BUTTER SAUCE FOR GNOCCHI RECIPES

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VEGETARIAN GNOCCHI WITH SPINACH AND MUSHROOM-BUTTER SAUCE ...



Vegetarian Gnocchi with Spinach and Mushroom-Butter Sauce ... image

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 Dishes    Pasta

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 9

1 (16 ounce) package gnocchi pasta
4 tablespoons butter
1 cup sliced baby portobello mushrooms
3 cups baby spinach
3 tablespoons chopped fresh basil
2 tablespoons chopped garlic
2 tablespoons grated Parmesan cheese
1 teaspoon chopped fresh parsley
salt and ground black pepper to taste

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, CarbohydrateContent 22.7 g, CholesterolContent 54 mg, FatContent 20.3 g, FiberContent 2 g, ProteinContent 5.4 g, SaturatedFatContent 12.6 g, SodiumContent 263.7 mg, SugarContent 0.6 g

GNOCCHI WITH SAGE, BUTTER, AND PARMESAN RECIPE | BON APPÉTIT



Gnocchi with Sage, Butter, and Parmesan Recipe | Bon Appétit image

To make this gnocchi, choose potatoes that are roughly the same size and be careful not to overcook them. A water-logged potato leads to a gummy dough, which is not what pillow-light gnocchi are made of. This is part of BA's Best, a collection of our essential recipes.

Provided by Jenny Rosenstrach and Andy Ward

Yield 4 Servings

Number Of Ingredients 8

2½ pounds russet potatoes (about 4 large), scrubbed
1¼ cups all-purpose flour, plus more for dusting
2 teaspoons kosher salt, plus more
1 egg, beaten to blend
4 tablespoons (½ stick) unsalted butter, cut into small pieces, room temperature
2 ounces Parmesan, finely grated, plus more for serving
24 sage leaves
Freshly ground black pepper

Steps:

  • Cook potatoes in a large pot of boiling water over medium-high heat until tender when pierced with the tip of a knife, 40–45 minutes; drain. As soon as potatoes are cool enough to handle, peel and pass through a potato ricer into a large bowl (if left to cool before ricing, potatoes will become gummy). Let cool.
  • Sprinkle 1¼ cups flour and 2 tsp. salt over potatoes and, using your hands, make a well in the center. Pour egg into the well and stir in with a wooden spoon. Turn out dough onto a floured surface and gently knead, dusting with more flour as needed, until smooth but not elastic (be careful not to overwork), about 2 minutes. Divide dough into 8 pieces. Roll each piece into a 24"-long rope about ½" thick. Cut into ½" pieces, dust with flour, and arrange in a single layer on a lightly floured rimmed baking sheet.
  • Toss butter, Parmesan, and sage in a large bowl. Working in batches, cook gnocchi in large pot of boiling salted water until they float to the surface, about 2 minutes. Using a slotted spoon, gently place on top of butter mixture as you go. Once all gnocchi are cooked, add ½ cup cooking liquid and gently toss everything together, adding more cooking liquid as needed, until butter and cheese are melted and a creamy sauce forms.
  • Serve gnocchi topped with pepper and more Parmesan.

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