Food
Spinach-and-Artichoke Stuffed Gnocchi
Stuffed gnocchi is probably our new favorite food 😛
Get Amanda Neal’s recipe 👇
Spinach-and-Artichoke Stuffed Gnocchi
Recipe Courtesy of Amanda Neal for Food Network Kitchen
Level: Intermediate
Total: 2 hr 30 min
Active: 1 hr 15 min
Yield: 4 servings
Ingredients
Gnocchi:
1 1/2 pounds russet potatoes
5 ounces frozen spinach, thawed (half a 10-ounce package)
1/2 cup drained canned artichoke hearts
1/4 cup lightly packed fresh parsley leaves
2 cloves garlic, roughly chopped
1/2 cup shredded mozzarella
1/4 cup grated Parmesan
2 ounces cream cheese, softened (about 1/4 cup)
Finely grated zest of 1/2 lemon
Kosher salt and freshly ground black pepper
3/4 cup all-purpose flour, plus more for dusting
1 large egg, lightly beaten
Olive oil, for greasing
Sauce:
1 1/2 sticks (12 tablespoons) unsalted butter
2 cloves garlic, grated
Finely grated zest of 1 lemon
Kosher salt and freshly ground black pepper
Grated parmesan, for serving
Fresh basil, thinly sliced, for serving
Directions
Special equipment: a potato ricer or box grater; a piping bag fitted with a large round tip
For the gnocchi: Put the potatoes in a large pot and add enough cold water to cover by about 2 inches; bring to a boil over medium-high heat. Adjust the heat and cook at a steady boil, adding more water to cover the potatoes if necessary, until they can be pierced easily with the tip of a knife, 40 to 50 minutes. Drain and set aside until cool enough to handle.
Meanwhile, make the filling: Place the thawed spinach in a clean kitchen towel or cheesecloth and squeeze to remove any excess liquid. Transfer to a food processor and add the artichoke hearts, parsley and garlic. Process until evenly and finely chopped, scraping down the sides of the bowl with a rubber spatula as needed. Add the mozzarella, Parmesan, cream cheese, lemon zest, 3/4 teaspoon salt and several grinds of black pepper. Pulse until combined. Taste and adjust the seasoning with more salt and pepper if needed. Transfer the filling to a piping bag fitted with a large round tip. Set aside.
Peel the potatoes and cut the flesh into large pieces. Pass the potato flesh through a ricer (or shred it through the large holes of a box grater), letting it mound on a clean work surface. Sprinkle with 1 teaspoon salt and let cool completely.
Sprinkle the flour over the mound of potatoes. Drizzle the egg over the flour and begin to combine with a fork until everything starts to clump together. Use your hands to gently knead and fully combine the ingredients, about 2 minutes; do not overwork the dough. Gather the dough into a ball.
Line a baking sheet with parchment. Cut the dough into 4 wedges. Working with one wedge at a time, roll the dough into a 12-by-3-inch-long sheet on a lightly floured surface. Pipe a line of filling down the center. Roll the dough up and over the filling, pinching the edges to seal (use a floured bench scraper to help lift the dough if it begins to stick). Roll the dough log into a snake about 15 inches long and 1 inch thick. Use a bench scraper or knife to cut the log into 1-inch pieces. Gently reshape each piece to seal the filling inside, then press gently with a fork to make ridges on top of each gnocchi. Place on the prepared baking sheet. Repeat with the remaining dough and filling.
Bring a large pot of salted water to a boil over medium-high heat. Line another baking sheet with parchment and grease it well with olive oil. Working in batches, boil the gnocchi until cooked through and floating, 1 to 2 minutes. Transfer to the prepared oiled baking sheet.
For the sauce: Just before serving, melt the butter in a large skillet over medium heat. Add the garlic and cook until fragrant and softened, 1 to 2 minutes. Add the gnocchi, lemon zest, a good pinch of salt and several grinds of black pepper. Toss until the gnocchi is warmed through and evenly coated in sauce, about 1 minute. Taste and adjust the seasoning with salt and pepper if needed.
Spoon the gnocchi into 4 serving bowls and top with grated Parmesan and basil. Serve immediately.
Copyright 2023 Television Food Network, G.P. All rights reserved.
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Kardea Brown’s Summer Veggie Pasta Salad is a fresh crowd pleasing dish packed with rainbow spiral pasta and fresh veggies, all tossed in a homemade dressing.
#KardeaBrown #DeliciousMissBrown #FoodNetwork #PastaSalad
Get the recipe ▶ https://foodtv.com/3VBYfuN
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother’s kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Summer Pasta Salad
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 1 hr 25 min (includes chilling time)
Active: 25 min
Yield: 8 to 10 servings
Ingredients
2 pounds rainbow spiral pasta, cooked al dente and drained
1 1/2 cups diced yellow squash
1 1/2 cups diced zucchini
One 6-ounce can black olives, sliced
1 cup cherry tomatoes, halved
2 cups Kardea’s Homemade Italian Dressing, recipe follows
Kosher salt and freshly ground black pepper
Homemade Italian Dressing:
1/2 cup lemon juice (from about 2 lemons)
1/2 cup red wine vinegar
2 cups extra-virgin olive oil
1/2 cup grated Parmesan
2 tablespoons Dijon mustard
2 teaspoons kosher salt
2 teaspoons granulated sugar
1 teaspoon freshly cracked black pepper
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes
Directions
To a large bowl, add the pasta, yellow squash, zucchini, black olives and cherry tomatoes. Pour over the Dressing, then season to taste with salt and pepper. Toss together so all of the ingredients are fully coated in the Dressing.
Cover with plastic wrap and let sit in the refrigerator for minimally 1 hour or up to overnight to allow for the flavors to meld together. Before serving, toss the pasta salad again.
Homemade Italian Dressing:
Yield: 3 1/2 cups
To a large mixing bowl, add the lemon juice and vinegar and whisk together. While continuously whisking, stream in the olive oil until the vinaigrette becomes a homogenous mixture. Add the Parmesan, mustard, salt, sugar, black pepper, garlic powder, Italian seasoning and red pepper flakes, then whisk until the dressing comes together. Store in an airtight container in the refrigerator for up to 5 days.
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Kardea Brown’s 5-STAR Summer Pasta Salad ⭐️☀️ Delicious Miss Brown | Food Network
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Watch more #FlavortownFoodFight, Wednesdays @ 9|8c!
#GuyFieri #FoodNetwork #FlavortownFoodFight
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Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Subscribe to Food Network ▶ http://foodtv.com/YouTube
Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Visit Joe’s Farm Grill: https://www.joesfarmgrill.com
Follow them: https://www.facebook.com/JoesFarmGrill
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Guy Fieri Finds a Burger Oasis in the Arizona Desert 🍔🔥 Diners, Drive-Ins and Dives | Food Network
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Three chefs take on a full day of cooking, creating breakfast, lunch and dinner from three mystery baskets packed with unexpected ingredients! For breakfast, they must combine black forest bacon, ricotta pancakes, smoked salmon and prune juice. The lunch basket features quiche lorraine, purple cauliflower, blue shrimp and rosé wine, while dinner calls for chateaubriand, horseradish root, stone crab claws and tawny port. Which chef will serve up the winning three-course day?
#FoodNetwork #Chopped
Watch #Chopped, Tuesdays at 9|8c!
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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#FoodNetwork #GuyFieri #Buffalo #RoastBeef
Watch #DDD, Fridays at 9|8c!
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Visit Blackthorn Restaurant and Pub: https://www.blackthornrestaurant.com
Follow them: https://www.facebook.com/p/Blackthorn-Restaurant-and-Pub-100063038569106/
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork
▶ X: https://X.com/FoodNetwork
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ WEBSITE: https://www.foodnetwork.com
Guy Fieri Devours the PERFECT Roast Beef Sandwich 🔥 🍴Diners, Drive-Ins and Dives | Food Network
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