One Pot Gnocchi With Creamy Mushrooms And Peas Recipes

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RICOTTA GNOCCHI WITH FRESH PEAS AND MUSHROOMS



Ricotta Gnocchi with Fresh Peas and Mushrooms image

If I made this same combination of ingredients 100 times, each version would be different, which I how I believe these things should work. When I buy peas at the farmer's market, I'm not thinking I need 2 cups, I'm thinking I need to buy some peas. The same goes for the mushrooms. Grab a handful and keep moving. Garnish with Parmigiano-Reggiano cheese and fresh parsley, mint, or basil.

Provided by Chef John

Categories     Main Dish Recipes     Pasta

Time 2h

Yield 6

Number Of Ingredients 12

1 pound ricotta cheese
3 large eggs
1 teaspoon salt, or to taste
½ teaspoon ground black pepper
1 pinch ground nutmeg
1 cup all-purpose flour
1 tablespoon olive oil
½ cup sliced fresh morel mushrooms, or more to taste
3 cloves garlic, minced
3 cups vegetable broth
1 cup fresh green peas, or more to taste
salt and ground black pepper to taste

Steps:

  • Process ricotta, eggs, 1 teaspoon salt, pepper, and nutmeg in a food processor until smooth. Add flour and blend until a smooth, semi-stiff batter forms. Transfer gnocchi batter to a bowl, cover the bowl with plastic wrap, and refrigerate for 1 hour.
  • Heat oil in a large saucepan over medium-high heat. Saute mushrooms in hot oil until soft and fragrant, 3 to 5 minutes. Add garlic and saute for 1 minute. Add vegetable broth, bring to a boil and reduce to a simmer; stir in peas. Cook until peas are soft, 3 to 5 minutes. Season with salt and pepper to taste.
  • Fill a large pot with lightly salted water and bring to a rolling boil.
  • Working in batches, drop spoonfuls of ricotta batter into boiling water. Bring water back to a boil and cook for 3 minutes. Remove gnocchi to ice water to stop the cooking process, then drain and reserve. Repeat with remaining batter.
  • Combine gnocchi and mushroom sauce in a saucepan and cook until heated through, 2 to 5 minutes.

Nutrition Facts : Calories 277 calories, Carbohydrate 27.3 g, Cholesterol 116.5 mg, Fat 11.3 g, Fiber 2.6 g, Protein 16.1 g, SaturatedFat 4.9 g, Sodium 749.2 mg, Sugar 2.2 g

ONE PAN PEAS & MUSHROOM GNOCCHI



One Pan Peas & Mushroom Gnocchi image

Provided by Naive Cook Cooks

Time 30m

Yield 2 servings

Number Of Ingredients 10

1 tbsp butter
8 oz gnocchi (store bought or homemade)
1 tbsp butter
1 tbsp oil
5 white button mushrooms, sliced
1 cup green peas
Salt and pepper to taste
Red chili flakes to taste
½ tsp thyme powder
Lime juice, just a squeeze as per taste

Steps:

  • In a pan, melt 1 tbsp butter. To it add gnocchi and crispy it up on both sides. Keep it aside.
  • In the same pan, add 1 tbsp butter and 1 tbsp oil. To it add mushrooms and let them cook for 5 minutes until slightly cooked. Add green peas, salt, pepper, red chili flakes, thyme and stir. Cook for another 4-5 minutes. Add gnocchi and stir. Cook on medium-high for 7-10 minutes. Taste and squeeze lime juice.
  • Serve immediately.

ONE POT GNOCCHI WITH CREAMY MUSHROOMS AND PEAS



One Pot Gnocchi with Creamy Mushrooms and Peas image

If you love creamy indulgent pasta dishes, this one pot Gnocchi with mushrooms and peas is for you!

Provided by Kate

Categories     Dinner

Time 20m

Number Of Ingredients 9

1 tablespoon olive oil
2 garlic cloves (, minced)
1 lb baby bella mushrooms (, sliced)
4 oz cream cheese
1/4 cup milk ((or 1/2 cup, see notes below))
2 oz freshly shredded Parmesan cheese
1 cup fresh or frozen peas
1 lb gnocchi ((1 frozen package))
1/4 cup fresh basil leaves (, chopped)

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.

Nutrition Facts : Carbohydrate 48 g, Protein 15 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 42 mg, Sodium 716 mg, Fiber 3 g, Sugar 4 g, Calories 437 kcal, ServingSize 1 serving

GNOCCHI WITH MUSHROOMS AND ONION



Gnocchi with Mushrooms and Onion image

Tender potato gnocchi are so delicious with sauteed mushrooms and onions. This is one of my family's go-to side dishes. -Kris Berezansky, Clymer, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 5 servings.

Number Of Ingredients 8

1 package (16 ounces) potato gnocchi
1/2 pound sliced fresh mushrooms
3/4 cup chopped sweet onion
1/4 cup butter, cubed
1/4 teaspoon salt
1/4 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper flakes
Grated Parmesan cheese

Steps:

  • Cook gnocchi according to package directions. Meanwhile, in a large cast-iron skillet, saute mushrooms and onion in butter until tender., Drain gnocchi. Add the gnocchi, salt, Italian seasoning and pepper flakes to the skillet; heat through. Sprinkle with cheese.

Nutrition Facts : Calories 287 calories, Fat 11g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 583mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 3g fiber), Protein 8g protein.

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