Potato Gnocchi With Vegetable Pearls Recipes

GARDEN VEGETABLE GNOCCHI

Steps:

• Preheat oven to 450°. In a greased 15x10x1-in. baking pan, toss vegetables with oil, salt and pepper. Roast 18-22 minutes or until tender, stirring once., Meanwhile, in a large saucepan, cook gnocchi according to package directions. Drain and return to pan., Stir in roasted vegetables, Alfredo sauce and pesto. If desired, sprinkle with basil.

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.