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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Top #DDD Videos in Reno with Guy Fieri | Diners, Drive-Ins and Dives | Food Network
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#MollyYeh #GirlMeetsFarm #FoodNetwork #CharSiu #MeatballSliders
Get the recipe ▶ https://foodtv.com/4tepdr0
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Char Siu Meatball Sliders
Recipe courtesy of Molly Yeh
Level: Easy
Total: 40 min
Active: 25 min
Yield: 12 servings
Ingredients
Meatballs:
12 ounces (340 grams) ground beef
12 ounces (340 grams) ground pork
3/4 cup (45 grams) panko breadcrumbs
1 large egg, beaten
3 scallions, finely chopped
2 garlic cloves, chopped
1 tablespoon (9 grams) finely chopped ginger, from about a 1-inch piece
2 tablespoons (40 grams) hoisin sauce
2 tablespoons (34 grams) ketchup
2 tablespoons (30 grams) soy sauce
2 teaspoons toasted sesame oil
1 1/2 teaspoons five-spice powder
1 teaspoon kosher salt
Glaze:
2 tablespoons (40 grams) hoisin sauce
2 tablespoons (34 grams) ketchup
1 tablespoon (15 grams) unseasoned rice vinegar
1 tablespoon (21 grams) honey
1 teaspoon five-spice powder
1 teaspoon toasted sesame oil
Slaw:
2 cups prepared coleslaw mix
Juice of 1 lime
1/4 teaspoon kosher salt
To Serve:
12 potato slider rolls, split and lightly toasted
Sriracha mayo, for serving
Cilantro leaves, for serving
Directions
Place oven racks in the middle and upper third. Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment and set aside.
For the meatballs: In a large mixing bowl, combine the beef, pork, panko, egg, scallions, garlic, ginger, hoisin, ketchup, soy sauce, sesame oil, five spice and salt. Using clean hands, mix well until evenly combined. (The meat mixture can be made a day ahead and refrigerated.)
Form into 12 equal-sized meatballs and place on the prepared baking sheet. Bake on the middle rack until browned and cooked through, about 15 minutes.
Meanwhile, for the glaze, stir the hoisin, ketchup, rice vinegar, honey, five spice and sesame oil in a small bowl until smooth.
Once the meatballs are out of the oven, increase the heat to broil.
Brush the meatballs generously with the glaze. Broil on the upper rack until the tops are shiny and glazed, 1 to 2 minutes, watching them carefully as broilers vary.
For the slaw: In a medium mixing bowl, toss the slaw mix with the lime juice and salt.
To assemble: Spread the slider rolls with a little sriracha mayo on each cut side. Top each with a spoonful of slaw mix. Top with a meatball and cilantro leaves and serve immediately.
These are best eaten as soon as they are made, but leftovers will keep covered in the refrigerator for a day.
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Molly Yeh’s Sticky, Sweet & Savory Char Siu Meatball Sliders | Girl Meets Farm | Food Network
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Watch more #Unwrapped throwbacks: https://foodtv.com/3t9NCEO
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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!
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How Chocolate Treats are Made 🍫 | Unwrapped (Throwback) | Food Network
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Food
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#FoodNetwork #GuyFieri #Cheeseburger #Wisconsin
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 them: https://anchorbarandgrill.com
Follow them: https://www.facebook.com/AnchorBarSuperior
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 Digs Into a Legendary Burger in Wisconsin 🍔🤤 | Diners, Drive-Ins and Dives | Food Network
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