SPINACH AND RICOTTA GNOCCHI
Categories Egg Vegetarian High Fiber Parmesan Ricotta Spinach Boil Bon Appétit
Yield Makes 8 first-course servings
Number Of Ingredients 9
Steps:
- Cook spinach in large pot of boiling salted water just until wilted, stirring occasionally, about 2 minutes. Drain. Squeeze out liquid. Chop spinach.
- Mix spinach, ricotta, 1/2 cup Parmesan, 1/2 cup flour, egg yolks, salt, pepper and nutmeg in bowl until slightly sticky dough forms.
- Dust baking sheet with flour. Working in batches and using floured hands, roll 1/4 cup dough on floured work surface to form 5-inch-long rope. Cut rope into 1-inch pieces. Roll each piece between palms to form oval. Transfer gnocchi to prepared baking sheet. Repeat rolling, cutting and shaping with remaining dough. Working in batches, add gnocchi to pot of boiling salted water; cook until gnocchi rise to surface. Cook 4 minutes longer. Using slotted spoon, remove gnocchi from water; drain. Place in serving dish.
- Pour butter over gnocchi; toss. (Can be made 1 day ahead. Cover; chill. Reheat in 400°F oven about 10 minutes.) Sprinkle with 1/2 cup Parmesan. Season with salt and pepper.
SPINACH AND RICOTTA GNOCCHI
Provided by Food Network
Time 38m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Bring a large pot salted water to a boil.
- Cut the stems off the spinach, and soak the leaves in the sink. Wash them thoroughly.
- Add the spinach to the boiling water and cook 1 minute. Remove spinach from the water and plunge in a large bowl of ice water to stop the cooking.
- Drain the spinach very well, and using a clean tea towel, squeeze out the extra water. Chop the leaves very fine.
- Put the cooked spinach in a large bowl, add the ricotta, 3 tablespoons Parmesan, egg yolks, and season with a couple pinches salt and some freshly ground black pepper. Mix well, and make sure that the ricotta crumbles into fine pieces, and mixes properly with the spinach. Shape the mixture into balls about the size of walnuts.
- Lightly butter a 13 by 9-inch casserole dish, lay all the gnocchi in it, and dress it with a few very thin slices butter and a sprinkling of Parmesan. Cook the gnocchi at 350 degrees F for about 20 minutes, and then use the broiler for the last 5 minutes to crisp and brown the top of the spinach balls.
- In a medium skillet, melt the remaining 1 1/2 tablespoons butter, and saute the sage until it starts to brown. Serve the gnocchi on a warm plate and dress with the sage-butter sauce, and garnish with freshly grated Parmesan.
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
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.
SPINACH AND RICOTTA GNOCCHI WITH QUICK TOMATO SAUCE
Provided by Anne Burrell
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Unwrap the ricotta cheese from the cheesecloth; the texture should be pretty dry and crumbly. If it is really dry (this is good) pass it through the food mill with the biggest holes. Put the cheese into a large bowl.
- Finely chop the squeezed spinach and add it to the ricotta. Add the eggs, grated Parmigiano-Reggiano and nutmeg. Mix until well combined. Taste and season with salt, if needed. Add in 1/4 cup of flour. If the mixture is still very wet, add in the remaining 1/4 cup of flour.
- Dust a sheet tray generously with flour. Coat another sheet tray generously with semolina flour. Fill a pastry bag with the ricotta/spinach mixture. Pipe 1 1/2-inch balls of the cheese mixture onto the all-purpose flour lined tray. Shake the tray around to coat the balls in flour. Roll each flour coated cheese piece around in your hand to form a ball. Do this gently so as to not squish the cheese balls. Arrange them on the semolina lined tray.
- Bring a saucepan full of water to a boil over medium heat. Set up a bowl of ice water. In the bottom of each tomato cut an "X" in the skin. Working in batches, put the tomatoes in the boiling water for 15 to 20 seconds ONLY! Remove the tomatoes from the boiling water and put them immediately into the ice water. When the tomatoes have cooled, remove them from the ice water and the skin should come off very easily.
- Remove the stems and seeds from the tomatoes; coarsely chop the tomatoes and reserve.
- Coat a large straight-sided saute pan, over medium-high heat, with olive oil. Add the onions, season with salt, to taste. Toss in the crushed red pepper and cook the onions until they are soft and aromatic, about 8 to 10 minutes. Add in the garlic and cook for 2 to 3 more minutes. Stir in the tomatoes and season with salt, to taste. Bring the tomato mixture to a boil, then reduce the heat and simmer for 15 to 20 minutes. Taste and adjust the seasoning, if needed.
- Toss in the basil just before serving.
- Bring a large pot of well-salted water to a boil over medium heat, then reduce the heat until the water is at a simmer. Carefully add the gnocchi to the simmering water. Cook until the gnocchi float and have begun to swell, 3 to 5 minutes.
- On individual serving plates, spoon some sauce on each plate and spread it out until it becomes a 4 to 5-inch circle.
- Using a spider or long handled mesh strainer, carefully remove the gnocchi from the cooking water, blot on a tea towel and arrange 5 gnocchi on each circle of sauce. Sprinkle with Parmigiano-Reggiano and serve.
SPINACH RICOTTA GNOCCHI WITH TOMATO SAUCE
Categories Onion Pasta Tomato Appetizer Quick & Easy Parmesan Ricotta Spinach Red Wine Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 13
Steps:
- Make sauce:
- in a 9- to 10-inch heavy skillet cook garlic and onion in oil over moderately low heat, stirring, until onion is softened. Add tomatoes with reserved juice, wine, and salt and pepper to taste and simmer, uncovered, stirring occasionally, until thickened, 20 to 25 minutes.
- Make gnocchi while sauce is cooking:
- In a small saucepan combine spinach with 1/2 cup water and simmer, covered, breaking up with a fork occasionally, 5 to 7 minutes. Drain spinach in a colander and rinse under cold water to cool. Squeeze spinach in a small handfuls until as dry as possible and chop fine.
- In a 5-quart saucepan bring 4 quarts salted water to a boil for cooking gnocchi. Set broiler rack about 4 inches form heat and preheat broiler.
- In a bowl stir together spinach, ricotta, 1/3 cup Parmesan, yolk, 2 tablespoons flour, nutmeg, and salt and pepper to taste until combined well (mixture will be very soft). With well-floured hands form rounded tablespoons of mixture into logs about 2 inches long and 1 inch in diameter (about 18) and transfer gnocchi as formed to a sheet of wax paper.
- Working in 2 batches, carefully transfer gnocchi with a spatula to boiling water and cook until they rise to surface, about 2 minutes. Transfer gnocchi as cooked with a slotted spoon to a buttered shallow baking dish large enough to hold them in one layer and sprinkle with remaining 1/3 cup Parmesan. Broil gnocchi until very hot and cheese is melted, 3 to 5 minutes.
- Serve gnocchi with tomato sauce.
SPINACH AND RICOTTA GNOCCHI
Coated in an herb butter (recipe included) and sprinkled with Parmesan cheese, these little dumplings are mouthwatering! Cooling time not added to cooking time.
Provided by Julie Bs Hive
Categories Spinach
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Wash the spinach, then place in a pan with just the water that clings to its leaves. Cover. Cook over low heat for 6-8 minutes or until wilted. Drain well and set aside.
- Squeeze out as much liquid as possible then finely chop the spinach. A processor works well for this. Place the spinach in a bowl along with the ricotta cheese, half the Parmesan cheese, the eggs, nutmeg and season to taste with salt and pepper. Beat until thoroughly combined. Sift in the flour and lightly work it into the mixture, adding enough to make a workable mixture. Cover with plastic wrap and chill for 1 hour.
- With floured hands, break off small pieces of the mixture and roll into walnut-size balls. Handle as little as possible, they are delicate. Lightly dust the gnocchi with flour.
- Bring a large pan of salted water to the boiling point. Add the gnocchi and cook 2-3 minutes until they rise to the surface. Remove from pan and drain well.
- Meanwhile, melt the butter for the herb mixture in a large, heavy-bottom skillet over low heat. Add the oregano and sage and cook, stirring, for 1 minute. Add the gnocchi and toss gently to coat. Transfer to serving dish and sprinkle with the remaining Parmesan cheese. Serve immediately.
Nutrition Facts : Calories 672.2, Fat 47.4, SaturatedFat 28, Cholesterol 288.7, Sodium 738.1, Carbohydrate 31.2, Fiber 7.4, Sugar 2.1, Protein 35.3
SPINACH AND RICOTTA CHEESE GNOCCHI
Spinach and ricotta gnocchi are a first course reserved for my very favorite guests...and they are a traditional Tuscan favorite! These have a vibrant forest green color and are light and fluffy. As with most dough preparations for gnocchi, it is the amount of flour used that will determine if their texture is light or leaden. Be sure to really squeeze as much water as possible out of the spinach or you will end up using too much flour. Patience is a virtue when making gnocchi.
Provided by MsPia
Categories European
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Drain the ricotta cheese in a cheesecloth-lined strainer set over a bowl until it is very dry. Transfer the cheese to a large bowl and set it aside.
- Cook the spinach in batches in a covered large soup pot with no additional water until the spinach has wilted. Drain it in a colander, and when cool enough to handle, squeeze the spinach as dry as possible with your hands to remove excess water. You should have about 2 cups of squeezed spinach.
- Chop the spinach coarsely, then purée it in a blender or food processor until it is very smooth. Transfer the spinach to the bowl with the cheese and stir in 1/3 cup of the grated cheese, eggs, mint, salt, nutmeg and pepper, and mix well. Begin adding the flour a little at a time until a soft dough is obtained and is not sticking to your hands.
- It is easier to form the gnocchi if the dough is refrigerated for several hours or overnight.
- Lightly flour a work surface. Using two soupspoons, shape heaping tablespoons of the dough into an oval or egg shape then gently slide the dough off the spoon onto the floured surface.
- Bring a large pot of salted water to the boil. With a spoon, scoop up about 8 to 10 gnocchi at a time and add them to the water. Boil them until they float.
- Meanwhile, melt the butter in a large sauté pan and stir in the sage leaves. Cover the pan and keep the sauce warm.
- Use a slotted spoon to remove and transfer the gnocchi to the sauce tossing them gently until well coated with the sauce.
- Divide between 8 individual plates and sprinkle with the remaining 1/3 cup of cheese. Serve hot.
Nutrition Facts : Calories 459.1, Fat 31.1, SaturatedFat 19, Cholesterol 142.7, Sodium 578.6, Carbohydrate 27.8, Fiber 3.3, Sugar 0.9, Protein 19
SPINACH GNOCCHI WITH RICOTTA & PARMESAN
I live in an area rich with Italian heritage. This recipe is from a very old, Italian Catholic church cookbook submitted by one of the best cooks in the area. I make these quite often. It's beautiful served with an Alfredo sauce or browned butter sauce with sage and additional freshly shaved Asiago or Parmesan. Some also serve...
Provided by Family Favorites
Categories Other Main Dishes
Time 30m
Number Of Ingredients 9
Steps:
- 1. Cook frozen spinach in microwave and cool completely. When cool, squeeze out any liquid until dry.
- 2. Add all ingredients into food processor EXCEPT flour and process for 30-60 seconds until spinach is broken into tiny pieces, but specks of dark green remain. (You don't want it a uniform color.)
- 3. Place spinach mixture into a large bowl and add 2 cups of flour. Mix well. Using your hands, add flour 1/4 cup at a time until a stiff dough is achieved that you can roll into ropes. It will be a work out for your arms! =) (I roll a test piece in my hands to see if it's ready.) The amount of flour depends on how dry you get your spinach. I usually use 2 1/2- 2 3/4 cups total. You'll be flouring your board also. Too dry and it won't form a nice rope. Too wet and it's too sticky.
- 4. Place dough ball on a dinner plate. Lightly flour your counter top or board. Cut dough ball every 3/4" or so and then form these chunks of dough into ropes about the same size around as your thumb. Cut ropes into 1" chunks. (If you see a string from the spinach, just pat it down.) Place on large parchment lined cookie sheet with a sprinkling of flour. Continue until all dough is cut into 1" pieces. If you have time and patience, you can roll each gnocchi off of the tines of a fork forming ridges, but I never do.
- 5. Drop into salted slow boiling water and give a stir so they don't stick to the bottom. Boil gently until they rise to the top. (3-5 minutes) Drain. Serve with freshly shaved Parmesan or Asiago cheese and your favorite pasta sauce, Alfredo sauce, browned butter/sage sauce, whatever you like.
GRATINEED GNOCCHI WITH SPINACH AND RICOTTA
Bubbling cheeses and tender spinach elevate store-bought gnocchi (look for it in the dried-pasta section).
Categories Milk/Cream Pasta Potato Side Broil Vegetarian Quick & Easy Mozzarella Ricotta Spinach Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat broiler.
- Cook gnocchi in a 5-quart pot of boiling salted water according to package instructions (gnocchi will float to surface when done). Drain in a colander.
- Whisk together cream, flour, salt, pepper, and nutmeg in a 12-inch ovenproof skillet, then bring to a boil over moderate heat, whisking. Continue to boil, whisking frequently, until reduced by half, about 2 minutes. Add spinach in handfuls, tossing with tongs, and cook until wilted, 2 to 4 minutes. Remove from heat, then stir in gnocchi. Spoon ricotta over gnocchi in 5 large dollops and sprinkle with mozzarella. Broil 4 to 6 inches from heat until cheese is browned and bubbling in spots, about 2 minutes. Season with pepper.
SIMPLE SPINACH AND RICOTTA GNOCCHI
With a simple "cheater's version" of ricotta gnocchi, this pasta dinner comes together easily on any weeknight.
Provided by Donna Hay
Yield 4 servings
Number Of Ingredients 6
Steps:
- Place the lemon zest, lemon juice, oil, salt and pepper in a medium bowl. Mix to combine and set aside. Place the spinach in a large heatproof bowl, cover with boiling water and set aside for 1 minute. Drain, place in a clean tea towel, squeeze to remove the excess liquid and finely chop. Add the spinach to the gnocchi dough and mix to combine. Lightly dust a clean surface with flour. Divide the dough in half and roll each piece into a 3cm-wide (1-inch-wide) log. Slice into 2cm-thick (3/4-inch-thick) pieces and set aside on a lightly floured tray. Cook the gnocchi, in 2 batches, in a large saucepan of salted boiling water for 2 to 3 minutes or until risen to the surface. Remove with a slotted spoon and place on a serving plate. Top with the lemon oil, rocket and Parmesan to serve.
SPINACH - RICOTTA GNOCCHI WITH GARLIC SAUCE
Bread and Ricotta dumplings flavored with spinach and Parmesan cheese drizzled with a fresh garlic, basil, tomato butter sauce. Serve with fresh picked and sliced tomatoes and cucumbers and ice cold Pinot Grigio for a great meatless summer meal. Prep time includes chilling the gnocchi mixture for 1 hour.
Provided by Lorac
Categories Cheese
Time 2h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Gnocchi: Add milk and bread to a shallow dish, let bread soak 10 minutes, then squeeze excess milk from the bread.
- In a medium bowl, combine bread, spinach, ricotta, eggs, grated parmesan, nutmeg, salt and pepper, cover and refrigerate 1 hour.
- Fold the flour into the spinach mixture, flour your hands and roll heaping tsps into balls.
- Bring a large saucepan of salted water to a boil, add gnocchi in batches, cook 2 minutes or until gnocchi rises to the surface, transfer to a serving plate with a slotted spoon and keep warm.
- Sauce: Combine ingredients in a small saucepan, cook over medium heat 3 minutes or until the butter is lightly browned.
- To serve, drizzle sauce over gnocchi and top with shaved Parmesan.
GNOCCHI DI RICOTTA E SPINACI (RICOTTA AND SPINACH GNOCCHI )
This recipe for Gnocchi di ricotta e spinaci with herbed butter is one I have adapted from a recipe I found in the 22 October 2005 Melbourne 'Good Weekend' magazine. Melbourne has a very large Italian population, there's an Italian restaurant in most shopping centres and Italian recipes are abundant in all our magazines and in the cooking sections of our newspapers. In making the herb butter, select a couple of herbs you like from those suggested below or any others that you prefer. The gnocchi can be served over pasta, or as a side-dish or on their own as a light meal with salad greens.
Provided by bluemoon downunder
Categories Spinach
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook the spinach over a low-medium heat, in just the water that was still clinging to the leaves after you had washed it, for 5 minutes; drain; squeeze out as much of the remaining liquid as possible, chop finely and place in a medium-large-sized bowl.
- Add the ricotta, half the parmesan, the nutmeg and the egg yolks and season to taste with the salt and freshly ground pepper; shape the mixture into balls and dust lightly with flour.
- Bring a large pan of lightly salted water to the boil, add the gnocchi, a few at a time and, once they rise to the surface, remove them with a slotted spoon, set aside on a serving dish and keep warm; once all the gnocchi have been cooked, melt the butter and add to it the herbs of your choice; pour the herbed butter over the gnocchi; sprinkle with the remaining parmesan and serve.
Nutrition Facts : Calories 366.1, Fat 27.9, SaturatedFat 16.7, Cholesterol 176.3, Sodium 436.8, Carbohydrate 12.4, Fiber 5.5, Sugar 1.4, Protein 20.8
GRATINEE SPINACH AND RICOTTA GNOCCHI
Steps:
- Place the potatoes in a saucepan and cover with cold water. Simmer over medium heat until tender, about 30 minutes. Drain. Cool slightly, peel and pass through a ricer into a large bowl. Stir in the spinach, egg, ricotta, flour, salt and pepper. Place the dough on a lightly floured surface. Knead, adding more flour if necessary, until the dough is smooth and slightly sticky. Set aside.
- Preheat oven to 350 degrees. Brush a gratin dish with the oil. Shape the dough into small dumplings, place in the dish and add the chicken broth. Sprinkle with Parmesan. Bake uncovered, until lightly browned, about 25 minutes. Serve immediately.
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 3 grams, Carbohydrate 39 grams, Fat 6 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 478 milligrams, Sugar 2 grams, TransFat 0 grams
SPINACH AND RICOTTA GNOCCHI WITH TOMATO SAUCE
Categories Pasta Vegetarian Dinner
Number Of Ingredients 19
Steps:
- Gnocchi: Put ricotta cheese into a large bowl. Chop the spinach and add it to the ricotta. Add the eggs, grated Parmigiano-Reggiano and nutmeg. Mix well. Taste and season with salt, if needed. Add in 1/4 cup of flour. If the mixture is still very wet, add in the remaining 1/4 cup of flour. Dust a sheet tray generously with flour. Coat another sheet tray generously with semolina flour. Fill a pastry bag with the ricotta/spinach mixture. Pipe 1 1/2-inch balls of the cheese mixture onto the all-purpose flour lined tray. Shake the tray around to coat the balls in flour. Roll each flour coated cheese piece around in your hand to form a ball. Do this gently so as to not squish the cheese balls. Arrange them on the semolina lined tray. Sauce: Bring a saucepan of water to a boil. Set up a bowl of ice water. In the bottom of each tomato cut an "X" in the skin. Put the tomatoes in the boiling water for 15 to 20 seconds ONLY! Remove the tomatoes from the water and put them immediately into the ice water. When tomatoes have cooled, remove them from the ice water and take skin off. Remove the stems and seeds from the tomatoes; coarsely chop the tomatoes and reserve. Coat a pan with olive oil and heat. Add the onions, season with salt. Toss in the crushed red pepper and cook the onions. Add in the garlic and cook for 2 to 3 more minutes. Stir in tomatoes and season with salt. Bring tomato mixture to a boil, then reduce the heat and simmer for 15 to 20 minutes. Toss in the basil. To assemble: Bring a pot of well-salted water to a boil, then reduce the heat until the water is at a simmer. Carefully add the gnocchi to the simmering water. Cook until the gnocchi float and have begun to swell, 3 to 5 minutes. Spoon some sauce on each plate and spread it out until it becomes a small circle. Using mesh strainer, carefully remove the gnocchi from the water, blot on a towel and arrange gnocchi on the sauce circles. Top with cheese.
LIGHT SPINACH RICOTTA GNOCCHI
I researched gnocchi recipes and came up with this one to cut down the fat and boost the fiber. WW Friendly!
Provided by SuperSpike
Categories Cheese
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Set a large pot of heavily salted water to boil.
- Take the spinach one handful at a time and squeeze it dry in a tea towel. Chop fine.
- Combine the Spinach, ricotta, Parmesan, egg, and spices in a medium mixing bowl. Mix well.
- First add whole wheat flour, then add 1 Tbs of AP flour and mix gently until dough comes together. Add the remaining Tb of flour if needed.
- Dust work surface with flour and divide dough into 4 pieces.
- Take a piece of dough and roll it out into a "snake" and cut into 1" pieces. Roll each piece along the back of a fork to give it a ridged texture. Repeat on remaining pieces of dough.
- Drop formed pasta into the boiling water a few pieces at a time and cook until they float up to the surface. 1-2 minutes Fish out pasta with a slotted spoon or spider and set aside.
- When all the pasta is cooked, top it with your desired sauce or butter and cheese.
Nutrition Facts : Calories 101.2, Fat 4.1, SaturatedFat 1.9, Cholesterol 53.8, Sodium 197.8, Carbohydrate 9.1, Fiber 2.6, Sugar 0.6, Protein 8.3
RICOTTA GNOCCHI WITH SPINACH & GORGONZOLA
When my family comes for a visit, they always ask me to make this unique dish for dinner. Homemade cheesy gnocchi is topped with a rich sauce made with butternut squash, spinach and Gorgonzola.- Brud Holland, Watkins Glen, New York
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 8 servings.
Number Of Ingredients 19
Steps:
- Scrub and pierce potatoes. Bake at 400° for 50-55 minutes or until tender. Peel potatoes; press through a potato ricer or strainer into a large bowl. Cool slightly., Add ricotta and Romano cheeses, oil and salt to potato pulp; beat on low speed until smooth. Beat in eggs, 1 at a time. Add flour; mix well. On a lightly floured surface, knead 10-12 times, forming a soft dough., Divide dough into 16 portions. On a floured surface, roll each portion into a 1/2-in.-thick rope; cut into 3/4-in. pieces. Press and roll each piece with a lightly floured fork., In a Dutch oven, bring water to a boil. Cook gnocchi in batches until they float, 30-60 seconds. Remove with a slotted spoon and keep warm., In a large saucepan, combine the squash, basil, water, oil, garlic, salt and pepper. Bring to a boil. Cover and cook until squash is tender, 4-6 minutes. , Stir in cream and Gorgonzola. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Add spinach; cook until spinach is wilted. Serve with gnocchi.
Nutrition Facts : Calories 833 calories, Fat 35g fat (17g saturated fat), Cholesterol 248mg cholesterol, Sodium 1420mg sodium, Carbohydrate 101g carbohydrate (10g sugars, Fiber 7g fiber), Protein 29g protein.
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