Power Greens Gnudi Recipes

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GNUDI (RICOTTA GNOCCHI)



Gnudi (Ricotta Gnocchi) image

I've made potato-basil gnocchi before and successfully frozen it but thought I'd try the gnocchi less travelled... gnudi. Gnudi are ricotta-based gnocchi, and are usually made with spinach. However, I forgot to buy spinach and thought I'd use up some of my bumper crop of basil. These are delicate, delicious, and surprisingly easy. The recipe is very forgiving. The basil is intense and wonderful with these little cheese dumplings. I used a mix of both Genovese and Amethyst basil and the results were purple and green! Serve with butter, pesto, or chopped fresh tomatoes, capers and olives as either a main course or a side dish

Provided by Callinectes Sapidus

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes

Time 45m

Yield 4

Number Of Ingredients 9

1 pound fresh basil, stems removed
1 cup ricotta cheese
¾ cup all-purpose flour, divided
½ cup freshly grated Parmigiano-Reggiano
2 egg yolks, lightly beaten
¼ teaspoon freshly grated nutmeg
2 teaspoons freshly ground white pepper
2 teaspoons sea salt, or more to taste
½ lemon, juiced

Steps:

  • Bring a large pot of salted water to a boil. Add basil and cook uncovered until just wilted, about 1 minute. Immerse in ice water for several minutes to stop the cooking process. Drain. Squeeze very dry and finely chop.
  • Mix ricotta cheese, 1/2 cup flour, Parmigiano-Reggiano cheese, egg yolks, and nutmeg in a large bowl. Add basil, white pepper, and salt; mix until gnudi mixture is well-combined.
  • Dust your hands with remaining 1/4 cup flour and form gnudi mixture into small balls.
  • Bring a large pot of salted water to a boil. Add lemon juice. Boil gnudi in batches until they float to the top of the water, 3 to 4 minutes. Drain.

Nutrition Facts : Calories 185.4 calories, Carbohydrate 22.5 g, Cholesterol 111.2 mg, Fat 6.1 g, Fiber 2.8 g, Protein 11.3 g, SaturatedFat 2.7 g, Sodium 1042 mg, Sugar 0.6 g

SAUSAGE AND GNOCCHI SKILLET WITH CREAMY BUTTERNUT SQUASH SAUCE



Sausage and Gnocchi Skillet with Creamy Butternut Squash Sauce image

This fall-inspired one pan PALEO dinner recipe will wow your whole family!

Provided by Laura

Categories     Dinner     Main Course

Number Of Ingredients 7

1 lb mild ground Italian sausage
2 cups cauliflower gnocchi
4 cups diced butternut squash (about 1/2 large butternut squash)
2 cups coconut milk
3-4 cups mixed baby greens (I use Power Greens from Earthbound Farm)
1/2 teaspoons salt
1/2 teaspoons pepper

Steps:

  • Cook the gnocchi according to package instructions. Peel and dice the butternut squash.
  • Add the butternut squash and half of the coconut milk to the pan and cover. Steam over medium - low heat for about 8-10 minutes, until the butternut squash is cooked through.
  • Transfer everything in the pan to a blender or food processor. Add the rest of the coconut milk and season with salt and pepper. Blend until creamy, and set it aside.
  • Meanwhile, wipe or wash out the same skillet.
  • Add the sausage to the skillet and brown over medium heat, breaking apart and stirring often.
  • Once the sausage is browned, stir in the gnocchi and saute together for about 3-4 minutes.
  • Stir in the butternut squash sauce. Once it begins to simmer, add the power greens. Stir the greens in and allow them to wilt. Remove the skillet from the heat.
  • Season to taste with salt and pepper, and serve in bowls.

Nutrition Facts : Calories 452 kcal, Carbohydrate 39 g, Protein 15 g, Fat 27 g, SaturatedFat 11 g, Cholesterol 57 mg, Sodium 1050 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving

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