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
How To make Spinach Gnocci's Videos
Easy Homemade Gnocchi Without a Recipe (3 ways)
Okay, although you need a recipe for all the gnocchi sauces, you can very easily make beautiful gnocchi dough in 15 minutes or so without any sort of a recipe. That's the beauty of it. You gotta FEEL the homemade dough.
Recipe:
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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.
For more tips about making pasta on a weeknight and the full recipe, visit my website:
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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!
Homemade Spinach Gnocchi With Parmesan
Vibrant dough made with mashed, baked potatoes and sauteed green spinach is cut into bits and boiled, then tossed with freshly grated parmesan and served warm.
Potato Gnocchi from Scratch
#shorts #gnocchi
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Spinach Ricotta Gnocchi
LeGourmetTV Is Now Glen & Friends Cooking!
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.
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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 Mushroom and Spinach Gnocchi
This 30-minute creamy mushroom and spinach gnocchi dish really hits the spot when you’re craving something saucy and comforting. It’s also a great quick recipe for Meatless Monday meals.
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INGREDIENTS:
2 tbsp unsalted butter
2 tbsp olive oil
16 oz mushrooms
1/4 cup white wine
2 garlic cloves grated or pressed
1/2 tsp salt
1/4 tsp pepper
2 cups Heavy cream
1/2 cup Parmesan cheese
2 (1 lb.) packages gnocchi
4 cups fresh baby spinach
#simplyhomecooked #gnocchi #mushroom