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Gnocchi w/ Spinach
Makes four servings
1 lb. Gnocchi
2 Tablespoons olive oil
4 cloves garlic, chopped
1/4 cup onion, chopped
2 cups fresh spinach, washed
4 fresh plum tomatoes, split de-
seeded & chopped
2 Tablespoons Parmesan cheese
2 Tablespoons fresh basil,
chopped
Fresh ground black pepper
Heat a large pot with boiling
water.
Pre heat sauté pan to medium
The G in Gnocchi is silent, but tastes deliciously loud!
temperature. Add olive oil, garlic,
onion and sauté for 2-3 minutes.
Gnocchi are excellent
dough does not stick to your
Add spinach and cover, reduce
accompaniments for meat
hands.
heat and cook for one minute.
and poultry dishes. When
Knead the dough for 4-5 minutes,
Remove from burner until the
as it will resemble regular pasta
gnocchi is cooked.
prepared right they are light
dough. Divide the dough into four
as pillows. The secret is not
pieces.
Add Gnocchi to rapidly boiling
to over mix the dough and to
water. Simmer, until all gnocchi
use just the right amount of
Roll the dough out into a rope
float to the top. Then cook one
shape about 2/3 of an inch thick,
flour. There are so many ways cut the rope into one-inch pieces,
more minute.
to make gnocchi, I prefer to
and gently score the pieces
bake the potatoes instead of
crosswise with a fork to obtain
Remove gnocchi from water and
place directly into sauté pan. Add
steaming to make a softer
slight ridges. With your finger,
gently roll the pressed dough back
fresh plum tomatoes and 1 cup of
dough. off the fork. This may take a little water from gnocchi pot, heat
practice. If the dough sticks to the
gnocchi with spinach sauce for 2
Potato Gnocchi
fork, dip the fork in flour before
minutes.
2 pounds russets (baking
you press the dough against it.
potatoes)
Making this shape will help the
Serve Gnocchi & Spinach topped
Approximately 2 cups flour
gnocchi grab on to the tasty sauce
with cheese, basil and pepper.
(variable)
it’s served with.
1 large egg
A pinch of sea salt
Cook the gnocchi in abundant
salted boiling water, removing
Pre heat oven to 350 degrees.
them with a slotted spoon a
Make ahead Tip: Place any
Bake potatoes until easily pierced
minute or two after they rise to
with a fork or a paring knife will
the surface. Drain them well
remaining uncooked Gnocchi
easy slip through potatoes. Cool
and serve them with a few
in a container, dust with corn
slightly, then peel the potatoes.
leaves of sage, melted unsalted meal and freeze until you are
Mash them while they’re still warm
butter and Parmesan, or meat
ready to boil.
(a potato ricer or food mill works
sauce, or pesto sauce.
best). Season the potatoes with a
pinch of salt and slowly knead in
Serve immediately while they
Tip: Use good quality flour,
enough flour to obtain a fairly firm,
are full of steam. The gnocchi
like King Arthur brand.
smooth, non-sticky dough; exactly
are wonderfully light when hot.
how much flour depends on the
Once they cool off they become
moisture from the potatoes. Add
dense like a tire without air.
the egg, and enough flour so the
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