Sunday, September 18, 2011

Spinach Gnocchi with Mushroom Sauce

(4 servings)


These gnocchi didn't come together as quickly as my last batch. I used the spinach directly out of the package and probably should have chopped it further; it would have been much easier to shape them. They were delicious though, and I served them with a mushroom sauce.



mushroom sauce
3 slices bacon, chopped
1 large clove garlic, minced
1 medium yellow onion, chopped
1/2 lb mushrooms, cut up
2 pinches cayenne
salt and freshly ground pepper
3/4 cup mushroom or chicken broth
1 tbsp balsamic vinegar
1 tbsp heavy cream



Cook the bacon until crispy. Place the bacon on paper towels and remove all but 2 teaspoons of fat from the skillet.

Add the garlic and saute for a minute, then add the onion and cook until it's soft.

Add the mushrooms, cayenne, salt, pepper and broth. Lower the heat and simmer for about 25 minutes. Set aside.

When the gnocchi are almost ready, stir in the vinegar and heat up the sauce; if the sauce is too thick, then stir in a tablespoon or two of water. Just before serving, stir in the cream. (The bacon bits get sprinkled over the sauce.)

spinach gnocchi
1 10 oz pkg chopped spinach, defrosted, squeezed dry and chopped finer
1 lb russet potatoes (about 1 large potato)
1 large egg
2 pinches nutmeg
1/4 - 1/2 tsp fresh lemon zest
salt and freshly ground pepper
1 1/4 - 1 2/3 cups flour


Combine everything in a large bowl starting with just 1 cup of flour. Keep working in small amounts of flour until you have a soft dough.

Break off small pieces of dough and roll into ropes about 1/2 inch in diameter. Cut the rope into 1 inch pieces and roll them along the tins of a fork or a gnocchi board. Sprinkle flour as needed to keep the dough from sticking.

Bring a pot of lightly salted water to a boil to which you've also added 1/2 tsp of oil. Slide in the gnocchi; you may have to cook the gnocchi in two or more batches depending on the size of your pot. Simmer the gnocchi until they rise to the surface, about 3-6 minutes. Scoop them out with a slotted spoon.


To Serve
Spoon the mushroom sauce over the gnocchi and sprinkle with the crispy bacon bits.

6 comments:

Sue/the view from great island said...

I'm envious of anyone who can make gnocchi, so far, the skill has eluded me. And your mushroom sauce looks fantastic, you can tell just by the deep color that it must have so much flavor. I'd like to try that on chicken, too.

createwithmom said...

delicious looking gnocchi looks wonderful
regards Akheela
torviewtoronto and createwithmom

Yasmeen said...

How awesome that you made your own gnocchi! I've actually never tried it but it's on my to-do list. Spinach is my FAV green so this recipe is a keeper for me :)

Gerlinde in Dallas said...

Thanks!

aipi said...

That looks ridiculously good!Gnocchi are on my to do list for the longest time and your beautiful post is definitely giving me the much needed push!Great work!
USMasala

Brand_a_Lion said...

the sauce was amazing - it is definitely a keeper to pair with other things too! this is the first time i have made gnocchi and my husband and i thought it was delicious. thank you!

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