· recipe ·
Potato Gnocchi with Creamy Spinach and Parmesan
Fresh spinach shrinks dramatically when heated because its leaves hold so much water. Letting that moisture evaporate makes a cream sauce taste richer without adding more cream.
Time and servings
- Prep
- 50 min
- Cook
- 70 min
- Total
- 120 min
- Servings
- 4
Nutrition per serving
- Calories
- about 520
- Protein
- 18 g
- Fat
- 24 g
- Carbs
- 61 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.
Prepare the spinach and cheese
Wash and dry the spinach thoroughly, thinly slice the garlic, and finely grate the Parmesan.
Wilt the spinach
Melt the butter over medium heat. Add the garlic for 30 seconds, then add the spinach and cook until the leaves collapse and the released moisture has evaporated.
Heat the cooking water
Use 3 quarts3 liters of water. Bring the cooking water to a gentle boil. Make the spinach cream while it heats. Add 1 1/2 tsp9 g of the salt to the water.
Make the spinach cream
While the water heats, lower the skillet heat, add the light cream, nutmeg, and black pepper, and simmer gently until the sauce lightly coats a spoon. Remove from direct heat and stir in half of the Parmesan.
Poach the gnocchi
Once the sauce is ready, lower the gnocchi into the gently boiling water and stir once. Lift them as they float and transfer them directly to the spinach sauce.
Coat and serve
Fold the gnocchi through the sauce over low heat for 1 minute. Add up to 1/2 tspup to 3 g of the salt only if needed and serve with the remaining Parmesan.
