SPINACH PUREE RECIPES

Name: Spinach and Ricotta Gnudi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: italian
Ingredients: 1 pound cow's milk ricotta, drained in a strainer for at least 2 hours; 1/4 cup spinach, sauteed and finely chopped; 1/2 cup grated Parmesan, plus more for servingu00A0; 4 tablespoons all-purpose flour; 3 tablespoons panko breadcrumbs; 1/2 teaspoon salt; 1/4 teaspoon pepper; Pinch grated nutmeg; 2 egg yolks; Olive oil, for coating; 4 tablespoons melted butter, for re-heating; Olive oil; 3 shallots, julienned; 3 ounces fresh porcini mushrooms, sliced; 1 ounce dried porcini mushrooms, hydrated, then squeezed dry, liquid reserved; 1 ounce brown beech mushrooms, sliced; 1/2 teaspoon salt; Pinch chili flakes

SPINACH AND RICOTTA GNUDI RECIPE | SCOTT CONANT | FOOD N…

Spinach and Ricotta Gnudi Recipe | Scott Conant | Food N… image

Provided by Scott Conant

Categories main-dish

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 18

Ingredients

1 pound cow's milk ricotta, drained in a strainer for at least 2 hours
1/4 cup spinach, sauteed and finely chopped
1/2 cup grated Parmesan, plus more for serving
4 tablespoons all-purpose flour
3 tablespoons panko breadcrumbs
1/2 teaspoon salt
1/4 teaspoon pepper
Pinch grated nutmeg
2 egg yolks
Olive oil, for coating
4 tablespoons melted butter, for re-heating
Olive oil
3 shallots, julienned
3 ounces fresh porcini mushrooms, sliced
1 ounce dried porcini mushrooms, hydrated, then squeezed dry, liquid reserved
1 ounce brown beech mushrooms, sliced
1/2 teaspoon salt
Pinch chili flakes

Steps:

For the gnudi: Mix the ricotta, spinach, Parmesan, flour, breadcrumbs, salt, pepper, nutmeg and eggs together. Make 2 small balls and test cook by placing them in boiling water until they float, then shock in iced water. Taste. If they are too soft and don't hold together, add more flour or breadcrumbs and test again.
Portion all of the gnudi and roll into balls. Cook in boiling water until they float, about 2 minutes, and shock in iced water. Coat in olive oil and reserve until ready to serve.
For the porcini puree: To caramelize the shallots, heat a large saute pan over high heat, add a few tablespoons of olive oil, then add the shallots. Allow to color on one side, then lower the heat and stir. Slowly cook until soft and sweet, about 5 minutes. Saute the mushrooms together with the shallots until lightly colored and tender, about 4 minutes. Season with salt and chili, and sweat for an additional 3 minutes. Pour the liquid from the hydrated porcini mushrooms into the pan. Allow to cook for about 15 minutes.
Transfer the contents into a blender and puree until the consistency is smooth. Add water if the mixture gets too thick in the blender and it stops moving. Add olive oil while blending to finish and taste for seasoning. Strain the sauce. Reserve until ready to serve.
To serve: Warm the porcini puree and reserve. Reheat the gnudi in a pan with salted simmering water and the melted butter. Plate the porcini puree, place gnudi on top and top with Parmesan cheese.

CHICKPEAS WITH TOMATOES & SPINACH RECIPE | BBC GOOD FOOD

Chickpeas with tomatoes & spinach recipe | BBC Good Food image

For a great night in, whip up this warming meal, serve with a bit of naan and get comfy on the sofa

Provided by Roopa Gulati

Categories Dinner, Side dish, Supper

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 13

Ingredients

1 tbsp vegetable oil
1 red onion, sliced
2 garlic cloves, chopped
½ finger length piece fresh root ginger, shredded
2 mild red chillies, thinly sliced
½ tsp turmeric
¾ tsp garam masala
1 tsp ground cumin
4 tomatoes, chopped
2 tsp tomato purée
400g can chickpea, rinsed and drained
200g baby spinach leaves
rice or naan bread, to serve

Steps:

Heat the oil in a wok and fry the onion over a low heat until softened. Stir in the garlic, ginger and chillies and cook for a further 5 mins until the onions are golden and the garlic slightly toasted.
Add the turmeric, garam masala and cumin, stirring over a low heat for a few secs. Tip in the chopped tomatoes and add the tomato purée, then simmer for 5 mins.
Add the chickpeas to the pan with 300ml water (fill the can three-quarters full). Simmer for 10 mins before stirring in the spinach to wilt. Season and serve with rice or naan.

Nutrition Facts : Calories 145 calories, FatContent 6 grams fat, CarbohydrateContent 17 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 5 grams fiber, ProteinContent 7 grams protein, SodiumContent 0.56 milligram of sodium

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