Best Spinach And Potato Gnocchi Recipes

POTATO GNOCCHI AND SPINACH ALFREDO WITH SUNDRIED TOMATO DRIZZLE

Steps:

• Combine sundried tomato and pesto in small bowl. Refrigerate until later.
• In large mixing bowl combine potatoes, flour, salt and egg. Mix until combined. Knead until mixture comes together into dough. Divide into 4 parts. Roll each part into log 1/2 inch wide. Cut into bite-size portions. Make an thumbprint in each portion. Cook in batches in boiling water until each dumpling floats to top. Remove with slotted spoon.
• In large skillet over medium high heat, saute spinach in olive oil until wilted. Season to taste with salt. Stir in alfredo sauce and heat until hot. Remove from heat and stir in parmesan cheese.
• To serve, spoon over potato gnocchi. Drizzle with pesto.

SWEET-POTATO GNOCCHI WITH MUSHROOMS AND SPINACH

Steps:

• 1. Make gnocchi: Drain ricotta in a strainer over sink, stirring occasionally, 1 hour. 2. In a large bowl, combine 3 cups sweet-potato puree (save extra for another use), strained ricotta, sugar, cheese, salt, and nutmeg. Gently stir in flour, 1/2 cup at a time, until a soft dough forms. 3. Working on a floured surface, divide dough into 8 portions. Roll each portion with your hands into a 15-in. rope, then cut into 1-in. pieces, sprinkling dough with flour if it gets sticky. Transfer gnocchi to a rimmed tray lightly dusted with flour. 4. Bring a large pot of salted water to a bowl. Reduce heat to medium-low. Working in batches of 15 to 20, drop gnocchi into water stirring to prevent sticking and cook until gnocchi are firm and float to top of water, about 5 minutes. Using a slotted spoon, transfer gnocchi to a strainer and then to a lightly oiled rimmed pan to cool. 5. Assemble gnocchi: Heat 2 tbsp. oil in a second large nonstick frying pan over medium-high heat. Add gnocchi to pan and cook, stirring often, until browned, 5 to 8 minutes. Transfer o a large serving dish. 6. Meanwhile, heat remaining 2 tbsp. oil in a second large frying pan over medium-high heat. Cook garlic and shallots until fragrant, about 2 minutes. Add mushrooms and saute until softened, about 5 minutes. Add broth, butter, spinach, salt, and pepper; cover and cook until spinach wilts, about 3 minutes. 7. Spoon vegetables over gnocchi and pour in broth. Sprinkle with thyme and half of parmesan. Serve with remaining cheese. Make ahead: Prepare though step 3. Cover and shill up to 3 days or freeze up to 3 weeks. Per Serving: 362 cal., 31% (114 cal.) from fat; 14 g protein; 13 g fat (5.3 g sat.); 49 g carbo. (4.2 g fiber); 1,021 mg sodium; 24 mg chol.

POTATO GNOCCHI WITH SPINACH AND SUNDRIED TOMATOES

Steps:

• Gently boil sundried tomatoes for 3 minutes until softened. Remove and slice julienne. Set aside. Remove stems from spinach and wash, then slice into julienne. Set aside. Core the red pepper and slice julienne. Set aside. Boil the potatoes in the skin until tender. Remove from water and let dry. Lift skin off and rice while still hot. Add egg yolk, set aside and let cool. Season with salt and white pepper and work into a dough with the flour. Roll into finger thick cylinder rolls. Cut into 2-3 cm length. Shape and swirl the gnocchi with the tip of a fork. Simmer in salted water for a few minutes until floating and drain thoroughly. Heat olive oil in a large saute pan on medium heat, add the gnocchi and saute for a few minutes until color is achieved. Add red pepper, mushrooms and tomatoes and saute for 2 minutes. Add the pesto and gently mix well. Add the parmesan and spinach. Season with salt and fresh cracked pepper. Remove from heat to serving dish and top with crumbled feta cheese.

SPINACH AND POTATO GNOCCHI

Steps:

• 1 Place the potatoes in a large pot with cold water to cover. Cover the pot and bring to a simmer. Cook until the potatoes are tender when pierced with a knife, about 20 minutes. 2 Place the spinach in a large pot with 1/2 cup of water and salt to taste. Cover and cook until the spinach is tender, about 2 to 3 minutes. Drain the spinach and let cool. Place the spinach in a towel and squeeze out the liquid. Very finely chop the spinach. 3 While the potatoes are still warm, peel them and cut them into chunks. Mash the potatoes using the smallest holes of a ricer or food mill, or by hand with a potato masher. Add the spinach, egg, and 2 teaspoons of salt. Stir in 1 1/2 cups of the flour just until blended. The dough will be stiff. 4 Scrape the potatoes onto a floured surface. Knead briefly, adding as much of the remaining flour as necessary to make a soft dough, enough so that the gnocchi will hold their shape when cooked but not so much that they become heavy. The dough should be slightly sticky. If you are in doubt, bring a small saucepan of water to a boil and drop in a piece of the dough as a test. Cook until the gnocco rises to the surface. If the dough begins to come apart, add more flour. Otherwise the dough is fine. 5 Set the dough aside for a moment. Scrape the board to remove any dough scraps. Wash and dry your hands, then dust them with flour. Set out one or two large baking pans and dust them with flour. 6 Cut the dough into 8 pieces. Keeping the remaining dough covered, roll one piece into a long rope about 3/4 inch thick. Cut the rope into 1/2-inch nuggets. 7 To shape the dough, hold a fork in one hand with the tines pointed down. With the thumb of the other hand, roll each piece of dough over the back of the tines, pressing lightly to make ridges on one side and an indentation on the other. Let the gnocchi drop onto the prepared pans. The pieces should not touch. Repeat with the remaining dough. 8 Refrigerate the gnocchi until ready to cook. (Gnocchi can also be frozen. Place the baking sheets in the freezer for one hour or until firm. Put the gnocchi in a large heavy-duty plastic bag. Freeze up to one month. Do not thaw before cooking.) 9 Prepare the sauce. To cook the gnocchi, bring a large pot of water to a boil. Add salt to taste. Lower the heat so that the water boils gently. Drop about half of the gnocchi into the water. Cook for about 30 seconds after the gnocchi rise to the surface. Skim the gnocchi from the pot with a slotted spoon, draining the pieces well. 10 Have ready a heated shallow serving bowl. Pour a thin layer of the hot sauce into the bowl. Add the gnocchi and toss gently. Cook the remaining gnocchi in the same way. Spoon on more sauce and sprinkle with cheese. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.