· recipe ·
Spinach Artichoke Gnocchi with Cottage Cheese Sauce
Blending turns cottage cheese curds into a tangy sauce. Parmesan adds savory depth, while a coarse panko topping gives the soft spinach and artichokes a crisp contrast.
Time and servings
- Prep
- 50 min
- Cook
- 90 min
- Total
- 140 min
- Servings
- 4
Nutrition per serving
- Calories
- about 620
- Protein
- 36 g
- Fat
- 17 g
- Carbs
- 82 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.
Blend the cottage cheese sauce
Heat the oven to 425°F220°C. Finely grate the Parmesan and chop the garlic. Blend them with the cottage cheese, milk, lemon zest, and lemon juice until smooth, using a countertop blender or an immersion blender in a deep jug.
Prepare the vegetables
Drain the artichoke hearts and cut them into bite-size pieces. Wilt the spinach in a dry skillet, then press out the liquid and roughly cut it.
Heat the cooking water
Bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Poach the gnocchi
Lower the shaped gnocchi into the gently boiling water. Lift them out as soon as they float and let excess water drain away.
Assemble the bake
Fold the gnocchi, spinach, and artichokes through the cottage cheese sauce. Transfer to a baking dish. Grate the mozzarella and scatter it over the top with the panko.
Bake until bubbling
Bake until the sauce bubbles at the edges, the mozzarella melts, and the panko turns golden. Rest for 5 minutes before serving.
