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 🙂.
- 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
- 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.
- 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.
- 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).
- 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.