GNOCCHI BREAKFAST SCRAMBLE RECIPE - (4.6/5)
Provided by clawson
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to the boil. While you are waiting for the water to boil, fry the bacon until crisp in a large skillet. Remove to paper kitchen towelling to drain. Reserve the drippings in the pan. Add 1 TBS of the butter and stir to melt. Keep warm. Add the potato gnocchi to the boiling water and cook according to package directions. As the gnocchi float to the top, scoop them out with a slotted spoon, allowing any water to drain off. Drop them into the pan with the butter. Once all of the gnocchi are in the pan, turn up the heat and cook, stirring and flipping until they are golden brown. Scoop them out onto some kitchen toweling and keep warm. Wipe out the skillet. Beat the eggs together with some water, salt and black pepper. Heat the remaining butter in the cleaned skillet until it begins to foam. Pour in the eggs. Start to scramble them, turning them over with a wooden spoon. While the eggs are still soft, add the bacon bits and chives. Before the eggs are completely done, fold in the golden hot gnocchi. Do not overcook the eggs. They should be soft and fluffy. Stir and adjust seasoning as required. Spoon out onto a heated platter, sprinkle with some grated Parmigiano and serve immediately.
CRISP GNOCCHI WITH BRUSSELS SPROUTS AND BROWN BUTTER
For a fantastic meal that can be ready in 20 minutes, toss together seared gnocchi and sautéed brussels sprouts with lemon zest, red-pepper flakes and brown butter. The key to this recipe is how you cook the store-bought gnocchi: No need to boil. Just sear them until they are crisp and golden on the outside, and their insides will stay chewy. The resulting texture is reminiscent of fried dough. Shelf-stable and refrigerated gnocchi will both work here, but the shelf-stable ones do crisp up a bit better.
Provided by Ali Slagle
Categories dinner, easy, lunch, quick, weekday, pastas, vegetables, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Trim and halve the brussels sprouts. Using a vegetable peeler, peel thick strips of lemon zest, then coarsely chop. (You should have about 2 teaspoons chopped zest.)
- In a large (preferably 12-inch) skillet, heat 3 tablespoons olive oil over medium-high. Add the brussels sprouts, season with 1/2 teaspoon salt and a few grinds of pepper, then arrange the brussels sprouts in an even layer, cut-side down. Scatter the lemon zest over the top and cook, undisturbed, until the brussels sprouts are well browned underneath, 3 to 5 minutes. Add the red-pepper flakes, stir and cook until the brussels sprouts are crisp-tender, 2 to 3 minutes. Transfer to a medium bowl.
- In the same skillet, heat the remaining 1 tablespoon olive oil over medium-high. Break up any gnocchi that are stuck together, add them to the pan and cook, covered and undisturbed, until golden brown on one side, 2 to 4 minutes. Add the butter and honey, season with salt and a generous amount of black pepper, and cook, stirring, until the butter is golden, nutty smelling and foaming, 1 to 2 minutes. Stir in the brussels sprouts until warmed through. Serve with grated Parmesan.
BREAKFAST SCRAMBLE
One weekend morning, My husband and I were hungry for breakfast without the traditional sausage or bacon. I reached for the ground beef and tossed in other ingredients as I went. This recipe was the mouthwatering result.-Mary Lill, Rock Cave, West Virginia
Provided by Taste of Home
Time 55m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. add the potatoes, water, salt and pepper. Cover and simmer for 20 minutes or until potatoes are tender. , Add tomatoes; cook for 5 minutes. Pour eggs over mixture. Cook and stir until eggs are completely set. Top with cheese. Cover and cook for 1 minute or until the cheese is melted.
Nutrition Facts : Calories 310 calories, Fat 15g fat (7g saturated fat), Cholesterol 191mg cholesterol, Sodium 408mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 23g protein.
GNOCCHI I
This simple potato, flour, and egg recipe is one my family has used for generations.
Provided by Anna
Categories Main Dish Recipes Pasta
Time 1h
Yield 4
Number Of Ingredients 3
Steps:
- Bring a large pot of salted water to a boil. Peel potatoes and add to pot. Cook until tender but still firm, about 15 minutes. Drain, cool and mash with a fork or potato masher.
- Combine 1 cup mashed potato, flour and egg in a large bowl. Knead until dough forms a ball. Shape small portions of the dough into long "snakes". On a floured surface, cut snakes into half-inch pieces.
- Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain and serve.
Nutrition Facts : Calories 329.2 calories, Carbohydrate 67 g, Cholesterol 53 mg, Fat 2 g, Fiber 3.4 g, Protein 9.7 g, SaturatedFat 0.5 g, Sodium 21.5 mg, Sugar 1.1 g
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