GNOCCHI WITH HERB SAUCE
Rustle up this gnocchi with anchovies and herb sauce in just 10 minutes. If you don't like anchovies, or want to make this dish vegan, simply omit them from the sauce
Provided by Elena Silcock
Categories Dinner, Main course, Supper
Time 10m
Yield Serves 2-3
Number Of Ingredients 7
Steps:
- Blitz the capers, anchovies, garlic, lemon juice and herbs with 3 tbsp of the olive oil to make a sauce. Season and set aside.
- Cook the gnocchi in salted water according to pack instructions, then drain. Heat the remaining oil in a non-stick frying pan over a high heat and add the gnocchi. Fry until crisp on the outside and warm all the way through - about 3 mins - remove from the pan and leave to drain on kitchen paper. Toss the gnocchi with the sauce, then divide between bowls, top with lemon zest and cracked black pepper to serve.
Nutrition Facts : Calories 347 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 1.5 milligram of sodium
GNOCCHI WITH MUSHROOM SAUCE
Gnocchi, tender potato dumplings, aren't difficult to make. A hint of truffle oil intensifies the flavors in the sauce, which would also go well with other types of pasta.
Categories Cheese Dairy Mushroom Potato Bake Sauté Parmesan Fall Winter Bon Appétit
Yield Makes 4 Servings
Number Of Ingredients 18
Steps:
- For gnocchi:
- Preheat oven to 450°F. Pierce potatoes with fork. Bake until tender, about 1 hour. Cool slightly; cut potatoes in half and scoop pulp into large bowl. Mash potatoes well. Mix in egg yolk, salt, pepper and nutmeg. Mix in enough flour to form firm, slightly elastic dough. Turn out onto lightly floured surface. Divide dough into 4 equal portions. Gently roll 1 portion between hands and work surface to form 1/2-inch-thick rope about 18 inches long. Cut crosswise into 1/2-inch pieces. Roll each piece over tines of dinner fork to make grooves in gnocchi. Arrange gnocchi in single layer on floured baking sheet. Repeat with remaining 3 portions of dough.
- Working in small batches, cook gnocchi in large pot of boiling salted water until gnocchi rise to top and are tender, about 5 minutes. Using slotted spoon, transfer gnocchi to large baking pan. (Gnocchi can be prepared ahead. Let stand 1 hour at room temperature, or cover and refrigerate up to 2 days.)
- For mushroom sauce:
- Cook butter and olive oil in heavy large skillet over medium heat until butter begins to brown, about 2 minutes. Add mushrooms and shallots and sauté until golden brown, about 10 minutes. Add stock and sage; simmer until liquid is slightly reduced, about 8 minutes. Season to taste with salt and pepper.
- Add gnocchi to sauce in skillet and cook until heated through, about 1 minute. Add arugula and stir until wilted. Divide equally among bowls. Drizzle with truffle oil, if desired. Sprinkle with cheese.
HERB GNOCCHI W/ MUSHROOM CREAM SAUCE
This is a recipe from Danny Boone but i've tweeked it just a bit. Its very easy to make, but very time consuming. The dish is VERY filling so do not be discouraged by the portions, its extremy filling. I made it once for my mom on mother's day and a week later for my brother one what is now known as 'brother's day'... hope you enjoy it!
Provided by Yeah917
Categories Potato
Time 3h40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Place whole unpeeled potatoes into a medium saucepan with cold water on medium heat.
- Bring the potatoes to a boil and cook for 20 to 25 minutes until soft enough to mash.
- Check with a knife to see if potatoes are cooked through and tender (they'll still be a lil hard, you don't want them cooked all the way through).
- Once ready drain the potatoes.
- When cool enough to handle peel each potato and mash.
- Add the 1/2 the flour, 1/2 the Parmesan, both egg yolks, all the nutmeg, thyme, salt and pepper
- Mix into a doughy consistency adding more flour as needed.
- Transfer dough to a well floured surface.
- Roll pieces of the dough into a rope about 1/2-inch in diameter.
- With a knife cut the rope into 1/2 to 3/4-inch-long pieces.
- Flour the pieces as you cut them placing them on a floured baking sheet tray or lined with wax paper.
- Place the gnocchi in the refrigerator covered with plastic wrap for 1 hour.
- When ready to cook place gnocchi in boiling salted water for about 1 to 2 minutes (They will rise to the top when done).
- Using a slotted spoon remove gnocchi from pot and place into ice water bath to stop cooking.
- For the sauce
- In a skillet add the butter and mushrooms and saute until nicely browned, about 5 to 7 minutes.
- Add the white wine and reduce by half, about 5 minutes.
- Add the cream and gently simmer for another 2 to 5 minutes.
- Once the sauce has simmered, add the gnocchi (drain out the cold water)and cook for 2 minutes.
- Garnish with fresh parsley and grated Parmesan (Parmesan will give you saltiness).
Nutrition Facts : Calories 632.7, Fat 29.6, SaturatedFat 17.6, Cholesterol 180.1, Sodium 997.6, Carbohydrate 62.8, Fiber 6, Sugar 3.3, Protein 19.8
GNOCCHI WITH MUSHROOM SAUCE
Hubby and I love our Italian food! The sauce in this gnocchi recipe is very tasty! If I don't have fresh oregano or sage, I use dried herbs. You can also use button or oyster mushrooms instead of the swiss brown. A very nice meal with crusty bread!
Provided by ozzygirl
Categories Winter
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in large frying pan.
- Cook onion, garlic and mushrooms until just tender.
- Add flour and stir through for 1 minute.
- Add wine, soy sauce, stock and cream stirring until sauce thickens slightly.
- Stir in herbs.
- Meanwhile cook gnocchi uncovered in a large pan of salted boiling water, until gnocchi rise to the surface are just tender. Drain.
- Add gnocchi to mushroom sauce and gently fold through to combine.
Nutrition Facts : Calories 269.7, Fat 8.2, SaturatedFat 3.1, Cholesterol 13.4, Sodium 318.6, Carbohydrate 35.4, Fiber 4.6, Sugar 12.2, Protein 18
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