Creamy Tuscan Gnocchi de Patate

No prizes for guessing the origins of this dish. It’s been a while, since I had the Gnocchi. Came across this packet of Gnocchi in the supermarket. Brought back memories of this flavourful dish and I decided to try it out at home. This is a one pot meal with a good combination of potato based Gnocchi, fresh baby spinach, sun dried tomatoes and mushrooms served on a bed of rich creamy  sauce. For all continental lovers, this is one vegetarian dish that will not disappoint. A subtle difference between the Gnocchi and the pasta is that unlike the pasta which needs to be cooked separately, the Gnocchi goes straight into the sauce and gets cooked with it. Since the Gnocchi has a potato base, there is a release of starch into the sauce giving it thickness and flavour. This is ideal for Lunch or dinner and if you want to give it that extra something add some white wine into the recipe. Go celebrate with this vintage continental fare. Happy Fooding Around.

 

 

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Creamy Tuscan Gnocchi de Patate

  • Author: Reetika Mitra
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins

Description

Continentally Yours


Scale

Ingredients

  • 1 packet potato Gnocchi (500 gms)
  • 5 cups fresh Spinach Leaves
  • ½ cup jarred Sundried Tomatoes
  • 1 medium Onion, chopped
  • ½ cup vegetable or chicken or stock
  • 2 heaped Tsp chopped Garlic
  • ½ cup grated parmesan Cheese
  • ¾ cup Milk
  • ¾ cup heavy cream
  • 2 Tbsp Butter
  • 1 Tsp dried Italian Herb
  • Salt to taste
  • Pepper for seasoning

Instructions

  1. In a deep bottom pan melt the butter over medium heat. Once hot add the chopped onions. Saute for a minute or two . Once they change colour and turn transparent, add the garlic and saute for a bit till fragrant.
  2. Next add the uncooked gnocchi straight from the packet. Keeping the flame to a medium – high stir the gnocchi in the butter mix for a minute before adding the sundried tomatoes. You may add 2 Tsp oil from the oil of the jarred sundried tomatoes. It definitely add to the taste. Cook for another minute to infuse and release flavours into the gnocchi.
  3. Pour in the vegetable or chicken stock, cream, milk, the dried Italian herb, salt and pepper. Toss and combine all the ingredients well.
  4. Reduce heat to a medium – low, cover the pan and cook for 5 more mins. Open cover and add in the spinach leaves and cook until wilted (for about one minute or so)
  5. Lastly add in the grated parmesan cheese and cook on sim for another minute or until the gnocchi is soft and cooked. The sauce too should have thickened.
  6. Season with some more salt and pepper, if required according to your taste.
  7. Serve hot immediately accompanied with some dinner rolls or assorted bread basket.

Notes

In case Gnocchi isn’t available at your local stores or supermarket, you may very well replace them with pasta of your choice like Fettuccine, Penne, Fusilli or even Macaroni. Simply remember that unlike the Gnocchi that was added Uncooked into the pan along with the sauce, the Pasta needs to be Cooked prior to adding along with the sauce.


Nutrition

  • Serving Size: 4

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