GNOCCHI WITH MUSHROOMS & BLUE CHEESE RECIPE | BBC GOOD FOOD
Soft, creamy goat's cheese or a deliciously strong blue cheese both work well in this easy veggie supper that's on the table in just 20 minutes
Provided by Katy Greenwood
Categories Dinner, Main course, Supper
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pan of water to the boil and cook the gnocchi following pack instructions. When they float to the top of the pan, they are ready. Drain and set aside.
- Meanwhile, heat the oil and butter in a large lidded frying pan. Add the onion and mushrooms, cook for 1 min over a high heat, then turn down the heat to medium, put the lid on and cook for 5 mins, stirring a few times.
- Remove the lid and add the garlic, cook for 1-2 mins, then stir the gnocchi into the pan. Scatter over blobs of cheese and the parsley.
Nutrition Facts : Calories 471 calories, FatContent 15 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 63 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 8 grams fiber, ProteinContent 16 grams protein, SodiumContent 2.7 milligram of sodium
RICOTTA CHEESE GNOCCHI RECIPE - NYT COOKING
You think you know what gnocchi are: small, fork-tine-indented potato dumplings served with pesto or tomato sauce. They’re starchy, thick and filling, and rarely made well enough at home to justify the work. But gnocchi don’t have to be only that. “Gnocco” translates literally as “lump” (nice, huh?) and is a colloquial word for dumpling; gnocchi can be made out of semolina, cornmeal, spinach, even bread crumbs. One of my favorites: ricotta gnocchi, which is just as authentic as its potato relative, but lighter in texture and much easier to make.
Provided by Mark Bittman
Total Time 1 hours
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil and salt it. Combine the ricotta, eggs and Parmesan in a large bowl, along with some salt and pepper. Add about 1/2 cup flour and stir; add more flour until the mixture forms a very sticky dough. Scoop up a spoonful of dough and boil it to make sure it will hold its shape; if it does not, stir in a bit more flour.
- Put the butter in a large skillet over medium heat. When it melts and turns a nutty brown color, add the sage. While it fries, drop the ricotta mixture by the rounded tablespoon into the boiling water, working in batches of six or so at a time so as not to overload the pot.
- When the gnocchi rise to the surface, remove with a slotted spoon and transfer to the skillet. When all the gnocchi are done, toss, taste and adjust the seasoning, and serve immediately.
Nutrition Facts : @context http//schema.org, Calories 419, UnsaturatedFatContent 8 grams, CarbohydrateContent 29 grams, FatContent 24 grams, FiberContent 2 grams, ProteinContent 22 grams, SaturatedFatContent 14 grams, SodiumContent 564 milligrams, SugarContent 6 grams, TransFatContent 0 grams
More about "gnocchi cheese recipes"
GNOCCHI RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
EASY RUSTIC GNOCCHI | HOW TO MAKE GNOCCHI | JAMIE OLIVER ...
Total Time 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 434 calories per serving
- Wash the potatoes, chop into 3cm chunks and cook in a large pan of boiling salted water for 12 minutes, or until tender.
- Meanwhile, line up the asparagus, trim off the woody ends, then slice the stalks 1cm thick, leaving the tips whole.
- Drain the potatoes and steam dry for 2 minutes, then return to the pan and mash well. Taste and season to perfection with sea salt and black pepper, then tip on to a clean work surface.
- Fill the empty pan with boiling kettle water and place on a high heat.
- Use your hands to scrunch the flour with the potato, then divide into 24 pieces. Squeeze each in your palm to compress, into little uneven gnocchi, then drop into the boiling water for 1 minute, or until they float.
- Meanwhile, put the asparagus into a large non-stick frying pan on a medium-low heat with 1 tablespoon of olive oil, stirring occasionally.
- Strip in most of the thyme leaves, then use a slotted spoon to add the gnocchi straight in.
- Finely grate over most of the Parmesan and toss well, adding 100ml of gnocchi cooking water to emulsify it into a nice sauce. Taste, season to perfection, then dish up.
- Grate over the remaining Parmesan, strip over the remaining thyme, and finish with a little drizzle of extra virgin olive oil.
GNOCCHI RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
GNOCCHI WITH MUSHROOMS & BLUE CHEESE RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 20 minutes
Category Dinner, Main course, Supper
Calories 471 calories per serving
- Remove the lid and add the garlic, cook for 1-2 mins, then stir the gnocchi into the pan. Scatter over blobs of cheese and the parsley.
BEST FOUR-CHEESE GNOCCHI BAKE RECIPE - HOW TO ... - DELISH
From delish.com
Reviews 4.8
Total Time 50 minutes
Category vegetarian, dinner party, feed a crowd, dinner, main dish
Cuisine American, Italian
- Preheat oven to 375º and grease a 9"-x-13" baking dish with butter. In a large pot over medium heat, melt butter. Add garlic and cook until fragrant, about 1 minute. Whisk in flour, 1 tablespoon at a time, stirring constantly, about 1 minute. Whisk in broth and heavy cream and season with salt and pepper. Bring mixture to a simmer, then reduce heat to low and quickly whisk in ⅓ cup each cheese until melty and smooth. Remove from heat. Add gnocchi to prepared baking dish. Pour in cheese sauce and stir until pasta is evenly coated. Top with remaining mozzarella and Parmesan, and season with a few grinds of pepper. Bake until cheese is bubbly and golden, 25 to 30 minutes. Garnish with basil before serving.
SPINACH & RICOTTA GNOCCHI RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 50 minutes
Category Dinner, Main course
Cuisine Italian
Calories 287 calories per serving
- When ready to cook, heat the oven to warm and bring a large pan of water to the boil. Reduce the heat to medium and drop in batches of about 8-10 gnocchi at a time. They will sink to the bottom, and when they rise to the top give them about 1 min more, then remove with a slotted spoon and keep warm while you cook the rest. Serve the gnocchi on warm plates drizzled with olive oil and scattered with rocket and more cheese.
GNOCCHI ALFREDO RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 3.8
Total Time 25 minutes
Category Dinner
Cuisine Europe, Italian
Calories 529 calories per serving
- Cook gnocchi according to package directions; drain. Meanwhile, in a small saucepan, melt 1 tablespoon butter. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in cheese and nutmeg until blended. Keep warm., In a large heavy skillet, melt remaining butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Immediately add mushrooms and gnocchi; cook and stir 4-5 minutes or until mushrooms are tender and gnocchi are lightly browned. Serve with sauce. If desired, sprinkle with parsley.
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