Moosewoods Spinach Gnocchi Recipes
SHEET-PAN GNOCCHI WITH MUSHROOMS AND SPINACH
This sheet-pan dinner is inspired by classic steakhouse sides: roasted mushrooms, creamy horseradish-mustard sauce, wilted spinach and roasted potatoes. Well, kind of. Instead of whole potatoes, this recipe uses store-bought gnocchi, a superspeedy stand-in that takes on the fun combination of browned and chewy when roasted. This dish is hearty enough to be a full meal, though it'd also make a great side to braised beans, roast chicken, a seared pork chop and, of course, steak. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Ali Slagle
Categories weeknight, pastas, vegetables, main course, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 425 degrees. On a sheet pan, toss together the mushrooms, gnocchi, 5 tablespoons olive oil, scallions and shallot. Season with salt and pepper, shake into an even layer, and roast without stirring until the gnocchi and mushrooms are golden and crisp, 20 to 25 minutes. Add the spinach and remaining tablespoon of oil, season with salt and pepper, and stir to combine. Spread in an even layer, then return to the oven to roast until the spinach is tender, another 5 to 7 minutes.
- Meanwhile, in a small bowl, stir together the mustard, horseradish and honey until combined. Season with salt and pepper.
- Add the butter and half the sauce to the sheet pan, and stir until melted and glazy. Eat with the remaining sauce on the side.
MOOSEWOOD'S SPINACH GNOCCHI
From Moosewood Restaurant New Classics: A Casserole-style dish that is simple to throw together when you've got everything on hand. I substituted about half a big bag of frozen spinach for the fresh, and it came out gorgeously! You can substitute 3 cups store-bought tomato sauce for the homemade, but it's so much better from scratch and still so quick! Serve alone with tomato sauce, or in a brothy soup.
Provided by Lizzymommy
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- To make the sauce:.
- Warm the oil in a nonreactive 2-quart saucepan. Add the onions, garlic, and salt and sauté on medium heat for about 7 minutes until golden. Add the tomatoes, their juice, and the pepper and bring to a simmer. Cook for 10-15 minutes, stirring occasionally.
- To make the gnocchi:.
- Preheat the oven to 400°F Oil a nonreactive baking dish.
- Rinse the spinach well and remove any large stems. Place the spinach in a large pot with only the water that clings to the leaves. Cover and cook on high heat, stirring once or twice, just long enough to wilt the leaves, about 3 minutes. Set aside to drain.
- In a large bowl, beat the eggs. Mix in the Parmesan, ricotta, bread crumbs, basil, scallions, garlic, salt, pepper, and nutmeg. When the cooked spinach is cool enough to handle, gently squeeze more water from it and chop it. Stir the chopped spinach into the cheese mixture. The batter will be wet and rather soft. Drop the batter by rounded tablespoonfuls onto the prepared baking dish to make about 18 balls. Pour the tomato sauce around the gnocchi to almost cover.
- Bake for about 25 minutes, until firm and beginning to brown. Serve hot with the tomato sauce ladled on top.
Nutrition Facts : Calories 452.5, Fat 18.5, SaturatedFat 8.7, Cholesterol 196.3, Sodium 1778.6, Carbohydrate 47.4, Fiber 6.9, Sugar 12.2, Protein 26.8
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