SPINACH GNOCCHI
Provided by Guy Fieri
Time 1h20m
Yield 6 servings
Number Of Ingredients 24
Steps:
- For the gnocchi: In a large stock pot over high heat, boil the potatoes, salt, smashed garlic, and roughly chopped onions until the potatoes are fork tender, 10 to 12 minutes. Drain and return to the pot to allow the water to cook off, 5 to 10 minutes.
- Meanwhile, in a small saute pan over medium-high heat, add the olive oil and heat until shimmering. Add the diced onion and cook for 3 to 4 minutes. Add the minced garlic and saute for 1 minute more. Add the spinach and cook for 3 minutes. Add the wine and cook until the spinach is wilted, 5 minutes, stirring often. Place the mixture in a strainer set over a bowl to catch the liquids as it drains off, applying pressure gently a few times to accelerate liquid removal. Reserve 1/2 cup liquid.
- When the potatoes are dry and slightly cooled, roughly cut them and pass through a food mill or ricer. Set aside. (Guy's tip: after ricing the potatoes, spread them out on a baking sheet and allow them to dry out even more to remove moisture).
- In a food processor bowl fitted with the bottom blade, add the strained spinach, pulse to puree, and then add the egg and egg yolk, flour, nutmeg, and Parmesan. Pulse until well mixed. Place into a large bowl and gently fold in the riced potatoes, gently stirring until just combined. You will have very soft dough. Turn out onto a lightly floured board and roll into a 1 1/2-inch thick snake. Dust the dough lightly with flour and cut into 1 1/2-inch pieces. Roll each piece gently with your thumb, leaving a small indentation on 1 side of the gnocchi. Place the finished gnocchi on a lightly floured, parchment paper-lined baking sheet. (Guy's tip: if you have time, let the gnocchi rest in the refrigerator or freezer until chilled prior to cooking. It will help the gnocchi hold its shape better).
- Fill a large stock pot 3/4 full with water, place over high heat, add 1 tablespoon kosher salt, and bring to a rapid boil.
- Meanwhile, for the sauce: Wipe clean the same pan that the spinach was cooked in and place over medium-high heat. Add 3 tablespoons butter and melt. Add the garlic and chile flakes and cook for 1 to 2 minutes. Deglaze with the wine, reduce for 4 to 5 minutes. Add the stock, reserved spinach liquid, half-and-half, and cheese and reduce an additional 3 minutes. Add the pepper, tomatoes, and remaining 2 tablespoons butter.
- When the sauce is ready, add the gnocchi to the boiling water and cook for 3 1/2 minutes. Remove, drain, and let rest for 5 minutes. Add to the sauce and garnish with Parmesan and a drizzle of extra-virgin olive oil. Freeze any leftover gnocchi for a later meal.
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
SPINACH & RICOTTA GNOCCHI
These luxurious gnocchi are both light and spoilingly rich at the same time
Provided by Celia Brooks Brown
Categories Dinner, Main course
Time 50m
Number Of Ingredients 9
Steps:
- Boil the kettle. Place the spinach in a large bowl and pour boiling water over it. Leave for 2 mins until wilted, then drain thoroughly. Leave to cool, then wrap a clean tea towel around the spinach. Hold it over the sink and squeeze out as much water as possible. Finely chop.
- Place the spinach, parsley, garlic, ricotta, flour, eggs, cheese and a generous grating of nutmeg into a large bowl and season with salt and pepper. Use a fork to stir very thoroughly until everything is completely mixed. Using wet hands, form the mixture into walnut-size balls. Place on a large plate or tray and refrigerate for at least 30 mins.
- When ready to cook, heat the oven to warm and bring a large pan of water to the boil. Reduce the heat to medium and drop in batches of about 8-10 gnocchi at a time. They will sink to the bottom, and when they rise to the top give them about 1 min more, then remove with a slotted spoon and keep warm while you cook the rest. Serve the gnocchi on warm plates drizzled with olive oil and scattered with rocket and more cheese.
Nutrition Facts : Calories 287 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 20 grams protein, Sodium 0.86 milligram of sodium
MOOSEWOOD'S SPINACH GNOCCHI
From Moosewood Restaurant New Classics: A Casserole-style dish that is simple to throw together when you've got everything on hand. I substituted about half a big bag of frozen spinach for the fresh, and it came out gorgeously! You can substitute 3 cups store-bought tomato sauce for the homemade, but it's so much better from scratch and still so quick! Serve alone with tomato sauce, or in a brothy soup.
Provided by Lizzymommy
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- To make the sauce:.
- Warm the oil in a nonreactive 2-quart saucepan. Add the onions, garlic, and salt and sauté on medium heat for about 7 minutes until golden. Add the tomatoes, their juice, and the pepper and bring to a simmer. Cook for 10-15 minutes, stirring occasionally.
- To make the gnocchi:.
- Preheat the oven to 400°F Oil a nonreactive baking dish.
- Rinse the spinach well and remove any large stems. Place the spinach in a large pot with only the water that clings to the leaves. Cover and cook on high heat, stirring once or twice, just long enough to wilt the leaves, about 3 minutes. Set aside to drain.
- In a large bowl, beat the eggs. Mix in the Parmesan, ricotta, bread crumbs, basil, scallions, garlic, salt, pepper, and nutmeg. When the cooked spinach is cool enough to handle, gently squeeze more water from it and chop it. Stir the chopped spinach into the cheese mixture. The batter will be wet and rather soft. Drop the batter by rounded tablespoonfuls onto the prepared baking dish to make about 18 balls. Pour the tomato sauce around the gnocchi to almost cover.
- Bake for about 25 minutes, until firm and beginning to brown. Serve hot with the tomato sauce ladled on top.
Nutrition Facts : Calories 452.5, Fat 18.5, SaturatedFat 8.7, Cholesterol 196.3, Sodium 1778.6, Carbohydrate 47.4, Fiber 6.9, Sugar 12.2, Protein 26.8
SPINACH RICOTTA PIE - FROM THE MOOSEWOOD COOKBOOK
I had this delightful dish at a great friend's home and my daughter fell in love with the recipe and has requested it for her birthday meal. It is quite delicious!
Provided by Cook4_6
Categories Brunch
Time 2h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- To make the crust,cut together flour with butter until uniformly blended. Add buttermilk. Chill at least one hour in a ball. Roll out into 9" pie crust.
- To make the filling, saute spinach and onion. Add black pepper, salt and basil. Mix in bowl with ricotta cheese, eggs, flour, cheese,.
- and nutmeg. Spread into unbaked pie shell. Top with sour cream and paprika. Bake at 375 degrees for 40-45 minutes.
Nutrition Facts : Calories 472.4, Fat 32.8, SaturatedFat 19.5, Cholesterol 185, Sodium 349.8, Carbohydrate 26.7, Fiber 1.8, Sugar 3, Protein 18.5
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