|2 servings||calories per servings 400||protein serving 19 g||carbs per serving 49 g||total fat per serving 16 g|
Gnocchi are classic Italian potato dumplings, and our friends at Alfresco Pasta in Nashville handcraft some of the best around! By folding whole-milk ricotta cheese right into the dough, these gnocchi are even richer and more delicious, tastefully complemented by earthy mushrooms and hearty greens. Quick and simple, this supper suits both busy weeknights and relaxed weekends in.
|Nutrition Facts||/ Per Serving|
|Total Fat||16 g|
|Saturated Fat||7 g|
|Trans Fat||0 g|
|Total Carbohydrates||49 g|
|Dietary Fiber||5 g|
Place a small saucepan over high heat. Fill half full with about 4 cups water and 1 teaspoon kosher salt.
MISE EN PLACE
• Discard tough mushroom stems. Thinly slice caps.
• Finely chop greens stems. Cut or tear leaves into bite-size pieces.
• Peel, halve and thinly slice onion.
• Peel and mince garlic.
• Chop green onion.
• Zest and halve lemon. Juice 1 half (save remaining half for another use).
Place a sauté pan over medium-high heat. Add 2 teaspoons cooking oil. Add mushrooms. Cook without stirring to brown the bottoms, 2-3 minutes.
Reduce mushroom pan to medium heat. Stir in greens stems, garlic, onion and green onion. Cook, stirring occasionally, until onion begins to brown, 4-5 minutes.
• When water boils, add gnocchi. Cook, stirring occasionally, until tender and slightly chewy, 5-6 minutes.
• Reserve 1/4 cup cooking liquid. Drain gnocchi.
• To mushroom mixture, add lemon zest and greens leaves.
• Fold in gnocchi. Cook, gently stirring, until greens begin to wilt.
• Add lemon juice and butter.
•Stir in reserved cooking liquid.
• Taste and adjust seasoning as desired. Divide between bowls.
• Top with Parmesan, and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...