This was a huge hit at LFM this Saturday! The gnocchi was light, with a wonderful texture, and had many market shoppers making a straight line to the Bozza pasta stand! Thank you Bozza for donating all the gnocchi this week. There was a moment, where we thought we would just take the pan and eat it all ourselves. These were THAT good!
You can find Bozza Gluten Free Gnocchi at the Longmont Farmer's Market on Saturdays all summer long. Stop by, buy some pasta and see all the other wonderful food your local farmers and producers have to offer.
Gluten Free Gnocchi Potato w/ Sauteed Spinach
2 LBS. Farm Fresh Spinach, washed, stemmed and chopped
1 Bunch Green Garlic
3 TBL. Extra Virgin Olive Oil
1/2 to 1 Tsp. Red pepper flakes
1/4 cup grated or crumbled local goat cheese, or Parmesan
Salt and Fresh Ground Pepper to taste
Lemon juice (optional)
Place Villa Bozza Gluten Free Potato Gnocchi in 4 quarts salted boiling water (w/ 1 TBL kosher salt). Wait 15 seconds and stir gently. When water returns to a boil, cook the Gnocchi for 4-6 minutes. Drain (reserve 1/4 cup of cooking liquid) and serve with your favorite sauce or sautéed local greens.
Heat a large sauté pan in medium heat, add extra virgin olive oil, wait 30 seconds then add green garlic and sauté for 2 minutes,, then add red pepper flakes, stir for 30 seconds. Next, lower heat and add spinach, cover pan with a lid for 3 minutes, remove the lid and sir. Now add, pasta, a few tablespoons of cooking liquid, a few grinds of fresh pepper, some cheese, taste, adjust seasoning and add a teaspoon of fresh lemon juice to brighten the flavor if need. Enjoy.
1 LB. Fresh Frozen Gnocchi Potato
2 LBS. Farm Fresh Spinach, washed, stemmed and chopped
1 Bunch Green Garlic
3 TBL. Extra Virgin Olive Oil
1/2 to 1 Tsp. Red pepper flakes
1/4 cup grated or crumbled local goat cheese, or Parmesan
Salt and Fresh Ground Pepper to taste
Lemon juice (optional)
Place Villa Bozza Gluten Free Potato Gnocchi in 4 quarts salted boiling water (w/ 1 TBL kosher salt). Wait 15 seconds and stir gently. When water returns to a boil, cook the Gnocchi for 4-6 minutes. Drain (reserve 1/4 cup of cooking liquid) and serve with your favorite sauce or sautéed local greens.
Heat a large sauté pan in medium heat, add extra virgin olive oil, wait 30 seconds then add green garlic and sauté for 2 minutes,, then add red pepper flakes, stir for 30 seconds. Next, lower heat and add spinach, cover pan with a lid for 3 minutes, remove the lid and sir. Now add, pasta, a few tablespoons of cooking liquid, a few grinds of fresh pepper, some cheese, taste, adjust seasoning and add a teaspoon of fresh lemon juice to brighten the flavor if need. Enjoy.
See you next week at the Market.
Chef Deb
3 comments:
This was SO good! I went home and made it for the family for dinner that night. :) So great to find a yummy gluten-free gnocchi and know what to pair it with!!
I am so glad you enjoyed it! Hopefully, I can hit a few more out of the park for you this summer. Being my neighbor SHOULD offer some privileges, shouldn't it?
See you Saturday!
Chef Deb
Forgive me, this just randomly REPOSTED all by itself. Which is good and bad. Good, because tons of farmers have spinach. Bad, because Villa Bozza is no longer at our Markets.
See you at the Market.
Chef Deb
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