Spinach Gnocchi Potato Dumplings Recipes

SPINACH GNOCCHI

Steps:

• Heat the oven to 400 degrees. Bake potatoes until tender, about an hour. Immediately split them open to let the steam escape. When you can handle the potatoes, scoop out their flesh.
• While the potatoes bake, roughly chop the spinach. Put the oil in a small skillet or saucepan over medium-low heat. Add the spinach, season to taste, and cook, stirring occasionally, until soft and wilted, about 5 minutes. Rinse under cold water and squeeze dry. Transfer to a food processor and purée until smooth.
• Bring a large pot of water to a boil and salt it. Pass potato flesh through a ricer or food mill, stir in the spinach purée, and season to taste. Sprinkle 1/4 cup flour on a clean counter or cutting board, and knead the potatoes with it, sprinkling in the remaining 1/2 cup flour, until the dough just comes together. Pinch off a piece of the dough, and boil it to make sure it will hold its shape. If it does not, knead in a bit more flour (no more than necessary), and try again; the gnocchi will float to the top and look a little raggedy when ready.
• Roll a piece of the dough into a rope about 1/2-inch thick, then cut the rope into 1/2-inch lengths. Score each piece by rolling it along the tines of a fork; as each piece is ready, put it on a baking sheet lined with parchment or wax paper; do not allow the gnocchi to touch one another.
• Add the gnocchi to the boiling water a few at a time, and gently stir; adjust the heat so the mixture doesn't boil too vigorously. A few seconds after they rise to the surface, the gnocchi are done; remove them with a slotted spoon or mesh strainer, and finish with any of the following sauces: Tomato Sauce: Cook a small chopped onion in olive oil until soft. Add minced garlic, 3 to 4 cups of chopped tomatoes, canned or fresh, and salt and pepper. Cook at a steady bubble until ''saucy.'' If the sauce becomes too thick, add a splash of the gnocchi cooking water before serving. Garnish with torn basil and/or grated Parmesan. Brown Butter, Sage, and Parmesan: Put 4 tablespoons butter and a handful of fresh sage leaves (40 wouldn't be too many) in a skillet over medium heat. Cook until the butter is light brown and the sage is sizzling, about 3 minutes. Toss with the gnocchi, some of their cooking water and loads of grated Parmesan. Olive Oil and Garlic: Put at least a tablespoon of minced garlic in a puddle of olive oil, along with (optional) red-pepper flakes and/or chopped anchovies. Cook until the garlic just turns golden (but no more than that). Toss with the gnocchi, some of their cooking water and plenty of chopped parsley. Bacon and Cream: Cook some chopped bacon, prosciutto or pancetta in a bit of olive oil over medium-low heat until nearly crisp. Stir in 1/2 cup heavy cream and a lot of pepper. Let the cream thicken slightly before adding the gnocchi.

SPINACH GNOCCHI

Steps:

• Blanch the spinach for no more than 20 seconds in salted boiling water. Transfer to a bowl of cold water, drain and squeeze out excess water. Chop fine.
• Heat the butter or olive oil over medium heat in a heavy saucepan and add the spinach, salt (remembering that you will be adding Parmesan, which is salty), pepper, ricotta and flour. Stir together and let the mixture sizzle while you stir constantly for 5 minutes. Remove from the heat and beat in the eggs, nutmeg and Parmesan. The mixture should be stiff. Transfer to a bowl, cover well and refrigerate for 2 hours or longer.
• Line a sheet pan with parchment and dust generously with flour. Remove the gnocchi mixture from the refrigerator. There are a few ways to form the gnocchi. You can scoop out small balls by the rounded teaspoon and place on the parchment (they will be sticky so use another spoon to scrape them out of the measuring spoon), or you can divide the dough into 4 pieces and on a floured surface, with lightly floured hands, gently roll each piece into a coil about 3/4 inch wide. Cut into 1-inch pieces and place on parchment-lined baking sheet. Alternatively, place the mixture in a pastry bag fitted with a 5/8 inch round tip and pipe 1-inch blobs onto the parchment. Don't worry if the dough is sticky.
• Bring a large pot of water to a boil and salt generously. Meanwhile heat the tomato sauce in a saucepan. Adjust the heat under the water so that it is boiling gently and drop in the gnocchi, about 10 at a time. If they stick to the parchment or your hands lightly flour your fingers and sprinkle a little flour over the gnocchi. Once they float to the top simmer for 4 minutes, then move them to the pan of sauce with a slotted spoon. Serve with the sauce and additional Parmesan to taste.

SPINACH GNOCCHI

Steps:

• Pre-heat the oven to 400 degree F. Using a fork, pierce the potatoes all around and place on a foil lined baking sheet. Bake for 50-60 minutes or until the potatoes are very tender in the center.
• Once out of the oven, let the potatoes cool until you can handle them. Scoop the potatoes out of the skins and place into a potato ricer (THIS thing). If you don't have a ricer, then mash the potatoes with a fork until well combined and broken down. Let sit to cool.
• In a medium pot, boil water. Place the spinach into boil for 3 minutes. Drain and place the spinach in a food processor or high speed blender and blend until pureed. If needed, add a splash of water in to help the spinach blend.
• Once the potatoes are completely cooled, pour half of the pureed spinach onto the riced potatoes. Pour the flour and all of the salt on top of the spinach. Using a fork or your hands, mix it all together. Add in a bit more spinach, a few tablespoons at a time, until it is all added. The finished dough should resemble cookie dough that's just slightly sticky but easy to handle. If it's too sticky, add a bit more flour.
• Once fully combined, roll the dough into a ball and cut it into eight even pieces. Roll each piece into a long log that's about 1/2 an inch thick. Cut the gnocchi into 1 inch pieces. Gently toss each piece into flour to ensure that it's dry and not sticky at any edges. Continue until you've cut out pieces from all of the dough.
• Optional: using a gnocchi board or fork, press grooves into each piece of gnocchi.
• The gnocchi can be stored in the fridge for 3 days, the freeze for a few weeks, or cooked right away.

SPINACH GNOCCHI (POTATO DUMPLINGS)

Steps:

• Peel potatoes and boil in salted water about 20 minutes or until able to mash, then place in a large mixing bowl and well.
• Mash.
• Steam spinach in a couple tbsp water covered about 5 minutes or until wilted, then remove and pat dry with a paper towl.
• Chop spinach into approximately 1/4 inch pieces and then mix into potatoes.
• Add butter, egg, garlic salt, and half of the flour and mix together well.
• Place dough onto a floured surface and knead in the remaining flour to form a soft dough.
• Roll dough into about 1 inch thick ropes then cut off 1 inch pieces and roll into a ball.
• With floured hands press the center of each dumpling to form a trough in the middle.
• Allow gnocchi to chill for about an hour, then place in salted boiling water and allow to cook about 5 minutes.
• Drain and serve with tomato sauce.