Prep Time: 5 mins Cook Time: 20 mins Servings: 6 Ingredients 1 tablespoon Smoky Bacon Grapeseed Oil 1 pound gnocchi 1/2 cup julienned sun-dried tomatoes 1/2 cup half & half 1/2 cup milk 1 (6 ounce) can tomato paste 1 tablespoon Souvlaki Seasoning 2 cups chopped Swiss chard DIRECTIONS Serve warm. Visit our site for more Recipes For Sides Dishes.
Prep Time: 5 mins
Cook Time: 20 mins
- 1 tablespoon Smoky Bacon Grapeseed Oil
- 1 pound gnocchi
- 1/2 cup julienned sun-dried tomatoes
- 1/2 cup half & half
- 1/2 cup milk
- 1 (6 ounce) can tomato paste
- 1 tablespoon Souvlaki Seasoning
- 2 cups chopped Swiss chard
- Serve warm. In 12-inch nonstick frying skillet, add the Smoky Bacon Grapeseed Oil and place over medium heat.
- Add the gnocchi to the hot oil. Occasionally stir it. Sautee for five minutes or until it starts to turn brown.
- Add the half & half, sun-dried tomatoes, tomato paste, milk, and Souvlaki Seasoning; Mix them well and cook for 5 minutes more minutes.
- Add the Swiss chard to the cooking mixture and stir to combine properly. Cook for an additional 5 minutes or until the greens are wilted.
- 250 Calories (kcal)
- 6 Fat (g)
- 2.5 Saturated Fat (g)
- 43 Carbohydrates (g)
- 2 Fiber (g)
- 6 Sugar (g)
- 7 Protein (g)
- 20 Cholesterol (mg)
- 580 Sodium (mg)
To make perfect gnocchi, you must select the right type of potatoes. Russets variety is the best as they are starchy and have a light texture. You should boil the potatoes whole and unpeeled to make them not absorb excess water. As soon as they are properly cooked, you should remove the peel to release steam. If you leave it unpeeled for long, the steam will be absorbed in the flesh.
Pass the boiled potatoes through a ricer instead of mashing to get a well aerated and fine texture. A food processor will make the potatoes turn to a glop, so avoid using it. Make the dough while the potatoes are still warm as it will be possible for the egg to bind the dough. Add flour sparingly just enough to hold the dough together but not much to make the gnocchi heavy. And while mixing, just give it some light touch to avoid overworking the gluten which results in tough gnocchi. You should also test for texture.
You can put your gnocchi in a freezer. Frozen gnocchi are easy to handle and hold shape better during cooking than fresh ones. Avoid overcooking them as they tend to absorb a lot of water making them dense and chewy.
Remove the potato dumplings from the pot using a skimmer and toss gently with the creamy Arrabbiata sauce to coat. Good gnocchi or light potato dumplings should be soft and delicate, with a silky-smooth textured but not tough and chewy.
Arrabbiata is best prepared using fresh red chilies and fresh tomatoes. Add the chilies when they are still whole and let it cook till they break down in the sauce. The effect is surprisingly fruity rather than fiery. You can also go for a whole dried pepper. You can puree the fresh tomatoes, and then you cook them. To break up the tomatoes and give it the right texture, use a wooden spoon.
Creamy Arrabbiata Gnocchi is hot food and should be served warm. You need to sharpen your taste bud first before you sit down for your hot dish!