PAN-FRIED GNOCCHI WITH MUSHROOMS AND ARUGULA RECIPE ...
This pan-fried gnocchi is a delicious meal!
Provided by Peggy Oliver
Categories Main Dishes Pasta
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 4 servings
Number Of Ingredients 10
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 3 minutes. Drain and set aside.
- Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add mushrooms, shallots, rosemary, and sage. Cook, stirring occasionally, until mushrooms are browned, 10 to 12 minutes. Transfer to a plate.
- Wipe skillet clean and add butter. Cook over medium-high heat until butter has melted. Add gnocchi and cook, stirring occasionally, until crispy, about 8 minutes. Stir in arugula and reserved mushroom mixture; season with salt and pepper. Garnish with Parmesan cheese and drizzle with remaining 1 tablespoon olive oil.
Nutrition Facts : Calories 348.2 calories, CarbohydrateContent 27.5 g, CholesterolContent 46.4 mg, FatContent 24.4 g, FiberContent 2.3 g, ProteinContent 7.4 g, SaturatedFatContent 11.7 g, SodiumContent 233.1 mg, SugarContent 2.4 g
PAN-FRIED CAPRESE GNOCCHI RECIPE - PILLSBURY.COM
Five ingredients and 25 minutes is all it takes for this Italian-inspired supper to come to life.
Provided by Stephanie Wise
Total Time 25 minutes
Prep Time 25 minutes
Yield 4
Number Of Ingredients 5
Steps:
- In 10-inch skillet, heat oil over medium-high heat. Add gnocchi in single layer; cook 7 to 10 minutes, turning occasionally, until golden brown and crunchy on the outside.
- Add pesto and tomatoes; cook about 2 minutes or until warm. Remove from heat. Stir in mozzarella pearls. Serve warm.
Nutrition Facts : ServingSize 1 Serving
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PAN-FRIED GNOCCHI WITH ROAST TOMATO AND BASIL ... - GOOD FOOD
From goodfood.com.au
Total Time 2 hours
Category Main-course
Preheat oven to 150C.
To make the sauce, remove the cores and lightly score the bases of the tomatoes using a small, sharp knife.
Place the tomatoes in a large baking dish, base side up and drizzle with the olive oil, vinegar and thyme. Roast the tomatoes, uncovered, for about 1½ hours or until they are very soft and the skin is peeling away.
Cool slightly. Remove and discard the tomato skins. Roughly chop the flesh and add to a medium heavy-based pan with any leftover juices, as well as the garlic and sugar. Season to taste and simmer uncovered over a low-medium heat for about 30 minutes, stirring frequently until the sauce has thickened. Stir through the basil leaves and check the seasoning.
Meanwhile, bring a large pot of salted water to the boil. Add the gnocchi and bring to a simmer. Once cooked and floating, remove the gnocchi with a slotted spoon and drain well.
In a large non-stick pan, heat some olive oil. Pan-fry gnocchi until golden brown, being careful not to break them. Remove from pan and set aside.
To the same pan, add a splash of olive oil and fry the pancetta until crisp and golden. Drain on absorbent paper and set aside.
Divide the gnocchi between four pasta bowls, top with tomato and basil sauce, crispy pancetta, a drizzle of olive oil, freshly cracked black pepper and grated parmesan.
TIPS
The tomato and basil sauce would also work nicely alongside a crumbed piece of veal or chicken.
You can use the tomato and basil sauce in an oven bake. Sear six pieces of chicken thigh fillet until browned and place in an ovenproof dish. Pour over the tomato basil sauce, and top with freshly grated mozzarella and parmesan. Serve with a simple green salad.
Take the time to make your own gnocchi. The key is, don't work the dough too hard.
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