Spinach Gnocchi in Portobello Sauce

Name: Spinach Gnocchi in Portobello Sauce
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 227 grams sliced baby portobello mushrooms; 1 Tbsp butter; 1 egg; 31 grams all-purpose flour; 1 teaspoons Italian seasoning; 236 milliliters 2% milk; 1 small onion, finely chopped; 4 Tbsps grated Parmigiano-Reggiano cheese, divided; 0 teaspoons pepper; 907 grams russet potatoes, peeled and quartered; 0 teaspoons salt; 142 grams frozen chopped spinach, thawed and squeezed dry; 235 milliliters vegetable broth; 4 liters water

Spinach Gnocchi in Portobello Sauce takes around 1 hour and 25 minutes from beginning to end. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 221 calories, 9g of protein, and 5g of fat each. It works well as a Mediterranean hor d'oeuvre. This recipe from Taste of Home requires russet potatoes, pepper, milk, and seasoning.

Instructions

Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender.

Ingredients you will need

Potato

Water

Equipment you will use

Sauce Pan

Drain.

Over warm burner or very low heat, stir potatoes for 1-2 minutes or until steam is evaporated. Press through a potato ricer or strainer into a small bowl; cool slightly. In a Dutch oven, bring water to a boil.

Ingredients you will need

Potato

Water

Equipment you will use

Potato Ricer

Dutch Oven

Sieve

Bowl

Using a fork, make a well in the potatoes.

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Potato

Sprinkle flour over potatoes and into well.

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Potato

All Purpose Flour

Combine the egg, salt and spinach; pour into well. Stir until blended. Knead 10-12 times, forming a soft dough.

Ingredients you will need

Spinach

Dough

Salt

Egg

Divide dough into four portions. On a floured surface, roll portions into 1/2-in.-thick ropes; cut into 3/4-in. pieces. Press and roll each piece with a lightly floured fork. Cook gnocchi in boiling water in batches for 30-60 seconds or until they float.

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Gnocchi

Dough

Water

Roll

Remove with a strainer and keep warm.

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Sieve

In a large nonstick saucepan, saute mushrooms and onion in butter until tender.

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Mushrooms

Butter

Onion

Equipment you will use

Sauce Pan

Add wine or broth; cook and stir for 1 minute.

Ingredients you will need

Broth

Wine

Combine flour and broth until smooth; stir into pan. Stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 2 tablespoons cheese and seasonings. Spoon sauce over gnocchi.

Ingredients you will need

Seasoning