PACKAGED GNOCCHI RECIPES

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SAUTEED GNOCCHI RECIPE - FOOD.COM



Sauteed Gnocchi Recipe - Food.com image

Something a little different to do with your pasta. This is really easy to throw together after work, and have on the table quickly.

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 2 serving(s)

Number Of Ingredients 7

1 lb frozen gnocchi
2 tablespoons butter or 2 tablespoons margarine
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup fresh romano cheese
3 tablespoons fresh parsley

Steps:

  • Cook gnocchi according to directions on package; drain.
  • Melt butter in sauté pan.
  • Add gnocchi and minced garlic.
  • Cook 3-4 minutes or until golden brown, turning constantly.
  • Stir in salt and pepper during last 2 minutes.
  • Toss with Romano cheese, top with parsley.

Nutrition Facts : Calories 150.3, FatContent 14.5, SaturatedFatContent 9.1, CholesterolContent 41.6, SodiumContent 523.6, CarbohydrateContent 1.9, FiberContent 0.3, SugarContent 0.2, ProteinContent 3.9

SHEET-PAN GNOCCHI RECIPE | BON APPÉTIT



Sheet-Pan Gnocchi Recipe | Bon Appétit image

Is it pasta? Is it a salad? One thing’s for sure: This crisp-yet-chewy gnocchi with a jammy cherry tomato sauce takes just 25 minutes and one pan.

Provided by Sarah Jampel

Yield 4 Servings

Number Of Ingredients 11

½ large red onion, cut into ½"-thick wedges
2 large garlic cloves, unpeeled
2 pints cherry tomatoes
1 17.6-oz. package shelf-stable or refrigerated potato gnocchi
4 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided, plus more
Freshly ground black pepper
1 Tbsp. fresh lemon juice
2 cups baby arugula
1 cup basil leaves, large leaves torn
2 oz. Parmesan, shaved

Steps:

  • Place a rack in middle of oven; preheat to 425°. Toss onion, garlic, tomatoes, gnocchi, 3 Tbsp. oil, and 1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt on a rimmed baking sheet to coat; season generously with pepper and toss again to combine.
  • Roast, stirring once or twice, until gnocchi are golden and starting to crisp, most of the tomatoes have burst, and onion is golden, 25–30 minutes.
  • Remove garlic from baking sheet, peel, and place in a small bowl. Mash with ¼ tsp. salt (garlic should be quite soft). Whisk in lemon juice and remaining 1 Tbsp. oil; season dressing with pepper and more salt if needed.
  • Add arugula, basil, and Parmesan to baking sheet and drizzle dressing over; toss to combine. Divide among plates and drizzle with a little more oil.

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