Gnocchi and Greens Recipe

Gnocchi Recipe

Gnocchi Recipe

  • 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.

    Nutritional Information (per serving)

  • Calories: 581
  • Fat: 40g
  • Protein: 15g
  • Sodium: 146mg
  • Carbohydrates: 35g
  • Fiber: 1g
  • Sugar: 1g

Ingredients:

  1. 2 cups water
    2 tablespoons unsalted butter
    1/8 teaspoon nutmeg
    2 cups flour
    2 eggs
    3 cups mixed chopped chives, spinach, arugula
    2 cups cream
    1 cup grated Gruyere cheese
    Salt and pepper

Directions:

    1. Preheat oven to 375F.
    2. 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.
    3. Beat in the eggs and mix well.
    4. Add 1 cup of the greens and season lightly with salt and pepper.
    5. 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.
    6. Simmer for 3 minutes, then lift out of the water with a slotted spoon.
    7. Place in a buttered baking dish. v
    8. Repeat until all the gnocchi paste is cooked.
    9. Blend the remaining greens with the cream and pour the mixture over the gnocchi.
    10. Sprinkle the top with the grated cheese.
    11. Bake for 15 minutes and serve.
    Variations:
    • 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.

Article written by

Monique Jamet Hooker is the author of Cooking with the Seasons: A Year in My Kitchen . Born and raised in Brittany, France, she developed an interest in cooking at a young age. She trained extensively in France and started her own cooking school Monique's French Cuisine.

 

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