What are the main ingredients in Emerald Gnocchi?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender, Butter

What is the nutritional information of Emerald Gnocchi?

Calories: 566, Carbs: 73 grams, Fat: grams, Protein: 26.8 grams, Sugar: 7.4 grams, Salt: 1218 grams

How do I prepare Emerald Gnocchi?

GOLDEN MUSHIES: Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil. When hot, fry the quartered mushrooms and chopped thyme for 4-5 minutes until golden brown. Remove from the pan on completion and season. GORGEOUS GNOCCHI: Return the pot to a high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Once boiling, cook the gnocchi for 2-3 minutes until they begin to float and are heated through. Drain on completion, return to the pot, and toss through some oil to prevent sticking. GREEN MOMENT: Fill a pot with boiling water and bring back up to a boil. Once boiling, blanch ⅔ of the rinsed spinach for 1-2 minutes until wilted - be careful not to overcook. Drain on completion, and rinse under cold water to stop the cooking process. When cooled, squeeze out as much water as you can. Add the wilted spinach and 80ml of boiling water to the blender, along with ½ the truffle zest, the lemon zest, seasoning, and the grated cheese. Pulse until smooth. NUTS ABOUT THIS SAUCE: Boil a full kettle. Place the pine nuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside for serving. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 4-5 minutes until soft and translucent, shifting occasionally. Add the grated garlic and fry for 1 minute, until fragrant, shifting constantly. Remove from the pan on completion and place in a blender. LET’S GET CREAMY: Return the pan to a medium-high heat with a knob of butter. When hot, fry the gnocchi in a single layer for 3-4 minutes until crisp and golden, shifting as they colour. Add the green sauce (to taste), adding extra seasoning if necessary, and toss until fully coated. In a bowl, toss the remaining spinach through some lemon juice, a drizzle of olive oil and seasoning. DINNER TIME!: Make a bed of the dressed spinach. Top with a generous helping of the saucy gnocchi. Crumble over the goat's cheese, and sprinkle over the fried mushrooms. Garnish with the cheese ribbons, truffle zest (to taste), and the toasted pine nuts. There you have it!

What should be prepared from my kitchen to make Emerald Gnocchi?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender, Butter

Emerald Gnocchi

Spinach and goat cheese gnocchi, scattered with thyme mushrooms and topped with truffle zest. A good gnocchi is hard to beat, so add the flavours of tangy goat cheese and luxurious truffle, and you have yourself a winner winner gnocchi dinner!

Emerald Gnocchi

with goat cheese, truffle zest & fried mushrooms

Hands on Time: 15 - 30 minutes

Overall Time: 25 - 40 minutes

Download the Recipe for 2

Ingredients:

Button Mushrooms
Chevin Goats Cheese
Fresh Thyme
Garlic Clove
Garlic Cloves
Lemon
Lemons
Onion
Onions
Pine Nuts
Spinach
Spinach Gnocchi
Truffle Zest
Whole Italian-style Hard Cheese

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Blender
Butter

Serves 1

NUTS ABOUT THIS SAUCE
Boil a full kettle. Place the pine nuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside for serving. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 4-5 minutes until soft and translucent, shifting occasionally. Add the grated garlic and fry for 1 minute, until fragrant, shifting constantly. Remove from the pan on completion and place in a blender.
GREEN MOMENT
Fill a pot with boiling water and bring back up to a boil. Once boiling, blanch ⅔ of the rinsed spinach for 1-2 minutes until wilted - be careful not to overcook. Drain on completion, and rinse under cold water to stop the cooking process. When cooled, squeeze out as much water as you can. Add the wilted spinach and 40ml of boiling water to the blender, along with ½ the truffle zest, the lemon zest, seasoning, and the grated cheese. Pulse until smooth.
GOLDEN MUSHIES
Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil. When hot, fry the quartered mushrooms and chopped thyme for 4-5 minutes until golden brown. Remove from the pan on completion and season.
GORGEOUS GNOCCHI
Return the pot to a high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Once boiling, cook the gnocchi for 2-3 minutes until they begin to float and are heated through. Drain on completion, return to the pot, and toss through some oil to prevent sticking.
LET’S GET CREAMY
Return the pan to a medium-high heat with a knob of butter. When hot, fry the gnocchi in a single layer for 3-4 minutes until crisp and golden, shifting as they colour. Add the green sauce (to taste), adding extra seasoning if necessary, and toss until fully coated. In a bowl, toss the remaining spinach through some lemon juice, a drizzle of olive oil and seasoning.
DINNER TIME!
Make a bed of the dressed spinach. Top with a generous helping of the saucy gnocchi. Crumble over the goat's cheese, and sprinkle over the fried mushrooms. Garnish with the cheese ribbons, truffle zest (to taste), and the toasted pine nuts. There you have it!

Pine Nuts - 10g
Onion - 1
Garlic Clove - 1
Spinach - 80g
Truffle Zest - 2g
Lemon - 1
Whole Italian-style Hard Cheese - 25g
Button Mushrooms - 65g
Fresh Thyme - 3g
Spinach Gnocchi - 175g
Chevin Goat's Cheese - 25g

Download the Recipe

Serves 2

NUTS ABOUT THIS SAUCE
Boil a full kettle. Place the pine nuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside for serving. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 4-5 minutes until soft and translucent, shifting occasionally. Add the grated garlic and fry for 1 minute, until fragrant, shifting constantly. Remove from the pan on completion and place in a blender.
GREEN MOMENT
Fill a pot with boiling water and bring back up to a boil. Once boiling, blanch ⅔ of the rinsed spinach for 1-2 minutes until wilted - be careful not to overcook. Drain on completion, and rinse under cold water to stop the cooking process. When cooled, squeeze out as much water as you can. Add the wilted spinach and 80ml of boiling water to the blender, along with ½ the truffle zest, the lemon zest, seasoning, and the grated cheese. Pulse until smooth.
GOLDEN MUSHIES
Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil. When hot, fry the quartered mushrooms and chopped thyme for 4-5 minutes until golden brown. Remove from the pan on completion and season.
GORGEOUS GNOCCHI
Return the pot to a high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Once boiling, cook the gnocchi for 2-3 minutes until they begin to float and are heated through. Drain on completion, return to the pot, and toss through some oil to prevent sticking.
LET’S GET CREAMY
Return the pan to a medium-high heat with a knob of butter. When hot, fry the gnocchi in a single layer for 3-4 minutes until crisp and golden, shifting as they colour. Add the green sauce (to taste), adding extra seasoning if necessary, and toss until fully coated. In a bowl, toss the remaining spinach through some lemon juice, a drizzle of olive oil and seasoning.
DINNER TIME!
Make a bed of the dressed spinach. Top with a generous helping of the saucy gnocchi. Crumble over the goat's cheese, and sprinkle over the fried mushrooms. Garnish with the cheese ribbons, truffle zest (to taste), and the toasted pine nuts. There you have it!

Pine Nuts - 20g
Onion - 1
Garlic Cloves - 2
Spinach - 160g
Truffle Zest - 4g
Lemon - 1
Whole Italian-style Hard Cheese - 50g
Button Mushrooms - 125g
Fresh Thyme - 5g
Spinach Gnocchi - 350g
Chevin Goat's Cheese - 50g

Download the Recipe

Serves 3

NUTS ABOUT THIS SAUCE
Boil a full kettle. Place the pine nuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside for serving. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 5-6 minutes until soft and translucent, shifting occasionally. Add the grated garlic and fry for 1 minute, until fragrant, shifting constantly. Remove from the pan on completion and place in a blender.
GREEN MOMENT
Fill a pot with boiling water and bring back up to a boil. Once boiling, blanch ⅔ of the rinsed spinach for 1-2 minutes until wilted - be careful not to overcook. Drain on completion, and rinse under cold water to stop the cooking process. When cooled, squeeze out as much water as you can. Add the wilted spinach and 120ml of boiling water to the blender, along with ½ the truffle zest, the lemon zest, seasoning, and the grated cheese. Pulse until smooth.
GOLDEN MUSHIES
Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil. When hot, fry the quartered mushrooms and chopped thyme for 4-5 minutes until golden brown. You can do this step in batches. Remove from the pan on completion and season.
GORGEOUS GNOCCHI
Return the pot to a high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Once boiling, cook the gnocchi for 2-3 minutes until they begin to float and are heated through. Drain on completion, return to the pot, and toss through some oil to prevent sticking.
LET’S GET CREAMY
Return the pan to a medium-high heat with a knob of butter. When hot, fry the gnocchi in a single layer for 3-4 minutes until crisp and golden, shifting as they colour. Add the green sauce (to taste), adding extra seasoning if necessary, and toss until fully coated. In a bowl, toss the remaining spinach through some lemon juice, a drizzle of olive oil and seasoning.
DINNER TIME!
Make a bed of the dressed spinach. Top with a generous helping of the saucy gnocchi. Crumble over the goat's cheese, and sprinkle over the fried mushrooms. Garnish with the cheese ribbons, truffle zest (to taste), and the toasted pine nuts. There you have it!

Pine Nuts - 30g
Onions - 2
Garlic Cloves - 3
Spinach - 240g
Truffle Zest - 6g
Lemons - 2
Whole Italian-style Hard Cheese - 75g
Button Mushrooms - 170g
Fresh Thyme - 8g
Spinach Gnocchi - 525g
Chevin Goat's Cheese - 75g

Download the Recipe

Serves 4

NUTS ABOUT THIS SAUCE
Boil a full kettle. Place the pine nuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside for serving. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 5-6 minutes until soft and translucent, shifting occasionally. Add the grated garlic and fry for 1 minute, until fragrant, shifting constantly. Remove from the pan on completion and place in a blender.
GREEN MOMENT
Fill a pot with boiling water and bring back up to a boil. Once boiling, blanch ⅔ of the rinsed spinach for 1-2 minutes until wilted - be careful not to overcook. Drain on completion, and rinse under cold water to stop the cooking process. When cooled, squeeze out as much water as you can. Add the wilted spinach and 160ml of boiling water to the blender, along with ½ the truffle zest, the lemon zest, seasoning, and the grated cheese. Pulse until smooth.
GOLDEN MUSHIES
Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil. When hot, fry the quartered mushrooms and chopped thyme for 4-5 minutes until golden brown. You can do this step in batches. Remove from the pan on completion and season.
GORGEOUS GNOCCHI
Return the pot to a high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Once boiling, cook the gnocchi for 2-3 minutes until they begin to float and are heated through. Drain on completion, return to the pot, and toss through some oil to prevent sticking.
LET’S GET CREAMY
Return the pan to a medium-high heat with a knob of butter. When hot, fry the gnocchi in a single layer for 3-4 minutes until crisp and golden, shifting as they colour. Add the green sauce (to taste), adding extra seasoning if necessary, and toss until fully coated. In a bowl, toss the remaining spinach through some lemon juice, a drizzle of olive oil and seasoning.
DINNER TIME!
Make a bed of the dressed spinach. Top with a generous helping of the saucy gnocchi. Crumble over the goat's cheese, and sprinkle over the fried mushrooms. Garnish with the cheese ribbons, truffle zest (to taste), and the toasted pine nuts. There you have it!