SPINACH AND RICOTTA GNOCCHI
Categories Egg Vegetarian High Fiber Parmesan Ricotta Spinach Boil Bon Appétit
Yield Makes 8 first-course servings
Number Of Ingredients 9
Steps:
- Cook spinach in large pot of boiling salted water just until wilted, stirring occasionally, about 2 minutes. Drain. Squeeze out liquid. Chop spinach.
- Mix spinach, ricotta, 1/2 cup Parmesan, 1/2 cup flour, egg yolks, salt, pepper and nutmeg in bowl until slightly sticky dough forms.
- Dust baking sheet with flour. Working in batches and using floured hands, roll 1/4 cup dough on floured work surface to form 5-inch-long rope. Cut rope into 1-inch pieces. Roll each piece between palms to form oval. Transfer gnocchi to prepared baking sheet. Repeat rolling, cutting and shaping with remaining dough. Working in batches, add gnocchi to pot of boiling salted water; cook until gnocchi rise to surface. Cook 4 minutes longer. Using slotted spoon, remove gnocchi from water; drain. Place in serving dish.
- Pour butter over gnocchi; toss. (Can be made 1 day ahead. Cover; chill. Reheat in 400°F oven about 10 minutes.) Sprinkle with 1/2 cup Parmesan. Season with salt and pepper.
GNOCCHI WITH PANCETTA, SPINACH & PARMESAN CREAM
These versatile Italian dumplings take only minutes to cook- serve with a creamy cheese sauce, greens and bacon
Provided by Good Food team
Categories Dinner
Time 15m
Number Of Ingredients 10
Steps:
- Cook the gnocchi following pack instructions, then drain. Meanwhile, heat 1 tsp of the oil in a small pan and fry the garlic, then add the cream and a good grating of nutmeg. Put to one side.
- Heat 2 tsp of the remaining oil in a frying pan and cook the pancetta until crisp. Add the gnocchi and fry until it starts to turn golden, adding a little more oil if it begins to stick. Stir in the spinach, lemon zest and seasoning.
- Stir the Parmesan into the cream sauce. Spoon the gnocchi onto plates, drizzle over the sauce and scatter with pine nuts. Serve with extra Parmesan.
Nutrition Facts : Calories 500 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 2.2 milligram of sodium
FETTUCCINE AL LIMONE E PISELLI
Fettuccine With Lemon and Peas This wonderful springtime recipe takes advantage of fresh peas. But this dish can be served any time of the year by using frozen petite peas.
Provided by Cucina Casalingo
Categories < 60 Mins
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Bring a large pot of water to boil; salt.
- Melt butter in a large, high-sided skillet over medium-high heat.
- Add peas and stir to coat.
- Add lemon zest and cream; bring to a gentle simmer and cook, stirring occasionally, until slightly thickened, 5 to 8 minutes.
- Season with salt and pepper.
- Meanwhile, cook pasta until al dente.
- Drain pasta, add to cream mixture and stir to combine and heat through.
- Serve immediately.
Nutrition Facts : Calories 858.8, Fat 41.6, SaturatedFat 24, Cholesterol 220.6, Sodium 58.8, Carbohydrate 99, Fiber 9.3, Sugar 8.4, Protein 23.6
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