Gnocchi Verde Recipes

GNOCCHI VERDE

Steps:

• Preheat oven to 350 degrees.
• Cook spinach.(An easy way is to microwave washed, lightly dampened spinach 1 minute at a time, stir and microwave another minute if necessary). Chill spinach.
• Put ricotta cheese in a sieve to drain away all excess liquid.
• Completely squeeze all water out of cooled spinach (press in a colander, then squeeze through a clean kitchen towel) to achieve 2 cups tightly packed, squeeze-dried spinach.
• Break spinach up in a mixing bowl.
• Add salt, pepper,nutmeg, drained ricotta cheese, parmesan cheese, flour, eggs, and chilled butter and mix with a wooden spoon.
• Transfer spinach mixture to a lightly greased baking pan.
• Cover with foil and bake for 20 minutes.
• Remove from oven and stir mixture in pan. Return to oven for another 25 minutes.
• Remove from oven and stir again.
• Cover and let sit for about 15 minutes to cool down.
• When cool, put covered pan in refrigerator.
• When mixture is cool enough to handle, roll into golf-ball-size dumplings in the palm of your hand.
• Freeze until ready to serve or keep in the refrigerator for a few days.
• To serve, reheat dumplings at 350 degrees for about 5 minutes or microwave on high for about 1 minute per dumpling.

SKILLET GNOCCHI PRIMAVERA WITH LEMON CREAM SAUCE

Steps:

• Heat butter and infused olive oils in a large skillet over medium-high heat until butter is melted. Add gnocchi and stir frequently until golden, about 3 minutes. Add garlic and shallot; cook and stir until fragrant, 1 to 2 minutes.
• Add broccoli, peas, carrots, bell pepper, zucchini, and squash; lightly saute until tender, 2 to 3 minutes. Slowly pour in broth and 1 tablespoon lemon juice; cook until heated through, about 5 minutes. Slowly add cream and 1/2 cup Parmesan cheese; mix to incorporate. Add remaining lemon juice and heat until warmed through and Parmesan is melted, about 3 minutes. Season with salt and pepper.
• Garnish each serving with tomatoes, red pepper flakes, and Parmesan.