Best 2 Three Onion Gnocchi Baby Shiitake Porcini Butter With Daikon Sprouts And Oven Dried Tomatoes Recipes

Indulge in a symphony of flavors with our Three-Onion Gnocchi, a culinary masterpiece that elevates comfort food to new heights. This dish is a harmonious blend of textures and tastes, featuring pillowy-soft gnocchi enveloped in a velvety baby shiitake and porcini butter sauce. Delicate daikon sprouts and sun-kissed oven-dried tomatoes add layers of freshness and tang, creating a vibrant and unforgettable dish. Whether you're a seasoned chef or a home cook looking to impress, this recipe will guide you through the process of crafting this delectable meal, from scratch. Discover the art of making homemade gnocchi, master the techniques for preparing the rich mushroom butter sauce, and learn how to incorporate the crisp daikon sprouts and oven-dried tomatoes for a delightful textural contrast. This recipe is a celebration of culinary artistry, sure to leave a lasting impression on your taste buds.

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GNOCCHI WITH BACON AND TOMATO

Gnocchi with Bacon and Tomato image

Using our straightforward technique for making gnocchi, create quick and simple recipes like this dish of gnocchi tossed with bacon and fresh tomato sauce.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Number Of Ingredients 8

Ingredients

5 slices bacon, thinly sliced
3 medium tomatoes, cored and diced medium
2 garlic cloves, smashed and peeled
1/2 teaspoon red-pepper flakes
Coarse salt and ground pepper
1/2 batch Simple Potato Gnocchi
Fresh parsley, chopped
Parmesan, shaved

Steps:

In a large skillet, cook bacon over medium-high until crisp. Drain on paper towels; pour out all but 2 teaspoons fat from skillet. Add tomatoes, garlic, and red-pepper flakes; season with salt and pepper. Cook until tomatoes begin to break down and sauce is chunky, 6 minutes. Add gnocchi and bacon. Toss until gnocchi are heated through andcoated with sauce. Sprinkle with parsley and Parmesan; serve immediately.

Nutrition Facts : Calories 301 g, Fat 5 g, Fiber 3 g, Protein 11 g

CRISPY GNOCCHI WITH BURST TOMATOES AND MOZZARELLA

Crispy Gnocchi With Burst Tomatoes and Mozzarella image

Pan-fried gnocchi is like a faster version of baked pasta. Store-bought gnocchi can simply be browned in a pan for an exciting mix of crispy outsides and chewy middles, no boiling required. This dish is studded with juicy tomatoes and melty pockets of mozzarella. Cherry tomatoes are reliably more flavorful year-round than larger, more watery varieties like beefsteak and heirloom. (That said, taste yours, and if they're more tart than sweet, add 1/2 teaspoon sugar in Step 2.) Toss the tomatoes with browned butter, red-pepper flakes and garlic, then hit them with a little heat, and they'll burst into a bright sauce. Stir in the gnocchi, dot with mozzarella, then broil until the cheese is molten and the tomatoes are blistered in spots.

Provided by Ali Slagle

Categories dinner, weekday, pastas, main course

Time 25m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 tablespoons extra-virgin olive oil, plus more as needed
2 (12- to 18-ounce) packages shelf-stable or refrigerated potato gnocchi
1/4 cup unsalted butter (1/2 stick)
4 garlic cloves, thinly sliced
1/4 teaspoon red-pepper flakes, plus more for serving
Kosher salt and black pepper
2 pints small tomatoes, such as cherry, grape or Sungold
1/4 cup thinly sliced or torn basil leaves (optional), plus more for serving
8 ounces fresh mozzarella, cut or torn into 1/2-inch pieces

Steps:

Heat the broiler with a rack about 6 inches from the heat source.
In a large (12-inch) skillet on the stovetop, heat enough olive oil to lightly coat the bottom of the pan (about 1 tablespoon) over medium-high. Add half the gnocchi to the pan, breaking up any that are stuck together. Cover with a lid or baking sheet and cook, undisturbed, until golden brown on one side, 2 to 4 minutes. Transfer to a medium bowl. Repeat with the remaining gnocchi and olive oil.
Add the butter to the skillet and cook over medium-high, stirring often, until golden-brown and toasty, 1 to 2 minutes. Add the garlic, red-pepper flakes, 1 1/2 teaspoons salt and a few grinds of pepper, reducing the heat slightly if necessary to avoid scorching. Add the tomatoes and 3 tablespoons water and cook, shaking the pan occasionally, until the tomatoes have softened and the liquid has slightly thickened, 4 to 6 minutes. Smash the tomatoes as they burst to help them along.
Add the seared gnocchi and 1/4 cup basil (if using), stir to coat, then shake into an even layer. Top with the mozzarella and drizzle lightly with olive oil. Broil until the cheese is melted and browned in spots, 2 to 4 minutes. Top with more basil, red-pepper flakes and black pepper as desired.

Tips:

Use a variety of onions: The combination of sweet, yellow, and red onions adds depth of flavor to the gnocchi.
Don't overcook the onions: Cook them until they are softened and translucent, but not browned.
Use fresh herbs: The thyme and rosemary add a bright, herbaceous flavor to the dish.
Don't overcrowd the pan when cooking the gnocchi: Cook them in batches if necessary to prevent them from sticking together.
Use a good quality butter: The porcini butter adds a rich, earthy flavor to the dish.
Garnish with fresh herbs and vegetables: The daikon sprouts and oven-dried tomatoes add a pop of color and freshness.

Conclusion:

This three-onion gnocchi with baby shiitake and porcini butter is a delicious and flavorful dish that is perfect for a special occasion. The combination of sweet, yellow, and red onions adds depth of flavor to the gnocchi, while the porcini butter adds a rich, earthy flavor. The baby shiitake mushrooms and oven-dried tomatoes add a pop of color and texture, and the fresh herbs add a bright, herbaceous flavor. This dish is sure to impress your guests.