Triple Cheese Gnocchi In A Mushroom Mornay Sauce Recipes

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.

HOME-MADE GNOCCHI WITH MORNAY SAUCE

Steps:

• To make Mornay Sauce: Heat butter. Add flour and stir in 2 cups milk. Cook until thickened. Season with salt and pepper. Whisk in 3/4 cream to thin sauce and add 1/3 cup grated Parmesan cheese.
• To make Gnocchi: Melt 1/3 cup butter in 1 cup plus 2 tablespoons milk. When butter has melted, season with salt and pepper. Remove saucepan from heat and add in 1 cup all purpose flour all at once. Whisk until smooth. Return saucepan to heat and, with a wooden spoon, cook until the mixture sizzles and comes away from the sides of the pan. (You are making a panade). With a rubber spatula transfer to a baking pan and immediately cover surface with plastic wrap so that a skin does not form. Cool to room temperature. Transfer cooled mixture to a bowl and work in, one at a time, 4 large eggs. Do not add the next egg until the first is entirely absorbed. When all the four has been incorporated add 3 1/2 ounces grated Gruyere cheese.
• To cook Gnocchi: Bring water to a boil. Fill a pastry bag, fitted with a 3/4 inch tip with gnocchi mixture. Rest metal tip of pastry bag on edge of pan and press the dough out. As 1/2 inch of gnocchi dough emerges, with a knife cut off dough and let it fall into the water. Do in batches of 20 or 30. Cook for 3 to 4 minutes, then remove gnocchi to a cloth towel with a slotted spoon.(gnocchi will deflate as they cool).
• To bake: Preheat oven to 375 degrees. Put some Mornay on bottom of a shallow gratin dish and arrange gnocchi in one or, at most, two layers. Spread remaining sauce over top, spreading it evenly. Sprinkle top with 1/4 cup grated Gruyere and bake for 45 minutes or until gnocchi have swollen up again and absorbed sauce. Serve immediately before gnocchi deflate.

GNOCCHI WITH MORNAY CHEESE SAUCE

Steps:

• TO MAKE MORNAY SAUCE: Melt butter in a medium saucepan. Add flour and stir for one minute. Add in 2 cups milk. Cook until thickened.
• Whisk in 3/4 cream to thin sauce and add 1/3 cup grated Parmesan cheese. Season with salt and pepper.
• TO MAKE GNOCCHI: In medium saucepan melt 1/3 cup butter in 1 cup plus 2 tablespoons milk. When butter has melted, season with salt and pepper. Remove saucepan from heat and add in 1 cup all purpose flour all at once. Whisk until smooth.
• Return saucepan to heat and, with a wooden spoon, cook until the mixture sizzles and comes away from the sides of the pan. (This is called a panade). Transfer to a large bowl and immediately cover surface with plastic wrap so that a skin does not form. Cool to room temperature.
• When mixture has cooled, add the eggs, one at a time. Do not add the next egg until the first is entirely absorbed. When the eggs have been fully incorporated add 3 1/2 ounces grated Gruyere cheese.
• BOILED VERSION: Bring water to a boil. Fill a pastry bag, fitted with a 3/4 inch tip with gnocchi mixture. Rest metal tip of pastry bag on edge of pan and press the dough out. As 1/2 inch of gnocchi dough emerges, cut with a knife or scissors and let the dough fall into the water.
• Do in batches of 20 or 30. Cook for 4-5 minutes, then remove gnocchi to a cloth towel with a slotted spoon (gnocchi will deflate as they cool). Serve sauce over cooked gnocchi.
• BAKED VERSION: Preheat oven to 375 degrees. Put some Mornay on bottom of a shallow 9x13 casserole dish. Fill a pastry bag, fitted with a 3/4 inch tip with gnocchi mixture. As 1/2 inch of gnocchi dough emerges, cut with a knife or scissors. Arrange gnocchi in one or, at most, two layers.
• Spread remaining sauce over top, spreading it evenly. Sprinkle top with 1/4 cup grated Gruyere. Bake for 45 minutes or until gnocchi have swollen up again and absorbed sauce. Serve immediately before gnocchi deflate.

TRIPLE CHEESE GNOCCHI IN A MUSHROOM MORNAY SAUCE

Steps:

• For the gnocchi, pare and steam the potatoes until they are fork tender. Puree.
• Blend the cheeses together.
• Blend the cheeses, potatoes and eggs together. Add the flour very slowly, mixing in after each addition. You want a very soft dough, not too stiff with flour or the gnocchi will be heavy and tough.
• Knead, creating a soft dough. Mold the dough into teaspoon size pieces. Place on a floured, inverted fork and press slightly. The tines will make ridges to help the sauce cling to the gnocchi.
• Start a large kettle of salted water to a rolling boil. While waiting on the water to boil, begin the mornay sauce.
• Heat the butter in a sauce pan and add the mushrooms, saute until most of the liquid has evaporated. Add the flour and cook 2 minutes over low heat, adding drops of chicken broth as needed to keep from being too dry while cooking. Stir in the chicken broth and half & half. Reduce heat and simmer until thickened. Stir in the cheese and simmer for 2 more minutes. Keep sauce warm over very, very low heat.
• Drop the gnocchi into the salted boiling water. Cook for 3 minutes after the dumplings begin floating. Drain and place in large serving bowl. Top and toss with Mornay Sauce.

MUSHROOMS MORNAY

Steps:

• Preheat oven to broil. Place mushroom caps on a baking sheet, and brush with oil. Broil until soft and slightly browned.
• Meanwhile, melt butter in a saucepan over medium heat. Stir in flour to make a paste. Whisk in milk; cook, stirring frequently, until hot. In a small bowl, beat egg yolks together, then pour a small amount of the hot milk mixture into the yolks. Whisk this yolk mixture into milk in saucepan. Remove from heat, and stir in 1 1/4 cups cheese.
• Preheat oven to 350 degrees F (175 degrees C).
• Place mushroom caps, hollow side up, in an 8 inch, round baking dish. Cover with crab, and sprinkle with lemon juice. Pour cheese sauce over mushrooms and crab, and top with remaining 1/4 cup cheese.
• Bake in preheated oven for 20 minutes, or until hot and bubbly.

SAUSAGE AND MUSHROOM GNOCCHI

Steps:

• In a large skillet, add oil and heat over medium heat until hot. Add olive oil and sausage and cook, breaking the sausage to pieces for about 5 minutes.
• Add mushrooms to the sausage and keep cooking, stirring, for another 5 minutes. Add garlic, stir.
• Add Half & Half, Parmesan cheese and uncooked gnocchi. Mix everything well and cover with tight lid. Reduce the heat to medium-low.
• After 5 minutes, remove the lid, and let it cook for another few minutes, or until the gnocchi has cooked through and the sauce has thickened to your liking.
• Garnish with Parmesan and freshly chopped parsley. Serve immediately.

ONE POT GNOCCHI WITH CREAMY MUSHROOMS AND PEAS

Steps:

• In a large skillet or wok, heat the olive oil and saute the garlic and mushrooms for about 5 minutes, or until the mushrooms soften and release juices. If you prefer a less 'mushroomy' taste, drain the mushroom liquid and use more milk in the next step.
• Add the cream cheese and milk (see notes) to the skillet, and continue to stir until the cream cheese has melted. Add the Parmesan cheese, frozen peas, and frozen gnocchi. Continue to cook while stirring for about 2-3 minutes, or until the gnocchi has cooked. Be careful here and don't overcook the gnocchi!
• Remove from heat and stir in fresh basil leaves. Serve immediately.

EASY MUSHROOM SPINACH GNOCCHI - RESTAURANT STYLE #GNOCCHI

Steps:

• Melt butter and olive oil in a skillet over medium heat.
• Sauté the sliced mushrooms until tender.
• (Optional) If using Wine, Add the wine and let it cook for about 1 minute.
• Stir in the grated garlic and add the heavy cream.
• Cook the gnocchi according the the package and strain out the water.
• Add the Parmesan cheese and spinach and stir for 1 minute until it is wilted.
• Lastly, stir in the cooked gnocchi and season with salt and pepper.