Gnocchi Verdi in Tomato Cream Sauce

On this crisp October autumn day, I have a wonderful Italian comfort food to share that is sure to fill you with warmth and goodness!

Italians love a pasta shape called “gnocchi” (pronounced NYOW-kee, emphasis on the NYOW)…the ‘g’ is silent and the ‘o’ is pronounced as in the word ‘no’. These little dumplings are eaten as a “primi” or “first course” of a meal. I also love them as a pass-around side dish which several Italian restaurants also serve them (either way).

I hope that you enjoy this special recipe; there are many versions of spinach gnocchi in Italian cookbooks and on-line. But this is the recipe that I learned, first served, and am still serving today. I only cook and share recipes that work and that people love and enjoy…..the rest are discarded, since time and money is precious!

Gnocchi Verdi in Tomato Cream Sauce

What You Need:

  • 3 10-oz. packages chopped frozen spinach, thawed & squeezed dry
  • 2 cups ricotta cheese
  • 2 jumbo eggs and 1 egg yolk
  • 1-1/2 cups freshly grated ParmigianaRegiano cheese
  • 1/2 cup fresh mozzarella cheese
  • 1-1/3 cup unbleached flour (begin with 2/3 cup and add until desired result)
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 tsp. ground nutmeg
  • 2 tsp. fresh lemon zest
  • Tomato Cream Sauce
  • 1/4 cup virgin olive oil
  • 1 15 oz. can tomatoes (preferably imported Italian)
  • 1 14 oz. can tomato sauce
  • 4 cloves fresh garlic, pressed
  • 8 fresh basil leaves, chopped
  • 1 cup half and half
  • Chicken or vegetable broth for boiling

Instructions

  • For the gnocchi, mix the first five ingredients together well.
  • Add lemon zest and spices.
  • Mix in flour slowly, adding a little more if it is too sticky-wet.
  • Spread some flour in a shallow pan.
  • Scoop gnocchi out by Tablespoon-size blobs and shape into ovals.
  • Lay them down in the flour-laden pan and roll the to coat them evenly with flour.
  • Discard excess flour after rolling gnocchi.
  • Cook uncovered in boiling broth (preferably, but you can also use water) for approximately 5 minutes or until fairly firm to the touch.
  • Transfer to a shallow baking dish and drizzle with either: melted butter with some shredded Parmigiana cheese and broil ... or Tomato Cream Sauce and serve.
  • Tomato Cream Sauce:
  • Slightly heat the oil in a saucepan. Add the tomatoes and tomato sauce. Cook ten minutes.
  • Add the rest of the ingredients, heat thoroughly and serve with extra Parmigiana cheese on the side.
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Comments

  1. This recipe looks great. My mother is thrd generation italian and puts garlic in her prok loins as well as her beef rump roasts. I say…can’t ever have too much garlic. I am going to try this recipe soon. Mangia!!

  2. Hi Imemcee,

    Did you ever get a chance to make this gnocchi recipe? I hope that if you did, you enjoyed it. Even my kids like it and as common among kids, they don’t like spinach very much, but they LOVE these little gems! Buon Appetito!

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