Spinach-ricotta Gnocchi Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 large: Baking potatoes,
6 ounce: Fresh spinach,
1 cup: All-purpose flour, divided
1/4 cup: Part-skim ricotta cheese,
1/2 tsp: Salt,
1/8 tsp: Pepper,
1/8 tsp: Ground nutmeg,
1: Egg,
Vegetable cooking spray,
2 tbsp: Butter,
1 cup: Seeded and diced peeled red tomato,
1 cup: Seeded and diced peeled yellow toma,
1: Garlic, minced
1 tbsp: Red wine vinegar,
3/4 cup: Grated Asiago cheese, (3 ounces)
1 tbsp: Chopped fresh chives,
Directions:
Wrap potatoes in foil; bake at 400 degrees for 1 hour. Let cool; peel
and mash.
Remove stems from spinach, and wash leaves. Place a large Dutch oven
over medium heat, and add spinach; cover and cook 2 minutes or until
spinach wilts (do not add water). Press spinach between paper towels;
chop.
Combine mashed potato, chopped spinach, 1/2 cup flour, and next 5
ingredients; stir to form a soft dough. Turn dough out onto a
well-floured surface; knead in remaining flour. Divide dough into 4
portions, shaping each into a 12-inch rope. Cut each rope into 12
(1-inch) pieces; roll each piece into a ball. Drag tines of a fork
through half of each ball, forming a concave gnocchi shape. Place on
a baking sheet coated with cooking spray; set aside.
Bring 14 cups of water to a boil in a Dutch oven. Add half of the
gnocchi, and cook 1-1/2 minutes. Remove gnocchi with a slotted spoon;
place in a colander. Repeat with remaining gnocchi.
Melt butter in a skillet over medium heat, and cook until nutty-brown
color. Add tomatoes and garlic; saute 2 minutes. Remove from heat;
stir in vinegar.
Place gnocchi in a 2-quart baking dish coated with cooking spray.
Spoon tomato mixture over gnocchi; sprinkle with cheese. Bake at 350
degrees for 30 minutes. Sprinkle with chives. Yield: 6 servings
(serving size: 8 gnocchi).
Source from luhu.jp
and mash.
Remove stems from spinach, and wash leaves. Place a large Dutch oven
over medium heat, and add spinach; cover and cook 2 minutes or until
spinach wilts (do not add water). Press spinach between paper towels;
chop.
Combine mashed potato, chopped spinach, 1/2 cup flour, and next 5
ingredients; stir to form a soft dough. Turn dough out onto a
well-floured surface; knead in remaining flour. Divide dough into 4
portions, shaping each into a 12-inch rope. Cut each rope into 12
(1-inch) pieces; roll each piece into a ball. Drag tines of a fork
through half of each ball, forming a concave gnocchi shape. Place on
a baking sheet coated with cooking spray; set aside.
Bring 14 cups of water to a boil in a Dutch oven. Add half of the
gnocchi, and cook 1-1/2 minutes. Remove gnocchi with a slotted spoon;
place in a colander. Repeat with remaining gnocchi.
Melt butter in a skillet over medium heat, and cook until nutty-brown
color. Add tomatoes and garlic; saute 2 minutes. Remove from heat;
stir in vinegar.
Place gnocchi in a 2-quart baking dish coated with cooking spray.
Spoon tomato mixture over gnocchi; sprinkle with cheese. Bake at 350
degrees for 30 minutes. Sprinkle with chives. Yield: 6 servings
(serving size: 8 gnocchi).
Source from luhu.jp
Tags
Meatless