Gnocchi Mushroom Recipe

Spinach and Mushroom Gnocchi Hungry Healthy Happy

WEBJun 22, 2021 · One: Add the gnocchi to a pan of boiling water and simmer for 2-3 minutes. Drain once cooked. Two: Heat the oil to a pan. Add the …

1. Add the gnocchi to a pan of boiling water and simmer for 2-3 minutes. Drain once cooked.
2. Heat the oil to a pan. Add the shallots, garlic and mushrooms and gently cook for 5 minutes.
3. Add the spinach and drained gnocchi and cook until the spinach has wilted.
4. Add the creme fraiche, parmesan and mustard. Stir so that all the gnocchi is coated and serve.

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Easy Parmesan Mushroom Gnocchi Tara Teaspoon

WEBJul 18, 2018 · Add the beech mushrooms (if using) and salt. Cook 3 minutes more just to heat beech mushrooms through. Transfer mixture …

1. Simmer a large pot of salted water and cook gnocchi until it floats, about 2 minutes. Remove and drain; set aside.
2. Meanwhile heat butter and 1 tablespoon olive oil in a nonstick skillet over medium-high heat and add sliced mushrooms and shallots. Cook, stirring frequently, until mushrooms are soft and almost all the liquid is gone. Add the beech mushrooms (if using) and salt. Cook 3 minutes more just to heat beech mushrooms through. Transfer mixture to a bowl or plate and place skillet over heat again.
3. Add the remaining 2 tablespoons olive oil and the cooked gnocchi. Move gnocchi around to cover bottom of skillet and let cook, without stirring, about 2 minutes to brown. Add chicken broth, cream and Parmesan and stir to move gnocchi from the bottom of the pan. Let mixture simmer until sauce is slightly thickened, about 1 minute.
4. Add mushrooms back to skillet and stir to combine. Serve gnocchi immediately with a sprinkling of arugula and red pepper flakes if desired. Season to taste with extra salt.

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LemonParmesan Gnocchi with Mushrooms (Sheet Pan …

WEBDec 21, 2017 · Heat your oven to 450ºF. In a large mixing bowl, combine the gnocchi, mushrooms, asparagus, lemon juice, olive oil, parmesan, …

1. Heat your oven to 450ºF.
2. In a large mixing bowl, combine the gnocchi, mushrooms, asparagus, lemon juice, olive oil, parmesan, and garlic. Season with salt and pepper. Stir well to combine.
3. Pour the gnocchi mixture onto a baking sheet and spread into a single layer. Scatter the lemon slices over top. Bake for 30 minutes, or until the gnocchi is plump and tender and the asparagus is slightly charred.
4. Remove the gnocchi from the oven and discard the lemon slices. If desired, Stir in the fresh basil. Serve with extra parmesan.

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