· recipe ·
Creamy Spinach and Artichoke Gnocchi Skillet
Cream cheese gives a spinach-artichoke sauce body without a flour-thickened base. A little lemon brightens its rich dairy flavor.
Time and servings
- Prep
- 55 min
- Cook
- 70 min
- Total
- 125 min
- Servings
- 4
Nutrition per serving
- Calories
- about 690
- Protein
- 22 g
- Fat
- 37 g
- Carbs
- 72 g
Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Dry the artichokes
Thaw the artichoke hearts and cut large pieces in half. Heat the olive oil in a wide skillet and cook the artichokes until their surface moisture is gone and their edges begin to color.
Wilt the spinach
Thinly slice the garlic and add it to the skillet for 30 seconds. Add the spinach and cook until wilted and any released liquid has evaporated.
Heat the cooking water
Bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Build the cream-cheese sauce
While the water heats, lower the heat and add the light cream. Add the cream cheese in small pieces and whisk until smooth, then stir in the finely grated Parmesan and black pepper away from direct heat.
Poach the gnocchi
Lower the gnocchi into the gently boiling water and stir once. Lift them as they float and transfer them directly to the skillet.
Finish with lemon
Fold the gnocchi through the sauce over the lowest heat until coated. Finely grate in half the lemon zest and squeeze in 1 tablespoon15 ml juice, then serve.
