Spinach Potato Gnocchi with Uncooked Fresh Tomato Sauce Recipe

Summary

Preparation Time15 MinCooking Time25 Min
Ready In40 MinDifficulty LevelMedium
Health IndexHealthyServings4
CuisineCourse
MethodMain Ingredient
Interest Group,

Ingredients

 Tomatoes6 Medium, peeled (Sauce:)
For sauce
 Tomatoes6 Medium, peeled, seeded, and finely chopped
 Basil1⁄2 Cup (8 tbs), snipped
 Oregano1 Tablespoon, chopped (Sauce:)
 Thyme1 Tablespoon, chopped (Sauce:)
 Fresh oregano1 Tablespoon, chopped
 Fresh thyme1 Tablespoon, chopped
 Extra-virgin olive oil1 Tablespoon
 Garlic1 Clove (5 gm), crushed (Sauce:)
 Garlic1 Clove (5 gm), peeled and crushed
 Balsamic vinegar2 Teaspoon
For gnocchi
 Spinach1 Pound, finely chopped
 Russet potatoes3 Medium, scrubbed
 Olive oil1 Teaspoon
 All-purpose flour3⁄4 Cup (12 tbs), unbleached
 Spinach1 Pound, finely chopped, washed, and drained
 Nutmeg3⁄4 Teaspoon
 Parmesan3⁄4 Cup (12 tbs), grated
 Unbleached all purpose flour3⁄4 Cup (12 tbs)
 Egg yolk1
 Grated parmesan3⁄4 Cup (12 tbs) (Plus Additional For Sprinkling)
 Salt1⁄2 Teaspoon
 Pepper1⁄2 Teaspoon

Nutrition Facts

Serving size

Calories 647 Calories from Fat 182

% Daily Value*

Total Fat 21 g31.7%

Saturated Fat 8.6 g43.2%

Trans Fat 0 g

Cholesterol 79.6 mg

Sodium 1115.6 mg46.5%

Total Carbohydrates 88 g29.3%

Dietary Fiber 15.2 g60.8%

Sugars 12.7 g

Protein 35 g69.3%

Vitamin A 508.1% Vitamin C 220.8%

Calcium 87.2% Iron 77.8%

*Based on a 2000 Calorie diet

Directions

MAKING
1. To prepare the sauce, in a large, nonmetal bowl mix all the sauce ingredients well, cover the bowl tightly and refrigerate the sauce for 2 hours.
2. In a large pot cover the potatoes with cold water, bring to a boil and cook the potatoes until they are very tender, approximately 20 minutes.
3. Drain the potatoes and allow them to cool.
4. While the potatoes are cooling, in a skillet heat the olive oil over medium heat and sauté the spinach, stirring it constantly, until it is wilted.
5. Add the nutmeg, and set the spinach aside.
6. When the potatoes are cool, slip off their skins and mash their flesh until it is smooth, or pass it through a food mill.
7. Into a large mixing bowl add the mashed potatoes and stir the flour, egg yolk, Parmesan, reserved cooked spinach, salt and pepper to form into dough.
8. Onto a lightly floured work surface Turn the dough out, knead the dough for 3 minutes, and form it into a ball.
9. Slice a 2-inch piece of dough from the ball and on a lightly floured surface, roll piece into a long cylinder approximately the width of your thumb.
10. Cut the cylinder crosswise into 3/4-inch pieces, set aside on a lightly floured plate and repeat the procedure with the remaining dough.
11. In a large pot of water brought to a boil, add the gnocchi.
12. In a large dutch oven heat the fresh tomato sauce over medium heat just until it is warm.

SERVING
13. When the gnocchi float, drain them, add them to the sauce stirring the gnocchi well and serve them immediately, accompanied by additional Parmesan.
Quantcast