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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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Gnocchi are an Italian classic: small dumplings made with potato. These are paired with peas and Parmesan cheese for a fantastic combination of salty and sweet.
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5 ingredient Asparagus Gnocchi | Tesco Food
Deliciously creamy and ready on the table in just 10 minutes, this zesty asparagus gnocchi is the ultimate weeknight dinner. Using just 5 ingredients, this bowlful is a lovely springtime dish.
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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HOW TO MAKE GREEN GNOCCHI Potatoes And Spinach - Quick, Creamy And Tasty | Italian food
- 80gr Flour
-350gr Old potatoes
-100gr Frozen Spinach
-1 Egg
-20gr Parmesan Cheese
-150gr Butter
-Sage
-Pepper
-Salt
How to make green gnocchi with potatoes and spinach, home made classic Italian recipe cooked with butter and sage, soft and creamy
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Creamy Green Avocado Gnocchi Sauce ????????????
Creamy Green Avocado Gnocchi Sauce is a perfect oil-free option that is super zesty and creamy and pairs beautifully with gluten-free spinach gnocchi! Creamy sauce made with avocados, spinach, basil and walnuts. A super healthy and delicious pasta dish, eat without guilt. This green avocado Gnocchi sauce is super easy to make with your Optimum 9200A blender.
Thanks, @Veggie_nerd for this recipe ????
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