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Forest Glades with Gnocchi Dumplings - photo 1
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Forest Glades with Gnocchi Dumplings

Pikantne Kids' Lunches Main dishes Pasta and Risotto 75 min Medium 4 wyświetleń ~34.86 PLN - (0)
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Description

Welcome to a culinary journey into the magical forest! "Forest Glades with Gnocchi" is a dish created with little foodies in mind, turning an ordinary meal into a fascinating adventure. The base consists of delicate, homemade gnocchi in a beautiful green color, thanks to the addition of healthy spinach. These soft and fluffy dumplings resemble clumps of moss on a forest glade. They are enveloped in a velvety, creamy sauce made with cream and pieces of chicken (or in the vegetarian version – without) along with slices of mushrooms that look like small forest fungi. The dish is complemented by colorful accents: red cherry tomatoes resembling forest berries and golden kernels of corn. It is not only visually appealing, encouraging even the pickiest eaters to dig in, but also balanced and nutritious. This is a clever way to sneak in a portion of vegetables into a child's diet in an appetizing and creative form.

Składniki (15)

Servings:
4
  • Potatoes 4 szt.
  • Fresh spinach 200 g
  • Wheat flour type 500 150 g
  • Egg 1 szt.
  • Mushrooms 250 g
  • Onion 1 szt.
  • Garlic 2 ząbki
  • 30% cream 200 ml
  • Canned corn 100 g
  • Cherry tomatoes 150 g
  • Rapeseed oil 30 g
  • 🌿 Przyprawy
  • Salt 0.2 szczypt
  • Black pepper 4 szczypty
  • ✨ Opcjonalne
  • Chicken breast 200 g
  • Parmesan 20 g
💰 Szacowany koszt dania: ~34.86 PLN (8.71 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Gnocchi Dumplings

1

Start by preparing the potatoes. Wash them thoroughly under running water, but do not peel. Place them in a large pot, cover with cold water so they are completely submerged, and add half a teaspoon of salt. Cook until tender, which will take about 20-30 minutes depending on their size. Check with a fork - it should easily pierce the flesh. Drain the cooked potatoes and let them sit for a moment to steam off and cool slightly so they can be handled.

Ingredients: Potatoes, Salt
Cooking potatoes in their skins prevents them from absorbing too much water, which is crucial for the consistency of gnocchi. Too watery potatoes will require adding more flour, which will make the dumplings tough.
2

When the potatoes are still warm, peel them (the skin should come off easily). Then, pass them through a potato ricer directly onto a clean, floured work surface or into a large bowl. If you don't have a ricer, you can mash them thoroughly with a potato masher until smooth, without lumps.

Ingredients: Potatoes
Using a ricer is the best method because it aerates the potatoes and creates a perfectly smooth mixture. Avoid using a blender or food processor, as they can make the potato mixture sticky and gummy.
3

In a large skillet, heat a tablespoon of oil. Add the washed spinach leaves and heat for 2-3 minutes, stirring, until they wilt and significantly reduce in volume. Transfer the spinach to a strainer and thoroughly squeeze out the excess water using a spoon. The less water, the better for the dough. Then finely chop the spinach with a knife or blend it into a smooth paste.

Ingredients: Fresh spinach, Rapeseed oil
Thoroughly squeezing out the spinach is absolutely crucial. Excess liquid will make the dough runny and will require adding a large amount of flour, which will ruin the final result. You can also use frozen, chopped spinach - just remember to thaw it and squeeze it out very well as well.
4

Add chopped spinach, sifted flour, egg, and the remaining salt (half a teaspoon) to the pressed potatoes. Now start quickly and efficiently kneading the dough. Do this only until the ingredients combine into a uniform, smooth, and slightly sticky ball. The dough should be soft but not stick too much to your hands.

Ingredients: Potatoes, Fresh spinach, Wheat flour type 500, Egg, Salt
The biggest mistake is kneading the gnocchi dough for too long. The longer you knead it, the tougher and more rubbery the dumplings will be. Work quickly, 5-7 minutes of kneading is more than enough.
5

Divide the dough into 3-4 parts. From each part, on a floured countertop, shape a roll about 2 cm thick (the thickness of your thumb). Using a sharp knife or a dough scraper, cut the roll into small dumplings about 2 cm long. You can gently flatten each dumpling and create a pattern on it by sliding it over the tines of a fork - this will help the sauce cling to them better. Place the finished gnocchi on a board or tray generously sprinkled with flour to prevent them from sticking together.

Ingredients: Wheat flour type 500
If the dough sticks to your hands while shaping the rolls, lightly dust it with flour. However, don't overdo it with the amount. Shaping patterns with a fork is a great fun that you can involve children in!

Forest Sauce

6

In the meantime, prepare the sauce. Peel and finely chop the onion and garlic. Clean the mushrooms with a damp cloth and slice them. If you are using chicken, wash it, dry it with a paper towel, and cut it into small cubes (about 1-2 cm). In a large, deep skillet, heat the remaining oil (1 tablespoon).

Ingredients: Onion, Garlic, Mushrooms, Chicken breast, Rapeseed oil
Use a pan with a diameter of at least 28 cm, so that all ingredients have enough space and can fry evenly instead of steaming. Preparing all ingredients before starting to fry (the so-called mise en place) makes cooking much easier and faster.
7

In a heated oil, add the chopped onion and sauté over medium heat for about 3-4 minutes until it becomes translucent and soft. Then add the garlic and sauté for another minute until it releases its aroma. If you are making the version with chicken, add it to the pan now. Cook, stirring, until the meat is sealed and lightly browned on all sides (about 5-6 minutes). Season with salt and pepper.

Ingredients: Onion, Garlic, Chicken breast, Salt, Black pepper
Be careful not to burn the garlic, as it will become bitter and ruin the flavor of the entire sauce. One minute of frying is more than enough. If you're making a vegetarian version, just skip adding the chicken.
8

Add the chopped mushrooms to the sautéed onion (and chicken). Increase the heat slightly and sauté for 5-7 minutes, until the mushrooms release their water, which will then evaporate, and the mushrooms begin to brown. In the meantime, cut the cherry tomatoes in half and drain the corn.

Ingredients: Mushrooms, Cherry tomatoes, Canned corn
Do not salt the mushrooms at the beginning of frying - this will cause them to release even more water and they will stew instead of frying. Only salt them when they start to brown.
9

Reduce the heat under the pan. Pour in the 30% cream and gently stir, scraping up all the tasty browned bits from the bottom of the pan. Heat the sauce for 2-3 minutes until it thickens slightly. Do not bring to a boil. Finally, add the drained corn and halved cherry tomatoes. Mix and cook for another minute. Taste and adjust seasoning with salt and pepper if needed.

Ingredients: 30% cream, Canned corn, Cherry tomatoes, Salt, Black pepper
To prevent the cream from curdling, make sure it is at room temperature and add it over low heat. Add the cherry tomatoes at the very end, just to warm them up, but not to break them down - they should remain firm.

Final

10

In a large pot, bring salted water to a boil (about 1 teaspoon of salt for 2 liters of water). When the water starts to boil vigorously, gently add the batches of gnocchi. Do not add them all at once to avoid drastically lowering the water temperature. Cook for about 2-3 minutes from the moment they float to the surface. Use a slotted spoon to remove the cooked dumplings directly onto the pan with hot sauce. Gently mix to coat all the gnocchi with the sauce.

Ingredients: Salt
Gnocchi cook very quickly. The moment they float to the surface is a sign that they are ready. Overcooked ones will become mushy and gooey. Cooking in batches ensures even cooking of all the dumplings.
11

Transfer the hot gnocchi with sauce to plates. If you like, you can sprinkle the dish with grated Parmesan for added flavor. Serve immediately while the dish is warm and aromatic.

Ingredients: Parmesan
You can serve the dish to children in deep bowls, which will make it easier for them to eat. Encourage them to look for 'forest treasures' - red cherry tomatoes and golden kernels of corn.

Fun Fact

💡

The name 'gnocchi' probably comes from the Italian word 'nocchio', meaning a knot in wood, or 'nocca', which refers to a knuckle, relating to their characteristic, irregular shape.

Best for

Rodzinny obiad Przyjęcie urodzinowe dla dzieci Kreatywny posiłek w ciągu tygodnia Obiad dla niejadka

Tips

🍽️ Serving

To make the presentation even more appealing, arrange the green gnocchi on the plate as 'grass' or 'moss'. Spread the sauce with mushrooms and chicken on top. Scatter red halved cherry tomatoes and yellow corn on top to mimic forest fruits and flowers. You can also garnish the dish with fresh basil or parsley leaves.

🥡 Storage

It is best to eat the finished dish right away. If there are leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat in a pan with a little water or milk to restore the creamy consistency of the sauce. Raw, uncooked gnocchi can be frozen - arrange them on a tray so they do not touch, freeze, and then transfer to a bag. Cook the frozen gnocchi by dropping them directly into boiling water (they will need about 1-2 minutes longer to cook).

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