Spinach Gnocchi
Serves: 4
Irwin Berge
1 January 1970
Based on User reviews:
49
Spice
50
Sweetness
47
Sourness
36
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
680 g
Russet Potatoes1 tsp
Sea Salt1 tsp
Garlic (minced)1 tbsp
Olive Oil3 cups
Baby Spinach (packed)1 cup
White Wine1
Egg1
Egg Yolk1 tsp
Nutmeg (freshly grated)5 tbsps
Butter (divided)1 cup
Chicken Stock1 cup
Half-And-HalfDirections:
1
For the gnocchi: In a large stock pot over high heat, boil the potatoes, salt, smashed garlic, and roughly chopped onions until the potatoes are fork tender, 10 to 12 minutes
2
Drain and return to the pot to allow the water to cook off, 5 to 10 minutes
3
Meanwhile, in a small saute pan over medium-high heat, add the olive oil and heat until shimmering
4
Add the diced onion and cook for 3 to 4 minutes
5
Add the minced garlic and saute for 1 minute more
6
Add the spinach and cook for 3 minutes
7
Add the wine and cook until the spinach is wilted, 5 minutes, stirring often
8
Place the mixture in a strainer set over a bowl to catch the liquids as it drains off, applying pressure gently a few times to accelerate liquid removal
9
Reserve 1/2 cup liquid
10
When the potatoes are dry and slightly cooled, roughly cut them and pass through a food mill or ricer
11
Set aside
12
(Guy's tip: after ricing the potatoes, spread them out on a baking sheet and allow them to dry out even more to remove moisture)
13
In a food processor bowl fitted with the bottom blade, add the strained spinach, pulse to puree, and then add the egg and egg yolk, flour, nutmeg, and Parmesan
14
Pulse until well mixed
15
Place into a large bowl and gently fold in the riced potatoes, gently stirring until just combined
16
You will have very soft dough
17
Turn out onto a lightly floured board and roll into a 1 1/2-inch thick snake
18
Dust the dough lightly with flour and cut into 1 1/2-inch pieces
19
Roll each piece gently with your thumb, leaving a small indentation on 1 side of the gnocchi
20
Place the finished gnocchi on a lightly floured, parchment paper-lined baking sheet
21
(Guy's tip: if you have time, let the gnocchi rest in the refrigerator or freezer until chilled prior to cooking
22
It will help the gnocchi hold its shape better)
23
Fill a large stock pot 3/4 full with water, place over high heat, add 1 tablespoon kosher salt, and bring to a rapid boil
24
Meanwhile, for the sauce: Wipe clean the same pan that the spinach was cooked in and place over medium-high heat
25
Add 3 tablespoons butter and melt
26
Add the garlic and chile flakes and cook for 1 to 2 minutes
27
Deglaze with the wine, reduce for 4 to 5 minutes
28
Add the stock, reserved spinach liquid, half-and-half, and cheese and reduce an additional 3 minutes
29
Add the pepper, tomatoes, and remaining 2 tablespoons butter
30
When the sauce is ready, add the gnocchi to the boiling water and cook for 3 1/2 minutes
31
Remove, drain, and let rest for 5 minutes
32
Add to the sauce and garnish with Parmesan and a drizzle of extra-virgin olive oil
33
Freeze any leftover gnocchi for a later meal