CREAMY GORGONZOLA GNOCCHI WITH SPINACH AND PINE NUTS
This creamy gorgonzola gnocchi with baby spinach is topped with toasted pine nuts and just a sprinkle of Parmesan cheese and pairs perfectly with KRIS Wine Pinot Grigio It's the perfect creamy dish for Meatless Monday or throw on a little grilled steak to take it to a whole new level of protein packed deliciousness. Trust me, you'll love how easy it is to make this flavorful dish!
Provided by Brandy O'Neill - Nutmeg Nanny
Categories Main Course
Time 30m
Number Of Ingredients 13
Steps:
- In a 12-inch skillet add olive oil and set over medium heat.
- When the oil is hot add the shallots, oregano, sage, and black pepper.
- Saute gently until the shallots are soft but not browned, about 5 minutes.
- Add the garlic and saute for another 30 seconds or just until fragrant.
- Pour in the heavy cream and let it gently simmer for about 5 minutes or until the cream is slightly thickened.
- Turn the heat to low and add in the gorgonzola cheese.
- Stir gently to help the cheese melt into the cream, about 5 minutes.
- When the cheese is almost completely melted into the cream add the baby spinach and let the warmth of the sauce help soften the fresh spinach.
- Add in the cooked gnocchi and toss to combine.
- To serve, sprinkle the top with chopped toasted pine nuts and optional crumbled gorgonzola cheese, grated Parmesan cheese, and a pinch of crushed red pepper flakes.
CREAMY SPINACH-PESTO GNOCCHI
Treat the family to something different with Creamy Spinach-Pesto Gnocchi. You'll love the deliciously creamy sauce in this spinach-pesto gnocchi that features onions, cream cheese and cherry tomatoes!
Provided by My Food and Family
Categories Pasta
Time 25m
Yield 6 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Cook gnocchi as directed on package, omitting salt.
- Meanwhile, heat oil in large skillet on medium heat. Add onions; cook 3 min. or until crisp-tender, stirring frequently. Remove from heat. Blend cream cheese and pesto sauce in blender until smooth. With blender running, gradually add milk through feed tube at top of blender, mixing well after each addition. Add spinach; blend until smooth. Blend in onions. Pour into skillet.
- Drain gnocchi. Add to cream cheese mixture; stir until gnocchi is evenly coated with sauce. Cook 2 to 3 min. or until heated through, stirring constantly. Remove from heat. Top with Parmesan and tomatoes.
Nutrition Facts : Calories 530, Fat 17 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 50 mg, Sodium 1040 mg, Carbohydrate 78 g, Fiber 6 g, Sugar 4 g, Protein 16 g
GNOCCHI WITH CREAMY TOMATO & SPINACH SAUCE
Make a change from pasta with this Italian-style midweek meal
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 20m
Number Of Ingredients 8
Steps:
- Heat the olive oil in a frying pan. Fry the garlic until golden, then add the tomatoes. Season, then simmer for 10 mins. Stir in mascarpone, then cook for 2 mins more.
- Meanwhile, boil the gnocchi according to pack instructions. Add the spinach for the final min of cooking. Drain well, pour back into the pan, then stir the sauce through. Mix well and serve immediately with basil leaves and Parmesan shavings scattered over, if you like.
Nutrition Facts : Calories 393 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 1.67 milligram of sodium
CREAMY SPINACH AND PINE NUT GNOCCHI
My favourite Italian dishes usually contain olives and sun-dried tomatoes - this is no exception. Use store-bought gnocchi for a quick weeknight feed or make your own for a special weekend feast. You'll need to use a big pan, because you add the gnocchi to the sauce at the end. From an AWW cookbook.
Provided by oloschiavo
Categories Spinach
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine cream, canned tomatoes and garlic in large pan and bring to the boil. Simmer until sauce slightly thickens.
- Add sun-dried tomatoes and olives. Simmer for 2 minutes.
- Add gnocchi to saucepan of boiling, salted water and cook until gnocchis rise to the top of the saucepan. Drain.
- Gently toss gnocchi, spinach and pine nuts in pan with sauce until spinach wilts.
Nutrition Facts : Calories 289.3, Fat 22.9, SaturatedFat 6.6, Cholesterol 29.7, Sodium 410.7, Carbohydrate 18.1, Fiber 6.1, Sugar 6.5, Protein 9.3
BROWN BUTTER GNOCCHI WITH SPINACH AND PINE NUTS
Got this off the internet, sounded wonderful and wanted to try it as I had all the ingredients...very good...putting here for safe keeping... A great Meatless Monday recipe..
Provided by CIndytc
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook gnocchi according to package directions, drain.
- Heat butter in a large non stick skillet over medium heat.
- Add pine nuts to pan; cook 3 minutes or until butter and nuts are lightly browned, stirring constantly.
- Add garlic to pan; cook 1 minute.
- Add gnocchi and spinach to pan; cook 1 minute sor until spinach wilts,.
- stirring constantly. Stir in salt and pepper.
- Sprinkle with parmesan cheese.
GNOCCHI WITH PANCETTA, SPINACH & PARMESAN CREAM
These versatile Italian dumplings take only minutes to cook- serve with a creamy cheese sauce, greens and bacon
Provided by Good Food team
Categories Dinner
Time 15m
Number Of Ingredients 10
Steps:
- Cook the gnocchi following pack instructions, then drain. Meanwhile, heat 1 tsp of the oil in a small pan and fry the garlic, then add the cream and a good grating of nutmeg. Put to one side.
- Heat 2 tsp of the remaining oil in a frying pan and cook the pancetta until crisp. Add the gnocchi and fry until it starts to turn golden, adding a little more oil if it begins to stick. Stir in the spinach, lemon zest and seasoning.
- Stir the Parmesan into the cream sauce. Spoon the gnocchi onto plates, drizzle over the sauce and scatter with pine nuts. Serve with extra Parmesan.
Nutrition Facts : Calories 500 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 2.2 milligram of sodium
SPINACH AND RICOTTA GNOCCHI
This is a gnocchi that Popeye would be proud of. Packed with spinach and creamy ricotta, these little morsels are like soft pillows--delicate yet so easy to make. You could serve them with a little red sauce, but for easier cleanup, I highly recommend just a sprinkle of Parmesan cheese and that's it!
Provided by Catherine McCord
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil.
- Squeeze the spinach completely dry, in small handfuls, over a bowl. Transfer the spinach to a food processor. Add the ricotta, 2/3 cup Parmesan, they egg yolk and 2 tablespoons flour; pulse until the spinach is very finely chopped and the mixture is thoroughly combined.
- Lightly dust your hands with flour so the mixture doesn't stick to your hands.
- Scoop 1 teaspoon of the spinach mixture and roll into a ball. Place on a plate and cover with wax paper or parchment. Repeat with the remaining mixture. You should have about 40 gnocchi.
- Working in batches, boil the gnocchi until they rise to the surface, about 3 minutes. Drain the gnocchi with a slotted spoon or mesh spider and transfer to a plate or bowl. Sprinkle with Parmesan, let cool slightly and serve.
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- While the sole is cooking, bring a medium saucepan filled with water to a boil over medium-high heat. When boiling, add the gnocchi and cook for 3-5 minutes or until it begins floating to the top. Drain the gnocchi and set aside.
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