Best Pasta With Mushrooms And Pumpkin Gorgonzola Sauce Recipes

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GNOCCHI WITH MUSHROOMS AND GORGONZOLA SAUCE



Gnocchi with Mushrooms and Gorgonzola Sauce image

The earthy flavor of mushrooms is offset by a luscious Gorgonzola cheese sauce. It is important not to substitute another type of blue cheese in this dish; the creamy quality of genuine Gorgonzola is necessary for the best results.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 14

2 cups all-purpose flour, plus more for dusting
2 pounds Yukon Gold or russet potatoes
3 tablespoons coarse salt
2 large eggs
1/4 teaspoon freshly ground black pepper
Olive oil, for brushing
3 tablespoons extra-virgin olive oil, plus more for brushing
1 tablespoon coarse salt, plus more for seasoning
1 cup heavy cream
1 cup homemade or store-bought low-sodium vegetable stock
4 ounces Gorgonzola cheese
Pinch of freshly grated nutmeg
Pinch of cayenne pepper
12 ounces assorted mushrooms, such as chanterelle, cremini, and portobello, stemmed and coarsely chopped

Steps:

  • Make the gnocchi: Lightly flour a baking sheet. Put potatoes in a large saucepan; cover with cold water by 2 inches. Bring to a boil; add 1 tablespoon salt. Reduce to a simmer; cook until potatoes are very tender when pierced with a sharp knife, about 25 minutes.
  • Drain potatoes. When they are just cool enough to handle, peel, and then pass through a ricer or food mill into a medium bowl. Sprinkle with flour, and add eggs. Season with black pepper and 1 tablespoon salt. Stir mixture with a fork to combine.
  • Turn out dough onto a lightly floured surface; gently knead until it is soft and smooth, about 3 minutes. Divide dough into 4 to 6 equal pieces. Roll each piece into a long rope about 3/4 inch thick. Cut ropes crosswise into 1-inch gnocchi.
  • Roll a cut side of each dumpling against the tines of a fork with your thumb so each piece has ridges on 1 side and an indentation on the other. Place on the floured baking sheet until ready to cook (up to 12 hours in the refrigerator, uncovered).
  • Lightly brush a rimmed baking sheet with oil. Bring a large pot of water to a boil; add 1 tablespoon salt. Add half the gnocchi; when they rise to the top (after about 2 minutes), continue to cook until tender, about 15 seconds more. Transfer gnocchi with a slotted spoon to the oiled baking sheet. Repeat process with remaining gnocchi. (The cooked gnocchi can be tossed in oil and stored, in an airtight container, in the refrigerator up to 24 hours.)
  • Make the sauce: Bring cream and stock to a boil in a large saucepan over medium-high. Reduce heat, and let mixture simmer until slightly thickened and reduced by 1/3, about 10 minutes. Add Gorgonzola; stir until melted. Stir in nutmeg and cayenne. Season with salt and black pepper. Remove from heat; cover to keep warm.
  • Heat oil in a large skillet over medium until hot but not smoking. Add mushrooms, and cook, stirring occasionally, until they are tender and their released liquid has evaporated, about 4 minutes. Add gnocchi; cook, stirring gently, until just heated through. Pour cheese sauce over gnocchi and toss gently to coat evenly. Serve immediately.

MUSHROOM-GORGONZOLA CREAM SAUCE



Mushroom-Gorgonzola Cream Sauce image

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 1 pound sliced assorted mushrooms in 2 tablespoons olive oil in a pot over medium-high heat, stirring, until browned and tender, about 7 minutes. Season with salt and pepper. Add 3 minced garlic cloves and cook, stirring, until softened, 30 seconds. Add 1 cup heavy cream; bring to a simmer and cook until thickened, 2 to 3 minutes. Toss with 12 ounces cooked fettucine, adding up to 1/4 cup pasta-cooking water to loosen the sauce. Off the heat, stir in 2 ounces crumbled gorgonzola until creamy; season with salt and pepper.

PASTA WITH MUSHROOMS AND PUMPKIN-GORGONZOLA SAUCE



Pasta With Mushrooms and Pumpkin-Gorgonzola Sauce image

This recipe appeared in the Houston Chronicle and it sounds so delicious! I haven't tried it yet. Any short pasta will work and any unused canned pumpkin can be frozen for up to 3 months.

Provided by venus2

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

1 lb uncooked penne pasta
1 tablespoon olive oil
5 cups thinly sliced shiitake mushroom caps
4 cups vertically sliced onions
4 garlic cloves, minced
1 teaspoon chopped fresh sage
1 (12 ounce) can evaporated milk
1 1/2 tablespoons cornstarch
1 1/2 tablespoons cold water
1/2 cup crumbled gorgonzola
1/2 cup canned pumpkin
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/8 teaspoon grated whole nutmeg

Steps:

  • Cook pasta according to directions omitting oil and salt.
  • Keep warm.
  • Heat oil in dutch kettle over medium high heat.
  • Add onions, mushrooms and garlic; cover and cook 3 minutes.
  • Uncover and cook 5 minutes, stirring until tender.
  • Combine chopped sage, and milk in medium saucepan over medium heat.
  • Bring to a simmer.
  • Combine cornstarch and water and add to milk mixture with cheese, stirring with a whisk.
  • Cook cheese mixture for 2 minutes, stirring constantly, until thick and smooth.
  • Remove from heat and add pumpkin, salt, pepper and nutmeg.
  • Add pasta, pumpkin mixture to mushroom mixture; toss well to combine.
  • Garnish with sage sprigs if desired.

Nutrition Facts : Calories 538, Fat 11.8, SaturatedFat 5.4, Cholesterol 24.9, Sodium 664.9, Carbohydrate 98.7, Fiber 13.2, Sugar 10.3, Protein 15.2

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