GNOCCHI PESTO PASTA SALAD
Provided by Katie Lee Biegel
Categories main-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil and generously season with salt. Add the gnocchi and cook for 1 minute less than the package directions, or just until the gnocchi begins to rise to the top. Use a slotted spoon to remove the gnocchi to a colander.
- Put the pot back on the heat and return the water to a boil. Add the green beans and peas and cook until tender, 2 to 3 minutes. Drain and let cool.
- Combine the pesto and mayo in a large bowl. Stir in the Parmesan and the cooled beans and peas. Season with salt and pepper. Gently fold in the gnocchi. Garnish with more Parmesan, if desired.
POTATO GNOCCHI
You will be pleasantly surprised at how easily you can turn out homemade gnocchi that cooks up soft and tender. They work well with pesto or red sauce -- but they are also delicious just tossed with butter.
Provided by Food Network Kitchen
Time 2h30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Add the potatoes to a large pot, cover with cold water by about 2 inches and bring to a boil over medium-high heat. Cook at a steady boil, adding more water to the pot if necessary, until the potatoes can be pierced easily with the tip of a knife, about 50 minutes. Drain and set aside until cool enough to handle.
- Peel the potatoes and cut the flesh into large pieces. Pass the potato flesh through a potato ricer (see Cook's Note) into a mound on a clean work surface and sprinkle with 1 teaspoon salt. Let the potatoes cool completely.
- Sprinkle the flour over the mound of potatoes. Drizzle the egg over the flour and begin to combine with a fork. Once everything has started to clump together, use your hands to gently knead and fully combine the ingredients, about 2 minutes; do not overwork the dough. Gather the dough into a ball.
- Line a baking sheet with parchment. Cut the dough into 4 pieces. Working with one piece at a time on a lightly floured surface, roll the dough into a 3/4-inch-thick log. Use a bench scraper or knife to cut the log into 1-inch pieces. Roll each piece on a gnocchi paddle or the back of the tines of a fork to form grooves. Place on the prepared baking sheet. Repeat with the remaining dough.
- Bring a large pot of salted water to a boil. Add the gnocchi and cook until they begin to float, 1 to 2 minutes, then cook 1 minute longer. Strain and toss with sauce as desired.
POTATO GNOCCHI
Provided by Molly O'Neill
Categories dinner, main course
Time 20m
Yield About 1 1/2 pounds (6 servings)
Number Of Ingredients 5
Steps:
- Place the potatoes in a large bowl and stir in the salt and nutmeg. Stir in the flour. Begin to knead the mixture with your hands until it holds together. Turn the dough out onto a lightly floured surface and, with lightly floured hands, gently knead until smooth and well blended, working in more flour if it is too sticky.
- Divide the dough into 8 pieces. Roll 1 piece out to a rope about 1/2an inch in diameter. Using a knife, cut the rope into 3/4-inch segments. Hold a fork upright on your work surface with the tines curved toward you. Gently roll 1 segment of dough against the tines to mark it lightly with ridges. Transfer to a lightly floured baking sheet and repeat until all the dough is used. Refrigerate the gnocchi, uncovered, until ready to cook. The gnocchi will keep, refrigerated, for 1 day.
- To cook the gnocchi, bring a large pot 1/4 full of salted water to a boil. Cook until the individual gnocchi float, then 1 minute more (about 4 minutes total). Immediately drain, toss with olive oil and serve as desired.
Nutrition Facts : @context http, Calories 246, UnsaturatedFat 2 grams, Carbohydrate 50 grams, Fat 3 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 408 milligrams, Sugar 1 gram
BAKED POTATO GNOCCHI
Make and share this Baked Potato Gnocchi recipe from Food.com.
Provided by Northern_Reflectionz
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, make a well in the flour.
- Add potatoes, butter, seasonings and nutmeg.
- Pinch to form a soft dough.
- Knead lightly on a floured board.
- Divide ball of dough into 4.
- Roll each section into a long rope approximately 1 inch in diameter.
- Cut into 1/2 inch slices.
- Drop slices into salted simmering water.
- Cook 4-5 minutes.
- Gnocchi is cooked when it rises to the surface.
- Remove with a slotted spoon and drain on paper towel.
- Continue in small batches until all gnocchi is cooked.
- Place one layer of gnocchi in a greased baking dish.
- Top with 1/2 cup mozarella cheese.
- Top with 3/4 cup of white sauce.
- Top with 3/4 cup of tomato sauce.
- Repeat one more layer.
- Garnish with parsley if desired.
- Bake in 375F oven 30-35 minutes.
- Serve hot with a tossed salad.
Nutrition Facts : Calories 499.2, Fat 25.5, SaturatedFat 11.9, Cholesterol 51.6, Sodium 1055.3, Carbohydrate 53, Fiber 4.1, Sugar 9, Protein 15.9
HOMEMADE POTATO GNOCCHI
My Italian mother remembers her mother making this potato gnocchi recipe for special occasions. She still has the bowl Grandma mixed the dough in, which will be passed down to me someday. -Tina Repak Mirilovich, Johnstown, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and mash. , Place 2 cups mashed potatoes in a large bowl (save any remaining mashed potatoes for another use). Stir in egg and 1 teaspoon salt. Gradually beat in flour until blended (dough will be firm and elastic)., Turn onto a lightly floured surface; knead 15 times. Roll into 1/2-in.-wide ropes. Cut ropes into 1-in. pieces. Press down with a lightly floured fork., In a Dutch oven, bring water and remaining salt to a boil. Add gnocchi in small batches; cook for 8-10 minutes or until gnocchi float to the top and are cooked through. Remove with a slotted spoon. Serve immediately with spaghetti sauce. Top with desired toppings.
Nutrition Facts : Calories 159 calories, Fat 1g fat (0 saturated fat), Cholesterol 27mg cholesterol, Sodium 674mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 2g fiber), Protein 5g protein.
PORTOBELLO GNOCCHI SALAD
Pan sauteing the gnocchi eliminates the need to boil them, while creating a wonderful tasty crispy coating on them. The baby bellas lend a real earthiness to this Italian-influenced salad.-Fran Fehling, Staten Island, New York
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 14 servings.
Number Of Ingredients 15
Steps:
- In large nonstick skillet over medium-high heat, cook gnocchi in 1 tablespoon oil until lightly browned, 6-8 minutes, turning once. Remove from the skillet; cool slightly., In the same skillet, saute mushrooms in 1 tablespoon oil until tender. Place mushrooms and gnocchi in a serving bowl. Add lemon juice and remaining oil; gently toss to coat., Add the tomatoes, garbanzo beans, arugula, olives, parsley, capers, lemon zest, salt and pepper; toss to combine. Garnish with cheese and walnuts.
Nutrition Facts : Calories 204 calories, Fat 12g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 425mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
RACHAEL RAY'S NOT POTATO SALAD
Saw this on Rachael Ray's 4th of July show this year and had to try it. We were very pleased, this is a potato salad made with gnocchi. According to Rachael, this is a really good way to avoid the mess of peeling potatoes and hot boiling water for a long time in the July heat because gnocchi boils in just a couple minutes. Also, if you're making it for a BBQ you don't have to worry about it sitting out for a period of time because the dressing is oil based instead of mayo based like most potato salads. Enjoy!
Provided by I Cook Therefore I
Categories < 15 Mins
Time 12m
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Place a large pot of water over high heat to boil the gnocchi.
- Once the water is boiling, drop the gnocchi into the pot and cook them for 3 minutes, or until they float.
- While the gnocchi are cooking, grab a large mixing bowl and whisk together the Dijon mustard and white wine vinegar.
- Stream the olive oil into the bowl while whisking, then season the dressing with salt and freshly ground black pepper.
- Add your veggies and parsley to the mixing bowl.
- Drain the gnocchi and toss them, still hot, into the mixing bowl.
- You can serve the salad now or let it chill in the refrigerator for a couple of hours to develop more of the flavors.
- Freshen it up with an extra drizzle of olive oil when you are ready to serve.
- Enjoy!
Nutrition Facts : Calories 120.7, Fat 12.4, SaturatedFat 1.7, Sodium 109.9, Carbohydrate 2.4, Fiber 1, Sugar 1, Protein 0.8
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