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.
SHEET-PAN GNOCCHI WITH MUSHROOMS AND SPINACH
This sheet-pan dinner is inspired by classic steakhouse sides: roasted mushrooms, creamy horseradish-mustard sauce, wilted spinach and roasted potatoes. Well, kind of. Instead of whole potatoes, this recipe uses store-bought gnocchi, a superspeedy stand-in that takes on the fun combination of browned and chewy when roasted. This dish is hearty enough to be a full meal, though it'd also make a great side to braised beans, roast chicken, a seared pork chop and, of course, steak. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Ali Slagle
Categories weeknight, pastas, vegetables, main course, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 425 degrees. On a sheet pan, toss together the mushrooms, gnocchi, 5 tablespoons olive oil, scallions and shallot. Season with salt and pepper, shake into an even layer, and roast without stirring until the gnocchi and mushrooms are golden and crisp, 20 to 25 minutes. Add the spinach and remaining tablespoon of oil, season with salt and pepper, and stir to combine. Spread in an even layer, then return to the oven to roast until the spinach is tender, another 5 to 7 minutes.
- Meanwhile, in a small bowl, stir together the mustard, horseradish and honey until combined. Season with salt and pepper.
- Add the butter and half the sauce to the sheet pan, and stir until melted and glazy. Eat with the remaining sauce on the side.
SPINACH GNOCCHI WITH FONTINA CHEESE
Categories Cheese Potato Appetizer Valentine's Day Spinach Spring Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Steam potatoes until very tender, about 35 minutes. Cool potatoes slightly and peel. Mash potatoes in large bowl until smooth. Set aside.
- Meanwhile, bring 2 inches of salted water to boil in large pot. Add spinach leaves to pot and cook until wilted, stirring occasionally, about 2 minutes. Drain spinach, reserving 1/4 cup cooking liquid. Squeeze out as much liquid as possible from spinach. Puree spinach in processor, adding reserved cooking liquid 1 tablespoon at a time if necessary to help puree and scraping down sides of processor bowl occasionally.
- Transfer spinach mixture to bowl with potatoes. Mix in egg, ground nutmeg and enough flour until soft and slightly sticky dough forms. Season dough to taste with salt.
- Dust baking sheet with flour. Working in batches and using floured hands, roll 1/4 cup dough on lightly floured work surface to form 12-inch rope. Cut rope into 1-inch pieces. Roll each piece between palms to form oval ball. Lightly flour the wires of a whisk. Using thumb, gently roll each ball down length of wires, making ribbed impressions in gnocchi. Transfer gnocchi to prepared baking sheet. Repeat rolling, cutting and shaping of remaining dough.
- Preheat oven to 400°F. Butter 13x9-inch baking dish. Working in batches, add gnocchi to large pot of boiling salted water and cook until gnocchi rise to surface of water, about 4 minutes. Using slotted spoon, remove gnocchi from water, draining off excess, and transfer to prepared baking dish. Pour 1/4 cup melted butter over gnocchi; toss thoroughly to coat. Top with Fontina cheese slices. (Gnocchi can be prepared 1 day ahead. Cover and refrigerate.) Bake until gnocchi are heated through and cheese bubbles, about 10 minutes.
NANA'S SPINACH GNOCCHI
My grandmother used to make three different kinds of gnocchi (potato, spinach and ricotta). If you are not familiar with "gnocchi," they are a type of home made pasta (similar to cavatelli), usually made with a potato or cheese based dough. Spinach gnocchi are particularly good when tossed with butter and grated cheese, or olive oil and fresh minced garlic, or your favorite sauce.
Provided by Dee514
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot, add 3 Tablespoons salt to 5 quarts of water, bring to a boil.
- Place spinach, potatoes, egg yolks, Parmesan cheese, salt and four in a large bowl, use a wooden spoon or spatula to mix ingredients together to form a dough.
- On a floured board, roll dough into long, finger-thin ropes.
- Cut ropes into pieces about 1-2 inches long.
- Flatten each piece gently with thumb and bring long sides together to form a hollow tube or shell shape.
- After shaping all the dough, place about 20 gnocchi into a large pot of boiling, salted water.
- When they rise to the surface, remove them from the pot with a strainer.
- Place in a heated bowl.
- Keep water at a hard, rolling boil and continue cooking the gnocchi (20 at a time) until all are cooked.
- Toss with butter and grated Parmesan cheese or your favorite sauce and serve.
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
GNOCCHI DI SPINACI
Make and share this Gnocchi Di Spinaci recipe from Food.com.
Provided by Dienia B.
Categories Spinach
Time 2h30m
Yield 50 gnocchi
Number Of Ingredients 9
Steps:
- Combine spinach, cheese, egg, spices and potato starch together.
- Bring water to a rolling boil.
- Wetting hands first, form gnocchi into balls the size of walnuts and drop into boiling water.
- They will fall to bottom. When they rise they are done.
- Just before serving, preheat oven to 350°; sprinkle with butter and Parmesan cheese and heat through.
Nutrition Facts : Calories 25, Fat 1.9, SaturatedFat 1.1, Cholesterol 9.9, Sodium 35.8, Carbohydrate 0.8, Fiber 0.1, Sugar 0.1, Protein 1.3
More about "gnocchi di spinaci recipes"
GNOCCHI DI SPINACI RICETTA FACILE SENZA PATATE …
From blog.giallozafferano.it
SPINACH GNOCCHI - DELICIOUS ORIGINAL ITALIAN RECIPE
From italianstylecooking.net
4.5/5 (131)Total Time 1 hr 40 minsCategory GnocchiCalories 255 per serving
GNOCCHI DI SPINACI E RICOTTA BURRO E MAGGIORANA - GARRUBBO GUIDE
From garrubbo.com
GNOCCHI DI SPINACI RECIPE - RECIPEZAZZ.COM
GNOCCHI DI SPINACI - COOKIDOO® – THE OFFICIAL THERMOMIX® RECIPE …
From cookidoo.com.au
RICETTE GNOCCHI CON GLI SPINACI - LE RICETTE DI GIALLOZAFFERANO
From ricette.giallozafferano.it
GNOCCHI DI SPINACI - COOKIDOO® – THE OFFICIAL THERMOMIX® RECIPE …
From cookidoo.thermomix.com
BEST SPINACH GNOCCHI RECIPE - HOW TO MAKE GNOCCHETTI DI SPINACI
From food52.com
GNOCCHI DI SPINACI E RICOTTA RECIPE - BBC FOOD
From bbc.co.uk
GNOCCHI DI PANE CON RICOTTA E SPINACI - COOKIDOO® – THE OFFICIAL ...
From cookidoo.thermomix.com
GNOCCHI DI SPINACI - ITALY HERITAGE
From italyheritage.com
GNOCCHI DI SPINACI E PATATE - YOUTUBE
From youtube.com
SPINACH AND RICOTTA CHEESE GNOCCHI / GNOCCHI DI SPINACI E RICOTTA ...
From ciaoitalia.com
GNOCCHI DI SPINACI | GNOCCHI DI SPINACI SENZA PATATE - NON SOLO LE ...
From blog.giallozafferano.it
MAMMA RINA’S GNOCCHI DI RICOTTA E SPINACI — IL GLOBO
From ilglobo.com
You'll also love