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.
Recipe by Kitchen Belleicious at https://kitchenbelleicious.com/2012/03/04/greenslove-crusted-spinach-and-red-pepper-gnocchi/