How To make Spinach Gnocci
1 1/2 pound Fresh Spinach Cooked
& Drained & Chopped OR 1 pound Frozen Chopped Spinach
Thawed 1/2 pound Mozzarella Grated
1 1/2 cup Flour
1 cup Grated Parmesan Cheese
2 Eggs Beaten
Black Pepper Freshly Grated Nutmeg Extra Flour for Coating A Little Butter
1. Drain Spinach & Then Puree in a Processor. Put the Puree Into a Saucepan & Dry It Over the Heat for a Minute. Remove from the Heat. 2. in a Bowl, Mix Together the Mozzarella, Flour, Parmesan, Eggs & Spinach. Season With Pepper & Nutmeg. If the Mixture Is Very Soft, Put It Into the Refrigerator To Firm Up for About 30 Min. 3. Roll Heaped Teaspoons Of the Mixture in a Little Flour. this Can Be Done Ahead Of Time. 4. To Cook the Gnocchi, First Heat the oven To Low To Keep the Gnocchi Warm AS They'Re Ready. Half-Fill a Large Saucepan With Lightly Salted Water & Bring Just To a Boil. 5. Drop 6-8 Gnocchi Into the Water & Let Them Simmer Very Gently for About 5-10 Min, until They Float To the Surface. 6. Make Sure the Water Does Not Get Beyond a Bare Simmer, & Remove the Gnocchi as Soon as They Are Ready or They May Fall Apart. 7. Drain the Gnocchi Well, Then Put Them Into a Warmed Serving Dish, Dot With a Little Butter & Keep Them Warm While You Cook Another Batch. 8. When All the Gnocchi Are Done, Sprinkle With Grated Parmesan Cheese and Serve Immediately.
PRODIGY(R) interactive personal service 09/20/93 7:07 PM
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SPINACH AND BACON GNOCCHI RECIPE - SORTED
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स्पिनेच नॉकी | Spinach Gnocchi | Sanjeev Kapoor Khazana
Gnocchi is a popular dumpling which comes from the Italian cuisine and this one's made with the goodness of spinach which also gives it a beautiful green colour. Watch the recipe and try this fabulous version!
SPINACH GNOCCHI
Ingredients
3 tbsps spinach puree
5 medium potatoes
Sea salt as required
½ cup refined flour
¼ tsp nutmeg powder
Crushed black peppercorns to taste
Salt to taste
2 tsps + 4 tbsps extra virgin olive oil
4 tsps butter
4 tbsps chopped garlic
2 tsps red chilli flakes
50 grams parmesan cheese
Method
1. Preheat the oven at 180ºC.
2. Spread sea salt in a baking tray. Arrange the potatoes and cover with alminiun foil.
3. Bake in preheated oven for 40-45 minutes.
4. Peel the potatoes and pass through a strainer to mash them while they are still hot.
5. Add spinach puree, refined flour, nutmeg powder, crushed black peppercorns, salt and mix well to form soft and smooth dough.
6. Dust some refined flour on the surface, take a portion of the dough and roll into cylinder.
7. Cut into 2 cm pieces, apply some refined flour over the fork and press on both the sides.
8. Boil water in a deep nonstick pan. Add salt and 2 tsps olive oil and add the prepared gnocchi and boil for 4-5 minutes or till the gnocchi start to float on top.
9. Heat remaining olive oil and butter in a shallow nonstick pan. Add garlic and sauté till golden brown.
10. Add red chilli flakes and mix. Drain the gnocchi and add to the pan. Add salt, crushed peppercorns and toss well.
11. Transfer in a serving plate, grate parmesan cheese on top and serve hot.
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Pan Fried Gnocchi with Pumpkin & Spinach
Golden crispy pan fried gnocchi, tender on the inside, tossed with roasted pumpkin, spinach and a butter sage sauce. Print recipe:
Creamed Spinach Gnocchi Bake | SavoryOnline
Frozen spinach and gnocchi are transformed into an easy, elegant 5-ingredient vegetarian dinner.
Get the full recipe at
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Spinach Ricotta Gnocchi
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How to make Spinach Ricotta Gnocchi
These delicate little dumplings are from Zia Lina, my dad's middle sister. She makes a plain version too without the spinach that is equally delicious. She makes these for special occasions (usually when we come!) or even just a family meal. If you're not a fan of spinach just omit it.
Do you need a Gnocchi paddle? Here's a link to Amazon:
Ingredients:
1 large tub (11 oz/330 g) baby spinach, washed
1 tub (16 oz/475 g) ricotta cheese
1 egg
3 cups (750 mL) all-purpose flour (approx.)
1/2 tsp (2 mL) salt
Method:
In a large skillet, cover and cook spinach over medium heat for about 5
minutes.
Drain and squeeze spinach well.
Chop spinach; set aside.
In large bowl, whisk together ricotta, eggs and spinach.
Gradually stir in 2-1/2 cups (625 mL) of the flour and salt with wooden spoon until soft dough forms.
Place dough on floured surface and knead in remaining flour for 5 minutes to form smooth dough.
Divide dough into 8 pieces; roll each into long thin strands.
Cut into about 36 - 1 (2.5 cm) pieces.
Roll each piece across tines of a fork or gnocchi paddle or basket.
Place in single layer on floured baking sheet.
Repeat with remaining dough.
Place in freezer until firm, about 2 hours.
Makes about 2 lbs (1 kg), enough for 4 to 6 servings.
To cook gnocchi:
In large pot of boiling salted water, cook gnocchi for about 8 minutes or until they float to the top and are tender throughout.
Drain with slotted spoon, toss with sauce.
Tip: You can substitute 2-5 oz/142 g tubs of spinach or about 16 cups (4 L) of lightly packed baby spinach.
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Creamy Spinach Mushroom Gnocchi | Kelsey Nixon
Cold weather makes me crave warm, decadent dinners!
We’ve been making this one-skillet Creamy Mushroom Spinach Gnocchi on repeat for literally the last year. Soft, pillowy, gnocchi is what pasta dreams are made of.
Everyone in the family loves gnocchi and I can now swing by my Trader Joe’s and pick up the ingredients for this dish with my eyes closed. This gnocchi is swimming in a light cream sauce that's slightly tangy and just rich enough with the addition of mushrooms and spinach. I like to deglaze the caramelized onions with white wine, but you can easily substitute broth if you'd rather.
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Ingredients:
1 tablespoon olive oil
1 onion, chopped
1 clove garlic, minced
10 ounces mushrooms, sliced
1 teaspoon whole grain mustard
Kosher salt & cracked black pepper, to taste
½ cup white wine (or chicken broth)
1 cup heavy cream
1 pound gnocchi (uncooked)
2 cups (about 4 ounces) baby spinach
½ cup freshly grated parmesan cheese, plus more for garnish
Instructions:
In a large skillet over medium-high heat, add the oil and sauté the onion, stirring occasionally, until golden brown and fragrant.
Add the garlic and mushrooms and season to taste with salt and pepper. Whisk in the mustard and white wine (or chicken broth) and cook until liquid has reduced to a tablespoon or so.
Add the cream and gnocchi and bring to a simmer. Cover the pan and reduce the heat to low – cook for an additional 2-3 minutes. Stir in the spinach, cover and cook for another minute.
Stir in the parmesan and season with salt & pepper. Garnish with extra parmesan, if desired. Enjoy!