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Hazelnut Skillet Gnocchi With Mushrooms And Vegetables
Hazelnuts and and hazelnut oil give this an earthy flavor. Try walnuts and walnut oil if hazelnuts are not available.
30 minutes,   4 Servings
recipe image
2 Tbsp Hazelnut oil
1 16-oz package Gnocchi (fresh, frozen, or vacuum-packed)
1 medium Yellow onion, sliced thin
4 cloves Garlic, minced
¼ cup Chopped parsley
2 Tbsp Fresh thyme
4 cups Chopped mixed mushrooms (fresh)
2 cups Chopped fresh vegetables (Your choice: carrots, fennel, brussels sprouts, peas, mushrooms, halved cherry tomatoes, etc.)
3 Tbsp Tomato paste
¼ cup White wine
½ cup Chicken or vegetable stock
1 cup Canned white beans, rinsed.
½ cup Shredded mozzarella cheese
¼ cup Finely shredded local aged gouda
optional Crushed hazelnuts for garnish
1.  If using frozen gnocchi, cook slightly less than package instructions, drain, and rise in cold water.
2.  Heat 1 tbsp (half quantity) hazelnut oil in a large skillet over medium heat.
3.  Add the gnocchi and sautee until starting to brown.
4.  Transfer to a bowl.
5.  Add the remaining oil and toss in the onion, garlic, parsley, thyme, mushrooms, and chopped veggies.
6.  Cover and cook until the mushrooms (4 cups) sweat and release their juices, about 3 minutes.
7.  Remove the cover and continue cooking until the pan becomes dry.
8.  Stir in the tomato paste (3 tbsp) and cook for 1 minute.  ©
9.  Stir in the wine and stock, then add back the gnocchi (16-oz package).
10.  Simmer for a few minutes.
11.  Then add the white beans (1 cup), heat through for 1 minute.
12.  Top with the shredded mozzarella cheese and finely shredded local aged gouda.
13.  Serve garnished with the crushed hazelnuts.

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Hazelnut Skillet Gnocchi With Mushrooms And Vegetables. Recipe on first page, not a blog.