Pressure Cooker Gnocchi and Mushrooms in Rosemary Alfredo Sauce

Pressure cooker gnocchi cooks in just one minute.
Contributor
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
1205
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
33g
47%
Sugar
9g
10%
Saturated Fat
8g
33%
Cholesterol
29mg
10%
Carbohydrate, by difference
182g
100%
Protein
47g
100%
Vitamin A, RAE
126µg
18%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
8mg
11%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
421mg
42%
Choline, total
227mg
53%
Copper, Cu
2mg
0%
Fiber, total dietary
21g
84%
Folate, total
488µg
100%
Iron, Fe
13mg
72%
Magnesium, Mg
489mg
100%
Manganese, Mn
5mg
100%
Niacin
10mg
71%
Pantothenic acid
3mg
60%
Phosphorus, P
1635mg
100%
Riboflavin
1mg
91%
Selenium, Se
47µg
85%
Sodium, Na
1137mg
76%
Thiamin
1mg
91%
Water
267g
10%
Zinc, Zn
9mg
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, mourvèdre, Rhône 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; carmènere with pork sausage; sangiovese, pinotage, or richer sauvignon blancs with stir-fried or braised pork dishes or pork in various sauces; syrah/shiraz, mourvèdre, Rhône 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 torrontés with veal dishes.