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
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!
Homemade Beetroot Gnocchi in Spinach Sauce
Are you ready to welcome spring with delicious and colorful food?
These soft homemade gnocchi will win your heart with their purple color, rich beet flavor and creamy sauce.
Roll up your sleeves and make yourself Beetroot and potato gnocchi in creamy Spinach sauce.
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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:
Easy Italian Recipes: Spinach Gnocchi for Kids - Weelicious
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Easy Italian Recipes: Spinach Gnocchi for Kids - Weelicious
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I have a delicious recipe -- that you don't have to eat with a spoon -- for all those little ones without teeth. I keep talking to parents whose 12, 13 even 14 month olds still don't have teeth. They really want to move beyond purees, but need a recipe soft enough for their little ones to chew (or gum). These spinach gnocchi balls are so heavenly that Kenya only got his mitts on 8 or so before the grownups had eaten them all up! How did your baby (or hockey player) like this recipe? Leave a comment below!
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Spinach Gnocchi with Cheese Garlic Sauce | Sanjeev Kapoor Khazana
Freshly made spinach flavoured gnocchi tossed in cheese garlic sauce.
SPINACH GNOCCHI IN CHEESE GARLIC SAUCE
Ingredients
Gnocchi
250 grams potatoes
75 grams refined flour
1 teaspoon Parmesan cheese powder
Salt to taste
A pinch of nutmeg powder
2 tablespoons spinach puree
Sauce
2 tablespoons olive oil
6-8 garlic cloves, finely chopped
1 teaspoon red chilli flakes
Salt to taste
2-3 tablespoons vegetable stock
1 tablespoon chopped fresh parsley
1 tablespoon Parmesan cheese powder
Method
1. Wash the potatoes nicely and microwave on high heat for 6-8 minutes. Peel and grate in a bowl. Add the flour, Parmesan cheese powder, salt, nutmeg powder and spinach puree and mix well. Knead into a soft dough.
2. Boil 5-6 cups water in a deep non-stick pan. Divide the dough into smaller portion and roll into gnocchi with the help of a fork. Add to the boiling water and cook till they start to float on top. Drain the water and place the gnocchi in chilled water.
3. To make the sauce, heat olive oil in a non-stick pan. Add the garlic and sauté for half a minute.
4. Add the chilli flakes and sauté. Add the salt and stock and stir to mix. Add the cooked gnocchi and toss.
5. Serve hot garnished with parsley and Parmesan cheese powder.
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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.
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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