Gnocchi with Thyme Vinaigrette and Lemon Cashew Cream Recipe

Looking for an easy Gnocchi with Thyme Vinaigrette and Lemon Cashew Cream recipe? Learn how to make Gnocchi with Thyme Vinaigrette and Lemon Cashew Cream using healthy ingredients.


Submitted by torrenikki

Makes 3 servings



In Italy, gnocchi doesn?t require potatoes. They can be made from regular pasta flour, or cheese. In fact, pretty much anything that can be rolled into a lump and served like pasta/dumplings can be gnocchi. In the United States, however, gnocchi is usually assumed to be made mostly from potatoes, though you?ll see sweet potato gnocchi and ricotta gnocchi every once in a while.

Recipe Ingredients for Gnocchi with Thyme Vinaigrette and Lemon Cashew Cream

2 Russet Potatoes
1 cup Bread Flour
2 tbs Fresh Thyme
1 pinches Salt
4 tbs Olive Oil
1 tsp White Wine Vinegar
1 1/4 cups Roasted Cashews
1 tsp Lemon Juice

Recipe Directions for Gnocchi with Thyme Vinaigrette and Lemon Cashew Cream

  1. Game Plan: The first thing you?re going to do is get the potatoes in the oven. Baked potatoes will be drier than boiled, so even though it takes longer, it makes for better gnocchi. While they?re baking, prepare both sauces, get your workstation ready, and put a large pot of salty water on to boil. (It?s important that you salt the water and not the dough; this will help keep the gnocchi firm. Salt is hygroscopic, meaning it absorbs water?salt in the dough would make your gnocchi a little mushy). Now you?ll be ready to cook and plate the gnocchi as soon as you?re finished shaping them.

  2. For your workstation, you?ll need the following: 1 knife (a paring knife is ideal), a fork or a gnocchi board, a large plate lightly dusted with flour (for your shaped gnocchi), and a large, flat surface for rolling out your pasta. A potato ricer (or a food mill) is ideal for ricing the potatoes, but a box grater or even just a fork will suffice.

  3. You want to rice your potatoes as soon as possible when they come out of the oven. The hotter the potato, the more steam comes off when you rice it, which reduces the moisture content of the gnocchi. The dryer the gnocchi, the less flour you need, which leads to the lightest, fluffiest, most delicious gnocchi. Use a kitchen towel to hold the potato, unless you feel like burning your fingers!

  4. Near your pot of boiling water, place a bowl with 1/2 of the vinaigrette in the bottom. When the gnocchi are finished cooking, you?ll scoop them out of the boiling water with a slotted spoon and place them directly in this bowl and toss to coat. Then you can plate them and drizzle them with the cream sauce before they cool. Got it?

Categories

Main Dish

Nutrition Facts
Serving Size 264.0g
Amount Per Serving
Calories
742
Calories from Fat
406
% Daily Value*
Total Fat
45.1g
69%
Saturated Fat
7.9g
39%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
70mg
3%
Potassium
963mg
28%
Total Carbohydrates
74.1g
25%
Dietary Fiber
6.9g
28%
Sugars
4.7g
Protein
15.6g
Vitamin A 2% Vitamin C 50%
Calcium 8% Iron 47%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
  Good points
  • No cholesterol
  • Very low in sodium
  • Low in sugar
  •  
    Join Calorie Count - It's Easy and Free!
    CREATE FREE ACCOUNT
    Advertisement