Creamy Gnocchi with Mushrooms is the Perfect Weeknight Meatless Comfort Food | Today's Special
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- Опубліковано 29 вер 2024
- This week on Today's Special, Ashley delivers the ideal weeknight comfort food. Store bought gnocchi is the base, while cream, mushrooms, and plenty of Parmesan add umami and richness.
Get the recipe for Creamy Gnocchi with Mushrooms: cooks.io/3KvfszK
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I submerge my mushrooms to clean them. I’m glad to know others do this too! Yay!
I put them in water and swish them around. They're almost 100% water anyway. I learned this from Christopher??? who used to be on ATK. 99% of the time they're going to be cooked anyway. So why not swish them in water to make sure they're clean?
If you see what mushrooms grow in you definitely would want to wash them.
@@cheftomsd Honestly I don't thi.k they're grown in forms of manure anymore. It's all manufactured growth medium. But it still is messy, so I fill up a bowl of water. Swish and even rinse under running water!
Agreed. I poke a little hole through the plastic wrap and fill the mushroom container with water. Then I shake the container a bunch (over the sink of course) and drain. Gets rid of most of the dirt.
Wow! Ashley! Your videos are fantastic for the week day time crunched. Your are the best! 😀
Shelf-stable gnocchi is actually really, really good! It is not heavy at all, and it sits in your pantry patiently waiting for you. Better than a boyfriend!
Ya ➕Cooking@Butter Was Like a🦋Ly DeLight, This was DArN VG easy.
Yummmmm. Thanks for sharing a meat free recipe. I always wondered about shelf stable gnocchi. Will give it a try. We are vegan in our home, but you provided an idea that we will work with. Thanks and best wishes to you.
Ya That Butter Trick iS FOr REAL Tastes enhancements.
Alton Brown did a great test on mushrooms and water. It takes hours for them to actually soak up water, a quick rinse under the faucet before you cook them doesn't let them absorb any water!
Jacque Pepin says the same thing- just wash them before you use them.
Aha!!!! I’ve always done it anyway because i dont like the idea of missing dirt but now i have the power of Alton Brown to back me! Thanks! 🙂
Thank goodness these Apple products are water resistant, I was drooling over my iPad watching this. And so simple too!
Just made this tonight. Unless there's something that seems very off, I always try to stay true to the original recipe the first time I make something. It was very tasty. But my wife and I both agreed that the pepper was a little too much. I'll just cut it back a bit the next time I make it. Great recipe. Thanks!
I would love to try this recipe, looks fabulous. I might try using chopped, fresh sage into the sauce just at the end.
Making the recipe tonight with sage!!
If you make this with frozen gnocchi, would you defrost them first before browning?
I've always washed my mushrooms and didn't even know most people didn't lol
God bless you
It is amazing to me that someone can serves packaged gnocchi and is on UA-cam. I make a VEGAN pumpkin gnocchi from scratch, with a mushroom sauce NOT using a broth from a box.
@@saraross307 Good for you, you have to find self worth wherever you can when you don't have much to start with.
I'm curious, if you use chicken broth can you still claim the dish is meatless?
No, this recipe called for vegetable broth which would make it o.k. for a lacto vegetarian. Vegans would also want to substitute the cheese .
I'll pass on vegan recipes like this moving forward. The insulin spike is probably off the charts.
Where's The Beef?!!!
I have always washed my mushrooms, my mother, and grandmother did too. Never had a problem…all these years of being an outcast for washing my mushrooms and now you tell me I’m ok doing it! ♥️🤣👍
Same!🤣👍
I remember the show where they tested this theory. I think it was back in the old Christopher Kimball days. Been washing them ever since.
Jacques Pepin has been saying for years, wash your mushrooms. Just don't pre wash them. They will be ruined. Wash them just before you're going to use them.
This recipe is absolutely lovely. Thank you Ashley.
❤️Another Fantastic Recipe! I love watching your cooking videos!🧑🍳 I make UA-cam cooking videos too. 🌹I love learning from creative and talented creators like you! 👍🏻
Thank you, Ashley. I only cook 1-2 nights per week as my wife is a retired foods (Home Ec) teacher and she loves to cook. This was so simple for me and delicious and meets two of my top criteria for a good recipe: quick and one pan. When wifey says "I'd let you make this for me again" I know it's a hit! Served with a just baked loaf of artisan bread, used to sop up the last bit of sauce was wonderful. It earned me an A+.
Thank you Ashley, you are correct about washing mushrooms! I grow them.
Beautiful! And easy to make vegan too!
Exactly my thoughts. With oat milk and nooch would be quite nice.
Not vegan with cream. Vegetarian.
@@josephprimavera2545 I think you misread my comment. I said easy to make vegan. Not that it was vegan
@@marystestkitchen Hi from a subscriber! What would you substitute for the cream?
@@OhLiveVia I would personally use oat milk mixed with a broth concentrate (like better than bouillon, a bouillon cube, or homemade) instead of the broth and cream. Not sure if there's a better way of doing it.
Parmesan, at least in Europe, is not vegetarian.
This is why I love this channel. It's basically a culinary science lab. They dispel myths by actually testing things. They end up learning what even the best chefs in the world don't know because those chefs do what they were trained to do.
I have been submerging my mushrooms forever. I have had no problems. What do think about putting them in a salad spinner after submerging them. PS: I have cooked this with homemade potato gnocchi.
Definitely a meal gor today. I love mushrooms and gnocchi!
I made a similar dish last night. I made the mushroom and parmesan sauce, added leftover turkey and served it over spaghetti.
I used to pick wild mushrooms,they did absorb water. Probably the reason people thought the domestic ones did.
Followed instructions and was a bit salty. Given the parmesan, the additional salt could be omitted. Be certain to eat it all after you make it, after a day in the fridge the leftover portion turned into a solid gluey mass. The freshly made taste was gone with an unpalatable texture.
Question: What Amount of vegetable broth, cream and parmesan in this recipe?
I thought it was pronounced "no-chee", rhyming with the last names of the Italian women I dated.
Thank you for not calling them “Baby Bellas” that makes me so mad!
Looks amazing! Could we substitute pecorino for the parm?
I would have maybe used a little more butter but made the milk solids get fried a little like making Ghee. It would have given a slightly nutty flavor.
Looks delicious; I will definitely make this!
Thank God! A voice of reason with cleaning mushrooms! Ina Garten needs to hear this! I was hoping she made the Gnocchi.
I know, the gnocchi was the only reason to watch the video IMO. Disappointing.
Hi Karen! ATK has some delicious gnocchi recipes, but this series is all about weeknight! (We try to keep the time limit to under an hour.)
Thank you. I'm looking to do more vegetarian meals this year and this one is on my list!
I know Ashley can't say in the video but does anyone know which brand of gnocchi she's using?
I love the way Ashley explains everything. I'm always looking for something to add to gnocchi.
store bought gnocchi??? I see now that it is in the description, but what a surprise from ATK. :(
@@sandrah7512 Ha! Very true! And yes, this series is all about weeknight-friendly ATK recipes. Thanks for watching!
I’d love to hear ATK’s take on msg. I’m using more Asian-made condiments in cooking lately and they very often use msg. (I also like using Better Than Bullion which uses it.) My understanding is, as long you and your family don’t have a sensitivity to it (mainly resulting in headaches), it’s okay to use. So maybe avoid it when cooking for guests, but otherwise have at it? Really, the amount of msg per serving is extremely small and a tiny amount adds a lot of flavor. Thanks!
Thanks Ashley! Just love Gnocchi, and this looks like a great recipe! Must try this! ♥️♥️💋💋🌺🌺🎶🎶
I would much rather make my own gnocchi.
Not a bad recipe, I am just not too happy with the method. I find that cheese will tend to clump up when put on the heat. That says, I would use Pecorino Romano, rather than Parmigiano Reggiano, and would use it off the heat, at the very end. Just my preference, otherwise very good.
Thank-you for this recipe. Lent will be here before we know it. It'll be a nice Lenten meal.
Hi Happy New Year is there any other cheese I can use besides the parm. don't like it
@Deborah Williams Rowley, ma'am, I use fresh grated by me swiss gruyere cheese, my fave, nutty flavor & not sharp tasting like parm, price is appx. the same as real parm reggiano, but much swiss gruyere is more subtle in flavor, hope that helps, God Bless you & yours
Thank you! As a vegan, this is SO easy to veganize by swapping to vegan butter, parm and cream.
I can't wait to make this! 😊💜
Great tips but why meatless, this dish would only be enhanced with hamburger. Sorry Vegans.
That escaping gnocchi at 3:43 really messed with my OCD.
Oh my gosh. I'm praying I can eat this soon! Yum!!
why not just cook the gnocchi in water,they come out nice and fluffy!
This looks soooo delicious !! I'm stuffed already thanks for posting it.😘😊
I feel like Italians would weep if they watched this video.
Looks amazing
Any suggestions for making the sauce vegan?
I'd prefer the term meat-free, not meat-less. Different attitude.
besides. butter is vegan/////// so are cheese and cream
I've been a big fan of ATK for as long as I can remember, but these vids with Ashley and quick meals has become one of my favorites!
Wow, thank you!
I did it! Very yummy! Thank you!!
Can this be frozen?
So no homemade gnocchi?
That looks sooo delicious!
Looks so delicious
Made this dish tonight. Was very tasty! Did anyone else have problems with the parmesaen clumping and making wads of goo? What did I do wrong?
I’m so glad to hear about washing mushrooms! I love them, but it’s a pain in the neck to wipe them off. Also, if I’m in a hurry and I’m going to cook them immediately, I like to use pre-sliced mushrooms and they really need to be dunked to get clean. No more guilt! 🤣🤣
I cooked in restaurants for 20 years and we never washed or cleaned the mushrooms. nobody does. think about that for a moment. Its just not necessary.
With all the chefs and cooks I wish you would review the AnovA precision oven. Combo oven with steam for sous vide cooking. Great for proofing dough. Would make for awesome cooking and recipes.
So quick and easy to makes. Looks amazing. Love the boy's drawings on the frig!
Alton Brown proved they could be washed in water on Good Eats about 20yrs ago
This dish looks so good but I know if I make it the Gnocchi will turn out gummy. I've tried both frozen and fresh in the vacuum package like in the video and my Gnocchi comes out gummy every time. 😞
Maybe it's because you didn't brown it first, like she did. And that's why it is gummy.
I made this last night and it was a hit! I will definitely put this in my regular rotation. I used chicken stock, but reduced the amount because of saltiness. I'd recommend tasting before salting this dish.
I just made this dish and it is very easy to prepare and very rich and flavorful. Will definitely make this again!
I always wash my mushrooms. A quick rinse in the colander.
Tried this dish for dinner. It was easy, fast and delicious. Thank you.
This is an outstanding recipe. Easy, fast and great tasting. Thanks for sharing it.
Those mushrooms weren't done when you added the cream..
I made this, but accidentally bought "Pesto Gnocchi" and it was absolutely awful...WHY DID THEY MAKE PESTO GNOCCHI???? IF YOU WANT PESTO JUST ADD IT!
Going to try again and either make my own gnocchi or find some proper store bought :D
Ugh, Doug, how frustrating! Def give it another go!
YUM! Thanks Ashley, you're the best!
I made this tonight and it was awesome!!! Really easy to halve.
you can't just randomly substitute mushrooms
That is a one helping recipe right,,,,,,,, looks great
I LOVE gnocchi!!! This looks delicious 😊
Are the ingredient a
amounts listed somewhere? Looked like 1 lb mushrooms, 1/2 cup broth, 1/4 cup cream, but not sure about gnocchi or Parmesan.
The link for the recipe is in the description!
So I’m trying to hone in on the ingredient amounts for this … can anyone clear up the ?s:
1 pound of cremini mushrooms (quartered)
2 cloves garlic, minced
2 cups (?) vegetable broth
½ cup (?) cream
A “good amount” of grated Parmesan cheese (2 cups ?)
⅛ tsp Nutmeg
Black pepper (½ -1 tsp?)
Unlike most of the recipes this channel posts, the link in the description actually shows you the ingredients and steps without having to pay a subscription. I know, I was shocked too. Here are the ingredients:
1 ¼ cups vegetable broth
2 ounces Parmesan cheese, grated (1 cup)
¼ cup heavy cream
⅛ teaspoon ground nutmeg
Salt and pepper
3 tablespoons unsalted butter
1 pound vacuum-packed gnocchi
1 pound cremini mushrooms, trimmed and quartered
2 garlic cloves, minced
¼ cup fresh basil leaves, torn
Looks delicious - thanks Ashley!
Why are you using a Teflon fry pan?
WoW that looks awesome. I am going to have to make it. Thank you for making the videos (FIRST!!!)
Happy cooking!
This looks so good, and I know I can make it!
Great recipe. More meatless recipes, please!
I want to know what pan she used!
Your mushrooms were undercooked
Totally out of topic. I like your hair. Just beautiful!
Thank you! 🥰
Great idea but being Italian, I won't be able to resist doing tomato/cream rather than vegetable broth and cream.😀
OMG that looks sumptuous. Nice poached egg on top would take it to the next level 🤤
Looks so delicious. I think I'll try it, but will add some spinach to it.
Yeah. Not only for more flavor but color.
Every Top Star chefs agree, never wash your mushrooms. clean them with a soft brush.
I'd love to see ya'll do parm alternatives some day- maybe a Dan science thing. Most Parm and hard cheese generally still has animal rennet. It's hard to work around in a veg dish
A friend of mine was flabbergasted to learn you can buy packaged gnocchi at the market, it's something he loves at restaurants but he never wanted to make from scratch. Now he always has a pack or two of DeCecco gnocchi in his pantry and he doesn't need to go pay $25 to get his fix in a restaurant.
Edit: I love gnocchi instead of noodles in ATK's pressure cooker chicken soup.
As someone who makes gnocchi from scratch for restaurants, I too was recently flabbergasted after learning you can just buy packaged gnocchi for very cheap at the supermarket. I was curious, so I pick up a few brands and tried them out myself; and lo and behold, it was complete and utter manufactured plastic trash! Just night and day compared to restaurant quality; I immediately understood why people are still paying $25+ for restaurant gnocchi.
@@BullShitThat That's nice, dear.
@@BullShitThat I completely agree. It isn't that hard to make, and it tastes amazing. Store bought is gross.
So beautiful
Love the recipe. But I wish you would correct the door knobs on the double doors that are crooked. It’s distracting while you are talking.