CREAMY SUN DRIED TOMATO GNOCCHI
Provided by Sweet Basil
Categories 100 Family Favorite Easy Healthy Recipes
Time 15m
Number Of Ingredients 13
Steps:
- In a large skillet over medium heat, add the oil from the tomatoes. Once hot, add the leeks and cook until tender, about 3 minutes.
- Add in the garlic and tomatoes and cook until the tomatoes begin to burst, stirring occasionally and gently pushing with a spoon. Stir in the sun dried tomatoes and cook another 2 minutes, adding a sprinkle of salt to taste.
- Quickly add the white cooking wine and bring to a simmer. Allow to cook down by 1/3, about 1-2 minutes. Stir in the butter and season to taste again.
- Stir in the cooked gnocchi (see note) and allow to cook for 3-5 minutes. Add the cheese, spinach, heavy cream and basil and heat until the spinach is wilted. Serve with salt and pepper to taste!
Nutrition Facts : ServingSize 1 cup, Calories 576 kcal, Carbohydrate 62 g, Protein 12 g, Fat 30 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 55 mg, Sodium 691 mg, Fiber 6 g, Sugar 10 g
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
SPINACH AND SUN-DRIED TOMATO PASTA
I created this simple Sicilian-style pasta dish one day when trying to use up some sun-dried tomatoes.
Provided by madball911
Categories Italian Recipes
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- In a small saucepan, bring the broth to a boil. Remove from heat. Place the sun-dried tomatoes in the broth 15 minutes, or until softened. Drain, reserving broth, and coarsely chop.
- Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook 9 to 12 minutes, until al dente, and drain.
- Place the pine nuts in a skillet over medium heat. Cook and stir until lightly toasted.
- Heat the olive oil and red pepper flakes in a skillet over medium heat, and saute the garlic 1 minute, until tender. Mix in the spinach, and cook until almost wilted. Pour in the reserved broth, and stir in the chopped sun-dried tomatoes. Continue cooking 2 minutes, or until heated through.
- In a large bowl, toss the cooked pasta with the spinach and tomato mixture and pine nuts. Serve with Parmesan cheese.
Nutrition Facts : Calories 340.3 calories, Carbohydrate 52 g, Cholesterol 4.4 mg, Fat 8.9 g, Fiber 6.1 g, Protein 14.7 g, SaturatedFat 2 g, Sodium 386.1 mg, Sugar 4 g
GNOCCHI WITH TOMATOES AND SPINACH
This is a delicious meal, excellent as a light lunch or as a side to any grilled meats or fish with a salad. I love it because its so quick and easy to make. You can also customize this recipe to your taste!
Provided by tosin.obileye
Categories One Dish Meal
Time 40m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
Steps:
- Finely chop the shallots.
- Heat the olive oil in a pan and sautee the shallots, garlic and chilli. Add the tomatoes and simmer for 20 minutes until it thickens.
- Season with salt and pepper and add the spinach leaves, allow to wilt.
- In the meantime boil the gnocchi in salted water until they float to the surface (about 3 minutes).
- Add to the tomato sauce and stir well. Just before serving sprinkle with fresh basil.
Nutrition Facts : Calories 108.5, Fat 4.3, SaturatedFat 0.6, Sodium 111.3, Carbohydrate 15.5, Fiber 5.3, Sugar 6.4, Protein 5.9
POTATO GNOCCHI WITH SPINACH AND SUNDRIED TOMATOES
Steps:
- Gently boil sundried tomatoes for 3 minutes until softened. Remove and slice julienne. Set aside. Remove stems from spinach and wash, then slice into julienne. Set aside. Core the red pepper and slice julienne. Set aside. Boil the potatoes in the skin until tender. Remove from water and let dry. Lift skin off and rice while still hot. Add egg yolk, set aside and let cool. Season with salt and white pepper and work into a dough with the flour. Roll into finger thick cylinder rolls. Cut into 2-3 cm length. Shape and swirl the gnocchi with the tip of a fork. Simmer in salted water for a few minutes until floating and drain thoroughly. Heat olive oil in a large saute pan on medium heat, add the gnocchi and saute for a few minutes until color is achieved. Add red pepper, mushrooms and tomatoes and saute for 2 minutes. Add the pesto and gently mix well. Add the parmesan and spinach. Season with salt and fresh cracked pepper. Remove from heat to serving dish and top with crumbled feta cheese.
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