GNOCCHI WITH ARTICHOKES
Make and share this Gnocchi With Artichokes recipe from Food.com.
Provided by Laka
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Sauté garlic in olive oil over medium heat for 2-3 minutes; add crushed pepperoncini, stir.
- Add artichoke hearts and sun-dried tomatoes, sauté for 1-2 minutes.
- Slowly pour in white wine and broth, stir to combine and simmer gently for 5 minutes. Add the tomato sauce, mix and combine all the ingredients, cook for 2-3 minutes. Sprinkle with parsley.
- Meanwhile, cook the gnocchi in a lot of salted water, drain. Toss to coat with the artichoke and tomato sauce.
- Serve immediately topped with grated Parmesan cheese.
- Sauce: sauté the onion and garlic for 3-4 minutes in olive oil, add chopped tomatoes and tomato puree, stir, cook for a few minutes. Season with salt and pepper and add basil and oregano.
Nutrition Facts : Calories 266.9, Fat 12.8, SaturatedFat 1.9, Cholesterol 0.1, Sodium 851.3, Carbohydrate 31.9, Fiber 14.5, Sugar 8.9, Protein 7.1
POTATO GNOCCHI WITH LOBSTER AND WALNUT BUTTER
Provided by Molly O'Neill
Categories dinner, main course
Time 1h
Yield Four servings
Number Of Ingredients 14
Steps:
- For the gnocchi, place the potatoes on a work surface dusted with a little flour. Add the egg yolks, water and salt and pepper to taste and mix lightly with your hands. Add all but about 3 tablespoons of the flour a little at a time, kneading very gently, just until incorporated. Divide the dough into quarters and form each piece into a log 1/2 inch in diameter. Cut each log across into 3/4-inch pieces and roll each piece into a ball. Place 1 ball on a lightly floured fork, just above the tines. Press your thumb into the center of the ball and then roll the ball from the top down the tines of the fork, forming a grooved cylinder. Repeat with the remaining balls. Set aside.
- Heat a grill, preferably using hardwood. Blanch the lobster claws in a large pot of boiling water for 6 minutes. Crack the claws and remove the meat. Rub the lobster tails with olive oil and place on the grill, shell side down. Grill until almost fully cooked, about 8 minutes. Pull the meat from the shell and set aside.
- Drop the gnocchi in a large pot of boiling salted water and cook for 4 minutes after they float to the surface. Meanwhile, for the sauce, place the butter in a large skillet over medium heat. Cook until almost brown. Stir in the walnuts and lemon strips and cook 5 minutes. Stir in the lobster meat and gnocchi and cook 2 minutes. Stir in salt and pepper to taste and the lemon juice. Remove from the heat and stir in the Parmesan. Divide among 4 plates, sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 1148, UnsaturatedFat 20 grams, Carbohydrate 64 grams, Fat 41 grams, Fiber 5 grams, Protein 126 grams, SaturatedFat 19 grams, Sodium 2994 milligrams, Sugar 2 grams, TransFat 1 gram
SWEET POTATO GNOCCHI IN A CHIMICHURRI BROTH
Provided by Food Network
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 22
Steps:
- Heat the oven to 350 degrees F.
- Prick well cleaned sweet potatoes all over with a fork and put them on a sheet pan. Roast until tender, about 1 hour. Remove the potatoes from the oven and set aside to cool. When cool enough to handle, remove the skins and puree the flesh in a blender until smooth.
- In a large bowl, combine the potato puree, ricotta, maple syrup, Parmesan, nutmeg, salt, pepper and flour, half a cup at a time, until a soft dough forms. Divide the dough into 8 to 10 portions. Sprinkle a little flour on a work surface and gently roll a portion of dough into a long rope, about 1-inch thick. Cut into 1-inch pieces and continue the process with the remaining dough. Transfer the finished gnocchi to a floured baking sheet while working. Bring a large pot of salted water to a boil over high heat, then reduce the heat to medium. Cooking in small batches, drop about a dozen gnocchi into the water and cook until they are firm and floating, 3 to 5 minutes. Remove them from the water with a slotted spoon and put them on a lightly greased baking sheet. Continue making the gnocchi with the remaining dough.
- Heat 2 tablespoons of olive oil in a large nonstick frying pan over medium-high heat. Add the gnocchi to the pan and cook until browned, about 5 minutes. Remove them from the pan to a serving bowl and sprinkle with some Parmesan.
- In a second pot, over medium-high heat, add the olive oil and saute the mushrooms and garlic until tender. Add the vegetable broth and bring to a boil. Stir in the spinach, parsley, cilantro, oregano, thyme, vinegar and red pepper flakes. Remove the pot from the heat and season with salt and pepper, to taste. Pour the broth over the gnocchi and serve, garnished with additional parsley and Parmesan.
POTATO AND ARTICHOKE GNOCCHI IN LOBSTER BROTH
Provided by Molly O'Neill
Categories dinner, main course
Time 1h45m
Yield Six servings
Number Of Ingredients 15
Steps:
- Combine wine, onion and garlic in a large pot over medium heat. Bring to a boil and add the lobsters. Cook until lobsters turn bright red, about 10 minutes. Remove from pot and set broth aside to cool. Shell the lobsters, cutting the tail meat crosswise into 1-inch-thick pieces and leaving the claws whole. Set aside. Finely chop the shells.
- Combine the chopped lobster shells, lobster broth, tomatoes, lemon and chicken broth in a large saucepan. Simmer over medium heat until reduced to 1 quart, about 30 to 45 minutes. Strain. Set aside.
- Place the potatoes in a saucepan and cover with cold water. Simmer over medium heat until tender, about 30 minutes. Drain. Let cool slightly, peel and pass through a ricer into a large bowl. Stir in the artichokes, salt, pepper and flour.
- Place the dough on a lightly floured surface. Knead the dough, adding more flour if necessary, until it is smooth and slightly sticky. Shape the potato mixture into small dumplings. Set aside.
- Pour the lobster broth into a medium saucepan. Bring to a simmer over medium heat. Add the saffron. Working in batches, place the gnocchi in the simmering broth. Cook 10 seconds after the dumplings rise to the surface, about 5 minutes total time. Remove with a slotted spoon and divide among 6 warmed bowls. Ladle the broth over the gnocchi, divide the lobster and garnish with basil and scallions. Serve immediately.
ROASTED POTATOES AND ARTICHOKES
Potato wedges and artichoke hearts are roasted to perfection in this hearty recipe from Mary Relyea of Canastota, New York. For added zing, Mary sprinkles the veggies with crumbled feta cheese.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Place potatoes and artichokes in a shallow baking pan coated with cooking spray. Drizzle with oil. Sprinkle with thyme, salt and pepper; stir to coat. , Bake, uncovered, at 425° for 35-40 minutes or until potatoes are tender, stirring every 15 minutes.
Nutrition Facts : Calories 173 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 284mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
ROASTED SMASHED POTATOES WITH ARTICHOKES
I'm not a big fan of artichokes, but they are a nice addition to this roasted smashed potatoes recipe. Keep an eye on the pan while baking; you might need to stir it a couple of times to keep the artichokes from getting too brown and the potatoes from sticking. -Susan Bickta, Kutztown, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 400°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain. Drain artichokes, reserving 1/4 cup oil. Drizzle oil in a 12-in. cast-iron or other ovenproof skillet; arrange potatoes and artichokes over oil. Using a potato masher, flatten potatoes to 1/2-in. thickness; sprinkle with salt and pepper. Roast until crispy and golden brown, 20-25 minutes. If desired, top with minced fresh chives.
Nutrition Facts : Calories 334 calories, Fat 27g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 834mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 9g fiber), Protein 2g protein.
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