Spinach And Potato Gnocchi Recipes

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:

• 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.

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.

SPINACH GNOCCHI

Steps:

• Put the potatoes in a pot with the water. Bring the water to a boil and cook the potatoes at a strong simmer for 20 minutes or until tender. Drain the water from the pot and let the potatoes cool for only a few minutes before you begin to pull the skins from the potatoes. Discard the potato skins and, while still hot, pass the potatoes through a ricer into a bowl.
• To the riced potatoes add the spinach and mix well.
• Add the eggs, one at a time, and incorporate well.
• Add the flour in two stages so that only the amount that is necessary will be used to bind the potato. Add the second half of the flour (and have some additional flour available if necessary) and mix well to form a dough.
• Divide the dough in half, and on a floured work surface, roll the first half of dough into a log 1-inch thick. Cut the log into 1/2-inch thick round pieces.
• Lay the pieces out, and the back of a fork or your thumb, make an indentation on one side.
• Set aside and refrigerate until needed.
• Cook as you would pasta in several quarts of boiling water for 10 to 15 seconds. They cook very quickly and are cooked when they float to the surface.
• Heat the butter in a saucepan, add the poppy seeds and pour over the gnocchi in a large serving bowl.

NANA'S SPINACH GNOCCHI

Steps:

• In a large pot, add 3 Tablespoons salt to 5 quarts of water, bring to a boil.
• Place spinach, potatoes, egg yolks, Parmesan cheese, salt and four in a large bowl, use a wooden spoon or spatula to mix ingredients together to form a dough.
• On a floured board, roll dough into long, finger-thin ropes.
• Cut ropes into pieces about 1-2 inches long.
• Flatten each piece gently with thumb and bring long sides together to form a hollow tube or shell shape.
• After shaping all the dough, place about 20 gnocchi into a large pot of boiling, salted water.
• When they rise to the surface, remove them from the pot with a strainer.
• Place in a heated bowl.
• Keep water at a hard, rolling boil and continue cooking the gnocchi (20 at a time) until all are cooked.
• Toss with butter and grated Parmesan cheese or your favorite sauce and serve.

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.

SAUSAGE, SPINACH AND GNOCCHI

Steps:

• Cook gnocchi according to package directions; drain. Meanwhile, in a large skillet, heat oil over medium heat; cook sausage 5-7 minutes or until no longer pink, breaking up sausage into crumbles. Add garlic; cook 1 minute longer. Drain. Add spinach and tomatoes; cook and stir just until spinach is wilted., Stir in gnocchi and spaghetti sauce; heat through. Freeze option: Freeze cooled gnocchi mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a skillet, stirring occasionally and adding a little water if necessary.

GNOCCHI, SPINACH, AND MEATBALL SOUP

Steps:

• Heat olive oil in a large pot over medium-low heat and saute onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add chicken stock, bay leaf, Italian seasoning, salt, and pepper and bring liquid slowly up to a simmer, about 5 minutes.
• Meanwhile, prepare the meatballs. Combine ground beef, egg, bread crumbs, 2 tablespoons Parmesan cheese, onion powder, Italian seasoning, Worcestershire sauce, garlic salt, and pepper in a large bowl. Mix until well combined. Roll mixture into tiny 1/2-inch meatballs.
• Once the soup is boiling, carefully drop meatballs one by one into the pot. Bring back up to a slow simmer and cook for 20 minutes. Skim off any gray muck that comes to the top with a spoon and discard.
• Add carrots, escarole, and gnocchi and bring soup back to a simmer. Stir in half-and-half, spinach, and herbs. When gnocchi rise to the top, remove from heat.
• Remove bay leaf and serve soup with Parmesan cheese.

SPINACH GNOCCHI (POTATO DUMPLINGS)

Steps:

• Peel potatoes and boil in salted water about 20 minutes or until able to mash, then place in a large mixing bowl and well.
• Mash.
• Steam spinach in a couple tbsp water covered about 5 minutes or until wilted, then remove and pat dry with a paper towl.
• Chop spinach into approximately 1/4 inch pieces and then mix into potatoes.
• Add butter, egg, garlic salt, and half of the flour and mix together well.
• Place dough onto a floured surface and knead in the remaining flour to form a soft dough.
• Roll dough into about 1 inch thick ropes then cut off 1 inch pieces and roll into a ball.
• With floured hands press the center of each dumpling to form a trough in the middle.
• Allow gnocchi to chill for about an hour, then place in salted boiling water and allow to cook about 5 minutes.
• Drain and serve with tomato sauce.