Gnocchi in a Light Tomato Broth
Makes 8 servings
Ingredients:
1 T olive oil
1/2 large onion, chopped small
1 green onion, chopped thin
4 large garlic cloves, minced
2 T fresh basil, chopped
1/2 C white wine
1/2 C chicken stock
2 T butter
salt, to taste (I use 1/2 t)
pepper, to taste (I use 3 grinds)
32 oz gnocchi (cook only enough for 1 night)
1 3/4 C spinach leaves, sliced
1 1/2 C tomatoes, chopped small -don't drain liquid.
12 oz fresh mozzarella ciliegine (can also cube regular fresh mozzarella)
3/4 C Parmesan,freshly grated
red pepper flakes and fresh basil leaves to top
Directions:
1. place about about 4 oz gnocchi in pasta bowl
2. top with about 1/8 veggies and broth
3. place 1/8 of the mozzarella on top
4. sprinkle 1/8 of the Parmesan on top
5. sprinkle red pepper flakes on top to taste.
Tips:
*This is enough for our family of 4 for 2 nights. If you plan on having it two nights, cook the gnocchi fresh each night. The texture can suffer from reheating.
*Gnocchi that you find on the shelf can have some pretty unnatural ingredients. I prefer to buy ones that are in the freezer section of the grocery store. Look for all-natural ingredients. (My favorite is Rising Moon)
*I Serve this with a small slice of whole grain bread to soak up the broth and either a small salad, fruit, or nothing else depending on the night
*any extra vegetables and broth will freeze well.
*Gnocchi is surprisingly filling. You won't need a large portion to feel satisfied.
Ingredients:
1 T olive oil
1/2 large onion, chopped small
1 green onion, chopped thin
4 large garlic cloves, minced
2 T fresh basil, chopped
1/2 C white wine
1/2 C chicken stock
2 T butter
salt, to taste (I use 1/2 t)
pepper, to taste (I use 3 grinds)
32 oz gnocchi (cook only enough for 1 night)
1 3/4 C spinach leaves, sliced
1 1/2 C tomatoes, chopped small -don't drain liquid.
12 oz fresh mozzarella ciliegine (can also cube regular fresh mozzarella)
3/4 C Parmesan,freshly grated
red pepper flakes and fresh basil leaves to top
Directions:
- Heat olive oil in large saute pan over medium high heat.
- Begin heating water for gnocchi in covered saucepan on medium high. If it begins to boil before ready to add gnocchi, turn down to medium low.
- Add onion, green onion, and garlic to pan and saute until onions start to soften, stirring occasionally to prevent garlic from sticking and burning (about 4 min).
- Add basil and cook 2 more min, stirring occasionally.
- Add wine and stock, bring to a boil, turn heat down to medium and simmer 10 min.
- Turn water for gnocchi back up to medium-high
- Add butter, salt, and pepper and stir until butter is melted
- Add gnocchi to water once boiling and cook as directed on package.
- Add spinach and tomatoes. Stir to heat thru and wilt spinach (about 3 min.
1. place about about 4 oz gnocchi in pasta bowl
2. top with about 1/8 veggies and broth
3. place 1/8 of the mozzarella on top
4. sprinkle 1/8 of the Parmesan on top
5. sprinkle red pepper flakes on top to taste.
Tips:
*This is enough for our family of 4 for 2 nights. If you plan on having it two nights, cook the gnocchi fresh each night. The texture can suffer from reheating.
*Gnocchi that you find on the shelf can have some pretty unnatural ingredients. I prefer to buy ones that are in the freezer section of the grocery store. Look for all-natural ingredients. (My favorite is Rising Moon)
*I Serve this with a small slice of whole grain bread to soak up the broth and either a small salad, fruit, or nothing else depending on the night
*any extra vegetables and broth will freeze well.
*Gnocchi is surprisingly filling. You won't need a large portion to feel satisfied.
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© 2019 Emily Haygood. ALL RIGHTS RESERVED.
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