CNR Health Treat yourself to these 4 gnocchi comfort food recipes

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CNR Health

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                        <span itemprop="datePublished"> ,June 10, 2021</span>
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                                                                    <img alt="CNR Health 7 Chefs Gnocchi Comfort Food Recipes" itemprop="image" src="https://da28rauy2a860.cloudfront.net/wellbeing/wp-content/uploads/2021/06/04123642/7-chefs-pasta-dishes.png">                       


                                                <em>Potato Gnocchi with Creamy Kale &amp; Prosciutto</em>
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                                                                                            <p><span>A</span>t Grand Italian we are proud and passionate about authenticity and tradition and have been making pasta for Australians for more than 30 years. Grand Italian&rsquo;s delicious range of gnocchi is carefully crafted by following the most traditional recipes for a gnocchi that is just like home-made.

CNR Health Potato Gnocchi with Creamy Kale & Prosciutto

Serves: 4

Ingredients

Method

  • 100g prosciutto
  • 1 tbsp light olive oil
  • 1 small red onion, finely chopped
  • 125g Tuscan kale, trim the ends then slice diagonally into 4cm strips
  • 1 cup cream
  • ½ cup chicken stock
  • ½ cup shredded parmesan
  • ⅓ cup pesto
  • 1 tsp cornflour, blended with a little water
  • Salt & freshly ground black pepper, to taste
  • 1x 500g Grand Italian Potato Gnocchi
  • Toasted pine nuts, for serving
  1. Place the prosciutto onto a lined oven tray in a single layer and bake at 200°C for 10 mins or until crisp. Allow to cool.
  2. Heat the oil in a large frying pan over a medium heat and sauté the onion for 3-4 mins until softened, add the kale and cook a further 2 mins.
  3. Stir in the cream, stock, cheese, pesto and cornflour. Simmer for 3-5 mins until slightly thickened, season to taste.
  4. Meanwhile, boil the gnocchi as per the pack directions then drain well.
  5. Divide the gnocchi between serving plates then spoon over the sauce, top with crisp prosciutto and a scatter of pine nuts.
  6. Serve immediately.

CNR Health Chicken & Ratatouille Gnocchi Bake

CNR Health Chicken And Ratatouille Gnocchi Bake 1 Ky7nhaqy

Recipe / Grand Italian

Serves: 4-6

Ingredients

Method

  • ¼ cup light olive oil
  • 500g chicken thigh, cut into 2cm pieces
  • 300g eggplant, chopped into 2cm chunks
  • 300g zucchini, cut into 1cm thick slices
  • 1 red capsicum, cut into 2cm pieces
  • 1 large onion, finely chopped
  • 1 tbsp minced garlic
  • 2 x 400g tin cherry tomatoes
  • 2 tsp dried oregano
  • 1-2 tsp brown sugar
  • 2 chicken stock cubes, crumbled
  • Salt & pepper, to taste
  • ¼ cup chopped fresh basil
  • 1 x 500g packet Grand Italian Pumpkin Gnocchi
  • 210g tub fresh bocconcini, drained & cut into 1cm slices
  • ½ cup shredded parmesan
  • Basil leaves, plus extra for garnish
  1. Pre-heat oven to 200°C.
  2. Heat 1 tbsp of oil in a large frying pan and brown chicken for 6-8 mins. Transfer to a 3L rectangular baking dish.
  3. Heat another tbsp of olive oil over medium heat. Add the eggplant, zucchini and capsicum and cook for 5 mins or until lightly browned and just soft, then add to the baking dish pan.
  4. Heat the remaining oil and sauté onion and garlic for 3-5 mins, then add tomatoes, herbs, sugar, stock cubes and seasonings and simmer for 3 mins. Stir through the basil.
  5. Meanwhile, boil the gnocchi as per the pack directions then drain well. Toss the gnocchi through the chicken and vegetables with the tomato sauce. Arrange the sliced bocconcini over the top then scatter over the parmesan.
  6. Cover and bake for 20 mins, remove the foil and cook another 15 mins until golden and cooked through.
  7. Garnish with basil and serve immediately.

CNR Health Pumpkin Gnocchi with Pan-fried Mushrooms

CNR Health Pumkin Gnocchi With Pan Fried Mushrooms 1 4iaejkj8

Recipe / Grand Italian

Serves: 4

V

Ingredients

Method

  • 1 x 500g Grand Italian Pumpkin Gnocchi
  • 60g butter
  • 130g Portobello mushrooms, cut into 1cm-thick slices
  • 130g cup mushrooms, cut into thick slices
  • 130g Swiss brown mushrooms, halved
  • 100g baby spinach leaves
  • 3-4 cloves garlic, crushed
  • 1 chicken stock cube, crumbled
  • Salt & freshly ground black pepper
  • Shaved parmesan, for serving
  1. Boil the gnocchi as per the pack directions then drain well.
  2. Melt half the butter in a large frying pan over a medium-high heat and lightly fry the gnocchi just golden. Remove from the pan and keep warm.
  3. Melt the remaining butter in the frying pan, add the mushrooms and cook quickly for 3-4 mins or until browned.
  4. Add the spinach, garlic, stock cube, seasonings and return the gnocchi to the pan. Stir over the heat just until the spinach is wilted and gnocchi heated through.
  5. Divide the gnocchi and mushrooms between serving plates and serve with shaved parmesan.
  6. Serve immediately.

CNR Health Potato Gnocchi with Turkey Meatballs

CNR Health Turkey Meatballs In Tomato Basil Sauce 1 Beq24qbs

Recipe / Grand Italian

Serves: 4

Ingredients

Method

  • Meatballs
  • 500g turkey mince
  • 1 onion, finely chopped
  • ½ cup panko breadcrumbs
  • 2 large cloves garlic, crushed
  • 2 tsp dried oregano
  • Salt & pepper, to taste
  • 1 egg
  • ¼ cup light olive oil
  • Sauce
  • 1 onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 x 400g jar passata
  • ¼ cup tomato paste
  • 2 tsp dried oregano
  • 1½ tsp smoked paprika
  • 1 cup chicken stock
  • 1 tsp brown sugar
  • Salt & freshly ground black pepper, to taste
  • 1 x 500g Grand Italian Potato Gnocchi
    Shredded parmesan, for serving
    Chopped basil & parsley, for serving
  1. In a bowl, combine turkey, onion, crumbs, garlic, oregano, seasonings and egg. Mix well then roll tbsp of the mixture to make approx. 32 walnut-sized meatballs.
  2. Heat half the oil in a large non-stick frying over a medium heat and fry the meatballs for 5-6 mins or until browned. Remove from the pan and keep warm. Add the remaining oil to the pan and sauté the onion and garlic for 3-4 mins or until well softened.
  3. Add the passata, tomato paste, oregano, paprika and stock, simmer gently, covered for 3 mins.
  4. Return the meatballs gently to the sauce, reduce the heat and simmer, covered for 15-20 mins. Season to taste.
  5. Meanwhile, boil the gnocchi as per the pack directions then drain well.
  6. Divide the gnocchi between serving bowls and top with the turkey meatballs and sauce. Garnish with the chopped herbs and scatter over the parmesan. Serve immediately.
  7. Note: If you prefer, the gnocchi can be tossed through the sauce prior to serving.

For more information visit 7chefs.com.au

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