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
Oh marmite et ponponER’S how i miss you ❤
I woke up this morning and the first thing on my mind was marmite et ponpon. Back form the summer vacation and before getting overwhelmed by a packed schedule, i wanted to start with by a big fat i love you and i miss you.
I spontaneously chose the last post from the queue (the long queue, the really long queue) to share it with you, without thinking and without planning … All i can say (emotionally driven) i really miss you and miss my space where i share with you what i like to do the most.
Happy to reconnect with you after this long time!
Vegan whole wheat fusilli pasta is my recipe to share with you today. Serving 4, you will need:
- one pack of whole wheat fusilli (cooked as per pack instructions, washed and drained)
- 500b tomato puree
- 1 big capsicum cut a la julienne
- 2 cups broccoli
- 1 1/2 cup fresh mushroom sliced
- 5-6 small zucchini cut a la julienne
- 2 big carrots shaved or thinly sliced
- 1 cup black olive, seedless
- 3 tbsp olive oil
- salt and pepper as per your taste
Bring olive oil to heat and sautee the broccoli, carrots and zucchini for 2 minutes then add capsicum (choose the color you want), mushroom and olive to sautee all for another 1-2 minutes.
Pour the puree of tomato and cook the mixture 1 minute after boiling. You don’t want the veggies to be 100% cooked. The little bit of crunchiness will create a beautiful contrast with the pasta. Add salt and pepper as per your taste!
Mix the sauce with the pasta and serve it hot or maybe at room temperature. Bon appetit!
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 black olive, broccoli, capsicum, carrot, cooking, doha, food blog, food blogger, food photography, food porn, fusilli, italian cuisine, italian dish, jaymmy, lebanon, marmite et ponpon, mushroom, olive oil, pasta, qatar, recipe, tomato, vegan, vegetarian, whole wheat pasta, zucchini