GNOCCHI I
This simple potato, flour, and egg recipe is one my family has used for generations.
Provided by Anna
Categories Main Dish Recipes Pasta
Time 1h
Yield 4
Number Of Ingredients 3
Steps:
- Bring a large pot of salted water to a boil. Peel potatoes and add to pot. Cook until tender but still firm, about 15 minutes. Drain, cool and mash with a fork or potato masher.
- Combine 1 cup mashed potato, flour and egg in a large bowl. Knead until dough forms a ball. Shape small portions of the dough into long "snakes". On a floured surface, cut snakes into half-inch pieces.
- Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain and serve.
Nutrition Facts : Calories 329.2 calories, Carbohydrate 67 g, Cholesterol 53 mg, Fat 2 g, Fiber 3.4 g, Protein 9.7 g, SaturatedFat 0.5 g, Sodium 21.5 mg, Sugar 1.1 g
GNOCCHI VERDE
This recipe comes from the Railroad Cafe in Humble, Texas ( pronounced "Umble"- don't ask me why). It was in an October 2004 food section of the Houston Chronicle. You can keep these spinach dumplings in the refrigerator- just heat and serve with butter and grated Parmesan cheese or your favorite marinara sauce. They freeze well too!
Provided by Leslie in Texas
Categories Vegetable
Time 1h10m
Yield 18 dumplings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Cook spinach.(An easy way is to microwave washed, lightly dampened spinach 1 minute at a time, stir and microwave another minute if necessary). Chill spinach.
- Put ricotta cheese in a sieve to drain away all excess liquid.
- Completely squeeze all water out of cooled spinach (press in a colander, then squeeze through a clean kitchen towel) to achieve 2 cups tightly packed, squeeze-dried spinach.
- Break spinach up in a mixing bowl.
- Add salt, pepper,nutmeg, drained ricotta cheese, parmesan cheese, flour, eggs, and chilled butter and mix with a wooden spoon.
- Transfer spinach mixture to a lightly greased baking pan.
- Cover with foil and bake for 20 minutes.
- Remove from oven and stir mixture in pan. Return to oven for another 25 minutes.
- Remove from oven and stir again.
- Cover and let sit for about 15 minutes to cool down.
- When cool, put covered pan in refrigerator.
- When mixture is cool enough to handle, roll into golf-ball-size dumplings in the palm of your hand.
- Freeze until ready to serve or keep in the refrigerator for a few days.
- To serve, reheat dumplings at 350 degrees for about 5 minutes or microwave on high for about 1 minute per dumpling.
Nutrition Facts : Calories 107.8, Fat 7.2, SaturatedFat 4.1, Cholesterol 65.9, Sodium 170.1, Carbohydrate 5.7, Fiber 1.5, Sugar 0.4, Protein 5.9
GNOCCHI PRIMAVERA
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the gnocchi and cook as the label directs. Reserve 1 cup cooking water, then drain.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the leek and cook, stirring occasionally, until it softens and just starts browning, about 3 minutes. Add the radishes, sugar snap peas, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring often, until the peas are bright green and crisp-tender, 5 to 6 minutes.
- Add the gnocchi to the skillet along with 3/4 cup of the reserved cooking water, the butter, grated parmesan, lemon zest and parsley. Remove from the heat and gently stir until the gnocchi are well coated and the cheese melts, adding more cooking water as needed to loosen. Top each serving with shaved parmesan.
Nutrition Facts : Calories 500 calorie, Fat 23 grams, SaturatedFat 9 grams, Cholesterol 25 milligrams, Sodium 750 milligrams, Carbohydrate 59 grams, Fiber 5 grams, Protein 16 grams
GARDEN VEGETABLE GNOCCHI
When we go meatless, we toss gnocchi (my husband's favorite) with veggies and a dab of pesto. I use zucchini in this, too. -Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 450°. In a greased 15x10x1-in. baking pan, toss vegetables with oil, salt and pepper. Roast 18-22 minutes or until tender, stirring once., Meanwhile, in a large saucepan, cook gnocchi according to package directions. Drain and return to pan., Stir in roasted vegetables, Alfredo sauce and pesto. If desired, sprinkle with basil.
Nutrition Facts : Calories 402 calories, Fat 14g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 955mg sodium, Carbohydrate 57g carbohydrate (12g sugars, Fiber 5g fiber), Protein 13g protein.
GNOCCHI VERDE
Categories Potato
Number Of Ingredients 8
Steps:
- Peel the potatoes, cut them into even chunks and cover with cold water and a teaspoon of salt. Bring to a simmer and cook for 25 minutes or until tender but not falling apart. Pass the potatoes through a mouli-legumes. Wash the spinach well and then drop into a pan full of well-salted boiling water. Cook for two minutes and then drain the spinach and refresh in a bowl of cold water. Drain the spinach again and squeeze out every drop of water until very dry. Chop the spinach until it is very fine, preferably in a food processor. Mix together the spinach and potatoes before adding the egg yolks, the first lot of cheese and then folding in the flour. Season with salt, white pepper and a little freshly grated nutmeg. Sprinkle a board with flour and then roll out the mixture into long sausage shapes about a centimetre-and-a-half in diameter. Bring another wide pot of water to the boil with a pinch of salt. Melt the butter in a large ovenproof dish. Drop a dozen or so gnocchi into the water, or as many as you can without overcrowding them, and let them come back to a simmer. Simmer for 30 seconds after they come to the surface before lifting them out into the buttered dish. Repeat the process until all the gnocchi are cooked. Sprinkle them with the remaining cheese and bake in a medium-hot oven (190C) for 10 minutes or until gently browned.
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- Mix together the spinach, ricotta, butter, Parmigiano, and eggs with a rubber spatula in a large bowl. Season with nutmeg, salt, and pepper. Sift the flour through a sieve into the spinach mixture. With a spatula, mix it just enough to incorporate the flour. Overmixing the dough will make the gnocchi heavy and tough. The dough will be soft and a little sticky — that’s fine. Refrigerate in a covered container for a few hours or, better still, overnight.
- About 20 minutes before serving, melt the butter in a small pan with the sage leaves over medium heat. Turn off heat, cover, and keep warm.
- To form and cook the gnocchi, fill a wide pan with water to a depth of about 3 inches. Season with salt, and bring to a gentle simmer over medium heat. Adjust the heat to keep the water barely simmering. Have ready the chilled gnocchi dough, 2 teaspoons, and 1 cup cold water. Dip the spoons in the water, then scoop up some dough with one spoon. Use the other spoon to shape the gnoccho into a quenelle. Hold the spoon in the simmering water for a second and the gnoccho will slide off to the bottom of the pan. Cook 6–10 gnocchi at a time. When they float to the surface, cook them for about 3 minutes.
- Divide the gnocchi between flat soup bowls and spoon the warm sage butter on top. Season with salt and pepper and a shower of Parmigiano.
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