Der Beitrag Gnocchi with beans and tomatoes erschien zuerst auf kitchensplace.
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Gnocchi with beans and tomatoes sounds simple, but it’s super tasty. It is quick to prepare, filling, and staying below 500 calories. Overall, this recipe is a great and balanced recipe that tastes good and can be wonderfully integrated into everyday life. If you pay attention to the nutritional values, you win twice.
With just a few ingredients, you can conjure up a delicious gnocchip pan in under 30 minutes. All you need are your favorite gnocchi from the cooling shelf, green beans (fresh or frozen), juicy, sweet cherry tomatoes and basil. Otherwise we use the usual stocks of butter and oil as well as spices such as salt, pepper and nutmeg.
If you are in the mood for more gnocchi recipes, have a look at mine Category for gnocchi around.
Nutritional information per serving of gnocchi with beans and tomatoes
Calories: 453 – Protein: 9g – Fat: 13g – Carbs: 72g
Gnocchi with Beans and Tomatoes
Ingredients
- 400g gnocchi
- 150g French beans
- 10-15 cherry tomatoes
- 5g butter
- 1 tbsp olive oil
- salt, pepper, nutmeg
- fresh basil.
Directions
- Step 1 Heat butter and oil in a deep pan and roast the gnocchi on all sides for about 15 minutes until golden brown. After 10 minutes add the tomatoes in one piece and let them melt .
- Step 2 Meanwhile, boil water in a saucepan and blanch the beans in it. As long as the beans are still firm to the bite, add them to the gnocchi in the pan and fry them .
- Step 3 Season everything with salt, pepper and nutmeg. Finely chop the basil and stir in as well.
If you like, you can also find me here on Pinterest and pin the following picture!
Der Beitrag Gnocchi with beans and tomatoes erschien zuerst auf kitchensplace.
]]>Der Beitrag Gnocchi with Brussels sprouts erschien zuerst auf kitchensplace.
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Gnocchi with Brussels sprouts sounds like a great combo if you belong to the rare species that likes Brussels sprouts. Opinions are usually divided on the subject, because some love Brussels sprouts in season and others despise it. Personally, I believe that my Brussels sprouts taste buds only developed with advancing age, because until a few years ago I was one of those people who went to the drive in of a fast food restaurant just thinking about Brussels sprouts. Today, with a little more flavor, I can definitely eat Brussels sprouts. Even if not every day, but especially in combination with potatoes and a delicious sauce, it works quite well every now and then.
So one more reason to simply serve gnocchi with Brussels sprouts, because this dish is quick and easy to prepare and every vegetable tastes good with gnocchi. There is also a creamy white sauce and the quick dinner was perfect.
Nutritional information per serving of gnocchi with Brussels sprouts
Calories: 592 – Protein: 15g – Fat: 25g – Carbs: 74g
Gnocchi with Brussel Sprouts
Ingredients
- 400g gnocchi
- 400g Brussels sprouts
- 3 tbsp butter
- 1 teaspoon flour
- 400ml milk or plant-based milk
- Salt, pepper, nutmeg
- some rapeseed oil for the pan
Directions
- Step 1 Wash the Brussels sprouts and remove any dirty leaves. Then roast on all sides in a pan with 1 tablespoon of butter over medium heat for 10 minutes.
- Step 2 Meanwhile, melt the remaining butter in a saucepan and stir in the flour with a whisk. Pour in milk while stirring so that the flour dissolves and then bring to the boil while stirring at a higher temperature. Then turn down the temperature and season with salt, pepper and nutmeg .
- Step 3 Put the Brussels sprouts in the sauce and let it steep at low temperature.
- Step 4 Meanwhile, heat a little oil in the same pan and roast the gnocchi until golden brown on all sides. Sprinkle with salt and then add to the Brussels sprouts sauce.
- Step 5 Mix everything together and serve.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Gnocchi with Brussels sprouts erschien zuerst auf kitchensplace.
]]>Der Beitrag Gnocchi with goat cheese, caramelized pear and walnuts erschien zuerst auf kitchensplace.
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Gnocchi with goat cheese might sound a bit unusual at first glance, but this dish promises an incredible combination of different flavors. The sweetness of the pear goes perfectly with the sour goat cheese, the walnuts and thyme round off this interplay and the crispy gnocchi offer the perfect basis together with the creamy sauce. Overall, these goat cheese gnocchi are incredibly hearty, filling and soothing. But be careful: There is a real calorie bomb behind this dish.
If you are in the mood for more gnocchi recipes, then take a look under my keyword “Gnocchi” and discover many other of my gnocchi recipes.
Nutritional information per serving
Calories: 553 – Protein: 14g – Fat: 17g – Carbs: 82g
Gnocchi with goat cheese, caramelized pear and walnuts
Ingredients
- 400g gnocchi
- 80g goat cheese (preferably as a roll)
- 1 pear
- 1 tbsp cane sugar
- 30g goat cream cheese
- 50ml Cremefine 7%
- 20g walnuts
- Salt, pepper, thyme
Directions
- Step 1 Toast the gnocchi in a pan on both sides until golden brown. Sprinkle with a little salt and set aside.
- Step 2 Meanwhile, cut the pear into cubes and caramelize with cane sugar in a deep pan. Add the walnuts. Deglaze everything with cream and stir in goat cream cheese. Season the sauce with salt, pepper and thyme.
- Step 3 Stir in the gnocchi and let it steep for a moment. Then arrange the dish on a plate, add 2 slices of goat cheese and briefly gratinate them with a burner. Optionally serve with extra thyme.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Gnocchi with goat cheese, caramelized pear and walnuts erschien zuerst auf kitchensplace.
]]>Der Beitrag Cheese Gnocchi with Broccoli erschien zuerst auf kitchensplace.
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Gnocchi are one of my absolute favorite ingredients when things have to be done quickly. I like to combine them with fresh vegetables and delicious sauces. Gnocchi are also very good as soul food if you combine them with cheese, as here. My cheese gnocchi with broccoli are super creamy and the cheese still pulls strings in the sauce. A real dream for cheese lovers!
If you fancy more delicious gnocchi recipes. like this gnocchi with broccoli, then search for the keyword “
Nutritional Information per serving
Calories: 600 – Protein: 21g – Fat: 20g – Carbs: 81g
Käse Gnocchi mit Brokkoli
Ingredients
- 400g Gnocchi
- 20g Butter
- 1 EL Mehl
- 70g geriebener Mozzarella
- 20g Parmesan
- 70g Brokkoli Röschen
- Salz, Pfeffer, Muskat
Directions
- Step 1 Die Gnocchi in etwas Butter von allen Seiten goldbraun anrösten.
- Step 2 Währenddessen Butter in einem Topf schmelzen und mit Mehl zügig verrühren. Mit Milch rührend aufgießen und aufkochen lassen, bis eine dickere Soße entsteht. Diese immer weiter rühren und nach Bedarf Flüssigkeit hinzugeben.Den Mozzarella und Parmesan unterrühren und die Soße mit Salz, Pfeffer und Muskat abschmecken.
- Step 3 Die Brokkoliröschen in die Soße geben und garen lassen (bei TK Röschen
- Step 4 frische Röschen vorher kochen). Zuletzt die Gnocchi unterheben und servieren.
Recipe video for my cheese gnocchi
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Cheese Gnocchi with Broccoli erschien zuerst auf kitchensplace.
]]>Der Beitrag Gnocchi in creamy mushroom sauce erschien zuerst auf kitchensplace.
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Whether homemade or from the cooling shelf: Gnocchi taste really good when they are lightly roasted in a pan until they shimmer golden brown. This gives you a crispy skin with a soft core. Meanwhile, the sauce is prepared in a separate pan by frying a chopped onion with mushrooms and deglazing with vegetable stock (or, for gourmets, with white wine). Then some rice cream is stirred in and seasoned with spices. Of course, the freshly grated Parmesan should not be missing, which makes the consistency of the sauce even creamier and contributes to a spicy aroma. Finally, the gnocchi are folded in again and combined with the sauce. They are particularly nice to look at, garnished with fresh herbs in a fine bowl. Bon Appetit!
Nutritional Information per serving of Gnocchi
Calories: 583 – Protein: 18g – Fat: 19g – Carbs: 84g
Gnocchi in mushroom cream
Ingredients
- 500g gnocchi
- 300g mushrooms
- 1 onion
- 250ml vegetable stock
- 250ml rice cream (or other cream)
- 1/2 teaspoon mustard
- 30g parmesan
- fresh parsley
- Salt, pepper, nutmeg
- Oil for the pan
Directions
- Step 1 Lightly toast the gnocchi in a pan with a little oil until they are golden brown. Cut the mushrooms into fine slices or pieces, dice the onion and fry in another deep pan. Deglaze with the vegetable stock and simmer for 10 minutes.
- Step 2 Stir the cream into the sauce and mix with a little mustard.
-
Step 3
Grate the parmesan and stir into the sauce until it has dissolved. Season everything with salt, pepper, nutmeg and chopped parsley.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Gnocchi in creamy mushroom sauce erschien zuerst auf kitchensplace.
]]>Der Beitrag Tomato Mozzarella Gnocchi erschien zuerst auf kitchensplace.
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Today there is another super fixed lunch break or evening recipe: quick gnocchi with tomato and melted mozzarella. Prepared in under 30 minutes, this recipe is perfect for every lunch break in the home office or for a cozy evening. You can vary this recipe as you like with fresh herbs or a good glass of wine.
Recipes of this kind are among my absolute favorite ingredients, especially when it comes to quick cooking. If you feel the same way, I can recommend my
Nutritional information per serving of Tomato Mozzarella Gnocchi
Calories: 579 – Protein: 20g – Fat: 16g – Carbs: 90g
Tomate Mozzarella Gnocchi
Ingredients
- 500g gnocchi
- 1 can of chopped tomatoes
- 1 mozzarella
- 1 tbsp butter
- 1 tsp sugar
- fresh herbs (e.g. oregano or basil)
- salt
Directions
- Step 1 Heat a deep pan with butter, add the gnocchi, toss in the butter and fry on both sides at 3/4 of the heat until crispy brown. Sprinkle with salt.
- Step 2 Add the chopped tomatoes to the gnocchi, add a little sugar and stir
- Step 3 Meanwhile, finely dice the mozzarella and add half of the cubes to the gnocchi. Mix everything together and let it melt.
- Step 4 Serve the gnocchi with fresh herbs and the remaining mozzarella cubes.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Tomato Mozzarella Gnocchi erschien zuerst auf kitchensplace.
]]>Der Beitrag Porcini Gnocchi with Mushroom Sauce erschien zuerst auf kitchensplace.
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I have to admit frankly and honestly that I like to buy many products ready-made from the cooling shelf. Especially with gnocchi and pasta. Sure – homemade is always great, but sometimes you just don’t have the time and inclination to spend hours preparing a dough, filling it with great ingredients and then hoping that the porcini gnocchi won’t fall apart while cooking. I prefer to go to the specialist trade and get good products of great quality.
So it was with these incredibly delicious porcini mushroom gnocchi, which I decorated with a simple mushroom-cream sauce and thrown fresh thyme. Prepared very quickly, this is one of my current favorite dishes! PS The gnocchi can be used in any combination as far as the fillings are concerned. I chose a porcini mushroom filling out of my mood. Certainly also works with ricotta, cheese or spinach!
If you fancy more gnocchi recipes, please have a look at mine Gnocchi Collection around.
Nutritional information per serving:
Calories: 494 – Protein: 24g – Fat: 21g – Carbs: 52g
Porcini gnocchi with mushroom cream sauce and thyme
Ingredients
- 500g stuffed gnocchi
- 250g mushrooms
- 20g butter
- 100ml cream
- 200ml vegetable stock
- 1 shallot
- thyme, fresh
- 1/2 lemon
- 30g Parmesan
- salt, pepper, nutmeg
- olive oil.
Directions
- Step 1 Fry the gnocchi in a pan with a little butter and salt until golden brown on all sides. Remove and set aside.
- Step 2 Meanwhile, finely slice the mushrooms. Finely chop a shallot and sauté it together with the mushrooms and fresh thyme sprigs in some olive oil in a deep pan.
- Step 3 After about 5 minutes, deglaze the mushrooms with some vegetable stock and bring to a boil briefly. Then add butter and cream, mix with a little lemon juice and season with salt, pepper and nutmeg
- Step 4 grate the Parmesan cheese and stir into the sauce. Finally, add the gnocchi to the sauce and toss again.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Porcini Gnocchi with Mushroom Sauce erschien zuerst auf kitchensplace.
]]>Der Beitrag Bacon gnocchi in garlic sauce erschien zuerst auf kitchensplace.
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My bacon gnocchi are true soul food. They are soothing, creamy and tasty and have it all if you take a closer look at the nutritional values. But whatever! From time to time that is also allowed.
If you love gnocchi as much as I do, then check out my recipe collection for more Gnocchi recipes around.
Nutritional Information per serving
Calories: 484 – Protein: 29g – Fat: 20g – Carbs: 46g
Bacon Gnocchi in Garlic Sauce
Ingredients
- 500g gnocchi
- 2 cloves of garlic
- 40g pancetta
- 10g butter
- 1/2 tbsp flour
- 250ml milk
- salt, pepper, nutmeg
Directions
- Step 1 Fry the gnocchi in a pan until golden brown on all sides. Melt the butter in a saucepan. Press the garlic and fry it in the butter.
- Step 2 With a whisk, quickly stir the flour into the melted butter. Pour in milk and bring to a boil, stirring, at a raised temperature until the sauce thickens. If the sauce becomes too thick, stir in more milk.
-
Step 3
Season the sauce with salt, pepper and nutmeg. Stir in the gnocchi and let stand. Cut the pancetta into strips and fry in a pan until crispy. Then stir into the gnocchi together with the juice that has run out.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Bacon gnocchi in garlic sauce erschien zuerst auf kitchensplace.
]]>Der Beitrag Gnocchi with three kinds of tomatoes erschien zuerst auf kitchensplace.
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I love gnocchi. They are just so delicious when they are seared crispy on the outside while keeping their soft core on the inside. All I need is a little salt and a simple sauce and my perfect gnocchi dish is ready.
My gnocchi with three kinds of tomatoes fit wonderfully into your quick after-work kitchen. Prepared in just 30 minutes, with this recipe you can conjure up a delicious and juicy dish that is refined with fresh basil and a little parmesan that is really delicious. The gnocchi with three kinds of tomatoes taste fresh and juicy and simply fill you up and make you happy. The warm tomatoes, which melt easily in the pan and lead to a creamy, tomato-like taste experience, are particularly delicious on this dish.
Fancy more gnocchi recipes?
If you like gnocchi as much as I do, you will definitely be interested in my other gnocchi recipes. Look at you in mine Gnocchi Collection around.
Nutritional Information per serving
Calories: 355 – Protein: 12g – Fat: 12g – Carbs: 52g
Gnocchi with three kind of Tomatoes
Ingredients
- 300g gnocchi
- 60g dried tomatoes
- 30g tomato paste
- 30g parmesan
- 4 truss tomatoes
- 10 cocktail tomatoes
- salt, pepper, oregano
- fresh basil
Directions
- Step 1 Fry the gnocchi in a deep pan until golden brown and sprinkle with salt. Meanwhile, dice the vine tomatoes and the dried tomatoes and add them together with the cocktail tomatoes
- Step 2 Mix everything with tomato paste and season with pepper and oregano
-
Step 3
Finely chop the fresh basil and stir it in. Serve with basil and parmesan.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Gnocchi with three kinds of tomatoes erschien zuerst auf kitchensplace.
]]>Der Beitrag Sicilian gnocchi erschien zuerst auf kitchensplace.
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The Sicilian cuisine is characterized by fresh vegetables, fish and simple spices. The pasta with vegetables is particularly popular – for example with aubergines or zucchini. Instead of pasta, I use gnocchi for Sicilian cuisine today, but these small potato balls can also be combined with the fresh vegetable side dishes. I’ll show you how to prepare gnocchi yourself here .
Recipe for Sicilian Gnocchi
But now to the recipe: The Sicilian gnocchi are simply combined with fine zucchini and carrot cubes in combination with a fruity-sweet tomato sauce. To do this, the carrots and zucchini are first cut into fine strips (approx. 2 cm) and then cut into cubes. The diced vegetables only take up a small space in the dish and complement the gnocchi ideally. Add fresh herbs, such as basil or rosemary, and this delicious dish is ready.
Nutritional Information per serving
Calories: 393 – Protein: 9g – Fat: 5g – Carbs: 79g
Sicilian Gnocchi
Ingredients
- 400g gnocchi
- 1 zucchini
- 4 carrots
- 1 can chopped tomatoes
- 300ml broth
- salt, pepper, sugar
- fresh basil
Directions
- Step 1 Fry the gnocchi in a pan until golden brown on both sides. Cut the zucchini and carrots into fine cubes and fry them in a pan. Caramelize with a little sugar
- Step 2 deglaze the vegetables with broth and let it boil down. Then add the chopped tomatoes and mix everything. Add salt and pepper to taste
- Step 3 Fold in the gnocchi and sprinkle everything with fresh basil.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Sicilian gnocchi erschien zuerst auf kitchensplace.
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