Garlic Mashed Potato Gnocchi With Vegetable Alfredo Sauce Recipes

HERBED ALFREDO MASHED POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly oil a 2-quart baking dish.
• Cut off the top of the garlic head to expose the tops of the cloves. Place garlic on a sheet of foil and drizzle with olive oil. Seal the foil around the garlic. Roast until soft, about 25 minutes. Cool. Reduce oven temperature to 375 degrees F (190 degrees C).
• Place potatoes in large pot and cover with water. Set over high heat and bring to a boil. Simmer until the potatoes are fork tender, about 15 minutes. Drain; return to pot.
• Pour the Classico® Fresh Alfredo sauce, milk, and 4 tablespoons of the melted butter into the pot. Using a hand mixer, mix the potatoes until they no longer have lumps.
• Squeeze the soft roasted garlic into the potatoes; add salt and pepper to taste. Mix well.
• Mix the beaten eggs into the potatoes. Reserve a tablespoon of the parsley and chives for topping, and stir the rest into the potatoes. Spread the potato mixture into the prepared baking dish.
• Mix the panko with the remaining tablespoon melted butter; sprinkle evenly on top of the potatoes.
• Bake until the potatoes are golden brown, about 25 minutes. Garnish with the remaining parsley and chives.

POTATO GNOCCHI AND SPINACH ALFREDO WITH SUNDRIED TOMATO DRIZZLE

Steps:

• Combine sundried tomato and pesto in small bowl. Refrigerate until later.
• In large mixing bowl combine potatoes, flour, salt and egg. Mix until combined. Knead until mixture comes together into dough. Divide into 4 parts. Roll each part into log 1/2 inch wide. Cut into bite-size portions. Make an thumbprint in each portion. Cook in batches in boiling water until each dumpling floats to top. Remove with slotted spoon.
• In large skillet over medium high heat, saute spinach in olive oil until wilted. Season to taste with salt. Stir in alfredo sauce and heat until hot. Remove from heat and stir in parmesan cheese.
• To serve, spoon over potato gnocchi. Drizzle with pesto.

GARLIC MASHED POTATO GNOCCHI WITH VEGETABLE ALFREDO SAUCE

Steps:

• Mix together the mashed potatoes and egg with a fork until it's well combined.
• Add in most of flour and mix well until the flour is incorporated. Add enough additional flour to make a moist, but firm dough - like home made play dough consistency.
• Turn dough out onto a lightly floured surface, knead and shape it into a ball. Divide the ball into 4 pieces.
• Working with one piece at a time, roll the dough out into a long strand about 1/2 inch wide in diameter. Try to get it as even as possible, but it's okay if it's not perfect.
• Use a dough scraper or knife to chop the strand of dough into 1 inch dumplings.
• Once your dumplings are chopped, use the back of a fork to gently press into the gnocchi and make some grooves.
• Drop the formed gnocchi into gentle boiling salted water. Cook them until they float, about 3-4 minutes. Drain the gnocchi, but do not rinse.
• As the gnocchi is cooking, sauté red bell peppers with 1-2 Tbsp olive oil. Add the spinach and sun-dried tomato with another Tbsp olive oil, cook until spinach is wilted. Add the alfredo sauce and Italian seasoning, stir until sauce is warm. If the sauce is too thick, add 1 Tbsp milk and stir. Cook turkey bacon at this time.
• Mix the gnocchi with the alfredo sauce. Top gnocchi with crumbled goat cheese, bacon and parsley and serve right away.