CREAMY BUTTERY TUSCAN GNOCCHI RECIPE
Soft, tender pillows of gnocchi enveloped in a full-flavoured cream sauce with sun-dried tomatoes, spinach, garlic and fresh basil. Creamy Tuscan Gnocchi is the ultimate comfort food all cooked in one pan!
Provided by Karina
Categories Dinner
Time 25m
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium-high heat. Melt the butter and sauté shallots until transparent, about 2 minutes. Sauté garlic until fragrant, about 30 seconds.
- Add the gnocchi and let sear in the butter for a minute. Add the sun dried tomatoes and reserved oil. Cook for a further minute to release flavours into the gnocchi.
- Pour in the chicken broth, cream and Italian herbs. Scrape up any browned bits from the bottom of the pan.
- Season with salt and pepper to taste. Mix everything together and reduce heat to medium. Cover pan with lid and let cook for 5 minutes.
- Stir in the spinach leaves and cook until wilted, about 1 minute.
- Stir through parmesan cheese and chopped basil. Let simmer for a further minute or until gnocchi is soft, cooked through and the sauce has thickened to your liking.
- Season with a little extra salt & pepper, if needed, to suit your taste.
- Serve immediately.*
Nutrition Facts : Protein 14 g, SaturatedFat 21 g, Fat 27 g, Calories 450 kcal, Carbohydrate 47 g, ServingSize 1 serving
GNOCCHI PRIMAVERA
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the gnocchi and cook as the label directs. Reserve 1 cup cooking water, then drain.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the leek and cook, stirring occasionally, until it softens and just starts browning, about 3 minutes. Add the radishes, sugar snap peas, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring often, until the peas are bright green and crisp-tender, 5 to 6 minutes.
- Add the gnocchi to the skillet along with 3/4 cup of the reserved cooking water, the butter, grated parmesan, lemon zest and parsley. Remove from the heat and gently stir until the gnocchi are well coated and the cheese melts, adding more cooking water as needed to loosen. Top each serving with shaved parmesan.
Nutrition Facts : Calories 500 calorie, Fat 23 grams, SaturatedFat 9 grams, Cholesterol 25 milligrams, Sodium 750 milligrams, Carbohydrate 59 grams, Fiber 5 grams, Protein 16 grams
CREAMY GNOCCHI PRIMAVERA
Crispy gnocchi with heaps of colourful veggies and a creamy, cheesy sauce. Irresistible!
Provided by Becca Heyes
Categories Main meals
Time 30m
Number Of Ingredients 15
Steps:
- Melt the butter with 1/2 tbsp oil in a frying pan, and add the gnocchi. Cook over a medium heat, stirring regularly, until crispy and golden brown (around 10 minutes). Remove the gnocchi from the pan, and set aside.
- Heat the remaining 1/2 tbsp oil in the pan, and add the broccoli and leek. Cook for a few minutes over a medium heat until the leek is soft. Add the vegetable stock, and simmer for until most of the excess liquid has evaporated. Add the asparagus, halved tomatoes and garlic, and cook for a few more minutes.
- When the vegetables are fairly soft, return the cooked gnocchi to the pan. Add the sweetcorn, creme fraiche, ricotta and grated cheese, and mix well until the cheese has melted to give a smooth sauce.
- Season generously with black pepper, and serve with fresh parsley.
GNOCCHI PRIMAVERA
Gnocchi's with rich cream sauce, vegetables and pulled chicken
Provided by Michael Davis
Categories Main Course
Number Of Ingredients 11
Steps:
- Cook Gnocchis
- In a saute pan, add oil and on medium heat saute chopped shallots
- After 1 minute add cut red pepper, saute for 2 -3 minutes
- Add 4 oz (roughly) cream to the pan with shallots and peppers on medium-low heat, reduce for 1 -2 minutes, reduce to desired consistency. (should be a final reduction to half of original volume)
- Add 4 more oz. of cream, allow to reduce for 1 -2 minutes on medium low , add remaining cream., Romano Cheese, stir to incorporate.
- Add Salt and Pepper, spinach and arugula as well as chicken and peas.
- Toss all together
- Serve
Nutrition Facts : ServingSize 8 oz, Calories 816 kcal, Carbohydrate 51 g, Protein 23 g, Fat 59 g, SaturatedFat 33 g, TransFat 1 g, Cholesterol 211 mg, Sodium 976 mg, Fiber 5 g, Sugar 3 g
CREAMY PASTA PRIMAVERA
When I think of springtime, asparagus comes to mind. This pasta dish is a wonderful blend of tender, crisp, colorful vegetables and a creamy Parmesan cheese sauce. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions. In a large skillet over medium-high heat, saute asparagus and carrots in oil until crisp-tender. Add tomatoes and garlic; cook 1 minute longer., Stir in the cheese, cream and pepper. Drain pasta; toss with asparagus mixture.
Nutrition Facts : Calories 275 calories, Fat 12g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 141mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges
GNOCCHI WITH PANCETTA, SPINACH & PARMESAN CREAM
These versatile Italian dumplings take only minutes to cook- serve with a creamy cheese sauce, greens and bacon
Provided by Good Food team
Categories Dinner
Time 15m
Number Of Ingredients 10
Steps:
- Cook the gnocchi following pack instructions, then drain. Meanwhile, heat 1 tsp of the oil in a small pan and fry the garlic, then add the cream and a good grating of nutmeg. Put to one side.
- Heat 2 tsp of the remaining oil in a frying pan and cook the pancetta until crisp. Add the gnocchi and fry until it starts to turn golden, adding a little more oil if it begins to stick. Stir in the spinach, lemon zest and seasoning.
- Stir the Parmesan into the cream sauce. Spoon the gnocchi onto plates, drizzle over the sauce and scatter with pine nuts. Serve with extra Parmesan.
Nutrition Facts : Calories 500 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 2.2 milligram of sodium
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- Bring a pot of salted water to boil. Place asparagus in a bowl with 2 Tbsp. water; microwave on high until tender, 3 to 4 minutes.
- Melt butter with oil in a large skillet over medium heat. Add mushrooms, garlic and 1/2 tsp. salt and sauté until mushrooms have given off most of their liquid, about 8 minutes. Add tomatoes and sauté until softened, about 3 minutes longer. Stir in peas, cream and broth, bring to a simmer, and cook until slightly thickened, about 5 minutes.
- Cook gnocchi in boiling water until they float, about 5 minutes for frozen and 2 minutes for shelf-stable, or as package label directs. Drain and add to vegetable mixture, along with asparagus. Stir in Parmesan and toss to coat. Season with salt and pepper, sprinkle with basil and serve immediately.
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