Appetizers, Brunch, Pasta, Potatoes, Vegeterian, Veggies

GreensLove- Crusted Spinach and Red Pepper Gnocchi

greenslove-crusted-spinach-and-red-pepper-gnocchi

This has to be one of my favorite posts to date. Each month I take part in the foodblog hop which is a lovely group of food bloggers that are given an ingredient to incorporate into a dish of their choice. Last month for February it was chocolate (no brainer) and this month it is green! Immediately I thought, “Oh I am going to be super creative and use a leafy green vegetable in some type of baked goodie”. Then I started doing some research and found nothing, then both my boys got sick, then I got sick, THEN I decided to be super creative NEXT month instead! LOL!

I first made gnocchi last year and to my surprise it was not hard. In fact, it was quite enjoyable and I loved the fact I can make it ahead of time and have it waiting for me in the fridge to cook at a moments notice. This go around I decided to use the “green” theme and make spinach gnocchi but with potato and not ricotta and a few extra “Belleicious” ingredients that you all know I seem to be keen on- red peppers, white wine and pepper flakes! Yep, we like a little heat!

Typically spinach gnocchi is made with just spinach, a touch of flour and ricotta cheese but we really like the texture the potato brings to the table so to speak, so instead of doing it the typically way (you know I like to break the rules) I added a spinach puree mixture to the potatoes instead. GENIUS! It was magical and so dang delicious! The little extra heat from the red pepper flakes and the slight sweetness of the roasted red peppers made this dish perfect! The best part about this recipe is I didn’t boil the gnocchi! GASP! Instead I crisped it up in my saute pan in a tad of butter. The outcome was out of this world. Crispy gnocchi on the outside and chewy soft on the inside. Insane it was!

QUESTION: Is Gnocchi really Gnocchi if it doesn’t have that signature fork mark on it? Just wondering because mine sure tasted like gnocchi but between a fussy 3 month old and a wild 2 yr old trying to “help” me in the kitchen I forgot to make the mark!

March is #greenslove month! Please join in on the #greenslove fun by linking up any leafy green recipe from the month of March 2012. Don’t forget to link back to this post, so that your readers know to come stop by the #greenslove event! The twitter hashtag is #greenslove πŸ™‚.

Cheap Ethnic Eatz ~ Evelyne ~ @cethniceatz
Easily Good Eats ~ Three Cookies
Oh Cake ~ Jessica ~ @jesshose
GreensLove- Crusted Spinach and Red Pepper Gnocchi
 
Ingredients
  • 1½ pounds russet potatoes
  • 2 teaspoon sea salt
  • 3 TBSP minced garlic
  • 1 roasted red pepper, diced
  • 1 tablespoon olive oil
  • 10 ounces of frozen spinach
  • 2 tablespoons white wine
  • 1 tsp pepper
  • ½ tsp red pepper flakes
  • 1 egg
  • 1 egg yolk
  • 1⅓ cup flour, plus bench flour
  • ½ teaspoon freshly grated nutmeg
  • ⅓ cup grated Parmesan
Instructions
  1. Saute the thawed spinach in the olive oil along with the garlic, red peppers, white wine, ½ tsp sea salt, ½ tsp pepper and the roasted red peppers. Cook on medium low for 5-7 minutes. Set aside to allow spinach to soak up all moisture then ring out spinach using a kitchen towel. Set aside.
  2. Boil the potatoes in a large pot of water along with 1 tsp sea salt for 10-12 minutes. Drain and pat potatoes dry. Using a potato ricer or masher mash potatoes to a fine consistency. Set aside.
  3. In a food processor puree the spinach mixture then add in the egg, egg yolk, ½ salt, ½ pepper, nutmeg and parmesan. Add in the flour and pulse until mixture is all combined. Place into a large bowl and gently fold in the riced potatoes, gently stirring until just combined. You will have very soft dough. Turn out onto a lightly floured board and roll into a 1½-inch thick snake. Dust the dough lightly with flour and cut into 1½-inch pieces. Roll each piece gently with your thumb, leaving a small indentation on 1 side of the gnocchi. Place the finished gnocchi on a lightly floured, parchment paper-lined baking sheet. (if you have time, let the gnocchi rest in the refrigerator or freezer until chilled prior to cooking. It will help the gnocchi hold its shape better).
  4. Heat a couple tablespoons of butter (or olive oil) in a large well-seasoned (or non-stick) skillet over medium-high heat. Add the gnocchi in a single layer and toss to coat with the butter. Let them cook until they are golden brown on the bottoms and then use a metal spatula to flip the gnocchi. Cook until they are golden all over.

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59 Comments

  1. Erica

    What a great idea! I love love love gnocchi. I think making it isn’t hard…but getting to know the right balance of ingredients can be tricky. The green is such a fun touch.

    04 . Mar . 2012
  2. yummychunklet

    I’ve never had much luck making gnocchi, but you’ve made this look so tasty, I may have to try again!

    04 . Mar . 2012
  3. Candace

    I have never had gnocchi before. This looks soooo good. I love the golden crispy that you put on these. I need to go find some lunch now. Thanks! πŸ™‚

    04 . Mar . 2012
  4. Shea

    I think it’s definitely still gnocchi–and it looks delicious! I love that you added spinach into the dough–what a great way to sneak in a vegetable!

    04 . Mar . 2012
  5. Cindy

    I LOVE this stuff! Can’t wait to try this recipe! Stopping by to send you some #greenslove! Happy to be co-hosting with you! πŸ™‚
    Cindy
    http://vegetarianmamma.blogspot.com

    04 . Mar . 2012
  6. Sarah (Bee-Vine)

    this looks good, jess. also wanted you to know we are all praying for sweet baby connor.

    04 . Mar . 2012
    • kbelleicious

      thanks sarah! I really appreciated the prayers. we are doing much much better now

      11 . Mar . 2012
  7. PolaM

    Sure it is! i never make marks on mine and I’m not the only Italian that skips that step…. this look like great gnocchi by the way!

    04 . Mar . 2012
  8. Nami | Just One Cookbook

    Sick days get longer with two kids around. When we had our son, it’s easier to control everyone’s health, but now with two kids and both in school…forget it. I have been coughing for more than a month too. Take good care and hope your family gets healthy again soon. Your spinach color gnocchi looks BEAUTIFUL Jessica!

    05 . Mar . 2012
  9. Reem | Simply Reem

    Ohhh… I hope your boys feel better soon, I know it is so hard with 2 kids it is so hard as they keep passing the infection to each other…
    Take good care my dear,
    These gnocchi look really delicious, I love them and now I am so craving them after seeing yours… Yum…
    Sending you loads of GreenLove…

    05 . Mar . 2012
    • kbelleicious

      Yes! Oh my Reem- that is exactly what happened, grant got sick then gave it to the baby and well you know the story from there! Thanks for the prayers and comments on FB

      11 . Mar . 2012
  10. Marsha @ The Harried Cook

    This one is getting made. And SOON! Love the recipe and how crispy they look! You’ve given me a serious craving! Hats off to you to manage posting so regularly with your two little ones… I barely manage with just one 2 year old! And I think this would certainly qualify as gnocchi… i’ve seen different shaped gnocchi out there… But then again, I’m no expert! Lovely post!

    05 . Mar . 2012
  11. Jackie @ Vegan Yack Attack!

    These look and sound absolutely terrific! I’m seeing so many recipes that I’d love to try my hand at, and I’ve always wanted to make my own gnocchi. Great post!

    05 . Mar . 2012
  12. Lisa

    Well I think you are super creative with have sick kids! I hope your boys feel better too! You have a lot going on w/ the saucy mamma contest and participating in the bloghop not to mention writing posts! You are super mom! I love how you added red pepper flakes and use the spinach as a puree! Great looking dish as always!

    05 . Mar . 2012
    • kbelleicious

      so not super mom but I can pretend to be-right? LOL!

      11 . Mar . 2012
  13. Soni

    Very creative with the Gnocchi!I love everything about it, the flavors,the texture and the crispiness!Hope you all feel better soon!Sending you some #Greenslove Jessica!

    05 . Mar . 2012
  14. Bonnie

    I’ve never made gnocchi! That said, this might just be the time I’ll put it on the table. If you can do it with those adorable little boys, I can too. And, my two adorable boys are now adults!! I think I’ll leave off the fork indentations too!

    Best,
    Bonnie

    05 . Mar . 2012
  15. lena

    hi jess, i had gnocchi recently and i like their chewy texture. i love the way that you pan fried it giving them a crispy crust. You mean you were sick and still able to come up with this green idea!? fascinating!!!

    05 . Mar . 2012
  16. Kristy

    Fabulous! I have a terribly unhealthy sauce that I can pair these with. LOL. Seriously though we love gnocchi too but have not added anything to it as of yet. And I love that you kept the potatoes in. Delicious!

    05 . Mar . 2012
  17. Mary

    I always wanted to make gnocchi – this looks SO delicious and love the greens in the recipe – brilliant!
    mary x

    05 . Mar . 2012
  18. Eva kitcheninspirations.wordpress.com

    We first had crispy gnocchi at a restaurant and were immediately hooked. I love the addition of the greens and red pepper flakes. The grooves only make sense if you’re putting a cream sauce on them…it sticks better. Hope everyone is feeling better in your house.

    05 . Mar . 2012
  19. Bree

    I have yet to attempt gnocchi but when I do these will be perfect. I am pretty much put spinach in everything! πŸ™‚

    05 . Mar . 2012
  20. Jo-Lyn

    Fork marks, no fork marks…These look fabulous!! And with the spinach in there, they HAVE to be healthy, right?!?!?!?! =)

    05 . Mar . 2012
    • kbelleicious

      of course! Since there is spinach in it you can eat as many as you want! LOL!

      11 . Mar . 2012
  21. sportsglutton

    Great job on the Gnocchi Jessica…very creative to combine the spinach and roasted pepper in.

    05 . Mar . 2012
  22. sara@domesticallychallenged

    {Insert my standard TOO MANY INGREDIENTS FOR SARA TO HANDLE statement here} What is bench flour? I mean, I keep my in the cupboard, should it be on the bench?

    05 . Mar . 2012
  23. Becky

    I ‘ve never even made gnocchi, or eaten it, but I sure want to try. It’s amazing that you were able to make this “green gnocchi” with two sick kids.

    Sending lots of #greenslove and prayers your way!

    05 . Mar . 2012
  24. Becky

    I ‘ve never even made gnocchi, or eaten it. It’s amazing that you were able to make this “green gnocchi” with two sick kids.

    Sending lots of #greenslove and prayers your way!

    05 . Mar . 2012
  25. val

    I’m happy – I mean I’m seriously happy!! It’s amazing what a fabulous gnocchi recipe can do for ones soul =))

    05 . Mar . 2012
  26. vianney

    Green fab foods!! love gnocchi and your is perfect for St. Pats day!! yummy!!

    05 . Mar . 2012
    • kbelleicious

      i totally forgot about St. Patty’s day! Yes, these are perfect for it

      11 . Mar . 2012
  27. 2 sisters recipes

    I never had crispy gnocchi , but your recipe looks delicious! And you are amazing how you can juggle little ones, cook and post,( I sometimes find it difficult to find the time)… You are a super mom!~

    05 . Mar . 2012
  28. Greg

    I’ll just stick with calling it delicious!

    05 . Mar . 2012
  29. Teresa Blackburn

    If it tastes like gnocchi, looks like gnocchi and you want it to be gnocchi, then it’s gnocchi!. Yummy

    05 . Mar . 2012
  30. kankana

    I love gnocchi and there is some great flavor in the ones you made.

    05 . Mar . 2012
  31. Sylvie @ Gourmande in the Kitchen

    “Crispy gnocchi on the outside and chewy soft on the inside.” – Mmmm… that’s it, I’m coming over for dinner. πŸ˜‰

    06 . Mar . 2012
  32. joanne

    I’ve made not-so-awesome gnocchi exactly once but yours look amazing! And yes, I think gnocchi is gnocchi with or without the fork marks!

    06 . Mar . 2012
    • kbelleicious

      good. From now on my gnocchi is without marks- who has time for marks? πŸ™‚

      11 . Mar . 2012
  33. daphne

    You managed to make this dish so healthy! traditional or not, I like!

    06 . Mar . 2012
  34. Biren @ Roti n Rice

    I like the idea of using spinach in the gnocchi. Looks super yummy! Hope you and your kids are feeling better.

    06 . Mar . 2012
  35. Laura @ Sprint 2 the Table

    What a cool recipe! I’ve had spinach nudi before, but never gnocchi. I put spinach in everything, so I cannot wait to try this.

    Lots of #greenslove to you!

    06 . Mar . 2012
  36. beti

    I recently told my mom that I wanted to make gnocchi, I was excited about making regular gnocchi but that has changed, the combination of flavors is great I just love your recipe

    06 . Mar . 2012
  37. Alicia@ eco friendly homemaking

    Oh this really does look delicious! You always have such great recipes!!

    06 . Mar . 2012
  38. The Food Hunter

    These sound wonderful….I will be making them for sure.

    07 . Mar . 2012
  39. kitchen flavours

    Wow, looks super delicious! Have not tried gnocchi before, the frozen ones here are very costly! Would love to try my hands at making them one day! Thanks for sharing! Have a lovely day!

    07 . Mar . 2012
    • kbelleicious

      I never have had frozen ones? I bet you can do so many things with them. even fry them? yep, this southern girl is all about frying when in doubt!

      11 . Mar . 2012
  40. Donna @ The Slow Roasted Italian

    You know when a dog is confused and they turn their head to the side. That is what I look like right now. : )

    The gnocchi looks good, but the spinach puree (blech!), but the red pepper flakes. I am intrigued and thrilled that you hid greens in there. I am trying hard to find ways to tuck spinach and other greens into things, I want to like spinach… Just can’t stomach the texture or the taste. One of the many foods that still eludes me. I am going to try this for sure!!!

    08 . Mar . 2012
    • kbelleicious

      you just kill me! Your hilarious! Yes, I know the exact look you are talking about! I bet you would like these- the spinach taste is there but not too pronounced

      11 . Mar . 2012
  41. Geni

    Since I am the expert (NOT), I do believe that gnocchi are still gnocchi without the mark. πŸ˜‰ These look beyond amazing. I love spinach and your gnocchi looked just a touch crispy, so wonderfully flavored and really perfect. How could you question those little potatoes puffs of perfection?

    08 . Mar . 2012
  42. Blond Duck

    Yum!

    09 . Mar . 2012
  43. Norma Chang

    If it taste good, that’s what matters, mark or no mark.

    09 . Mar . 2012
  44. Jen

    Wow, those sound good! I may have to try to sneak these into our families rotation πŸ˜‰

    09 . Mar . 2012
  45. Georgia @ The Comfort of Cooking

    What a beautiful and delicious looking batch of homemade gnocchi! These are perfect, Jessica. You are such a talent in the kitchen!

    09 . Mar . 2012
  46. Pure Complex

    Everyone has had such wonderful gnocchi on their blogs and I’m still a bit intimidated about making it myself. But yours came out looking so scrumptious. Delish!

    10 . Mar . 2012
  47. Valerie

    I think you’re a lot more creative than I am!! Those gnocchi look absolutely awesome! And I am sure they are!

    11 . Mar . 2012
  48. Cooking Creation

    Genius! I must try these. It looks so delicious!

    11 . Mar . 2012
  49. Terra

    Oh your gnocchi looks fantastic! I say, heck ya, it definitely is still gnocchi even without the fork mark:-) Happy GreensLove! Take care, Terra

    11 . Mar . 2012
  50. nancy at good food matters

    when I made my ricotta gnocchi, i forgot the fork mark too–and it didn’t matter in the least.

    excellent recipe—I’ll have to try this—love the idea of crisp from the skillet gnocchi.

    13 . Mar . 2012
  51. Linda

    I’m just catching up on all the greenlove and this is a fabulous recipe Jessica! No marks are needed for me to know these will taste amazing!!

    15 . Mar . 2012

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