CREAMY GNOCCHI RECIPE RECIPES

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CREAMY BROCCOLI GNOCCHI RECIPE - BBC GOOD FOOD



Creamy broccoli gnocchi recipe - BBC Good Food image

Whip up this tasty vegetarian gnocchi in just 15 minutes. Broccoli, peas and pine nuts combine with crème fraîche and mustard for a tasty midweek meal

Provided by Sophie Godwin – Cookery writer

Categories     Dinner, Main course, Supper

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 2

Number Of Ingredients 8

3 tbsp crème fraîche
½ tbsp Dijon mustard
½ lemon, zested and juiced
200g long-stem broccoli, each cut into 3 pieces
350g fresh gnocchi
2 tbsp olive oil
100g frozen peas
1 tbsp toasted pine nuts

Steps:

  • Mix together the crème fraîche, mustard and lemon juice. Set aside. Bring a large pan of salted water to the boil. Once boiling, add the broccoli and cook for 3 mins, then tip in the gnocchi. Cook until the gnocchi begins to float to the surface, this will only take 1 min so keep an eye on them, then drain.
  • Heat the oil in a large non-stick frying pan and, once hot, tip in the gnocchi, broccoli and frozen peas. Toss around in the hot oil for 1 min, then stir through the crème fraîche mixture. Season to taste. Once hot, spoon into bowls and top with the lemon zest and pine nuts.

Nutrition Facts : Calories 669 calories, FatContent 36 grams fat, SaturatedFatContent 15 grams saturated fat, CarbohydrateContent 66 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 9 grams fiber, ProteinContent 15 grams protein, SodiumContent 3.2 milligram of sodium

CREAMY CHICKEN GNOCCHI SOUP RECIPE: HOW TO MAKE IT



Creamy Chicken Gnocchi Soup Recipe: How to Make It image

I tasted a similar soup at Olive Garden and wanted to see if I could re-create it myself at home. Here's the delicious result! It's wonderful on a chilly evening. —Jaclynn Robinson, Shingletown, California

Provided by Taste of Home

Categories     Dinner    Lunch

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 8 servings (2 quarts).

Number Of Ingredients 13

1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1/3 cup butter, divided
1 small onion, chopped
1 medium carrot, shredded
1 celery rib, chopped
2 garlic cloves, minced
1/3 cup all-purpose flour
3-1/2 cups 2% milk
1-1/2 cups heavy whipping cream
1 tablespoon reduced-sodium chicken bouillon granules
1/4 teaspoon coarsely ground pepper
1 package (16 ounces) potato gnocchi
1/2 cup chopped fresh spinach

Steps:

  • In a Dutch oven, brown chicken in 2 tablespoons butter. Remove and keep warm. In the same pan, saute the onion, carrot, celery and garlic in remaining butter until tender., Whisk in flour until blended; gradually stir in the milk, cream, bouillon and pepper. Bring to a boil. Reduce heat; cook and stir until thickened, about 2 minutes., Add the gnocchi and spinach; cook until spinach is wilted, 3-4 minutes. Add the chicken. Cover and simmer until heated through (do not boil), about 10 minutes.

Nutrition Facts : Calories 482 calories, FatContent 28g fat (17g saturated fat), CholesterolContent 125mg cholesterol, SodiumContent 527mg sodium, CarbohydrateContent 36g carbohydrate (10g sugars, FiberContent 2g fiber), ProteinContent 21g protein.

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