Tuesday, April 7, 2015

Potato Spinach Gnocchi with Tomato Sauce

When coming up with my menu plan for the week of Passover, I knew I could rely on many of our dishes we have throughout the year, but I wanted to be a little more adventurous and make things that needed modification to be eaten during this time.  Jewish Federation sends out a newspaper and this issue included an article with recipes for a vegetarian seder.  A few of these dishes jumped out at me so I was excited to add them to the week's lineup.

I was having dinner guests over on Sunday so I set out to try my new-found recipe.  This potato spinach gnocchi was pretty easy to make, though the rolling the dumpling part was a bit tedious.  Everyone enjoyed it and went back for seconds, so I think it was a hit!

This recipe made about 100 tater tot sized dumplings so this can definitely feed a crowd.  I made the tomato sauce included in the article, but you could serve this with any store bought or homemade sauce.  The gnocchi are finished off with a sprinkle of parmesan and baked in the oven which I think adds a nice flavor and makes the texture a little less mushy.  The dumplings stuck a bit to the baking sheet, but I plated the dumplings that side down so it still looked flawless (and gave my husband the opportunity to eat the leftover bits off the foil after our guests had left!).  I saved the leftovers and am hoping it reheats well.  I'll update once we eat the rest!

Potato Spinach Gnocchi (adapted from recipe by Marshall Weiss published in NJJN)

2lbs baking potatoes (which was 4 potatoes for me)
1 cup potato starch plus more as needed
1 egg, lightly beaten
2 tsp salt
10oz frozen chopped spinach, thawed
1 cup ricotta chese
1/2 tsp nutmeg
1/4 cup grated parmesan cheese

- Peel potatoes and boil in water for 15-30 min, until easily stabbed through with a fork.
- Preheat oven to 375 degrees F.  Prepare a baking sheet by lightly oiling it (during Passover use cottonseed oil or Kosher for Passover olive oil).
- In a medium bowl, mash potatoes.  Mix potato starch, egg, salt, spinach, ricotta, and nutmeg.  If the dough is too sticky, add additional potato starch.
- Bring 4 qts of water to a boil.
- While water is heating, make the dumplings.  With wet hands, form 1/2 tbsp of dough into a tater tot shape.
- Once the water is boiling, carefully drop the gnocchi into the water (one at a time so you don't splash boiling hot water onto yourself).  They will rise to the surface when cooked, which only takes a few minutes.
- As the gnocchi rise to the top, remove them from the pot using a slotted spoon and place it onto the prepared baking sheet.
- Sprinkle the gnocchi with the grated parmesean and bake for 10-15 minutes.

Tomato Sauce for the Gnocchi

2 tbsp Kosher for Passover olive oil (or cottonseed oil)
1 small onion, chopped
3 cloves garlic, minced
1/4 cup parsley, chopped
1 bay leaf
28oz can crushed tomatoes
1 small can tomato paste

- Heat the oil in a medium pot.  Add the onion and garlic and cook on low heat until translucent (approx 5 minutes)
- Add parsley, bay leaf, tomatoes, and tomato paste.
- Bring to a boil, then reduce heat and simmer for 20-30 minutes.

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