How to make vegetarian gnocchi

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Gnocchi is underrated. It’s light, chewy and deeply satisfying, and it’s even easier to make than pasta. This recipe might be your new go-to, especially if you’re looking to spice up your Italian cooking. The sauce is simple and full of flavor, but the star of the show is the gnocchi.
You won’t need any special equipment or skills to make these. You’ll have some left over to add to sauces, use as a side dish or freeze for future meals. Given how tasty they are, though, you probably won't have leftovers for long.
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Cooktop Cove
vegetarian gnocchi
4
20 minutes
1 hour
1 hour 20 minutes
2 pounds russet potatoes
1 ½ cups flour
1 teaspoon salt
1 egg, lightly beaten
2 tablespoons olive oil
1 small onion, diced
2 cups button mushrooms, sliced
3 cloves garlic, minced
1 28-ounce can diced tomatoes
1 Parmesan rind
2 teaspoons crushed red pepper flakes
1 tablespoon red pepper pesto
1 teaspoon dried oregano
1 teaspoon dried rosemary
½ teaspoon dried thyme
Salt and pepper to taste
2 cups baby spinach
½ cup Parmesan cheese, grated
Preheat the oven to 400F.
Prick the potatoes all over with a fork, and place on a baking sheet lined with aluminum foil.
Bake for 45 minutes to 1 hour, or until the potatoes are tender all the way through, and fall off a fork or knife inserted into them.
Allow to cool 5 to 10 minutes.
Peel the potatoes and grate them over the largest holes of a box grater into a large bowl.
Add the egg and salt, and mix well. Add the flour a little at a time, until the mixture forms a dough that does not stick.
Dump the dough onto a lightly floured surface. Knead as you would bread dough for 3 to 4 minutes.
Divide the dough into 6 pieces and roll each into a thin rope, about ¾ of an inch thick. Cut each rope into 1-inch pieces.
Bring a pot of salted water to a boil.
Separate 2 cups (16 ounces) of the gnocchi. Lay it out in a single layer on a baking sheet lined with parchment paper, and place in the freezer. Once frozen, transfer them to a freezer bag.
Place the remaining gnocchi in the boiling water. Cook until they float to the top. Remove and set aside.
In a large saucepan, sauté the onion, mushrooms and garlic in the olive oil until the onions are translucent.
Add the diced tomatoes, Parmesan rind and spices. Simmer for 5 minutes.
Add the spinach and gnocchi, and cook an additional 1 to 2 minutes. Stir in the Parmesan cheese and serve.
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