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How To make Green Gnocchi with Cream Sauce
GNOCCHI:
1 lb Fresh spinach; washed and
- stems removed 2 tb Onion; finely chopped
3 tb Butter
1 lb Ricotta cheese
1 c Parmesan; freshly grated
1 Egg; lightly beaten
1/4 ts Nutmeg; freshly grated
Salt & Pepper to taste 1 c Flour
CREAM SAUCE:
4 tb Butter
1 c Heavy cream
3/4 c Parmesan; freshly grated
Cook the spinach with just the water that clings to it from cleaning. Cool. Squeeze as dry as possible with hands and chop finely. Saute the spinach and onion in the butter until soft. Transfer to a bowl. Stir in ricotta, Parmesan, and egg. Mix well. Season with nutmeg, salt and pepper. (You can mix in processor before adding the flour). Stir in flour. The mixture will be slightly sticky. Flour hands and shape mixture into small balls, no larger than 3/4 inch in diameter. Reflour hands whenever mixture begins to get sticky. Dry on a floured baking tray. To freeze: place in freezer on trays until firm. Transfer to plastic bags to store. Cream Sauce: Simmer butter and cream in a saucepan over medium heat until thickened, about 20 to 30 minutes. Bring a large pot of salted water to a boil. Drop in the gnocchi. Let the water return to a boil and cook gnocchi until they float to the top. Remove with a slotted spoon and place in a warmed bowl. Add Cream Sauce and Parmesan cheese. Gently toss to coat well. Serve immediately.
How To make Green Gnocchi with Cream Sauce's Videos
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Gnocchi with basil pesto is a crowd pleaser! We first visited Isolina a couple of years ago and she enjoyed herself so much, she wanted to be filmed again; here's her recipe.
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Ingredients
- 250g flour
- 350ml water
- 40g pecorino grated
- 170g unsalted butter
- 5 eggs
- 1 tbsp salt
- 2 tbsp seeded mustard
- small bunch parsley, finely sliced
- 2 tbsp olive oil
- 1/4 butternut squash, diced
- 2 tbsp butter
- 20g pine nuts
- 10 sage leaves
Method
1. To make the gnocchi, add the water, butter and a pinch of salt to a pot and bring to a simmer.
2. Then add the flour and whisk until you have a smooth paste.
3. Turn the heat off and let the pot sit for 5 minutes to cool slightly.
4. Add the eggs one at a time, whisking until smooth after each one.
5. Once all the eggs are in the dough, add the parsley and mustard, and mix well.
6. Bring a large pot of water to a boil, add the dough to a piping bag and pipe in the dough cutting every 2-3cm. Once they float to the top, let them cook for 3 more minutes before removing them. Drain and place onto an oiled tray.
7. Sauté the butternut squash in olive oil until tender. Remove and then add some more olive oil and the gnocchi to the pan. Once you have some colour, add the butter and let it brown.
8. Next add sage leaves, pinenuts, and squash back to the pan and finely the rest of the parsley.
9. Serve and enjoy!
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This 30-minute chicken & mushroom gnocchi recipe is ideal for a hectic lifestyle. Full of delectable flavours that simply explode in your mouth with every bite! It's a meal that the whole family will simply love.
#creamychickengnocchi
#gnocchi
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Creamy garlic sauce is something that I make regularly on the channel but with each version, they all have something that little bit different. In this one, learn how to make this easy and cheap creamy garlic cheesy pasta that requires only a few simple ingredients and takes very little time to put together.
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General Products/Equipment Used -
Shun Premier Santoku Kitchen Knife 17.8cm -
Shun Premier Nakiri Kitchen Knife 14cm -
Shun Premier Combination Honing Steel -
Maxwell & Williams Salt Pig -
Peugeot 9-Inch Pepper Mill -
Global Maple Board Cutting Board -
Pyrex Glass Measuring Jug -
Measuring Cups and Spoons Set -
Mixing Bowl 4 Piece Set -
Microplane Zester/Grater -
KitchenAid Spatula -
Small Glass Bowls Set of 8 -
Essteele Per Vita Saucepan, 3.8 Litre -
Essteele Per Vita Covered Sauteuse 28cm -
Essteele Stainless Steel & Copper Powder Cleaner -
Serves - 3 to 4
Ingredients -
500g (1.1lbs) - Pasta of your choice (I used shells)
1 Tbsp (14g) - Unsalted Butter
1 tsp (5ml) - Olive Oil
6 - Garlic Cloves, Minced
1/3 Cup (80ml) - Chicken or Vegetable Stock
400ml (13.5floz) - Thickened Cream (Heavy Cream, Whipping Cream)
120g (4.2oz) - Baby Spinach, Washed
60g (2.1oz) - Grana Padano Cheese, Freshly Grated
5g (0.2oz) - Flat Leaf Parsley or Basil, Roughly Chopped
Seasoning To Taste
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Gnocchi di Patate with Cream Sauce Recipe
Watch as I make Gnocchi from scratch in a decadent cream sauce!
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