Potato Gnocchi And Spinach Alfredo With Sundried Tomato Drizzle Recipes

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.

GNOCCHI WITH CREAMY TOMATO & SPINACH SAUCE

Steps:

• Heat the olive oil in a frying pan. Fry the garlic until golden, then add the tomatoes. Season, then simmer for 10 mins. Stir in mascarpone, then cook for 2 mins more.
• Meanwhile, boil the gnocchi according to pack instructions. Add the spinach for the final min of cooking. Drain well, pour back into the pan, then stir the sauce through. Mix well and serve immediately with basil leaves and Parmesan shavings scattered over, if you like.

SUNDRIED TOMATO GNOCCHI

Steps:

• Pre heat oven to 400 degrees.
• pierce potatoes bake until tender 45min- 1 hour depending on size.
• Let stand on conter to cool for 15 min.
• Scoop insides of potatoes out push through a potatoe ricer /or Mash till smooth.
• While mashing potatoes ( Soak sundried tomatoes in Bioling water for 15 - 20 min . Place egg yolk in food processor drain tomatoes and add to egg and mix till smooth .
• Pour tomatoe puree over Potatoes , sprinkle 1 cup of flour over mixture , Using a spatula mix ( it will not look like a dough at this point ) it will resemble biscut like texture , gently squeeze dough and pat dough.
• Do not over work dough.
• Divide dough into 4 equal pieces , working on a lightly floured surface.
• Roll each piece into a long snake like shape 1/2 -1/4 inch thick.
• Cut the dough into 3/4 inch pieces use your finger to make an indentation in the center of the Gnocchi , Place each pice on a lightly floured baking sheet , repeat with remaining dough.
• Put pot of boiling water on , adjust water to a gentle boil add about 1/4 of the Gnocchi at a time when Gnocchi floats to the top remove with slotted spoon ,.
• Return water to a gentle boil between batches.
• transfer to cookie sheet lined with parchmant paper /wax paper.
• cook remaining pasta.