Gnocchi Primavera with cream sauce and frico
Team: Team Gnocchi
Host School: Randolph Elementary School
Age Group: Middle School
Ingredients
Gnocchi
6 potatoes
2 cups of flour ( or more if needed)
2 eggs
1 cup of shredded Parmesan cheese
1/4 cup of fresh chopped parsley
1 tsp of salt
Primavera sauce
2 tbsp of butter
2 tbsp of olive oil
1 small onion chopped
2 cloves of garlic chopped
1 red bell pepper
1 1/2 cup of fresh spinach
1 cup of vegetable broth
2 cups of heavy cream
1/2 tsp of salt
1/4 tsp of white pepper
Garnish
1 orange bell pepper chopped
1/2 cup of fresh basil chopped
1 1/2 cups of shredded Parmesan cheese
Preparation Instructions
Gnocchi
Peel and cut potatoes and cook in salted water until fork tender, drain, mash, and combine with eggs, flour, Parmesan cheese, parsley, and salt. Knead until dough forms a ball, shape Gnocchi, drop Gnocchi into boiling salted water and cook for three minutes or until Gnocchi rise to the top. Drain and keep warm.
Primavera sauce
Roast red bell pepper. Peel skin off and deseed.
In large pan melt 1 tbsp of butter in olive oil, saute onions and garlic, add vegetable stock and cream and cook until slightly thickened on low heat. Add spinach, peas, and roasted chopped bell pepper. Season with salt and pepper. Add 1 tbsp of butter and stir until melted (off the heat).
Garnish
Parmesan frico: Place silver dollar-sized handfuls of Parmesan cheese on baking sheet and bake in oven until golden brown. Once slightley cooled remove melted parmesan cheese with spatula.
Place Gnocchi on serving dish, add sauce and garnish with chopped basil, shredded parmesan cheese, chopped bell pepper, and Parmesan frico.