Basil Gnocchi

Serving Size: 1 cup Makes: 10/25/50/100 Servings Cook Method: Boil Cook End Temp.: 145°F

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Nutritional Content

Allergens: Carrots; Garlic; Onion; Corn; AllergenEggs; AllergenMilk; Potatoes; Spinach; Cauliflower;; Bean/Legumes; AllergenWheatl Tomato; Celery

Calories: 140 Kcal

Carbohydrates: 25 g

Protein: 8 g

Total Fat: 2 g

Calcium: 75 mg

Sodium: 220 mg

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Ingredients

10 Servings

• Water, Tap 3 1/4 Cup

• Base, Vegetable Paste LS G-F 1 Tbsp

• Cornstarch 1 Tbsp 1 tsp

• Water, Tap Cold 2 Tbsp 1 tsp

• Oil, Olive 2 tsp

• Garlic, Whole Fresh Minced 1 Tbsp 2 tsp

• Cauliflower, Frz Thawed 1 lb 4 Oz

• Pepper, Black Ground 1/2 tsp

• Basil, Fresh 1 1/4 Cup

• Beans, Cannellini Cnd Rinsed/Drained 1 lb 4 Oz

• Pasta Gnocchi 13 Oz

• Spinach, Fresh Chopped 2 1/3 Cup

25 Servings

• Water, Tap 2 Qt

• Base, Vegetable Paste LS G-F 2 Tbsp 2 tsp

• Cornstarch 3 Tbsp

• Water, Tap Cold 1/3 Cup

• Oil, Olive 2 Tbsp

• Garlic, Whole Fresh Minced 1/4 Cup

• Cauliflower, Frz Thawed 3 lb 2 Oz

• Pepper, Black Ground 1 tsp

• Basil, Fresh 3 Cup

• Beans, Cannellini Cnd Rinsed/Drained 3 lb 2 Oz

• Pasta Gnocchi 2 lb

• Spinach, Fresh Chopped 1 1/2 Qt

50 Servings

• Water, Tap 1 Gal

• Base, Vegetable Paste LS G-F 1/3 Cup

• Cornstarch 1/3 Cup

• Water, Tap Cold 3/4 Cup

• Oil, Olive 1/4 Cup

• Garlic, Whole Fresh Minced 1/2 Cup

• Cauliflower, Frz Thawed 6 lb 4 Oz

• Pepper, Black Ground 2 tsp

• Basil, Fresh 1 1/2 Qt

• Beans, Cannellini Cnd Rinsed/Drained 6 lb 4 Oz

• Pasta Gnocchi 4 lb

• Spinach, Fresh Chopped 3 Qt

100 Servings

• Water, Tap 2 Gal

• Base, Vegetable Paste LS G-F 2/3 Cup

• Cornstarch 3/4 Cup

• Water, Tap Cold 1 1/2 Cup

• Oil, Olive 1/2 Cup

• Garlic, Whole Fresh Minced 1 Cup

• Cauliflower, Frz Thawed 12 lb 8 Oz

• Pepper, Black Ground 1 Tbsp 1 tsp

• Basil, Fresh 3 Qt

• Beans, Cannellini Cnd Rinsed/Drained 12 lb 8 Oz

• Pasta Gnocchi 8 lb

• Spinach, Fresh Chopped 1 Gal 3 Cup

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Instructions

1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2. Combine first portion of water with base to make broth, set aside.

3. In a small bowl combine cornstarch with second portion of (cold) water, stirring to make a smooth slurry. Set aside.

4. In a large pot over medium heat, add oil and saute garlic for 30 seconds.

5. Add the broth, cauliflower, and black pepper. Cover pot, bring to a boil and cook until cauliflower is tender, 10-12 minutes.

6. Remove cover, stir in cornstarch slurry, then reduce heat to medium high. Cook until liquid starts to thicken, 5-8 minutes.

7. Remove from heat, stir in basil. Carefully puree mixture using stick blender or immersion blender until smooth and creamy.

8. Add gnocchi, spinach, and beans to the pot. Stir, and cook over medium heat 8- 10 minutes until gnocchi and beans are heated through. Serve immediately.

9. For Milk & Cheese or non-hazardous items: Cook to internal temp of 145F/62C held for 15 sec.

10. CCP -- Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.

11. CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.

12. CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.

    
    
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