Gnocchi with Spinach, Pancetta, Pine Nuts, and Rosemary

Look at them.  Look at how cute they are!  I can’t believe it’s taken me this long to make gnocchi, how could you resist making something this cute?  How could you resist not making these all the time?  In fact, I’m surprised I’m not making these right now.  Because you know what else?  Besides the fact that they are so super cute, they are also super duper delicious.  (I’m not feeling especially creative with the adjectives today)

If you happen to have some potatoes lying around, and I know you do, because who doesn’t have potatoes? – well, you should make these gnocchi, because like I said, they are super duper.  And the crispy pancetta, toasted pine nuts, and bright green spinach make it all the more super duper.

Gnocchi with Spinach, Pancetta, Pine Nuts, and Rosemary from Bon Appetit

Ingredients

• 1 1/2 pounds russet potatoes, crubbed
• 1 cup all purpose flour plus additional for sprinkling (I used white whole wheat flour)
• 1 large egg yolk
• 1/2 teaspoon salt
• 9 ounces thinly sliced pancetta (coarsely chopped)
• 1/2 cup chopped shallots (about 2 large)
• 3 garlic cloves, chopped
• 2 tablespoons olive oil
• 3 cups spinach (the original recipe called for 1 cup radicchio, I used spinach instead)
• 2 tablespoons chopped fresh italian parsley (I think I forgot this, but if I did, I didn’t miss it)
• 1 teaspoon minced fresh rosemary (I used dry)
• 2 tablespoons finely grated parmesan cheese plus additional (for passing)
• 1 tablespoon pine nuts, toasted

Preparation

1. Place unpeeled potatoes in large saucepan of water.  Bring to boil.  Continue boiling until tender, 35 to 45 minutes, depending on size of potatoes.
2. Drain; let stand until cool enough to touch, about 10 minutes.  Using knife and fingertips, peel potatoes.  Cut potatoes into 2 inch pieces; press through potato ricer or food mill into large bowl (or mash with potato masher). Cool.
3. Add 1 cup flour, egg yolk, and salt; mix to blend, then transfer to floured surface and knead briefly to form dough.
4. Sprinkle rimmed baking sheet with flour.  Divide dough into 4 pieces.  Roll out 1 piece into 3/4 inch diameter log.  Cut log crosswise into 1-inch gnocchi.  Roll back of fork along gnocchi, forming indentations along 1 side.  Place gnocchi on sheet.  Repeat with remaining dough. (do ahead: can be made one day ahead, cover; chill)
5. Working in batches, add gnocchi to large pot of boiling salted water; cook until gnocchi float to surface, then boil until cooked through, about 3 minutes longer.  Using slotted spoon, transfer gnocchi to same baking sheet.
6. Meanwhile, heat large skillet over medium heat.  Add pancetta; saute until crisp and golden.  Add shallots and garlic and saute 1 minute, stirring constantly.
7. Add oil to skillet.  Add spinach, 1 tablespoon parsley, rosemary, and gnocchi and toss until spinach wilts, about 2 minutes.
8. Season with salt and pepper.  Transfer gnocchi mixture to platter.  Sprinkle with 2 tablespoons cheese, toasted pine nuts, and remaining 1 tablespoon parsley.  Serve, passing additional cheese alongside.

 

Pronunciation and Butter

For the longest time, I could not figure out how to pronounce the word gnocchi.  Gnochi? Nochi? Ynochi?  I’m proud to say, I can not only say it correctly, but I can also cook them.  This isn’t a huge triumph though, considering they are so easy to make.

So far I have made two variation: pumpkin gnocchi with spinach and brown butter sauce and sweet potato gnocchi with asparagus with brown butter sauce.

This recipe is extremely flexible. You can choose any type of gnocchi or vegetable you prefer.  And of course the fresher the gnocchi, the more delicious it will be.

Ingredients

• fresh gnocchi (about .5 lb per person, but if you’re adding vegetables I would buy a little less)
• 5 T unsalted butter
• 3 T chopped fresh sage
• 1/4 cup low sodium chicken stock
• salt and pepper
• vegetable of choice

Steps

1. Cook the gnocchi according to the package direction or about 4-5 minutes if fresh.*
2. Drain and rinse under cool water.  Set aside.
3. Melt butter in a skillet over medium heat until browned, about 5 minutes.
4. Add sage, and then stock  Lower heat to medium low and simmer for three minutes until slightly thickened.  Season to taste with salt and pepper.
5. Add the gnocchi. *
6. Fry until the gnocchi form a crispy golden brown crust and the vegetable are cooked to your desire.
7. Serve!

*The steps depend on what kind of vegetable you are cooking.  Spinach for example, would have to be added at the very end.  Asparagus on the other hand, I threw into the pot of cooking gnocchi for the last minute, and then added them to the skillet with the gnocchi to make sure it would cook through.  So just use your best judgement.