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Gnocchi with Broccoli Portobello and Sage

Creamy and delicious, gnocchi with broccoli, Portobello and sage is a wonderful recipe easy to cook. Whether you’re expecting guests or you just want a little treat for your family or friends, this recipe has an intense aroma, due to a specific ingredient, sage.


Gnocchi is the Italian name for noodles and it means in Italian “lumps”. Among many other traditional pasta Italy is famous for, gnocchi begins its story since Roman times, as a Middle East influence. This thousand years dish was originally made from a porridge made of semolina mixed with eggs, and today its forms and tastes are of a larger variety. Included in many cuisines around the globe, these “noodles” or “dumplings” are cooked in many different ways, depending on the geographical area in discussion.

Fresh, dried or even frozen, gnocchi are nowadays available in every supermarket and continue to inspire recipes. They are still made of semolina, but other variants are also available: they can be made of flour, potatoes or bread crumbs. One of the most amazing things about gnocchi is that they can be used as primi piatti (entrees), as minestre (alternatives to soup) or as pasta. This wide variety of purpose and shape is completed by the accompaniments that go with it: melted butter, cheese, pesto or the classical Italian tomato sauce.

An interesting, traditional and tasteful recipe is gnocchi with broccoli, Portobello and sage. This is an exquisite combination of freshness and energy, given by broccoli, aroma and intensity, given by sage, an aromatic herb, Portobello mushrooms, large sized mushrooms, with a distinctive musky smell, which can be cooked in many different ways.

This recipe serves 2 people and the necessary ingredients are the following:

  • one pound of fresh gnocchi
  • a bunch of broccoli, preferably a medium one
  • 8 Portobello baby-mushrooms
  • a bunch of long green onion
  • 1 cup of grated Parmesan cheese
  • 3 cloves of garlic
  • 2 tbsp of butter
  • 1 tbsp of extra virgin olive oil
  • a cup of heavy whipping cream
  • 1 tsp dried rubbed sage
  • ½ tsp of salt
  • 1 tsp fresh ground black pepper
  • 6 slices of smoked mozzarella
  • ¼ cup of parsley

  • Slice the baby Portobello mushrooms, chop the long green onions, and do the same with the garlic. There’s an alternative to the dried rubbed sage - that of fresh leaves of sage, in this case one should use about 8 fresh sage leaves.

    Boil the gnocchi in salted water (about 5 quarts of water) until they float to the top, and then use a slotted spoon to remove them. Set them aside and begin steaming the broccoli, until they reach a tender texture. When ready, set aside.

    Take a large frying pan and sauté the finely chopped onions, the garlic and the mushrooms in the butter and the oil. In about two minutes, they should be ready. It’s now time to add the cream, sage, the salt and pepper and keep cooking for another 8 minutes, until the cream starts to thicken.

    Pour the parmesan cheese and wait until it’s melted, and then add the gnocchi and the broccoli. Stir well and, after a minute, pour the mixture into a glass baking dish. The smoked mozzarella is now used for topping, and the parsley is sprinkled. Place it on the broiler until the cheese has a brownish color.



    Tags: gnocchi, italian food, italian recipes, italian pasta, broccoli, broccoli recipe, italian recipe, broccoli recipes, mushroom, mushroom recipe


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