Best Gnocchi With Asian Hazelnut Pesto And Wild Mushroom Ragout Leftovers Pesto Soup With Mushroom Dumplings Recipes

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GNOCCHI WITH WILD MUSHROOM RAGU



Gnocchi With Wild Mushroom Ragu image

Provided by Food Network Kitchen

Time 1h15m

Yield 6 servings

Number Of Ingredients 17

1/3 cup extra-virgin olive oil
1/2 large onion, diced
2 small carrots, diced
1 stalk celery, diced
2 pounds wild mushrooms, stemmed and diced if large
Kosher salt and freshly ground pepper
1/4 pound cremini mushrooms, stemmed and quartered
2 tablespoons tomato paste
1 cup dry white wine
1 cup canned whole San Marzano tomatoes
2 bay leaves
1/2 teaspoon ground coriander
1/2 teaspoon ground fennel seeds
Pinch of red pepper flakes
1 tablespoon fresh thyme
1 1/2 pounds fresh gnocchi
Mascarpone and/or fresh mint, for topping

Steps:

  • Heat half of the olive oil in a large pot over medium-high heat. Add the onion, carrots and celery and cook until soft, about 5 minutes. Add half of the wild mushrooms and cook until golden, 3 to 5 minutes. Season with salt and pepper, then push to the edges of the pot. Add the remaining olive oil and wild mushrooms and cook 3 to 5 more minutes. Add the cremini mushrooms and cook 1 more minute. Season with salt and pepper.
  • Add the tomato paste and cook, stirring with a wooden spoon, about 2 minutes. Add the wine; cook, scraping up any browned bits, about 2 more minutes. Add the tomatoes, 2 cups water, the bay leaves, coriander, fennel, red pepper flakes, thyme, 1/2 teaspoon salt, and pepper to taste. Simmer over medium heat, about 30 minutes (thin with water if needed). Season with salt and pepper.
  • Bring a large pot of salted water to a boil. Add the gnocchi, stir and cook for 1 minute after they float, about 3 minutes total. Transfer with a slotted spoon to the pot with the sauce and gently stir over low heat. Serve topped with mascarpone and/or mint.

ASIAN MUSHROOM SOUP



Asian Mushroom Soup image

Provided by Dave Lieberman

Categories     side-dish

Yield 8 to 10 servings

Number Of Ingredients 14

2 tablespoons vegetable oil
4 garlic cloves, thinly sliced
1 (2-inch piece) fresh ginger, peeled and thinly sliced
2 quarts reduced-sodium chicken broth
3 tablespoons soy sauce
2 tablespoons fish sauce, optional
2 portobello mushrooms, caps peeled, cleaned and thinly sliced
5-ounces cremini mushrooms, thinly sliced
10 small shiitake mushrooms, cleaned and left whole
Outer leaves of 1 small Napa cabbage or 1/2 large cabbage, leaves roughly torn
2 carrots, peeled, cut in 1/2 lengthwise then in 1/2 crosswise, and very thinly sliced
2 good handfuls snow peas
1 small bunch scallions, thinly sliced
Dark sesame oil

Steps:

  • Heat the oil in a large saucepan over medium heat and cook the garlic and ginger until browned. Combine the broth, soy sauce, and fish sauce, if using, to the saucepan and bring to a simmer. Add the remaining ingredients except the snow peas, scallions, and sesame oil. Simmer for 20 minutes, and then add the snow peas. Cook for just a few minutes longer, until the snow peas have softened but are still bright green. Add the scallions to the saucepan, remove from heat, and ladle into serving bowls. Drizzle a bit of sesame oil over the top of each serving.

Nutrition Facts : Calories 125, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 975 milligrams, Carbohydrate 14 grams, Fiber 4 grams, Protein 7 grams, Sugar 6 grams

GNOCCHI WITH WILD MUSHROOMS



Gnocchi With Wild Mushrooms image

Provided by Molly O'Neill

Categories     dinner, pastas, main course

Time 10m

Yield 4 servings

Number Of Ingredients 6

4 cups mushroom ragout (see recipe)
2 cups mushroom broth (see recipe)
1 tablespoon porcini or olive oil
1 pound potato gnocchi
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper to taste

Steps:

  • Combine the mushroom ragout and broth in a pan over medium heat and warm; stir in the porcini oil, cover, remove from heat and set aside. Boil the gnocchi until tender but firm and drain. Toss the gnocchi with the mushroom mixture, add the Parmesan cheese, season with salt and pepper to taste and serve immediately.

Nutrition Facts : @context http, Calories 272, UnsaturatedFat 4 grams, Carbohydrate 38 grams, Fat 8 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 733 milligrams, Sugar 2 grams, TransFat 0 grams

GNOCCHI WITH WILD-MUSHROOM SAUTE



Gnocchi With Wild-Mushroom Saute image

Provided by Molly O'Neill

Categories     dinner, easy, quick, weekday, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 12

1 1/4 pounds mixed wild mushrooms, like shiitake, cremini, oyster, chanterelle or boletus
2 tablespoons olive oil
2 tablespoons unsalted butter
4 cloves garlic, peeled and sliced
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/4 cup white wine or chicken or mushroom stock
Pinch red-pepper flakes
2 teaspoons tomato paste
1 pound homemade or store-bought gnocchi
1/4 cup coarsely chopped fresh chives for garnish
Grated Parmesan for serving

Steps:

  • Brush the mushrooms to remove any loose dirt and trim away the stems of those, like shiitakes, that have tough stems. Thickly slice the mushrooms if they are large and set aside.
  • In a large skillet set over high heat, combine the oil and 1 tablespoon of the butter. When very hot, add the garlic and cook until it just begins to turn golden, about 1 minute. Immediately add the mushrooms, 1/2 teaspoon salt and the pepper and cook, stirring, until the mushrooms just begin to become tender, about 3 minutes. Add the wine, pepper flakes and tomato paste and cook, stirring, until about 1/2 the liquid has evaporated. Cover the skillet and cook for 5 minutes more.
  • Meanwhile, cook the gnocchi according to directions and drain. Place in a serving bowl or on a platter. Stir the remaining tablespoon of butter into the mushrooms and season to taste with salt. Top the gnocchi with the mushrooms and garnish with chives. Serve immediately with grated Parmesan on the side.

Nutrition Facts : @context http, Calories 345, UnsaturatedFat 7 grams, Carbohydrate 46 grams, Fat 14 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 509 milligrams, Sugar 3 grams, TransFat 0 grams

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