Best 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.

GREEN GNOCCHI WITH BLUE CHEESE: GNOCCHI VERDE CARDUTA DEL FORMAGGIO

Steps:

• Set up a small ice bath. In a pan, heat extra-virgin olive oil over high heat, then toss in spinach with salt. Cook for about 1 minute. Remove spinach and shock in a bowl of cold ice water. Place spinach in a clean dish towel and wring spinach dry by twisting and squeezing. Using a knife, chop the spinach extremely finely. Meanwhile, take the warm boiled potatoes, peel them, and run them through a food mill on smallest setting, or a ricer. Add the chopped spinach to the potatoes, and mix to combine. Make well in center of the spinach potato mixture, add the flour, egg, and salt, and knead to form a dough. Bring 6 quarts water to boil and add 2 tablespoons salt. Roll the dough into 1-inch thick ropes and cut into 1-inch long pieces. Flick the dough off the tines of a fork to establish the classic gnocchi shape. Drop 10 to 15 gnocchi at a time into boiling water. When they float, all together, remove the gnocchi to the ice bath. Drain well. Repeat until all the gnocchi have been boiled. In a 12 to 14-inch saute pan, mash together the Gorgonzola and the butter until smooth. Add the grappa and simmer until the liquid evaporates, about 4 minutes. Toss gnocchi into pan with the Gorgonzola and butter until well combined. Add chopped parsley and a handful of chili flakes and chives. Pour into warmed pasta bowls and serve.

GNOCCHI VERDE

Steps:

• • Peel the potatoes, cut them into even chunks and cover with cold water and a teaspoon of salt. Bring to a simmer and cook for 25 minutes or until tender but not falling apart. Pass the potatoes through a mouli-legumes. • Wash the spinach well and then drop into a pan full of well-salted boiling water. Cook for two minutes and then drain the spinach and refresh in a bowl of cold water. Drain the spinach again and squeeze out every drop of water until very dry. Chop the spinach until it is very fine, preferably in a food processor. • Mix together the spinach and potatoes before adding the egg yolks, the first lot of cheese and then folding in the flour. Season with salt, white pepper and a little freshly grated nutmeg. Sprinkle a board with flour and then roll out the mixture into long sausage shapes about a centimetre-and-a-half in diameter. • Bring another wide pot of water to the boil with a pinch of salt. Melt the butter in a large ovenproof dish. Drop a dozen or so gnocchi into the water, or as many as you can without overcrowding them, and let them come back to a simmer. Simmer for 30 seconds after they come to the surface before lifting them out into the buttered dish. Repeat the process until all the gnocchi are cooked. Sprinkle them with the remaining cheese and bake in a medium-hot oven (190C) for 10 minutes or until gently browned.