Gnocchi With Spinach And Garlic Recipes

THREE CHEESE BAKED GNOCCHI WITH SPINACH

Steps:

• 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.
• Add gnocchi and spinach. Stir to coat evenly with sauce. Top with mozzarella slices and a sprinkle of Parmesan. Bake for 15-20 minutes, until gooey and light golden brown on top. Serve with more basil. THE END. That's it. You're in heaven.

SPINACH GNOCCHI

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 GNOCCHI

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.

GNOCCHI WITH SPINACH AND GARLIC

Steps:

• In frying pan, heat oil and saute garlic over medium heat until slightly cooked.
• Add spinach and saute, cooking about 10 minutes until spinach is heated through, stirring occasionally.
• Add pasta sauce and seasoning if desired to spinach and garlic and heat through, stirring occasionally.
• Cook gnocci in boiling water about 4 minutes or according to package directions and drain.
• Serve sauce over gnocci.
• NOTE: You can use as much or as little pasta sauce in the spinach mixture as you'd like according to taste.

GNOCCHI W/ GARLIC, SPINACH, MUSHROOM & GRAPE TOMATOES

Steps:

• Heat 1 tbsp of butter with 1/2 tsp of olive oil (this prevents the butter from burning) over med heat until melted.
• Add garlic and shallots.
• Cook 1-2 minutes, until soft.
• Add cherry tomatoes and kosher salt to taste.
• Cook 8 minutes on low heat covered, until soft.
• Add mushrooms and 1 tbsp of butter.
• Cover and cook for 5 minutes.
• Add baby spinach and thyme.
• Cook low for 5-8 more minutes.
• Add 1 -2 tbsp more butter and a tiny bit of water to make a sauce to coat. Yum!
• Add pepper.
• Turn off heat, add Parmesan and hot cooked gnocchi.
• Serve and enjoy!

BUTTERNUT SQUASH GNOCCHI WITH GARLIC-SAGE BUTTER OVER WILTED SPINACH

Steps:

• Pour water into the pot of a multi-functional pressure cooker (such as Instant Pot®) and place a steamer basket inside. Place butternut squash and potatoes in the steamer basket. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Use a pot holder to remove the steamer basket and set aside to allow the squash and potatoes to cool slightly, about 5 minutes.
• Press the squash and potatoes through a ricer into a large bowl. Add egg and salt, and mix thoroughly. Sift about 1 1/2 cups of flour over the mixture and mix to combine. If the mixture is still sticky, add a bit more flour until it comes together. Turn out mixture onto a well-floured surface and knead slightly, adding more flour until the dough is no longer sticking to your hands or to the surface.
• Divide dough into 4 parts. Line 2 baking sheets with parchment paper and dust with flour.
• Take 1 piece of dough and roll it into a 1/2-inch thick rope on the floured surface. Cut the rope lengthwise into 1/2-inch pieces. Working with 1 piece at a time, roll each piece down a floured gnocchi board to make ridges. Transfer gnocchi onto the prepared baking sheet. Repeat with remaining dough. Place baking sheets in the freezer while you prepare the sauce and spinach.
• Bring a large pot of salted water to a boil.
• Meanwhile, place wet spinach in a large skillet over medium heat. Cover and allow condensation to build until the spinach starts to wilt, about 3 minutes. Remove lid and stir the spinach until wilted and the pan begins to dry. Divide spinach among 4 serving plates.
• Combine butter and olive oil in the same skillet that you cooked the spinach. Heat over medium-high heat until mixture begins to foam. Add sage, garlic, and red pepper and swirl the pan to combine. Remove from heat.
• Cook gnocchi in boiling water until they float, 3 to 4 minutes per batch. Remove with a slotted spoon and transfer to the skillet with the garlic-sage butter. Toss lightly to coat. Place gnocchi on top of spinach on the serving plates and sprinkle each with 1 tablespoon Parmigiano-Reggiano cheese. Serve immediately.

RICOTTA GNOCCHI WITH SPINACH & GORGONZOLA

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.

VEGETARIAN GNOCCHI WITH SPINACH AND MUSHROOM-BUTTER SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain and set aside.
• Meanwhile, melt butter in a large saucepan over medium heat. Add mushrooms and saute for 2 minutes. Toss in spinach, basil, garlic, Parmesan cheese, parsley, salt, and pepper. Cook and stir until spinach is wilted and sauce begins to thicken, about 5 minutes. Add gnocchi and stir until coated in sauce; cook for 2 more minutes.

GNOCCHI WITH SPINACH AND GORGONZOLA

Steps:

• Cook gnocchi according to package directions.
• Toast walnuts in a small skillet over medium high heat until they are golden brown and smell toasted.
• Remove from the heat and set aside.
• Heat olive oil over low heat in a medium size skillet.
• Add garlic and saute until fragrant.
• Add the spinach and toss to combine and season with salt and pepper.
• Add the chicken stock and bring up to a bubble.
• Once the stock is simmering, add the Gorgonzola crumbles and toss until cheese is melted.
• Add the gnocchi to the skillet and toss to coat.
• Spoon gnocchi into bowls and sprinkle walnuts on top.

GNOCCHI WITH SPINACH AND CHICKEN SAUSAGE

Steps:

• Cook gnocchi according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat; cook sausage and shallots until sausage is browned and shallots are tender. Add garlic; cook 1 minute longer., Stir in wine. Bring to a boil; cook until liquid is reduced by half, 3-4 minutes. In a small bowl, mix cornstarch and broth until smooth; stir into sausage mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add spinach and cream; cook and stir until spinach is wilted., Drain gnocchi; add to pan and heat through. Sprinkle with cheese.