Pan-seared mushrooms, pillowy gnocchi, and wilted spinach all come together in a garlicky cream sauce spiced with Italian ...

Cover the gnocchi with plastic wrap and refrigerate until firm, about 20 minutes. Make the mushroom ragù In a very large skillet, melt 1 tablespoon of the butter in 2 tablespoons of the oil.

I love to serve this mushroom ragu with store-bought gnocchi, but it’s delicious with any and all forms of pasta. It can be twisted with long noodles like spaghetti, stirred into orzo or spooned ...

This Creamy Mushroom Spinach Gnocchi is a delicious and easy-to-make dish that is perfect for a cozy weeknight dinner. Made with tender potato gnocchi, savory mushrooms, and flavorful spinach ...

Drain well. Add the gnocchi to the mushrooms and simmer, stirring, for 1 minute. Stir in 1/4 cup of the Parmesan and sprinkle the remaining 2 tablespoons of Parmesan on top. Broil the gnocchi 6 ...

Add the gnocchi and cook, until starting to brown Transfer to a bowl. Add the remaining oil and toss in the onion, garlic, parsley thyme, mushrooms, and chopped veggies. Cover and cook until the ...

Both the mushrooms and scallions provide sufficient moisture to soften the gnocchi, and the ricotta forms a tangy, creamy sauce at serving time. A final squeeze of lemon, drizzle of olive oil ...

these pre-packaged potato gnocchi turn them into tiny textural marvels: chewy on the inside with just a bit of crisp on the outside. Here, they get cooked off with a mix of meaty mushrooms (though ...

Cook until fragrant and nutty. Using a mesh spider or slotted spoon, drain the gnocchi and transfer directly to the pan and toss in the buttery mushrooms. Cook until the gnocchi start getting ...

A potent mix of honey, mustard and horseradish for a steakhouse-inspired combination of gnocchi (masquerading as roasted potatoes), spinach and mushrooms. Just the fat rendered from chicken thighs ...