Pressure Cooker Gnocchi and Mushrooms in Rosemary Alfredo Sauce

Pressure cooker gnocchi cooks in just one minute.
Pressure Cooker Gnocchi and Mushrooms

Photos courtesy of iStockphoto.com

Once heated, pressure cooker gnocchi cooks in just one minute. You read right, one minute! This recipe is great for a quick and healthy meal, plus it can be made vegan with some substitutions.

Excerpted from The New Pressure Cooker Cookbook by Adams Media. Copyright © 2016 F+W Media, Inc. Used by permission of the publisher. All rights reserved. Photos courtesy of iStockphoto.com

2
Servings
1227
Calories Per Serving
Deliver Ingredients

Ingredients

  • water, as needed
  • 16  Ounces  uncooked gnocchi
  • 1  Tablespoon  extra-virgin olive oil
  • 1/2  Cup  sliced mushrooms
  • 1  Teaspoon  fresh lemon juice
  • 2  Cups  béchamel sauce, or vegan version of béchamel sauce
  • 1/2  Cup  Parmesan cheese, or vegan shredded Parmesan or mozzarella
  • 1/2  Cup  diced tomatoes
  • 1  Teaspoon  chopped fresh rosemary
  • Salt and black pepper, to taste

Directions

Fill the pressure cooker with enough water to cover the gnocchi. Bring the water to a boil. Add the gnocchi. Lock the lid into place and bring to high pressure; maintain pressure for 1 minute. Use the natural release method to release the pressure and then remove the lid. Drain the gnocchi and set aside.

Add the olive oil to a pan over medium heat and sauté the mushrooms for about 1 minute. Add the gnocchi and sauté for 1 minute more.

Deglaze the pan with the lemon juice, then add the béchamel sauce and Parmesan cheese, and allow it to reduce until desired consistency is reached.

Stir in the tomatoes and rosemary. Taste for seasoning, and add salt and pepper, if necessary.

Nutritional Facts

Total Fat
35g
50%
Sugar
20g
22%
Saturated Fat
16g
67%
Cholesterol
29mg
10%
Carbohydrate, by difference
189g
100%
Protein
44g
96%
Vitamin A, RAE
126µg
18%
Vitamin B-12
1µg
42%
Vitamin B-6
2mg
100%
Vitamin C, total ascorbic acid
18mg
24%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
674mg
67%
Choline, total
204mg
48%
Copper, Cu
1mg
0%
Fiber, total dietary
20g
80%
Folate, total
236µg
59%
Iron, Fe
20mg
100%
Magnesium, Mg
597mg
100%
Manganese, Mn
8mg
100%
Niacin
5mg
36%
Pantothenic acid
4mg
80%
Phosphorus, P
1809mg
100%
Riboflavin
1mg
91%
Selenium, Se
69µg
100%
Sodium, Na
1220mg
81%
Water
260g
10%
Zinc, Zn
8mg
100%

Pressure Cooker Shopping Tip

A pressure cooker is a useful tool in the kitchen when you don't have much time to cook something down.

Pressure Cooker Cooking Tip

A common use for a pressure cooker is making stock or cooking down meats that normally time hours to break down in a fraction of the time.

Pressure Cooker Wine Pairing

Most red wines, including cabernet sauvignon, cabernet franc, mourvedre, Rhone blends, zinfandel, petite sirah, nebbiolo, nero d'avola, primitivo, barbera, and sangiovese with beef or lamb (cabernet sauvignon is particularly appropriate for lamb). Tempranillo, dolcetto, gewürztraminer, or muscat for roast pork; carménère with pork sausage; sangiovese, pinotage, or richer sauvignon blancs with stir-fried or braised pork dishes or pork in various sauces; syrah/shiraz,   mourvedreRhone blends, zinfandel, petite sirah, nero d'avola, or primitivo with barbecued spareribs or pulled pork, or with cochinito en pibil and other Mexican-spiced pork dishes. Pinot gris/grigio, riesling, richer sauvignon blanc, or torrontes with veal dishes.