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How To make Green Gnocchi with Cream Sauce
GNOCCHI:
1 lb Fresh spinach; washed and
- stems removed 2 tb Onion; finely chopped
3 tb Butter
1 lb Ricotta cheese
1 c Parmesan; freshly grated
1 Egg; lightly beaten
1/4 ts Nutmeg; freshly grated
Salt & Pepper to taste 1 c Flour
CREAM SAUCE:
4 tb Butter
1 c Heavy cream
3/4 c Parmesan; freshly grated
Cook the spinach with just the water that clings to it from cleaning. Cool. Squeeze as dry as possible with hands and chop finely. Saute the spinach and onion in the butter until soft. Transfer to a bowl. Stir in ricotta, Parmesan, and egg. Mix well. Season with nutmeg, salt and pepper. (You can mix in processor before adding the flour). Stir in flour. The mixture will be slightly sticky. Flour hands and shape mixture into small balls, no larger than 3/4 inch in diameter. Reflour hands whenever mixture begins to get sticky. Dry on a floured baking tray. To freeze: place in freezer on trays until firm. Transfer to plastic bags to store. Cream Sauce: Simmer butter and cream in a saucepan over medium heat until thickened, about 20 to 30 minutes. Bring a large pot of salted water to a boil. Drop in the gnocchi. Let the water return to a boil and cook gnocchi until they float to the top. Remove with a slotted spoon and place in a warmed bowl. Add Cream Sauce and Parmesan cheese. Gently toss to coat well. Serve immediately.
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Homemade Potato Gnocchi | Truffle Mushroom Cream Sauce
I normally prepare a huge batch when I make gnocchi at home because I have three boys who love to eat. This batch made in this video did not last a day with my family. This is the same approach as I do it in the restaurant, preparing for a bigger number of people, as opposed to how you cook for one or two people.
If cooking for one to two people, just throw the gnocchi straight into a pan to sear immediately after blanching, no need to set aside to cool.
The cream is optional, and can be substituted with the pasta water (the water that the gnocchi was boiled in). You'll just need to add more butter and more cheese.
Ingredients:
GNOCCHI
1 kg Russet potatoes (measure when boiled, peeled, and grated)
2 C All-purpose flour
1/2 C Ricotta
2 Large eggs
Salt
SAUTEED MUSHROOM MEDLEY
Olive oil
King oyster
Brown oyster
Snow White oyster
Shiitake
Cremini
Shimeji
Salt & pepper
Shallots
Garlic
Butter
Thyme
Oregano
Italian parsley
TRUFFLED CREAM SAUCE
Olive oil
Butter
Homemade potato gnocchi
Heavy cream
Reggiano Parmigiano
Salt & pepper
Thyme
Oregano
Italian parsley
Truffle paste - Truffle Hunter black truffle paste
Tools and equipments used:
1. Stainless steel dough scraper: Lamson stainless steel dough scraper with riveted walnut handle
2. Flexible dough scraper: Matfer Bourgeat nylon dough scraper
3. Zester: Microplane stainless steel zester
4. Frying pan: Calphalon stainless steel frying pan
5. Frying pan: carbon steel frying pan
6. Cutting board: restaurant-thick green plastic cutting board
7. Sheet tray: aluminum commercial half sheet tray
Mushrooms sourced from our local mushroom guy
Marx Mushrooms in St. Thomas, ON
Music: A Million Signs by Vividry
Epidemic Sound
Thanks to my wife for filming and editing. :)
My Instagram:
No. 9 Park's Creamy Gnocchi with Peas and Mushrooms
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This recipe is based
Gnocchi and Asparagus in Cream Sauce
This Gnocchi and Asparagus in Cream Sauce is great for quick and easy daily meals as well as special dinners. Pillowy gnocchi and sweet, crisp-tender asparagus are coated with a rich yet not too heavy cream sauce. Here I use homemade gnocchi, but you can also use quality store-bought gnocchi.
The delicate flavor of gnocchi makes them perfect for cream-based sauce while the addition of asparagus brings sweetness, freshness, and fun textures to the dish. A generous sprinkle of freshly-cracked black pepper then boosts the level of tastiness immediately. I find that the asparagus and black pepper help counterbalance the richness of the cream sauce.
Ingredients (for 2 servings as a main dish or 3 servings as an appetizer or a first course):
4-5 green asparagus spears
10 oz uncooked potato gnocchi (280g)
olive oil
2 teaspoons minced garlic
salt (to taste)
1/4-1/3 cup heavy cream (60-80ml)
1 1/2 tablespoons parmesan cheese, freshly grated (plus more for serving)
black pepper, freshly cracked
Instructions:
1. Trim off the woody end of your asparagus or use a vegetable peeler to peel the bottom part of the asparagus spears. Then slice asparagus into small pieces, about 1/2-inch. If the spears are large, slice them in half lengthwise first before cutting into small pieces crosswise.
2. Bring a large pot of salted water to a boil. Add gnocchi and reduce the heat to a more gentle boil. Cook until gnocchi float to the surface, about 2-3 minutes. Drain the gnocchi and reserve the cooking liquid.
3. Place a pan over medium heat and add some olive oil. Add minced garlic and sauté briefly until fragrant. Add asparagus pieces and stir to cook for about 15 seconds. Sprinkle a small pinch of salt and give it a quick stir.
4. Add drained gnocchi to the pan and give everything a quick toss. Add cream and 3-4 tablespoons of reserved gnocchi cooking liquid. Adjust the heat as needed to let everything simmer while stirring gently and frequently. 5. Stir in 1-1½ tablespoons of parmesan cheese. Cook until the cheese melts, the sauce thickens and asparagus is crisp-tender. Try to avoid overcooking the asparagus.
6. Transfer to serving plates. Sprinkle plenty of black pepper and some more parmesan cheese on top. Serve immediately.
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Background music: Epidemic Sound subscription