightly, without burning; the best way to see if the squash is fully cooked is to eat a piece. Drain the squash on one end of the paper towel-lined baking sheet and set aside the sage leaves for the garnish. Wipe out the skillet with a paper towel and set aside.
  • For the mushrooms:
  • Trim away the tough stems and cut the caps into 1/4-inch-thick slices.
  • Heat a thin film of canola oil in the same skillet over high heat. When the oil begins to smoke, add the mushrooms and salt and sauté for about a minute. The mushrooms will absorb the oil and should not weep any liquid. Add the butter, shallots, thyme, and pepper, then toss and sauté until the mushrooms are thoroughly cooked, 3 to 4 minutes total. Drain the mushrooms on the paper towel-lined baking sheet. The gnocchi should be cooked in two skillets: Wipe out the mushroom skillet with paper towels and add a light coating of olive oil to it and to a second large skillet.
  • To complete:
  • Heat the oil over medium-high heat until hot. Add 1 tablespoon of the butter to each skillet. When the butter has browned, divide the gnocchi between the two skillets and season to taste with salt and pepper. Once the gnocchi have begun to brown, shake and rotate the skillets, tossing the gnocchi so that they brown and crisp on all sides, about 2 1/2 minutes.
  • Add the squash, mushrooms, and chives and heat just through. Spoon the gnocchi and vegetables onto serving plates and return one skillet to high heat. Add the remaining 2 tablespoons butter and cook until it is a rich brown, then quickly add the parsley to crackle for a few seconds. Standing back-the butter will spatter-add a squeeze of lemon half. Spoon the brown butter and herbs over the gnocchi and around the plates. Garnish with the reserved sage leaves.

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