Tag Archives: herb sauce

Crispy Spinach Gnocchi with Sage Butter

 

Do you ever do “clean out the fridge” nights? If not you should think about doing it! Food waste is a very serious issue, and one way to prevent it is obviously to throw less food in the trash.

But if you don’t know what food you have, it can be very easy to forget about it until your produce liquefies or grows a weird-colored fuzzy coating of something you do not want to eat.

Clean out the fridge meals help prevent that!

Basically, just take a look in the fridge. Not just the shelves but also the doors and drawers. And then try to think of a way to use up those food items! Soups are always a good bet, as are casseroles, burritos, omelets, and more.

This one was inspired by 2 baked potatoes, and a half bag of getting-soft spinach. I went to Google for inspiration, as I usually do, and found this recipe for Potato Spinach Gnocchi. I’ve made my own gnocchi before, using both butternut squash and acorn squash, so I knew that veggies are easy to hide in the wonderful pillowy dumplings.

So I decided to add the spinach to create green gnocchi! Because why not. But I also decided to pan-fry rather than boil them, because I was craving a cripsy coating. You can stop at Step 1 and boil, but I’d recommend the frying route.

I also pared down the prep time by microwaving my spinach rather than steaming and draining, and had already cooked potatoes. If I didn’t I would have microwaved them too. All together, this can be on the table in less than 30 minutes!

Not only do these taste a bit like french fries, but they also count as a vegetable and are healthy for you! Win win. Top with whatever sauce you prefer and enjoy.

spinach gnocchi

Ingredients:

  • 2-3 baked potatoes
  • 1 egg
  • ~1 cup flour
  • ~1 cup cooked spinach (fresh or frozen, fresh is about 3-4 cups packed that cooks down)
  • 1 tbsp garlic or 2-3 cloves
  • Optional: 1/4 cup shaved Parmesan cheese

Sage Brown Butter

  • 3-4 tbsp butter
  • Handful of sage leaves
  • Sea salt
  • Optional: black pepper, salsa, etc.

spinach gnocchi

Step 1: I started with potatoes I baked the day prior, otherwise bake your potatoes in the oven or microwave. Similarly, if using frozen spinach, thaw it and squeeze out the water. I microwaved my fresh spinach for about 2 1/2 minutes with a cup of water next to it in the microwave.

You can do the mixing and mashing by hand, but I prefer my hand dandy food processor. Mix up the potato well, then add the spinach. Process until well combined. Add the garlic, Parmesan, and flour, and process until a thick dough forms.

spinach gnocchi

Step 2: Using 2 teaspoons, scoop little balls of dough into a frying pan set to medium with olive or coconut oil. Fry for 2-3 minutes, flip, and fry on the other side. My pan held about half the dough, so I moved them to a paper towel covered plate while I cooked the other half.

spinach gnocchi

Step 3: Optional – at this point you can enjoy your fried gnocchi with marinara, pesto, alfredo, or whatever sauce tickles your fancy. Since I have an abundance of sage right now, I made a sage brown butter sauce (like I used on my butternut squash ravioli).

Melt the butter in the pan. When barely bubbling, add the sage leaves, and fry for about 2 minutes, until crispy. Do not over cook or the butter will burn. I also tossed in a teaspoon of my Reaper salsa, for a little bite, and it was just enough.

 

Flank Steak With Chimmichurri Sauce

 

Some may be asking, what is chimichurri? And how do you say that?

Pronounced just how it is spelled, this silly sounding word packs some serious flavor for grilled meats.  Originated in Argentina, it is a green or red sauce based typically on ground parsley, olive oil, and vinegar. Other spices, flavorings, and tomato sauces can be added. It is a bit like hummus or pesto, every home cook and chef has their own secret recipe to make it perfect.

This sauce is very forgiving, and a great way to use some of summer’s last herb bounty before Jack Frost takes the rest. Feel free to experiment with a dash of whatever green goodness you have on hand. It is a fantastic accompaniment to any grilled meats, from racks of ribs or lamb to chicken kebabs, skirt steak, or this recipe here for flank steak. Pretty much any meat you have, just grill it up, douse it in the chimichurri sauce, and watch whoever eats it eyes light up!

This recipe can be made Paleo friendly through the use of ghee or clarified butter, or coconut oil rather than regular butter. It all depends on how strictly you follow certain diets. Choose your cut of meat according to the tastes and appetites of those who will be eating the meal.

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Chimichurri Ingredients:

  • 1/2 cup mint leaves
  • 1/2 cup basil leaves
  • 1/2 small green bell pepper
  • 2 tbsp lemon juice
  • 2 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • 2 cloves garlic

Step 1: Put all ingredients in a blender or food processor, whirl until well combined.  Add a little vinegar or oil if needed to get it to the thickness desired.

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Flank Steak Ingredients:

  • 1 large flank steak (1-2 lbs)
  • 1/2 cup seasoning/rub of choice
  • 2 tbsp butter
  • 2 tbsp chimichurri per person

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Step 1: Take a healthy handful of your rub, and slather it all over all sides of the beef. Don’t be afraid, get on in there! Rub it good, give it a nice massage. It deserves to be pampered in the last few minutes it has before being inhaled by you. I used a prepared Chicago Steak rub from McCormic, but you can try any one of millions of unique rub or marinade ideas, or invent your own!

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Step 2: In a hot frying pan, melt your butter, then add the steak. Let it cook and sizzle, about 7-9 minutes. You want the rub to caramelize a bit and form a nice crisp crust. Flip it over, and cook the other side. You want it to give a little when pressed, but not too springy. You could always use the fist technique to tell. Remove it to a plate and let it rest 5-10 minutes to redistribute the juices.

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Step 3: Cut it against the grain in thin slices for best results. This means if you can see the muscle fibers running lengthwise, cut it perpendicular, top to bottom, for the most tender bites.

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You can now use this meat for tacos, enchiladas, over rice or polenta, or just by itself with some simple sides. I made some garlic chili broccoli rabe and baked potatoes for a simple, amazing, delicious complete meal!

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Even the vegetable-allergic fiancée said that the chimichurri was soooo tasty, and really brought out the meaty, beefy grilled flavors. The vegetal flavors and aromas of the herbs combined with the acid from the vinegar & lemon is just what this humble smoky cut needs to be elevated to restaurant-quality at home. Enjoy!

 

Flank Steak With Chimmichurri Sauce

Flank Steak With Chimmichurri Sauce

Ingredients

  • 1/2 cup mint leaves
  • 1/2 cup basil leaves
  • 1/2 small green bell pepper
  • 2 tbsp lemon juice
  • 2 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • 2 cloves garlic
  • 1 large flank steak
  • 1/2 cup seasoning/rub of choice
  • 2 tbsp butter

Instructions

  1. Put first seven ingredients in a blender or food processor, whirl until well combined. Add a little vinegar or oil if needed to get it to the thickness desired.
  2. Take a healthy handful of your rub, and slather it all over all sides of the beef. Don't be afraid, get on in there! Rub it good, give it a nice massage. It deserves to be pampered in the last few minutes it has before being inhaled by you.
  3. In a hot frying pan, melt your butter, then add the steak. Let it cook and sizzle, about 7-9 minutes. Flip it over, and cook the other side. You want it to give a little when pressed, but not too springy.
  4. Remove it to a plate and let it rest 5-10 minutes to redistribute the juices.
  5. Cut it against the grain in thin slices for best results. This means you can see the muscle fibers running lengthwise, so cut perpendicular, top to bottom, for the most tender bites.
  6. Slather on a few tbsp of the chimichurri and enjoy!
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