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Download the Recipe Here

 

Recipe Card
 

HSUS MEATLESS MONDAY RECIPE CONTEST

Gnocchi Recipe

Gnocchi Plate

HSUS MEATLESS MONDAY RECIPE CONTEST

Entrant Information:

Dominic Machi

1919 5th

Street, Davis CA 95616

530-759-2186 ext 119

dmachi@djusd.net

Davis Joint Unified School District

 

 

 

Gnocchi, Yolo County - Imported Italian Emilia Gnocchi with puree of white nave bean, house made marinara sauce, locally raised spinach, Glenn County black olives, and fresh basil.

 

Preparation & Directions

 

Marinara Sauce Instructions

1. Add Olive Oil to Steam Jacket Kettle or Stock pot. 

2. Add 1/8" diced onions, carrots, celery, and garlic. Saute vegetables for 15 minutes or until cooked. 

3. Add Tomato products, Italian Seasoning, Oregano, Salt, and Pepper.

4. CCP: Heat to 140° F or higher

5. Cook Marinara Sauce for 1.5 hours

6. CCP: Cool to 70° F within 2 hours and from 70° F to 41° F or lower within an additional 4 Hours

7. Place Marina Sauce in 2" pans and chill.

8. CCP: Refrigerate until served.

9. Place chilled Marinara Sauce in NSF Safe Containers and refrigerate in 36 - 41° F environment

 

Gnocchi Instructions

1. Reheat Marinara Sauce

2. CCP: Heat to 140° F or higher for at least 15 Seconds

3. Puree White Navy Bean and add to Marinara Sauce

4. Add Fresh Spinach, Black Olive, and Fresh Basil

5. Cook Gnocchi in hot boiling water. Remove Gnocchi from Hot Water when floating at the top for 2 minutes.

6. Add Sauce to Gnocchi and mix thoroughly.

7. CCP: Hold at 135° F or higher.

8. Serve Gnocchi from a 2" Hotel Plan in Steam Table or package product in recyclable container and cover. Serve immediately.