WIP: Potato and Spinach Gnocchi with Shallot, zucchini, and cannelloni bean sauce
- Number of Servings: 4
Ingredients
Potato and Spinach Gnocchi:2 lb or about 1.134kg of white skinned creamer potatoes1 cups or 355ml of whole wheat flour12 oz of thawed, chopped, frozen spinachShallot, zucchini, and cannelloni bean sauce:4 tbl or about 59ml olive or canola oil2lbs or about 1kg of Zucchini2 shallots (or you can substitute one small white onion)½ cup or 118ml vegetable broth1 cup or 237ml drained cannelloni beans. Conversely 1/2 cup dried cannelloni can be used if soaked overnight then drained.Fresh nutmegParsleyPepper
Potato and Spinach Gnocchi:
Clean and cube potatoes. Boil in salted water till the potatoes are soft, then remove and drain the potatoes before moving to a food processor and creaming them till mostly smooth. Let cool.
Drain, thaw, and pull apart the spinach and mix through the potatoes. Slowly mix in the flour till the mixture starts to come together, then remove and turn out to an work surface to knead.
Knead the mixture until it forms a dough.
Roll out the newly formed dough into a tubes, cut into small segments, and roll off a fork to form the gnocchi.
Boil in salted water till they float to the surface.
Drain the gnocchi and add to a sauce before serving.
Shallot, zucchini, and cannelloni bean sauce:
Cream the cannelloni beans and vegetable broth in a food processor until creamy. If dried beans were used, handle as canned beans then move the mixture to a sauce pan, cover, and simmer it over medium heat for 10 minutes, stirring occasionally.
Peel and dice the shallot or onion.
Wash, then thinly slice the zucchini.
Oil and heat a very large fry pan and heat over medium high heat. Drop the heat to medium and add the shallots, stirring them till they soften and brown slightly.
Add the zucchini and more of the oil to the frying pan and saute till the zucchini is cooked.
Drop the heat to low and add the mean and vegetable broth mixture to the fry pan with the reminder of the oil, stir though and heat until the mixture is hot.
Season with some parsley, pepper, and a small amount of freshly ground nutmeg to taste.
When finished, add freshly cooked pasta or gnocchi to the fry pan, and toss it through the mixture until it's coated, then serve the mixture.
Number of Servings: 4
Recipe submitted by SparkPeople user MESSMAN10.
Clean and cube potatoes. Boil in salted water till the potatoes are soft, then remove and drain the potatoes before moving to a food processor and creaming them till mostly smooth. Let cool.
Drain, thaw, and pull apart the spinach and mix through the potatoes. Slowly mix in the flour till the mixture starts to come together, then remove and turn out to an work surface to knead.
Knead the mixture until it forms a dough.
Roll out the newly formed dough into a tubes, cut into small segments, and roll off a fork to form the gnocchi.
Boil in salted water till they float to the surface.
Drain the gnocchi and add to a sauce before serving.
Shallot, zucchini, and cannelloni bean sauce:
Cream the cannelloni beans and vegetable broth in a food processor until creamy. If dried beans were used, handle as canned beans then move the mixture to a sauce pan, cover, and simmer it over medium heat for 10 minutes, stirring occasionally.
Peel and dice the shallot or onion.
Wash, then thinly slice the zucchini.
Oil and heat a very large fry pan and heat over medium high heat. Drop the heat to medium and add the shallots, stirring them till they soften and brown slightly.
Add the zucchini and more of the oil to the frying pan and saute till the zucchini is cooked.
Drop the heat to low and add the mean and vegetable broth mixture to the fry pan with the reminder of the oil, stir though and heat until the mixture is hot.
Season with some parsley, pepper, and a small amount of freshly ground nutmeg to taste.
When finished, add freshly cooked pasta or gnocchi to the fry pan, and toss it through the mixture until it's coated, then serve the mixture.
Number of Servings: 4
Recipe submitted by SparkPeople user MESSMAN10.
Nutritional Info Amount Per Serving
- Calories: 571.5
- Total Fat: 15.6 g
- Cholesterol: 0.0 mg
- Sodium: 596.3 mg
- Total Carbs: 96.7 g
- Dietary Fiber: 18.9 g
- Protein: 17.3 g
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