Vegetarian Gnocchi With Spinach And Mushroom Butter Sauce Recipes
EASY MUSHROOM SPINACH GNOCCHI - RESTAURANT STYLE #GNOCCHI
Easy Mushroom Spinach Gnocchi (Restaurant Style) absolutely delicious, buttery and filled with flavor.
Provided by Molly Kumar
Categories Entree
Time 14m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 380 calories, Carbohydrate 58 grams carbohydrates, Cholesterol 97 milligrams cholesterol, Fat 30 grams fat, Fiber 6 grams fiber, Protein 13 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 300 grams sodium, Sugar 6 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
VEGETARIAN GNOCCHI WITH SPINACH AND MUSHROOM-BUTTER SAUCE
A delicious, easy-to-prepare meal that is great for dinner or dinner parties. I like to use whole wheat gnocchi. Top with additional grated cheese and some finely chopped basil.
Provided by AMANDAFOOSE
Categories Main Dish Recipes Pasta
Time 20m
Yield 4
Number Of Ingredients 9
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 4 minutes. Drain and set aside.
- Meanwhile, melt butter in a large saucepan over medium heat. Add mushrooms and saute for 2 minutes. Toss in spinach, basil, garlic, Parmesan cheese, parsley, salt, and pepper. Cook and stir until spinach is wilted and sauce begins to thicken, about 5 minutes. Add gnocchi and stir until coated in sauce; cook for 2 more minutes.
Nutrition Facts : Calories 288.7 calories, Carbohydrate 22.7 g, Cholesterol 54 mg, Fat 20.3 g, Fiber 2 g, Protein 5.4 g, SaturatedFat 12.6 g, Sodium 263.7 mg, Sugar 0.6 g
SHEET-PAN GNOCCHI WITH MUSHROOMS AND SPINACH
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
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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PAN FRIED GNOCCHI WITH PUMPKIN & SPINACH | RECIPETIN EATS
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4.9/5 (14)Total Time 35 minsCategory Dinner, MainCalories 648 per serving
- Preheat oven to 200C/390F. Place pumpkin in a large bowl, drizzle with oil, sprinkle with salt and pepper. Toss to coat, spread out on tray and bake for 20 - 25 minutes, turning once, until golden and soft inside. Set aside.
- Bring a large pot of water to the boil, add a good pinch of salt. Cook gnocchi according to packet directions, or until gnocchi pops to the surface of the water (see video). SCOOP OUT a large mug of cooking water, then drain gnocchi.
- Place butter in a skillet then put on the stove over medium high heat. Once it foams, add gnocchi immediately. Stir, turn up the heat to high, then leave to cook for about 30 seconds.
- Add garlic and sage, then stir / toss for no longer than 1 1/2 minutes (i.e. 2 minutes in total - see note 2) until gnocchi is golden on both sides.
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5/5 (3)Category Vegetarian Comfort Food RecipesCuisine Italian RecipesTotal Time 25 mins
- Preheat the oven to 190°C/fan170°C/gas 5. Heat the olive oil in a frying pan and cook the chestnut mushrooms for 3-4 minutes, until golden.
- Meanwhile, cook the gnocchi in boiling, salted water for 1-2 minutes. Drain and return to the pan. Gently stir in the mushrooms and the spinach and ricotta pasta sauce.
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MUSHROOM AND SPINACH GNOCCHI - LINA'S VEGAN KITCHEN
From linasvegankitchen.com
Servings 2Total Time 15 minsCategory Main Course
- Chip baby Bella mushrooms into thin slices. Pour 1 tbsp olive oil in a large pan. Add 4 chopped baby Bella mushrooms and cooked gnocchi to the pan. Cook until crispy on medium-high heat( about 5 minutes). Once crispy, add in 1 cup spinach and 1 cup tomato sauce.
CREAMY MUSHROOM AND SPINACH GNOCCHI (VIDEO) - …
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CREAMY GNOCCHI WITH MUSHROOMS AND SPINACH - SEASONS …
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5/5 (6)Calories 307 per servingCategory Main Course
- Melt butter in skillet over medium-high heat. Add garlic, mushrooms, onion and thyme. Add a sprinkling of salt to the skillet and cook, stirring regularly, until onion softens and mushrooms are browned. Add brown sugar and vinegar to the skillet and stir to combine. Add 1/2 cup chicken broth and gnocchi. Add cream. Stir to combine and add a bit more salt and pepper. Cover skillet with lid (if your skillet doesn't have a lid, you can use a lay a large baking sheet over the top or even cover tightly with aluminum foil. Reduce heat to medium-low and simmer for 10 minutes, checking half-way through to stir and if needed, add additional 1/4 cup of chicken broth, if it seems the skillet is lacking liquid.
- After simmering 10 minutes, remove lid. Remove thyme sprig, if using and you can also remove and discard the large pieces of garlic at this point, too, if you like. Add spinach and stir in until wilted. Taste sauce and season dish with additional salt and freshly ground pepper, as needed. Serve topped with some grated Parmesan cheese.
- *If you'd like a thicker sauce, stir together 2 Tbsp cornstarch with 2 Tbsp cold water and add in small increments to the hot sauce, as needed, until the sauce is thickened to desired level.
CREAMY MUSHROOM AND SPINACH GNOCCHI • SALT & LAVENDER
From saltandlavender.com
4.9/5 (63)Total Time 30 minsCategory EntreeCalories 522 per serving
- Add the olive oil to a skillet on medium high heat. Add the onion and sauté for 5 minutes, stirring occasionally. It's ok if it becomes lightly browned.
- Add the mushrooms, garlic, and Italian seasoning. Continue to cook, stirring occasionally, for another 5 minutes.
- Add the cream and gnocchi. Wait until it starts to bubble again, then cover the pan and reduce the heat to medium-low. Cook for 3 minutes.
POTATO GNOCCHI WITH SAUTéED MUSHROOMS AND SPINACH BY ...
From thefeedfeed.com
4/5 (30)Servings 6
- Preheat oven to 400°F. Place potatoes on a sheet pan and roast until tender when pierced with a paring knife, 60-75 minutes. Once cool enough to handle, peel and rice potatoes into a large bowl.
- To the potatoes, add the flour, salt and egg and knead with your hands into a smooth dough, about 4 minutes. Cover and let rest at room temperature for 30 minutes. Divide into 6 pieces and roll each into a ¾-inch thick rope, then cut each into ¾-inch pieces. Dust with flour as needed to prevent sticking. (If desired, roll each gnocchi against a gnocchi board or back of a fork to indent.)
- Bring a large pot of salted water to a boil. In a large skillet, heat 2 tablespoons butter and 2 tablespoons olive oil over medium-high heat. Add mushrooms and cook until softened, 6-8 minutes. Season with salt, then add thyme and garlic and continue to cook until golden brown, another 5 minutes. Add spinach to pan and stir until wilted, 2 minutes. Season and keep warm.
- Add gnocchi to boiling water and cook until floating and tender, 4 to 5 minutes. Using a large spider strainer, transfer gnocchi to mushroom mixture add remaining 2 tablespoons butter and Parmesan, then toss to coat. Divide between bowls and serve.
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4.5/5 (171)Category MainCuisine ItalianTotal Time 50 mins
- Mash potatoes with a potato masher. Add egg yolks, nutmeg, salt, and pepper and continue to mash until ingredients are well-incorporated.
- Transfer the dough to a lightly floured work surface. Make long rolls out of the dough. Using a knife, cut dough into large pieces approx 1cm x 2cm large. Roll these pieces over a fork to create the traditional gnocchi appearance.
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- Preheat oven to 375 degrees. Prick potatoes with a fork all around. Then place in the oven, directly on the oven rack. Bake at 375 degrees for 50-75 minutes or until very soft and tender. Remove from oven and let cool.
- Once the potatoes are cool, peel the skins off, they should come off really easily. Now you have a few options. Either using a ricer, rice the potatoes into a bowl, or place in a bowl and use a hand mixer to whip the potatoes until they are very smooth.
- Once the potatoes are smooth and have no lumps, add in the flour a little at a time, stirring, then kneading until all the flour is incorporated and the dough is no longer sticky. Now add the salt. If the dough is still sticky, you can add up to another half a cup of flour. Continue to knead until you have a smooth ball of dough.
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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