{"id":140,"date":"2010-12-06T15:04:34","date_gmt":"2010-12-06T21:04:34","guid":{"rendered":"http:\/\/thewilhelmscook.com\/?p=140"},"modified":"2011-09-18T19:59:46","modified_gmt":"2011-09-19T00:59:46","slug":"gnocchi-with-arrabiata-sauce-and-spinach","status":"publish","type":"post","link":"http:\/\/thewilhelmscook.tempotech.net\/?p=140","title":{"rendered":"Gnocchi with Arrabiata Sauce and Spinach"},"content":{"rendered":"<p>I found this recipe on Eating Well&#8217;s website, but couldn&#8217;t find Watercress and wanted to adapt the recipe a bit.\u00a0 Here it is!<\/p>\n<p>Ingredients:<\/p>\n<ul>\n<li>2 pounds Russet potatoes<\/li>\n<li>1 1\/2 cups flour<\/li>\n<li>1 teaspoon salt<\/li>\n<li>1 large egg, lightly beaten<\/li>\n<\/ul>\n<ul>\n<li>2 ounces pancetta, chopped<\/li>\n<li>3 cloves garlic, minced<\/li>\n<li>2-3 large tomatoes, chopped<\/li>\n<li>1\/2 teaspoon sugar<\/li>\n<li>1\/4 teaspoon crushed red pepper<\/li>\n<li>2 teaspoons red-wine vinegar<\/li>\n<li>1\/4 teaspoon salt<\/li>\n<li>1 bunch of spinach (4-5 cups), cleaned and stems removed<\/li>\n<li>1\/4 cup freshly grated Parmesan cheese<\/li>\n<\/ul>\n<p>Directions:<\/p>\n<p>Preheat oven to 400 degrees.<\/p>\n<p>For the Gnocchi:\u00a0 Prick potatoes all over with a fork.\u00a0 Bake the potatoes in the oven for 45 minutes to 1 hour until they are fork tender.\u00a0 Remove from oven and cool slightly.\u00a0 Alternatively, cook potatoes in microwave until fork tender. Peel the potatoes. Grate potatoes on a box grater or push through a food mill.\u00a0 DO NOT MASH (it breaks down the structure and releases the water from the potatoes, so the gnocchi do not turn out right).<\/p>\n<p>Gently combine the potatoes with the lightly beaten egg and salt.\u00a0 Gradually begin to add the flour, a quarter cup at a time, until the dough is not sticky.\u00a0 Avoid over-mixing, again this will ruin the consistency of the gnocchi and they could come out chewy.\u00a0 Put dough on lightly floured surface and need 3 to 4 times.\u00a0 Divide dough into six parts, rolling each part into a rope.\u00a0 Cut rope into desired gnocchi size (usually about 1\/2-3\/4 inch thickness).\u00a0 Set aside.\u00a0 You can add ridges to the gnocchi if you want, but I never do.<\/p>\n<p>For the sauce:\u00a0 Bring a large pot of water to boil.\u00a0 Add salt to the boiling water.\u00a0 Cook pancetta in a large nonstick skillet over medium heat, stirring  occasionally, until it begins to brown, 4 to 5 minutes. Add garlic and  cook until golden brown. Add tomatoes, sugar and crushed red  pepper and cook, stirring, until the tomatoes are almost completely  broken down, about 5 minutes. Stir in vinegar and salt. Remove from the  heat.<\/p>\n<p>Cook gnocchi in the boiling water until they float, 3 to 5 minutes. Place spinach in a colander and drain the gnocchi over the spinach.\u00a0 This will wilt the spinach just enough for the pasta. Add the  gnocchi and spinach to the sauce in the pan; toss to combine. Top with Parmesan.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I found this recipe on Eating Well&#8217;s website, but couldn&#8217;t find Watercress and wanted to adapt the recipe a bit.\u00a0 Here it is! Ingredients: 2 pounds Russet potatoes 1 1\/2 cups flour 1 teaspoon salt 1 large egg, lightly beaten 2 ounces pancetta, chopped 3 cloves garlic, minced 2-3 large tomatoes, chopped 1\/2 teaspoon sugar [&hellip;]<\/p>\n","protected":false},"author":7,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[15,30],"tags":[8,27,9,5],"_links":{"self":[{"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=\/wp\/v2\/posts\/140"}],"collection":[{"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=140"}],"version-history":[{"count":2,"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=\/wp\/v2\/posts\/140\/revisions"}],"predecessor-version":[{"id":252,"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=\/wp\/v2\/posts\/140\/revisions\/252"}],"wp:attachment":[{"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=140"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=140"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=140"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}