Ha! Did you like that play on words there? I couldn't help myself. I guess a good place to start with this post is to ask "Have you had gnocchi before?" And for those of you shaking your heads "no" right now, I will explain.
Gnocchi (pronounced NO-KEY), are soft dough dumplings, usually made from potato, from Italy. Now, you know I am a sucker for all Italian food, so it shouldn't come as a shock that the first time I tried gnocchi I was instantly hooked.
Yes, you can make gnocchi from scratch, at home, but like so many other things in today's world there are time saving options in your regular grocery store. Something you used to have to go to a specialty store for, is on the shelf, next to the other dry pastas. (A side note though--if you have leftover mashed potatoes, especially at the holiday times, this is a great use for them!)
I even found my packages at Aldi, so if they have them, I would think most other stores would too! The ones I used were pre-cooked, so all I had to do was cook them until they were tender. But don't expect them to by hard like a dry pasta. Even though they are already cooked, they are still soft and dumpling like.
Gnocchi (pronounced NO-KEY), are soft dough dumplings, usually made from potato, from Italy. Now, you know I am a sucker for all Italian food, so it shouldn't come as a shock that the first time I tried gnocchi I was instantly hooked.
Yes, you can make gnocchi from scratch, at home, but like so many other things in today's world there are time saving options in your regular grocery store. Something you used to have to go to a specialty store for, is on the shelf, next to the other dry pastas. (A side note though--if you have leftover mashed potatoes, especially at the holiday times, this is a great use for them!)
I even found my packages at Aldi, so if they have them, I would think most other stores would too! The ones I used were pre-cooked, so all I had to do was cook them until they were tender. But don't expect them to by hard like a dry pasta. Even though they are already cooked, they are still soft and dumpling like.
I love the flavor combo of white beans and spinach; and they make this an extra hearty dish. This is rustic food perfect to come home too after a long, maybe chilly, fall day when all you want is a meal that will satisfy you without a lot of prep work.
If you've never tried gnocchi at home, I encourage you to. After all, this was my first time making them in my kitchen, and look how fantastic they turned out!
Gnocchi with Spinach & Beans
2 (16 oz.) packages potato gnocchi, cooked according to package directions
2 (14 oz.) cans Italian diced tomatoes, with juice
2 (14 oz.) cans cannellini beans, rinsed and drained
1 (6oz.) bag fresh spinach
3 TBS butter
1 small white onion, chopped
2 cloves garlic, minced
1/2 c. shredded mozzarella cheese
3 TBS grated Parmesan cheese
Salt and Pepper to taste
In a large skillet heat 2 TBS butter over medium high heat. Add butter, onion and garlic. Stir and cook until tender, about 5-7 minutes. Add 1 TBS butter and gnocchi. Saute until browned on all sides, another 5 minutes, stirring constantly. Add tomatoes, beans and spinach. Stir to combine. (You might have to add the spinach in batches) Cook until spinach is tender and cooked down. Season with salt and pepper. Add cheeses, cover and remove from heat, sitting for about 5 minutes until cheese has melted.
Disclaimer: As a Field Editor for Taste of Home, I share this recipe as a volunteer, not a paid employee.
I didn't see where you cook the onions. Is that before you add the garlic? That's what I'm thinking anyway.
ReplyDeleteHi Joy! Thanks for catching that. The recipe has been updated! I add the butter, onion & garlic all at the same time :)
ReplyDelete