Potato Gnocchi and Spinach Nest
Some Italians would consider gnocchi (pronounced no-kee) to be comfort food. I do too! Tonight these delicate dumplings are served with a sage/gorgonzola cream sauce.
The process of making gnocchi is easy, but they’ll take a little time to prepare. You’ll start by baking and mashing some potatoes followed by rolling and shaping the gnocchi. This activity offers an excellent opportunity to draft the services of a child or partner.
Grocery List: Potato Gnocchi with Spinach Nest
Sunday, Potato Gnocchi and Spinach Nest
Produce
garlic (if needed)
1 yellow onion
1 head of leaf lettuce
1 bag baby spinach leaves
1 cucumber
2 -1/2 lbs. Russet potatoes
cherry tomatoes (if needed)
2 Roma tomatoes
Canned/Dried Foods
one box low-sodium veggie broth
good olive oil (if needed)
balsamic vinegar (if needed)
dry oregano leaves (if needed)
unbleached flour (if needed)
cornstarch (if needed)
white wine to cook with (if needed)
Frozen Foods
Meat Fish/Poultry
Chilled Foods/Dairy
plain, nonfat yogurt (if needed)
Gorgonzola cheese (if needed)
shredded Parmesan cheese (if needed)
eggs (if needed)
Nutritional Value: Potato Gnocchi with Spinach Nest
Potato Gnocchi and Nested Spinach
Nutritional Analysis
Per Serving
Calories: 620
Protein: 26 g
Carbohydrates: 81 g
Total Fat: 21 g
(Saturated Fat:) 7 g
Dietary Fiber: 8 g
Cholesterol: 60 mg
Sodium: 720 mg
% calories from fat: 32.2 %
Serving Size:
5.1 oz. gnocchi with ¾ C. white sauce, 1 T. parmesan, .6 oz. blue cheese, 1-1/2 C. lightly dressed spinach and 3 oz. tomato.
