While we were in Maine visiting Katie and Elisabeth and Christopher and Maisie, we did a lot of cooking and eating. Family time tends to revolve around meals, in addition to reading stories and going to playgrounds. This is one of the sheet pan dishes, where everything is cooked on a rimmed sheet pan, in this case, in two stages. I made a fancy-ish sauce (as suggested by the recipe, from the NYT) in Maine. Since we've been home, I made the dish again with a simpler topping. Both good.
The ingredients:
1 package shelf-stable or frozen gnocchi (my package was 16 oz.);
1 lb. mushrooms any kind (we had some cremini and some button);
4 scallions;
a biggish shallot (or onion) totaling about 1/2 cup;
1 5 oz. package of greens (we had baby arugula);
6 tablespoons or so of olive oil; and
salt and pepper.
For the sauce:
1 tablespoons dijon mustard;
1 tablespoons prepared horseradish;
1 teaspoon honey; and
1 tablespoon butter.
OR
olive oil, parmesan cheese and a sprinkle of kosher salt.
I started by prepping the scallions (wash, trim off any wilted parts, cut into 1" pieces); the mushrooms (wash, trim off any questionable or dirty bits, cut in half or quarter depending on size); and the shallot (peel, cut in half lengthwise and then across into thin half-moons).
And I preheated the oven to 425 degrees.
I put all of the veggies in a bowl and added the gnocchi straight out of the package.
I mixed the ingredients around and then added 5 tablespoons of the olive oil, plus some salt (maybe 1 teaspoon) and pepper (maybe 1/2 teaspoon and mixed some more.
Next I poured everything onto a rimmed baking sheet and spread the ingredients around so they were in more or less 1 layer.
Then into the oven for about 20 minutes. I was looking for some golden color on the gnocchi and some wilting and browning on the vegetables.
While the food was baking, I washed the greens and put them in the bowl where the other ingredients had been, then added the last tablespoon of olive oil and mixed the greens around.
After 20 minutes of baking, I pulled the baking sheet out and poured the greens on top. They covered everything.
After about 6 or 7 minutes, the greens were wilted. You need to keep an eye on the dish once the greens have been added, as greens can go from wilted to crispy chips in a surprisingly short time.
I made the sauce - mixing the mustard, horseradish and honey in the small bowl. The recipe called for more sauce, but I think the amount I made was fine.
I poured the sauce onto the ingredents still on the baking sheet and added the pat of butter, then stirred everything around (carefully).
Gnocchi with mushrooms and arugula. We had salmon and salad and some kind of dessert, maybe apple crisp. We'd visited an apple orchard and had a lot of apples.
I think this dish is a good side for salmon, which can also roast in a 425 degree oven, in less than the time it takes to make the gnocchi.
When I made this at home, I did serve it with salmon. I decided to see whether a simpler topping would work - another tablespoon or so of olive oil and about 1/3 cup of grated parmesan. It did.
No comments:
Post a Comment