- Makes: 6 Servings
- Ready In: 40 mins
- Prep Time: 10 mins
- Cook Time: 30-35 mins
Every culture has its own version of the dumpling, whether it’s known as a chinese wonton or a Yiddish matzo ball. Gnocchi comes to us originally from Italy. In the winter, gnocchi was a great way to extend a meal or to use yesterday’s gravy and vegetables to make tonight’s supper. Come spring, greens from the garden were in the basis for a good sauce that turned gnocchi into a main meal.
- Calories: 581
- Fat: 40g
- Protein: 15g
- Sodium: 146mg
- Carbohydrates: 35g
- Fiber: 1g
- Sugar: 1g
Nutritional Information (per serving)
- 2 cups water
2 tablespoons unsalted butter
1/8 teaspoon nutmeg
2 cups flour
3 cups mixed chopped chives, spinach, arugula
2 cups cream
1 cup grated Gruyere cheese
Salt and pepper
- Preheat oven to 375F.
- To make the gnocchi pate, bring the water, butter, and nutmeg to a boil in a saucepan. Add the flour, mixing constantly until it forms a thick paste.
- Beat in the eggs and mix well.
- Add 1 cup of the greens and season lightly with salt and pepper.
- Bring a pot of water to a boil. Drop teaspoonfuls of gnocchi paste into the water until a third of the paste has been added.
- Simmer for 3 minutes, then lift out of the water with a slotted spoon.
- Place in a buttered baking dish. v
- Repeat until all the gnocchi paste is cooked.
- Blend the remaining greens with the cream and pour the mixture over the gnocchi.
- Sprinkle the top with the grated cheese.
- Bake for 15 minutes and serve.
- Store-bought ravioli may be substituted for the gnocchi.
- Tomato sauce instead of cream makes a zesty change. Because of the acidic taste of tomatoes, decrease the amount of arugula according to taste.
- Any fresh greens found at your local farmers' market or grocery can be used. When picking combinations, think about balancing flavor intensity and texture.
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