Gnocchi Di Spinaci Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SPINACH GNOCCHI



Spinach Gnocchi image

Provided by Mark Bittman

Categories     dinner, weekday, main course

Time 2h

Yield 4 servings

Number Of Ingredients 5

1 pound starchy potatoes
8 ounces fresh spinach
2 tablespoons olive oil
Salt and pepper
3/4 cup all-purpose flour, plus more as needed

Steps:

  • Heat the oven to 400 degrees. Bake potatoes until tender, about an hour. Immediately split them open to let the steam escape. When you can handle the potatoes, scoop out their flesh.
  • While the potatoes bake, roughly chop the spinach. Put the oil in a small skillet or saucepan over medium-low heat. Add the spinach, season to taste, and cook, stirring occasionally, until soft and wilted, about 5 minutes. Rinse under cold water and squeeze dry. Transfer to a food processor and purée until smooth.
  • Bring a large pot of water to a boil and salt it. Pass potato flesh through a ricer or food mill, stir in the spinach purée, and season to taste. Sprinkle 1/4 cup flour on a clean counter or cutting board, and knead the potatoes with it, sprinkling in the remaining 1/2 cup flour, until the dough just comes together. Pinch off a piece of the dough, and boil it to make sure it will hold its shape. If it does not, knead in a bit more flour (no more than necessary), and try again; the gnocchi will float to the top and look a little raggedy when ready.
  • Roll a piece of the dough into a rope about 1/2-inch thick, then cut the rope into 1/2-inch lengths. Score each piece by rolling it along the tines of a fork; as each piece is ready, put it on a baking sheet lined with parchment or wax paper; do not allow the gnocchi to touch one another.
  • Add the gnocchi to the boiling water a few at a time, and gently stir; adjust the heat so the mixture doesn't boil too vigorously. A few seconds after they rise to the surface, the gnocchi are done; remove them with a slotted spoon or mesh strainer, and finish with any of the following sauces: Tomato Sauce: Cook a small chopped onion in olive oil until soft. Add minced garlic, 3 to 4 cups of chopped tomatoes, canned or fresh, and salt and pepper. Cook at a steady bubble until ''saucy.'' If the sauce becomes too thick, add a splash of the gnocchi cooking water before serving. Garnish with torn basil and/or grated Parmesan. Brown Butter, Sage, and Parmesan: Put 4 tablespoons butter and a handful of fresh sage leaves (40 wouldn't be too many) in a skillet over medium heat. Cook until the butter is light brown and the sage is sizzling, about 3 minutes. Toss with the gnocchi, some of their cooking water and loads of grated Parmesan. Olive Oil and Garlic: Put at least a tablespoon of minced garlic in a puddle of olive oil, along with (optional) red-pepper flakes and/or chopped anchovies. Cook until the garlic just turns golden (but no more than that). Toss with the gnocchi, some of their cooking water and plenty of chopped parsley. Bacon and Cream: Cook some chopped bacon, prosciutto or pancetta in a bit of olive oil over medium-low heat until nearly crisp. Stir in 1/2 cup heavy cream and a lot of pepper. Let the cream thicken slightly before adding the gnocchi.

Nutrition Facts : @context http, Calories 247, UnsaturatedFat 6 grams, Carbohydrate 40 grams, Fat 7 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 467 milligrams, Sugar 1 gram

SPINACH GNOCCHI



Spinach Gnocchi image

Provided by Guy Fieri

Time 1h20m

Yield 6 servings

Number Of Ingredients 24

1 1/2 pounds russet potatoes
1 teaspoon sea salt
4 cloves garlic, peeled and smashed, plus 4 cloves, minced
1 onion, peeled, 1/2 roughly chopped and 1/2 cut into small dice
1 tablespoon olive oil
3 cups packed baby spinach
3 tablespoons white wine
1 egg
1 egg yolk
1 1/3 cup flour, plus bench flour
1/2 teaspoon freshly grated nutmeg
1/3 cup grated Parmesan, divided
1 to 2 tablespoons extra-virgin olive oil
5 tablespoons butter, divided
1 teaspoon minced garlic
1/8 teaspoon crushed red chile flakes
1/3 cup white wine
1/2 cup chicken stock
1/2 cup half-and-half
3 tablespoons grated Parmesan
1/2 teaspoon freshly cracked black pepper
1 Roma tomato, seeded and cut into 1/4-inch dice
Grated Parmesan, for garnish
Extra-virgin olive oil, for garnish

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.

SPINACH AND RICOTTA GNUDI



Spinach and Ricotta Gnudi image

Provided by Scott Conant

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 18

1 pound cow's milk ricotta, drained in a strainer for at least 2 hours
1/4 cup spinach, sauteed and finely chopped
1/2 cup grated Parmesan, plus more for serving
4 tablespoons all-purpose flour
3 tablespoons panko breadcrumbs
1/2 teaspoon salt
1/4 teaspoon pepper
Pinch grated nutmeg
2 egg yolks
Olive oil, for coating
4 tablespoons melted butter, for re-heating
Olive oil
3 shallots, julienned
3 ounces fresh porcini mushrooms, sliced
1 ounce dried porcini mushrooms, hydrated, then squeezed dry, liquid reserved
1 ounce brown beech mushrooms, sliced
1/2 teaspoon salt
Pinch chili flakes

Steps:

  • For the gnudi: Mix the ricotta, spinach, Parmesan, flour, breadcrumbs, salt, pepper, nutmeg and eggs together. Make 2 small balls and test cook by placing them in boiling water until they float, then shock in iced water. Taste. If they are too soft and don't hold together, add more flour or breadcrumbs and test again.
  • Portion all of the gnudi and roll into balls. Cook in boiling water until they float, about 2 minutes, and shock in iced water. Coat in olive oil and reserve until ready to serve.
  • For the porcini puree: To caramelize the shallots, heat a large saute pan over high heat, add a few tablespoons of olive oil, then add the shallots. Allow to color on one side, then lower the heat and stir. Slowly cook until soft and sweet, about 5 minutes. Saute the mushrooms together with the shallots until lightly colored and tender, about 4 minutes. Season with salt and chili, and sweat for an additional 3 minutes. Pour the liquid from the hydrated porcini mushrooms into the pan. Allow to cook for about 15 minutes.
  • Transfer the contents into a blender and puree until the consistency is smooth. Add water if the mixture gets too thick in the blender and it stops moving. Add olive oil while blending to finish and taste for seasoning. Strain the sauce. Reserve until ready to serve.
  • To serve: Warm the porcini puree and reserve. Reheat the gnudi in a pan with salted simmering water and the melted butter. Plate the porcini puree, place gnudi on top and top with Parmesan cheese.

SPINACH AND RICOTTA GNOCCHI



Spinach and Ricotta Gnocchi image

Categories     Egg     Vegetarian     High Fiber     Parmesan     Ricotta     Spinach     Boil     Bon Appétit

Yield Makes 8 first-course servings

Number Of Ingredients 9

4 6-ounce packages ready-to-use baby spinach leaves
2 cups whole-milk ricotta cheese (about 16 ounces)
1 cup freshly grated Parmesan cheese
1/2 cup (about) all purpose flour
2 large egg yolks
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Generous pinch of ground nutmeg
1/4 cup (1/2 stick) butter, melted

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.

RICOTTA GNOCCHI



Ricotta Gnocchi image

This recipe was passed down to me from my great aunt, it is easy, authentic and delicious! The secret to making these gnocchi is to dry the ingredients as much as you can before using. Let the ricotta drain of excess water by placing it in a strainer over a bowl and leaving it in the refrigerator for at least 30 minutes before using.

Provided by Shelbi Awabdy

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 5

Number Of Ingredients 14

1 (8 ounce) container ricotta cheese
2 eggs
½ cup freshly grated Parmesan cheese
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 cup all-purpose flour, or as needed
3 tablespoons olive oil
1 tablespoon minced garlic
1 (15.5 ounce) can diced tomatoes
1 dash crushed red pepper flakes
6 basil leaves, finely shredded
Salt and pepper to taste
8 ounces fresh mozzarella cheese, cut into small chunks

Steps:

  • Stir together the ricotta cheese, eggs, Parmesan Cheese, salt, pepper, and garlic powder in a large bowl until evenly combined. Mix in 1 cup of flour. Add additional flour if needed to form a soft dough.
  • Divide the dough into 3 or 4 pieces, and roll into 1/2-inch-thick ropes on a floured surface. Cut each rope into 1-inch pieces, and place on a lightly floured baking sheet. Place in the refrigerator until ready to use.
  • Heat olive oil in a saucepan over medium heat. Stir in garlic, and cook until softened and fragrant, about 1 minute. Pour in diced tomatoes and red pepper flakes; bring to a simmer over medium-high heat, and cook for 10 minutes. Stir in shredded basil and season to taste with salt and pepper.
  • While sauce is simmering, bring a large pot of lightly salted water to a boil over high heat. Boil the gnocchi until they float to the surface, 1 to 2 minutes, then drain.
  • To assemble the dish, stir the cubed mozzarella cheese into the sauce and allow the heat of the sauce to soften, but not melt the cheese. Place gnocchi into a serving bowl, and spoon sauce overtop.

Nutrition Facts : Calories 442 calories, Carbohydrate 27.1 g, Cholesterol 131.1 mg, Fat 26 g, Fiber 1.7 g, Protein 22.4 g, SaturatedFat 11.9 g, Sodium 905.6 mg, Sugar 3.8 g

SPINACH & RICOTTA GNOCCHI



Spinach & ricotta gnocchi image

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

200g young spinach, washed
small handful parsley leaves, finely chopped
1 garlic clove, crushed
140g ricotta
85g plain flour
2 eggs
100g freshly grated vegetarian Parmesan-style cheese, plus extra to serve
freshly grated nutmeg
olive oil and rocket, to serve

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 GNOCCHI



Spinach Gnocchi image

Gnocchi are Italian dumplings. Classic gnocchi are made with potatoes and flour, but there are variations, like these considerably lighter Florentine gnocchi made with spinach and ricotta. I serve them with a simple marinara sauce. They are also good simply tossed with a little butter or olive oil and sage.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 30m

Yield 60 1-inch gnocchi, serving 6

Number Of Ingredients 9

1 1/2 pounds bunch spinach, stemmed and thoroughly cleaned, or 3/4 pound baby spinach
Salt and freshly ground pepper to taste
2 tablespoons unsalted butter or extra virgin olive oil
8 ounces ricotta (1 cup)
1/3 cup all-purpose flour (about 45 grams)
2 eggs, beaten
Freshly grated nutmeg
2 ounces Parmesan, grated (1/2 cup)
Marinara sauce for serving

Steps:

  • Blanch the spinach for no more than 20 seconds in salted boiling water. Transfer to a bowl of cold water, drain and squeeze out excess water. Chop fine.
  • Heat the butter or olive oil over medium heat in a heavy saucepan and add the spinach, salt (remembering that you will be adding Parmesan, which is salty), pepper, ricotta and flour. Stir together and let the mixture sizzle while you stir constantly for 5 minutes. Remove from the heat and beat in the eggs, nutmeg and Parmesan. The mixture should be stiff. Transfer to a bowl, cover well and refrigerate for 2 hours or longer.
  • Line a sheet pan with parchment and dust generously with flour. Remove the gnocchi mixture from the refrigerator. There are a few ways to form the gnocchi. You can scoop out small balls by the rounded teaspoon and place on the parchment (they will be sticky so use another spoon to scrape them out of the measuring spoon), or you can divide the dough into 4 pieces and on a floured surface, with lightly floured hands, gently roll each piece into a coil about 3/4 inch wide. Cut into 1-inch pieces and place on parchment-lined baking sheet. Alternatively, place the mixture in a pastry bag fitted with a 5/8 inch round tip and pipe 1-inch blobs onto the parchment. Don't worry if the dough is sticky.
  • Bring a large pot of water to a boil and salt generously. Meanwhile heat the tomato sauce in a saucepan. Adjust the heat under the water so that it is boiling gently and drop in the gnocchi, about 10 at a time. If they stick to the parchment or your hands lightly flour your fingers and sprinkle a little flour over the gnocchi. Once they float to the top simmer for 4 minutes, then move them to the pan of sauce with a slotted spoon. Serve with the sauce and additional Parmesan to taste.

GNOCCHI DI SPINACI



Gnocchi Di Spinaci image

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

2 cups spinach
1 cup ricotta cheese
3/4 cup fresh parmesan cheese
1 egg
3 tablespoons potato starch
1 pinch nutmeg
salt and pepper
3 quarts water
3 tablespoons butter

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

GNOCCHI DI RICOTTA E SPINACI (RICOTTA AND SPINACH GNOCCHI )



Gnocchi Di Ricotta E Spinaci (Ricotta and Spinach Gnocchi ) image

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

1 kg spinach
1 1/2 cups ricotta cheese, low-fat is fine (I've found it makes no appreciable difference to the taste)
4 tablespoons parmesan cheese, freshly grated
1 pinch nutmeg
2 egg yolks, lightly beaten
salt, to taste
fresh ground black pepper, to taste
plain flour, for dusting
1/4 cup butter, melted
1 pinch rosemary, to taste (optional)
1 pinch sage, to taste (optional)
1 pinch oregano, to taste (optional)
1 pinch marjoram, to taste (optional)

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

More about "gnocchi di spinaci recipes"

GNOCCHI DI SPINACI - COOKIDOO® – THE OFFICIAL …
gnocchi-di-spinaci-cookidoo-the-official image
Gnocchi. 500 g di acqua. 2 pizzichi di sale. 700 g di foglie di spinaci freschi, lavate e asciugate. 280 g di pangrattato. 150 g di farina tipo 0. 100 g di …
From cookidoo.thermomix.com
4.1/5 (87)
Category Primi Piatti
Servings 4
Total Time 55 mins


GNOCCHI WITH SPINACH AND PEPPER SAUCE RECIPE
gnocchi-with-spinach-and-pepper-sauce image
Drain gnocchi; return to pan. Add spinach, 1/4 cup cheese, and 1 tablespoon olive oil; cover and let stand until spinach wilts, 2 to 3 minutes. Gently toss to combine. Pulse red peppers, almonds, tomato, baguette, vinegar, garlic, …
From myrecipes.com


PAN FRIED GNOCCHI WITH SPINACH - THE DINNER BITE
pan-fried-gnocchi-with-spinach-the-dinner-bite image
2020-07-06 Using a fork or a slotted turner, flip the gnocchi to the other side. Add the sundried tomatoes, garlic granules, salt and pepper and carefully mix to combine. Cook for another 1 minute, then add the spinach with about ⅓ cup of …
From thedinnerbite.com


SPINACH AND RICOTTA GNUDI - LA CUCINA ITALIANA
spinach-and-ricotta-gnudi-la-cucina-italiana image
2021-11-22 Chop or cut with a knife and then place. the spinach in a bowl. Add ricotta cheese, Parmigiano Reggiano, two eggs, flour, salt, pepper, and some grated nutmeg. Bring another large pot of salted water to a boil and add salt. …
From lacucinaitaliana.com


ROTOLO DI SPINACI RECIPE - GREAT ITALIAN CHEFS
rotolo-di-spinaci-recipe-great-italian-chefs image
Cook the rotolo in a large pan of salted boiling water for 15 minutes and preheat an oven to 180°C/gas mark 4. 10. Carefully remove the tea towel then slice the rotolo into 6–8 even slices. 11. Transfer the tomato sauce to a large ovenproof …
From greatitalianchefs.com


SPINACH AND RICOTTA GNUDI RECIPE | LEITE'S CULINARIA
spinach-and-ricotta-gnudi-recipe-leites-culinaria image
2019-03-27 Place a strainer or colander over a large bowl. When the oil is warm, add half the spinach, cover the skillet with a lid or baking sheet, and cook, stirring every 30 seconds with the forked garlic, until completely wilted, 2 to 3 minutes. …
From leitesculinaria.com


SPINACH GNOCCHI - DELICIOUS ORIGINAL ITALIAN RECIPE
2022-02-08 Directions. First, fill a large pot with plenty of cold water and put the potatoes in it. Then bring to a boil on high heat and simmer for about 30-40 minutes, depending on the size of the potatoes. To check if the potatoes are soft enough, simply pierce them with a knife. If the knife slides easily to the middle of the potatoes, they are ready.
From italianstylecooking.net
5/5 (1)
Total Time 1 hr 40 mins
Category Gnocchi
Calories 255 per serving


SPINACH AND RICOTTA CHEESE GNOCCHI / GNOCCHI DI SPINACI E
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.
From ciaoitalia.com


GNOCCHI DI SPINACI E RICOTTA RECIPE | RECIPE | COOK FRESH SPINACH ...
Aug 11, 2016 - A classic of Italian cooking, spinach and ricotta gnocchi bear scant resemblance to the better-known potato gnocchi. Lighter and prettier and easier to make, they have a fabulous flavour and pretensions to healthiness, what with all that spinach.
From pinterest.com


GNOCCHI DI PANE CON RICOTTA E SPINACI - COOKIDOO® – THE OFFICIAL ...
Ingredients. 250 g di pane raffermo grattugiato 200 g di ricotta, ben scolata 450 g di spinaci freschi cotti e ben strizzati
From cookidoo.international


SPINACH SALAD / INSALATA DI SPINACI | CIAO ITALIA
<p>Serves 8<br /><br />Spinach is used in many ways in Italian cooking: in rustic pies, in bread, as a filling for stuffed pasta, in gnocchi, and in soup. In Torgiano, it seemed to be part of every meal. Simply steamed and dressed with olive oil, it was served as a vegetable accompaniment. But when combined with paper-thin slices of cheese and mushrooms, it was outstanding as a …
From ciaoitalia.com


GNOCCHI DI SPINACI
Appassire gli spinaci al fuoco senz'acqua, passarli al setaccio ed insaporirli nel burro. Impastarli poi col pane grattato, le uova, la farina, sale, pepe e noce moscata. Formare gli gnocchi e cuocerli in acqua bollente. Condirli con burro fuso.
From italyheritage.com


GNOCCHI DI SPINACI E RICOTTA RECIPE | RECIPE | COOK FRESH SPINACH ...
Dec 12, 2016 - A classic of Italian cooking, spinach and ricotta gnocchi bear scant resemblance to the better-known potato gnocchi. Lighter and prettier and easier to make, they have a fabulous flavour and pretensions to healthiness, what with all that spinach.
From pinterest.ca


GNOCCHI DI RICOTTA E SPINACI – ITALIAN SOUL
2017-01-09 Once the gnocchi float to the surface, gently scoop them out with a slotted spoon and drain before placing on heated plates. Melt the butter in a frying pan over high heat for 4 minutes or until just brown. Sprinkle the gnocchi with loads of parmesan and then pour the burnt butter sauce over the top. Serves 6-8.
From italiansoul.life


GNOCCHI DI SPINACI E RICOTTA RECIPE - BBC FOOD
Method. For the gnocchi, place the thawed frozen spinach or cooked fresh spinach into a sieve to drain. Squeeze out as much water as possible, then weigh the spinach - …
From bbc.co.uk


GNOCCHI DI SPINACI RECIPE | EAT YOUR BOOKS
Gnocchi di spinaci from Joan Nathan's Jewish Holiday Cookbook by Joan Nathan. Shopping List; Ingredients; Notes (0) Reviews (0) spinach; Parmesan cheese; ricotta …
From eatyourbooks.com


GNOCCHI WITH STRACCHINO AND SPINACH - GIALLOZAFFERANO RECIPES
Place the fresh liquid cream in the same pan you used to cook the spinach, along with the coarsely chopped stracchino cheese 14. Heat on a medium flame so that the cheese melts to form a cream 15. Now add the finely chopped spinach and stir 16. Cook the gnocchi for a few minutes 17 in the simmering water (so that they don't break up); they are ...
From giallozafferano.com


GNOCCHI DI SPINACI E RICOTTA BURRO E MAGGIORANA - GARRUBBO GUIDE
Cover with plastic wrap and let stand for 1 hour in the refrigerator to firm up. Remove the mixture from the refrigerator and (on a well-floured surface) form balls of about 1/2 ounce each. Bring a large pot of salted water to a boil. Cook the gnocchi for about 5 minutes. In the meantime, melt the butter with the marjoram.
From garrubbo.com


GNOCCHI DI SPINACI - MARIONS KOCHBUCH
Remove Gnocchi di Spinaci from the water with a skimmer, drain well and place next to each other in a large flat baking dish. Put the butter in a small butter pan and melt at a low temperature. Normally, it is sufficient to use the residual heat from the cooker on which the gnocchi di spinaci were previously cooked. Sprinkle the melted butter ...
From marions-kochbuch.com


SUNDAY PASTA® RECIPE: GNUDI DI SPINACI E RICOTTA (SPINACH)
Instructions. Place the cooked spinach in a large bowl with the ricotta, eggs and Parmigiano and mix together. Add the flour, nutmeg and salt and mix to thoroughly combine the ingredients. Bring a large pot of salted water to a boil. Cover a cutting board or counter top with flour.
From garrubbo.com


GNOCCHI DI SPINACI RECIPE - RECIPEZAZZ.COM
Small Batch Cooking (2643) Occasion. Brunch (5729)
From recipezazz.com


GNUDI DI RICOTTA E SPINACI – CAPUTO BROTHERS CREAMERY
1 stick butter. 1 bunch sage leaves. Preparation: In a mixing bowl, combine spinach, ricotta, scant flour, eggs, a pinch of salt and pepper and mix until combined. In the meantime, bring a pot of abundant water to a boil and salt it. Using a teaspoon of mixture at a time, roll the mixture into balls. Cook the balls in the boiling water, done in ...
From caputobrotherscreamery.com


THREE CHEESE BAKED GNOCCHI WITH SPINACH RECIPE - PINCH …
2021-09-01 Make the sauce: Preheat oven to 400 degrees. Heat the olive oil over medium low heat. Add the onion and garlic; sauté until translucent and fragrant. Add passata and water or broth; bring to a low simmer. Add torn basil, mascarpone, and salt. YUM. Bake it up: Add gnocchi and spinach. Stir to coat evenly with sauce.
From pinchofyum.com


SPINACH GNOCCHI WITH SHRIMPS IN CHEESE SAUCE - ITALIANSTYLECOOKING
First, fill a large pot with plenty of cold water and put the potatoes in it. Then bring to a boil on high heat and simmer for about 30-40 minutes, depending on the size of the potatoes.
From italianstylecooking.net


SPINACH GNOCCHI | WEELICIOUS
2008-08-19 Bring a large pot of water with salt to a boil for cooking the gnocchi. 7. Add the gnocchi to the water in batches and cook for 3 minutes or until they rise to the surface. 8. Using a slotted spoon, remove the gnocchi to a plate or bowl. 9. …
From weelicious.com


GNOCCHI DI SPINACI - COOKIDOO® – THE OFFICIAL THERMOMIX® RECIPE …
Gnocchi di spinaci. 4.2 (89 rating) Sign up for free. Difficulty medium. Preparation time 30 min. Total time 55 min. Serving size 4 porzioni. Difficulty. Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced. Preparation time. This is how much time you need to prepare this meal. Total time. This is the time it takes to prepare …
From cookidoo.co.uk


GNOCCHI DI SPINACI E RICOTTA FROM THE FUNDAMENTAL TECHNIQUES OF …
Make the gnocchi dough: Blanch (sbianchire) the spinach in boiling salted water until wilted.Refresh in ice water; drain. Place the spinach in cheesecloth and squeeze out as much water as possible. (You should have about 200 grams / 7
From app.ckbk.com


MAMMA RINA’S GNOCCHI DI RICOTTA E SPINACI — IL GLOBO
11. Once the gnocchi float to the surface, gently scoop them out with a slotted spoon and drain before placing on heated plates. 12. Melt the butter in a frying pan over high heat for 4 minutes or until just brown. 13. Sprinkle the gnocchi with loads of parmesan and then pour the burnt butter sauce over the top.
From ilglobo.com


SPINACH GNOCCHI RECIPE - LA CUCINA ITALIANA
2021-06-11 Method. 1. Cook the potatoes in a large pot of boiling water for 40 minutes or until tender when pierced with a fork. Drain. As soon as the potatoes are cool enough to handle, peel and mash them in a bowl using a potato masher. In a separate pot, cook the spinach in boiling water for 40 minutes, strain, and set aside to cool.
From lacucinaitaliana.com


ENG - GNOCCHI DI SPINACI
2021-02-11 Italian cuisine is a Mediterranean cuisine consisting of the ingredients, recipes and cooking techniques developed across the Italian Peninsula since antiquity, and later spread around the world together with waves of Italian diaspora.
From rumble.com


SPINACH FETTUCCINE | FETTUCCINE VERDI AGLI SPINACI - PASTA ET AL
2020-04-26 Instructions. Mix the flours together with the salt, and make a well out of them on a large flat surface, or in a bowl. To the well, add the spinach, oil, and eggs. For the single yolk, I recommend cracking the egg in half and then passing the yolk back and forth between the halves, allowing the white to fall loose.
From pastaetal.com


MALFATTI DI SPINACI E RICOTTA (SPINACH AND RICOTTA GNOCCHI)
2016-04-28 Melt the 25g of butter with the onion. Salt it lightly, cover and cook over low heat until the onion is thoroughly soft. Raise the heat, add the spinach and stir to coat. Cook until the mix is dry, stirring often. Cool. Add the ricotta, egg yolk, flour, cheese, nutmeg and pepper. Stir to mix everything together.
From italianhomecooking.co.uk


GNOCCHI DI RICOTTA E SPINACI RICOTTA AND SPINACH GNOCCHI RECIPE ...
It will take approx 20 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make gnocchi di ricotta e spinaci ricotta and spinach gnocchi at your home. The ingredients or substance mixture for gnocchi di ricotta e spinaci ricotta and spinach gnocchi recipe that are useful to cook such type of recipes are:
From webetutorial.com


SPINACH AND RICOTTA GNUDI RECIPE - RECIPES FROM ITALY
2020-12-22 Step 8) – In a saucepan, melt the butter with the sage leaves in a bain-marie and set aside. You will use this dressing to season spinach and ricotta gnudi. Step 9) – Now bring to a boil a pot with plenty of salted water and cook the gnudi gnocchi a few at …
From recipesfromitaly.com


Related Search