gnocchi

For a fantastic meal that can be ready in 20 minutes, toss together seared gnocchi and sautéed brussels sprouts with lemon zest, red-pepper flakes and brown butter. The key to this recipe is how you cook the store-bought gnocchi: No need to boil. Just sear them until they are crisp and golden on the outside, and their insides will stay chewy. The resulting texture is reminiscent of fried dough. Shelf-stable and refrigerated gnocchi will both work here, but the shelf-stable ones do crisp up a bit better.

Crisp Gnocchi With Brussels Sprouts and Brown Butter

brussels sprouts (or cruciferous vegetables

lemon

olive oil

Kosher salt and black pepper

red-pepper flakes

potato gnocchi

unsalted butter,

honey

Parmesan,

Trim and halve the brussels sprouts. Using a vegetable peeler, peel thick strips of lemon zest, then coarsely chop. (You should have about 2 teaspoons chopped zest.)

In a large (preferably 12-inch) skillet, heat 3 tablespoons olive oil over medium-high. Add the brussels sprouts, season with 1/2 teaspoon salt and a few grinds of pepper, then arrange the brussels sprouts in an even layer, cut-side down. Scatter the lemon zest over the top and cook, undisturbed, until the brussels sprouts are well browned underneath, 3 to 5 minutes. Add the red-pepper flakes, stir and cook until the brussels sprouts are crisp-tender, 2 to 3 minutes. Transfer to a medium bowl.

In the same skillet, heat the remaining 1 tablespoon olive oil over medium-high. Break up any gnocchi that are stuck together, add them to the pan and cook, covered and undisturbed, until golden brown on one side, 2 to 4 minutes. Add the butter and honey, season with salt and a generous amount of black pepper, and cook, stirring, until the butter is golden, nutty smelling and foaming, 1 to 2 minutes. Stir in the brussels sprouts until warmed through. Serve with grated Parmesan.

The easiest way to enjoy Parisian-style gnocchi: puffed in brown butter with a crisp coating of broiled cheese.

Parisian Gnocchi Souffl&#233; Recipe

unsalted butter

recipe Parisian Gnocchi

Parmesan cheese

parsley

chives

Adjust rack to 6 to 8 inches below broiler element and preheat broiler to high. Heat butter in a 12-inch cast iron skillet or two 10-inch cast iron skillets over medium-high heat until foaming subsides and butter starts to brown. Add gnocchi in a single layer and toss to coat with browned butter. Cover with cheese, then transfer to broiler. Cook until puffed and golden brown, about 10 minutes. Sprinkle with herbs and serve.

Gnocchi with Grilled Chicken in a creamy, light roasted red pepper sauce, baby spinach, and Pecorino Romano will make people think you’re a gourmet cook!

Gnocchi with Grilled Chicken in Roasted Red Pepper Sauce

chicken breast (sliced thin)

DeLallo Potato Cheese Italian Gnocchi Kit

shallots (minced)

garlic (minced)

red peppers

broth (veggie

salt

black pepper (to taste)

half and half cream

Pecorino Romano (plus more for serving)

baby spinach

basil

Prepare gnocchi according to package directions.

Heat oil in a large skillet over medium-high heat. Add the shallots and garlic and saute for 2 to 3 minutes or until soft. Transfer to a food processor or blender along with the roasted peppers and broth until smooth.

Pour the pepper puree back into the skillet over medium heat. Bring to a boil, add the half and half, Pecorino, salt, and pepper, and stir until heated, add the spinach and cook until wilted, 4 to 5 minutes.

Meanwhile in a large pot of salted water cook gnocchi according to package directions. Drain and add it to the skillet with the sauce and chicken. Add fresh basil and serve in bowls with extra cheese, if desired.

This Gnocchi with Grilled Chicken in a creamy, light roasted red pepper sauce, baby spinach, and Pecorino Romano uses DeLallo Gnocchi Kit to make some of the easiest, light and airy homemade gnocchi – just add water!

PRINT RECIPE: https://www.skinnytaste.com/gnocchi-with-grilled-chicken-in-roasted-red-pepper-sauce/

Gnocchi in Roasted Red Pepper Sauce

Homemade Gnocchi is easy to make when you follow my step by step instructions. Just a few simple ingredients come together and they turn out perfect!

Gnocchi

potatoes

unbleached all-purpose flour (more

semolina flour

tsp kosher salt

The potatoes are cooked whole. My preferred method is to add 1 cup of water to the Instant Pot, set the potatoes on the rack, and cook on high pressure for 15-25 minutes depending on the size of the potatoes. See note if you don&#x27;t have an Instant Pot.

Removed the cooked potatoes. Once they are cool enough to handle, peel the skin off with your fingers or a butter knife and discard.

Either pass the cooked potato through a ricer or pulse in a food processor (do not over process) to ensure there are no chunks. Transfer to a bowl and allow to come to room temperature.

Add the egg to the potatoes and mix to combine. In a separate bowl, combine both flours with the salt. Add small amounts of the flour mixture to the potato mixture and stir to combine. Once all of the flour has been added, use hands to gently knead the dough to mix but don&#x27;t over work it. Knead it just to fully incorporate all of the ingredients. It will be incredibly sticky.

Lightly flour a work surface. Line a large baking sheet with parchment paper or a silicon mat and lightly sprinkle with flour. Grab a handful of the dough (use a large spoon since it is so sticky) and place on your floured surface. Sprinkle more flour on top of the dough to prevent sticking. Use the palms of your hands to start rolling the dough into a long rope that&#x27;s about 3/4 inch wide. Use a dough cutter to cut the individual pieces of gnocchi that are about a 1/2 inch wide.

Transfer pieces to baking sheet but don&#x27;t allow them to touch in order to prevent sticking. Lightly dust with more flour.

Repeat until you run out of dough, adding more flour to the work surface as needed. If you’re going to use the gnocchi within 2 to 3 hours, they can sit out on the counter. For longer storage, see the make ahead tips below.

My preferred method to cook gnocchi is to fry them. Coat the bottom of a fry pan with about a 1/4 inch of olive oil and heat over medium high heat. Add fresh for frozen gnocchi and fry until golden brown on all sides, turning as necessary. Drop 5-10 fresh sage leaves in the oil while they&#x27;re cooking. Transfer to a paper towel lined plate to drain. Serve warm.

This sunny dinner cooks entirely in the oven on two sheet pans, so both the vegetables and gnocchi are cooked properly with minimal effort. Asparagus, shallots, leeks and peas balance out the rich, caramelized gnocchi, but you could experiment with your vegetable choices: Cut delicate vegetables in larger pieces and firmer vegetables in smaller pieces so they cook at similar rates. Refrigerated gnocchi (often labeled “skillet gnocchi”) work best here, but shelf-stable gnocchi are also fine. Simply boil them first.

Sheet-Pan Gnocchi With Asparagus, Leeks and Peas

(12-ounce) packages gnocchi (preferably fresh, refrigerated, precooked gnocchi)

asparagus (about 1 pound),

leeks,

shallots,

peas, thawed (or fresh peas)

lemon, scrubbed

Parmesan

Heat oven to 425 degrees. On a large rimmed baking sheet, toss gnocchi with 2 tablespoons oil, 1 tablespoon butter and 1/2 teaspoon salt.

On another rimmed baking sheet, toss asparagus, leeks and shallots with remaining 1 tablespoon oil and 1 tablespoon butter. Season with 1/2 teaspoon salt and a few generous grinds of pepper.

Put both pans in the oven, with the gnocchi on the bottom rack and the vegetables above. Stir the gnocchi and vegetables after 5 minutes to distribute the butter. Stir the vegetables once or twice more, but leave the gnocchi undisturbed. Roast until vegetables are golden and getting crispy on the edges, about 15 minutes total, and the gnocchi are golden brown on one side, 20 to 25 minutes total. Stir the peas into the vegetables in the last 5 minutes of cooking.

Combine the gnocchi and vegetables on one tray, then grate the lemon zest over the top. Sprinkle with half the Parmesan and chives, if using, saving some for serving. Season to taste with salt and pepper. Toss to combine, and transfer to a serving bowl or platter. Sprinkle with remaining Parmesan and chives, and serve immediately.

This simple tomato sauce gets tons of flavor from herbs steeped in olive oil that lusciously coats potato pillows of gnocchi, topped with fresh balls of mozzarella.

Gnocchi With Pomodoro Sauce

DeLallo extra virgin olive oil (plus 1 tablespoons)

Italian flat leaf parsley

oregano

rosemary

basil (plus 2 more stems for garnish)

onion

garlic (pressed

can DeLallo San Marzano tomatoes

salt and black pepper

red pepper flakes

heavy cream (optional)

mozzarella

Add 1/4 cup olive oil to a 10-inch high sided sauté pan or a saucepan over medium heat. Add the parsley, oregano, rosemary and 2 stems of basil and cook for about 5 minutes or until the herbs become crisp.

Remove the herbs and discard then add the onion and garlic to the oil, lowering the heat if needed so the onions cook gently and don&#x27;t brown. Cook until the onions are transparent, about 5-7 minutes, then crush the tomatoes with your hand and add to the pan with juice.

Season with kosher salt, freshly ground black pepper and red pepper flakes and simmer for 30-40 minutes or until the sauce reduces and thicken, stirring occasionally. Stir in the heavy cream and remove from the heat.

Meanwhile, bring a saucepan of water to a boil and add the gnocchi. Season generously with kosher salt and cook until the gnocchi float to the top of the boiling water.

Drain and then place the gnocchi into the cooked sauce. Top with the halved mozzarella balls and sprinkle with Parmesan cheese then drizzle the tops of the gnocchi with the remaining olive oil.

Broil for 5-8 minutes or until the cheese melts and the tops become crispy. Garnish with additional basil leaves and serve immediately.

Upgrade cheesy tomato pasta with gnocchi, chorizo and mozzarella for a comforting bake that makes an excellent midweek meal

Chorizo & Mozzarella Gnocchi Bake

onion, finely chopped

garlic cloves, crushed

chorizo, diced

tomatoes

tsp caster sugar

fresh gnocchi

mozzarellaball,

basil, torn

green salad, to serve

Chorizo & mozzarella gnocchi bake

Heat the oil in a medium <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">pan</a> over a medium heat. Fry the onion and garlic for 8-10 mins until soft. Add the chorizo and fry for 5 mins more. Tip in the tomatoes and sugar, and season. Bring to a simmer, then add the gnocchi and cook for 8 mins, stirring often, until soft. Heat the grill to high.

Stir &frac34; of the mozzarella and most of the basil through the gnocchi. Divide the mixture between six ovenproof ramekins, or put in one baking dish. Top with the remaining mozzarella, then grill for 3 mins, or until the cheese is melted and golden. Season, scatter over the remaining basil and serve with green salad.

In just 10 minutes you can serve up this pesto gnocchi salad, made all the creamier with buttermilk and feta. It's only $4.20 per serve!

Creamy Pesto And Pumpkin Gnocchi Salad

(1/4 cup) bought basil pesto

milliliters (1/2 cup) buttermilk

pkt pumpkin gnocchi

(1/3 cup) pine nuts

butter

cherry tomatoes

red onion

Castello Fetta Cubes

baby rocket

Creamy pesto and pumpkin gnocchi salad

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 <a href="http://www.bonappetit.com/best">BA's Best</a>, a collection of our essential recipes.

Gnocchi With Sage, Butter, And Parmesan

russet potatoes (about 4 large), scrubbed

all-purpose flour,

kosher salt,

(½ stick) unsalted butter, cut into small pieces, room temperature

Parmesan, finely grated, plus more for serving

sage leaves

black pepper

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.

Bon Appétit

Gnocchi with Sage, Butter, and Parmesan

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.

Plain and simple, but totally delicious. The addition of sage gives a lovely flavour, but children may prefer just butter as sage can be a little overpowering.  This is designed to be a low cost recipe.

Gnocchi With Sage Butter

300 grams/10½oz plain flour, plus extra for dusting

grams/3½oz butter

Gnocchi with sage butter

If you have 15 minutes, you have the easiest, cheesiest recipe for Quick Gnocchi with Crispy Garlic.

Quick Gnocchi With Crispy Garlic

(16-oz.) package store-bought (refrigerated) gnocchi

garlic,

Tablespoons chopped fresh chives

Quick Gnocchi with Crispy Garlic

Bring a large pot of salted water to a boil. Add the gnocchi and cook them until they float to the surface, 2 to 3 minutes. Drain the gnocchi and set them aside.

Add the butter, plus a pinch of salt and pepper, to a large sauté pan set over medium heat. Once the butter has melted, reduce the heat to medium-low, add the garlic slices and cook them, stirring constantly, until they are deep golden brown and slightly crisped.

Reduce the heat to low. Add the cooked gnocchi to the pan, stirring to combine. Add the Parmesan cheese and chives and cook an additional 1 minute until the cheese has melted. Serve immediately.

★&nbsp;Did you make this recipe? Don't forget to give it a star rating below!

gnocchi, beurre, carotte, tomate, curry, herbes de Provence, poivre, sel, champignon de Paris, escalope de poulet, crème fraîche

Gnocchis au poulet et champignons

400 g de gnocchi

g de beurre

carottes

tomates

pincées de curry

pincées de herbes de Provence

poivre

g de champignon de Paris frais

escalopes de poulet

200 g de crème fraîche

Remplir à mi-hauteur une casserole d'eau, ajoutez une pincée de sel puis les gnocchis. Mettre à chauffer à forte température.

Une fois les gnocchis montés à la surface de la casserole, égouttez-les et réservez-les.

POUR LA PRÉPARATION DE L'ACCOMPAGNEMENT DES GNOCCHIS

Coupez très finement la tomate de sorte à ce qu'elle se fonde dans la sauce.

Enlevez la peau de la carotte, puis épluchez là. 

Il faut qu'on obtienne des petits copeaux de carottes.

Coupez l'escalope de poulet en dès ainsi que les champignons de Paris.

Dans une poêle, ajoutez les morceaux de tomates et de carottes.

Versez 1 fond de verre d'eau et ajoutez du curry ainsi que du poivre et du sel.

Une fois les tomates et les carottes ramollies, ajoutez les champignons avec le beurre. 

Les champignons dorés, ajoutez ensuite dans la casserole les gnocchis cuits et augmentez légèrement le feu.

Il faut que les gnocchis soient un peu croustillant sur le dessus pour pouvoir ajouter les morceaux de poulet. 

Ajoutez par la suite, la crème fraîche avec un fond de verre d'eau. 

Plate up this delicious one-pot of sausage, kale and gnocchi in just 20 minutes, with just five minutes prep. Midweek suppers never got so easy – or tasty!

Sausage, kale & gnocchi one-pot

pork sausages

tsp chilli flakes

tsp fennel seeds(optional)

chicken stock(fresh if you can get it)

chopped kale

parmesan,finely grated

Heat the oil in a large high-sided frying pan over a medium heat. Squeeze the sausages straight from their skins into the pan, then use the back of a wooden spoon to break the meat up. Sprinkle in the chilli flakes and fennel seeds, if using, then fry until the sausagemeat is crisp around the edges. Remove from the pan with a slotted spoon.

Tip the gnocchi into the pan, fry for a minute or so, then pour in the chicken stock. Once bubbling, cover the pan with a lid and cook for 3 mins, then stir in the kale. Cook for 2 mins more or until the gnocchi is tender and the kale has wilted. Stir in the parmesan, then season with black pepper and scatter the crisp sausagemeat over the top.

Rezept für Gnocchi in Spinat-Sauce mit Pinienkernen » Über 11343x nachgekocht » 25min Zubereitung » 10 Zutaten » 464 kcal/Portion

Gnocchi in Spinat-Sauce mit Pinienkernen

Salz Prise

Zwiebeln, gelb 1 St.

Babyspinat 500 g

Gemüsebrühe 200 ml

Frischkäse, natur 200 g

Pfeffer, schwarz Prise

Muskatnuss, gemahlen Prise

Gnocchi, frisch 600 g

In einem Topf ca. 5 l Salzwasser aufkochen. Zwiebel halbieren, schälen und fein würfeln. Spinat waschen und abtropfen lassen.

Eine Pfanne bei mittlerer Stufe erhitzen und Pinienkerne ca. 3 Min. fettfrei goldbraun rösten. Auf einem Teller beiseitestellen, Pfanne nicht säubern. 

Pfanne erneut mit Öl auf mittlerer Stufe erhitzen und Zwiebeln ca. 2 Min. anschwitzen. Brühe ggf. anrühren und Zwiebeln damit ablöschen. Aufkochen, Spinat dazugeben und ca. 3 Min. zusammenfallen lassen. Pfanne vom Herd nehmen, Frischkäse einrühren und mit Salz, Pfeffer, Muskat abschmecken.

Gnocchi im siedenden Salzwasser ca. 3 Min. garen, bis sie an die Oberfläche schwimmen, und in ein Sieb abgießen. Gnocchi in die Pfanne geben, mit der Sauce vermengen und auf Tellern verteilen. Mit Pinienkernen garniert servieren.

Guten Appetit!

Tipp: Wer es etwas deftiger mag kann in Schritt 3 noch Speck mit den Zwiebeln anbraten. Dazu die Bratzeit auf 4 Min. erhöhen.

Rezept für Schnelle Tomatensuppe mit Gnocchi und frischen Kräutern » Über 1079x nachgekocht » 25min Zubereitung » 12 Zutaten » 445 kcal/Portion

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