SPINACH AND POTATOES ALFREDO
Three ingredients and 20 minutes are all you need to add this creamy veggie dish to tonight's menu.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 6
Number Of Ingredients 4
Steps:
- Place potatoes in 2-quart saucepan. Add just enough water to cover potatoes. Heat to boiling; reduce heat to medium. Cover and cook 6 to 8 minutes or until potatoes are tender; drain.
- Stir in spinach and Alfredo sauce. Cook, stirring frequently, until mixture is hot and spinach is wilted. Sprinkle with pepper.
Nutrition Facts : Calories 155, Carbohydrate 23 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 360 mg
SUNDRIED TOMATO GNOCCHI
I got this receipe from a friend and tried it and loved it. I had Gnocchi in the past but baking the potatoes and Sundried tomatoes makes this one stand out from any I have tried in the past. It is a must try for anyone can make this you can add your fav Italian seasoning a pinch or 2 if desired
Provided by Kimberley Quinlan
Categories One Dish Meal
Time 1h30m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Pre heat oven to 400 degrees.
- pierce potatoes bake until tender 45min- 1 hour depending on size.
- Let stand on conter to cool for 15 min.
- Scoop insides of potatoes out push through a potatoe ricer /or Mash till smooth.
- While mashing potatoes ( Soak sundried tomatoes in Bioling water for 15 - 20 min . Place egg yolk in food processor drain tomatoes and add to egg and mix till smooth .
- Pour tomatoe puree over Potatoes , sprinkle 1 cup of flour over mixture , Using a spatula mix ( it will not look like a dough at this point ) it will resemble biscut like texture , gently squeeze dough and pat dough.
- Do not over work dough.
- Divide dough into 4 equal pieces , working on a lightly floured surface.
- Roll each piece into a long snake like shape 1/2 -1/4 inch thick.
- Cut the dough into 3/4 inch pieces use your finger to make an indentation in the center of the Gnocchi , Place each pice on a lightly floured baking sheet , repeat with remaining dough.
- Put pot of boiling water on , adjust water to a gentle boil add about 1/4 of the Gnocchi at a time when Gnocchi floats to the top remove with slotted spoon ,.
- Return water to a gentle boil between batches.
- transfer to cookie sheet lined with parchmant paper /wax paper.
- cook remaining pasta.
Nutrition Facts : Calories 461.9, Fat 2.5, SaturatedFat 0.7, Cholesterol 62, Sodium 749.8, Carbohydrate 96.1, Fiber 8.8, Sugar 4.8, Protein 14.4
POTATO GNOCCHI AND SPINACH ALFREDO WITH SUNDRIED TOMATO DRIZZLE
Ready, Set, Cook! Special Edition Contest Entry: Simply easy recipe- potato gnocchi can be made ahead and frozen until ready to cook and serve.
Provided by contrary mary mary
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Combine sundried tomato and pesto in small bowl. Refrigerate until later.
- In large mixing bowl combine potatoes, flour, salt and egg. Mix until combined. Knead until mixture comes together into dough. Divide into 4 parts. Roll each part into log 1/2 inch wide. Cut into bite-size portions. Make an thumbprint in each portion. Cook in batches in boiling water until each dumpling floats to top. Remove with slotted spoon.
- In large skillet over medium high heat, saute spinach in olive oil until wilted. Season to taste with salt. Stir in alfredo sauce and heat until hot. Remove from heat and stir in parmesan cheese.
- To serve, spoon over potato gnocchi. Drizzle with pesto.
Nutrition Facts : Calories 311.8, Fat 8.7, SaturatedFat 2.5, Cholesterol 35, Sodium 383.8, Carbohydrate 47.3, Fiber 5.1, Sugar 2.3, Protein 12.7
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