SPINACH GNOCCHI IN PORTOBELLO SAUCE
Mushrooms and white wine add rich flavor to a creamy sauce that coats and clings to every little groove in these tender, comforting potato dumplings from our Test Kitchen. TIP: Grated aged Parmesan cheese may be substituted for the Parmigiano-Reggiano in this recipe.
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- 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. 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., Using a fork, make a well in the potatoes. Sprinkle flour over potatoes and into well. Combine the egg, salt and spinach; pour into well. Stir until blended. Knead 10-12 times, forming a soft dough., 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. Remove with a strainer and keep warm., In a large nonstick saucepan, saute mushrooms and onion in butter until tender. Add wine or broth; cook and stir for 1 minute. 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. Sprinkle with remaining cheese.
Nutrition Facts : Calories 331 calories, Fat 5g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 691mg sodium, Carbohydrate 57g carbohydrate (6g sugars, Fiber 4g fiber), Protein 12g protein.
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afzal anwer
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it! The gnocchi were surprisingly light and airy, and the portobello sauce was incredibly flavorful. I loved the combination of the spinach and mushrooms. I would definitely ma
Jonathan Little
[email protected]Easy to follow recipe, and the results were delicious!
Ian Tumo
[email protected]I've tried many spinach gnocchi recipes, but this one is by far the best. The gnocchi were perfectly cooked and the portobello sauce was creamy and delicious. I added a little bit of extra garlic and red pepper flakes to give it a bit of a kick. My f
Khalidhina Daud
[email protected]Amazing! Will definitely make again!
Afsheen Khan
[email protected]I made this recipe last night and it was a hit with my family! The gnocchi were light and fluffy, and the portobello sauce was rich and flavorful. I especially loved the addition of the spinach, which gave the dish a nice pop of color and nutrients.