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.
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.
I’ve never had much luck making gnocchi, but you’ve made this look so tasty, I may have to try again!
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! 🙂
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!
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! 🙂
Cindy
http://vegetarianmamma.blogspot.com
this looks good, jess. also wanted you to know we are all praying for sweet baby connor.
thanks sarah! I really appreciated the prayers. we are doing much much better now
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!
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!
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…
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
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!
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!
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!
so not super mom but I can pretend to be-right? LOL!
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!
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
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!!!
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!
I always wanted to make gnocchi – this looks SO delicious and love the greens in the recipe – brilliant!
mary x
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.
I have yet to attempt gnocchi but when I do these will be perfect. I am pretty much put spinach in everything! 🙂
Fork marks, no fork marks…These look fabulous!! And with the spinach in there, they HAVE to be healthy, right?!?!?!?! =)
of course! Since there is spinach in it you can eat as many as you want! LOL!
Great job on the Gnocchi Jessica…very creative to combine the spinach and roasted pepper in.
{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?
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!
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!
I’m happy – I mean I’m seriously happy!! It’s amazing what a fabulous gnocchi recipe can do for ones soul =))
Green fab foods!! love gnocchi and your is perfect for St. Pats day!! yummy!!
i totally forgot about St. Patty’s day! Yes, these are perfect for it
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!~
I’ll just stick with calling it delicious!
If it tastes like gnocchi, looks like gnocchi and you want it to be gnocchi, then it’s gnocchi!. Yummy
I love gnocchi and there is some great flavor in the ones you made.
“Crispy gnocchi on the outside and chewy soft on the inside.” – Mmmm… that’s it, I’m coming over for dinner. 😉
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!
good. From now on my gnocchi is without marks- who has time for marks? 🙂
You managed to make this dish so healthy! traditional or not, I like!
I like the idea of using spinach in the gnocchi. Looks super yummy! Hope you and your kids are feeling better.
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!
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
Oh this really does look delicious! You always have such great recipes!!
These sound wonderful….I will be making them for sure.
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!
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!
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!!!
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
Since I am the expert (NOT), I do believe that gnocchi are still gnocchi without the mark. 😉 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?
Yum!
If it taste good, that’s what matters, mark or no mark.
Wow, those sound good! I may have to try to sneak these into our families rotation 😉
What a beautiful and delicious looking batch of homemade gnocchi! These are perfect, Jessica. You are such a talent in the kitchen!
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!
I think you’re a lot more creative than I am!! Those gnocchi look absolutely awesome! And I am sure they are!
Genius! I must try these. It looks so delicious!
Oh your gnocchi looks fantastic! I say, heck ya, it definitely is still gnocchi even without the fork mark:-) Happy GreensLove! Take care, Terra
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.
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!!