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In this recipe, we’ll dive into not only the steps to achieving the most delectable gnocchi you’ve ever laid your taste buds on but also into how each ingredient, especially our star feta, contributes to creating a dish that’s sure to become a staple in your culinary repertoire. So tie on your apron, set aside your doubts, and prepare to embark on an adventure that increases your palate and passion for cooking. Welcome to the exquisite simplicity and complexity of Feta Gnocchi.
Table of Contents
What Is Feta Gnocchi?
Feta gnocchi is a dish made with gnocchi (small potato dumplings) combined with feta cheese, often baked or sautéed with vegetables, herbs, and sometimes a sauce.
Ingredients:
For The Gnocchi:
- 2 pounds of Russet potatoes (approximately 2 large potatoes)
- 1 large egg, lightly beaten
- 1 cup of all-purpose flour, plus extra for dusting
- 1/2 cup crumbled feta cheese
- Salt, to taste
- Ground black pepper, to taste
For The Sauce:
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1/2 cup dry white wine (optional)
- 1/4 cup fresh basil leaves, chopped
- Salt and pepper to taste
- Additional crumbled feta cheese for garnishing
Instructions:
Preparing The Gnocchi:
- Cook the Potatoes: Wash the Russet potatoes and pierce them with a fork. Boil them in salted water until they are completely tender, about 40-50 minutes. Drain and cool slightly.
- Mash the Potatoes: Peel the potatoes while they are still warm. Use a potato masher or ricer to mash them until smooth. Avoid overworking to prevent the gnocchi from becoming tough.
- Make the Dough: On a clean surface, spread the mashed potatoes. Make a well in the center and add the beaten egg, crumbled feta cheese, a pinch of salt, and ground black pepper. Gradually incorporate the flour until a soft dough forms. Do not over-knead; mix just until combined.
- Shape the Gnocchi: Divide the dough into four equal parts. Roll each part into a long rope, about 1/2 inch in diameter. Cut the ropes into 1-inch pieces. Optionally, roll each piece over the tines of a fork or a gnocchi board to create ridges.
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Cook the gnocchi in batches to avoid overcrowding, gently stirring them until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
Preparing The Sauce:
- Sauté Garlic and Tomatoes: Heat the olive oil over medium heat in a large skillet. Add garlic and sauté until fragrant, about 1 minute. Add the cherry tomatoes and cook until they start to soften.
- Deglaze the Pan: Pour in the white wine (if using) and let it simmer until reduced by half, allowing the alcohol to evaporate and the flavors to concentrate.
- Add the Gnocchi: Toss the cooked gnocchi into the skillet, mixing gently to coat with the sauce. Cook until the gnocchi is heated through.
- Garnish and Serve: Remove from heat, stir in the chopped basil, and adjust seasoning with salt and pepper. Serve hot, garnished with additional crumbled feta cheese.
Tips:
- Potato Texture is Key: For the best gnocchi texture, choose starchy potatoes like Russets. Boiling them with their skins on prevents them from absorbing too much water.
- Less Flour, More Fluff: The secret to light, fluffy gnocchi is using as little flour as possible. The dough should be soft and a bit sticky.
- Test Cook a Piece: Before shaping all your gnocchi, boil a test piece. If it falls apart, knead a little more flour into the dough.
- Don’t Overwork the Dough: Gently bringing the ingredients together to form the dough ensures your gnocchi remains delightfully soft.
- Fresh is Best: For the sauce, fresh tomatoes, and basil provide the best flavor and beautifully complement the tangy feta.
What To Serve With
- Tomato Basil Sauce: The classic combination of tomato and basil pairs beautifully with the tangy feta cheese, adding a burst of freshness and acidity to balance the richness of the gnocchi.
- Pesto Sauce: The vibrant flavors of basil, garlic, pine nuts, and Parmesan in pesto sauce create a delightful contrast with the creamy and salty feta gnocchi.
- Lemon Garlic Butter Sauce: A light and zesty lemon garlic butter sauce can enhance the flavors of the feta gnocchi, providing a touch of brightness and freshness to each bite.
- Roasted Vegetables: Roasted vegetables such as cherry tomatoes, zucchini, bell peppers, or asparagus can add color, texture, and nutrients to your feta gnocchi dish.
- Spinach and Cherry Tomatoes: Sautéed spinach and cherry tomatoes complement the creamy feta gnocchi with their earthy flavors and juicy bursts, providing a healthy and flavorful addition to the meal.
- Grilled Chicken or Shrimp: Adding grilled chicken or shrimp to your feta gnocchi offers a protein boost, creating a more substantial and balanced meal while adding extra flavor and texture.
- Salad: Serve a fresh green salad with a simple vinaigrette on the side to add a light and refreshing element that can help balance the richness of the feta gnocchi.
- Garlic Bread or Bruschetta: A side of garlic bread or bruschetta can provide a crunchy contrast to the soft gnocchi and offer additional depth of flavor to the meal.
- Mediterranean Mezze: Create a Mediterranean-inspired spread with hummus, olives, tzatziki, and pita bread to accompany your feta gnocchi, offering a variety of flavors and textures to enjoy.
- Red Wine or Lemonade: Pair your feta gnocchi dish with a glass of red wine for a sophisticated touch, or opt for a refreshing glass of lemonade for a lighter and more summery pairing.
Health Benefits
Gnocchi:
- Carbohydrates: Gnocchi is primarily made from potatoes and flour, making it a carb-centric dish. Carbohydrates are essential for energy production, particularly for the brain and muscles during physical activity.
- Dietary fiber: If whole wheat flour is used in making the gnocchi, the fiber content can aid digestion by helping to maintain bowel health and lower cholesterol levels.
- Protein: Potatoes have a small amount of protein, and when gnocchi is made with an egg, the protein content increases, supporting muscle repair and growth.
- Vitamins and minerals: Potatoes are a good source of vitamin C, B vitamins, potassium, and iron, which are vital for various bodily functions, including immune health, energy production, and blood pressure regulation.
Feta Cheese:
- Calcium and Phosphorus: Feta cheese is rich in calcium, crucial for bone health, and phosphorus, which works with calcium to strengthen bones and teeth.
- Probiotics: As a fermented product, feta can contain beneficial bacteria that support gut health.
- Conjugated Linoleic Acid (CLA): Some studies suggest that CLA, found in feta, may help reduce body fat, improve immune function, and have potential anticarcinogenic (anti-cancer) effects.
- High-quality protein: Feta adds to the protein content of the meal, which is essential for almost every function in the body.
- Lower Fat Content: Compared to other cheeses, feta has a lower fat and calorie content, making it a slightly healthier option for those watching their dietary fat intake.
Final Thoughts
Remember that healthy eating is not about denying yourself the foods you love but about finding ways to enjoy them in balance with other nutrient-dense foods. When approached with this mindset, Feta gnocchi can be both a comforting treat and a part of a healthy, joyful eating experience.
More Recipes:
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- Tortillas Rojas Recipe
- Broccoli Rice Soup Recipe
- Brown Sugar Cinnamon Overnight Oats Recipe
Ingredients
For The Gnocchi:
- 2 pounds of Russet potatoes (approximately 2 large potatoes)
- 1 large egg, lightly beaten
- 1 cup of all-purpose flour, plus extra for dusting
- 1/2 cup crumbled feta cheese
- Salt, to taste
- Ground black pepper, to taste
For The Sauce:
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1/2 cup dry white wine (optional)
- 1/4 cup fresh basil leaves, chopped
- Salt and pepper to taste
- Additional crumbled feta cheese for garnishing
Instructions
Preparing The Gnocchi:
- Cook the Potatoes: Wash the Russet potatoes and pierce them with a fork. Boil them in salted water until they are completely tender, about 40-50 minutes. Drain and cool slightly.
- Mash the Potatoes: Peel the potatoes while they are still warm. Use a potato masher or ricer to mash them until smooth. Avoid overworking to prevent the gnocchi from becoming tough.
- Make the Dough: On a clean surface, spread the mashed potatoes. Make a well in the center and add the beaten egg, crumbled feta cheese, a pinch of salt, and ground black pepper. Gradually incorporate the flour until a soft dough forms. Do not over-knead; mix just until combined.
- Shape the Gnocchi: Divide the dough into four equal parts. Roll each part into a long rope, about 1/2 inch in diameter. Cut the ropes into 1-inch pieces. Optionally, roll each piece over the tines of a fork or a gnocchi board to create ridges.
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Cook the gnocchi in batches to avoid overcrowding, gently stirring them until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
Preparing The Sauce:
- Sauté Garlic and Tomatoes: Heat the olive oil over medium heat in a large skillet. Add garlic and sauté until fragrant, about 1 minute. Add the cherry tomatoes and cook until they start to soften.
- Deglaze the Pan: Pour in the white wine (if using) and let it simmer until reduced by half, allowing the alcohol to evaporate and the flavors to concentrate.
- Add the Gnocchi: Toss the cooked gnocchi into the skillet, mixing gently to coat with the sauce. Cook until the gnocchi is heated through.
- Garnish and Serve: Remove from heat, stir in the chopped basil, and adjust seasoning with salt and pepper. Serve hot, garnished with additional crumbled feta cheese.
