The word gnocchi is derived from the Italian word nocchio, meaning knots (gnocco is the singular form). In italian cooking gnocchi are small thick dumplings usually made with potato, semolina or wheat flour, egg and cheese. Can be served with a sauce or in soup.
Creamy spinach gnocchi, this velvety deliciousness, is a very easy and quick recipe, served on your table in less than 30 minutes. For a quick lunch or dinner after a long day all you need is this foolproof recipe. It calls for: (serving two people)
- 500g fresh gnocchi cooked as per package directions
- 500ml milk or 2 cups (you can use skimmed milk)
- 200 ml cream, or one cup
- 2-3 tbsp butter
- 3 tbsp flour
- 1 cup fresh spinach (or thawed)
- 1 tbsp garlic salt
- salt to taste
Cook the gnocchi according to package instructions and set aside.
Melt the butter over medium heat then add the flour and cook it to make the roux. Slowly add the milk and cream to the roux and whisk constantly to avoid any lump.
Before the sauce starts to thicken add the garlic salt, salt and spinach and cook for 3-5 minutes until the spinach has wilted and sauce thickened.
Return the gnocchi to the sauce and fold to combine. You can add parmesan cheese to the sauce or simply sprinkle on top. Serve immediately and enjoy heaven in you mouth.
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Posted in appetizers & salads, main dish
Tagged comfort food, cream, easy recipe, food blog, food blogger, food photography, foolproof recipe, garlic, gnocchi, italian cuisine, italian dish, lebanon, marmite et ponpon, qatar, quick recipe, recipe, roux, spinach
This is my new lunchtime invention! I heart cooking with shrimps and pairing it with a side filling dish. Today the Spanish rice is the awesome amigo.
If you are fan of the Spanish flavors, i encourage you to give it a try. Vamos to this flavorful quick, easy and foolproof recipe. I am sure you will end up with a staple recipe in your cooking book. I got lots of compliments 🙂
To serve two big portions you will need:
- 400g cooked shrimps (oven baked or boiled) and deveined. Divided in 2x200g portions
- 1 cup rice
- 2 cups chicken broth
- 2 tbsp tomato paste
- 1 tbsp sweet paprika
- 1/2 tsp garlic salt
- 2 tbsp olive oil
- 1 medium onion finely diced
How to prepare the rice?
Heat the olive oil and cook the onion until fragrant and translucent. Add the rice and pour the chicken broth. If you prefer vegetable broth go ahead, it will still be as delicious. Mix all and add the remaining ingredients, tomato paste, paprika and garlic salt. Put 200g of the shrimps and keep the other 200g to serve it along with the rice for a nice presentation. When it starts boiling, cover your pot with the lid and let it cook on a very slow flame about 20-25 minutes or until all the liquid is gone.
This rice is a basic one for more other inventions, next time i will try it with beans or chicken. I will keep you posted. Happy cooking 🙂
If you like this post give it some likes and shares to spread the joy. Don’t forget to like marmite et ponpon facebook page and follow on twitter. More interesting posts are yet to come.
Posted in main dish
Tagged blog, cooking, easy and quick recipe, food blog, food blogger, food photography, food porn, foolproof recipe, garlic salt, jaymmy, lebanon, marmite et ponpon, olive oil, onion, qatar, recipe, rice, shrimps, spanish, sweet paprika, tomato