If you have ever wanted to indulge in a comforting yet elegant Italian dish, this Mashed Potato Gnocchi in Spinach Cream Sauce Recipe is your new go-to. Imagine soft, pillowy gnocchi made from simple mashed potatoes, combined with a luscious spinach cream sauce that is velvety-smooth and bursting with flavor. It’s a perfect harmony of textures and tastes that feels like a warm hug on a plate. Whether you’re cooking for family or friends, this recipe brings a little extra joy with every bite.
Ingredients You’ll Need
The beauty of this dish lies in its simplicity and freshness. Each ingredient plays an essential role in creating that perfect balance of soft gnocchi and rich sauce that’s vibrant with spinach and parmesan flavors. Grab these staples from your kitchen or local market to get started.
- 20 oz Bob Evans All Natural Mashed Potatoes: Using cold mashed potatoes works best to develop the right dough texture for tender gnocchi that isn’t sticky.
- 2 large egg yolks: Adds richness and acts as a binder, giving the gnocchi their structure without heaviness.
- 2 cups all purpose flour: Essential for achieving that soft but manageable dough that holds its shape while cooking.
- 2 tbsp butter: Provides a fragrant, creamy base for the sauce, enhancing every flavor.
- 3 tsp minced garlic: Offers a delicate aromatic punch to the sauce that wakes up the palate.
- 1/4 cup chicken broth: Adds depth and balances the creaminess in the sauce with subtle savoriness.
- 1 cup heavy cream: Creates a rich, smooth sauce that coats every gnocchi beautifully.
- 1/4 cup parmesan cheese, freshly grated: Brings a nutty, salty finish that complements the spinach.
- 2 handfuls baby spinach, roughly chopped: Adds color, nutrition, and a mild, fresh flavor that brightens the dish.
- Salt and pepper, to taste: The simple seasoning that lifts all flavors and keeps them balanced.
- Pinch red pepper flakes: Introduces a subtle heat that adds excitement without overpowering.
How to Make Mashed Potato Gnocchi in Spinach Cream Sauce Recipe
Step 1: Prepare the Gnocchi Dough
Start by combining the cold mashed potatoes, egg yolks, and flour in a large bowl. This trio is the foundation of your gnocchi; each ingredient blends to create a dough that’s soft yet workable. Use clean hands to gently mix and knead until you get a smooth dough ball that doesn’t stick to the bowl when you roll it around. This step ensures your gnocchi will be delightfully tender.
Step 2: Shape the Gnocchi
Transfer your dough to a lightly floured surface and divide it into six equal parts. Roll each piece into a long rope approximately three-quarters of an inch thick. Cut these ropes into 1-inch pieces, and if you want to achieve that authentic gnocchi look, roll each piece over the tines of a fork to create delicate ridges. These ridges help the sauce cling perfectly.
Step 3: Cook the Gnocchi
Bring a large pot of salted water to a boil. Carefully drop the gnocchi pieces into the rolling water, and watch for them to float to the surface, which means they are perfectly cooked. Use a slotted spoon to scoop them out gently and set them on a plate to keep warm until you’re ready to toss with the sauce.
Step 4: Make the Spinach Cream Sauce
In a skillet over medium heat, melt the butter and add the minced garlic, cooking just until it becomes fragrant—be careful not to burn it. Pour in the chicken broth and let it simmer until reduced by half; this intensifies the flavor. Stir in the heavy cream and parmesan cheese until you have a smooth, creamy sauce that’s irresistibly rich. Add the chopped baby spinach, stirring until it wilts and incorporates into the creamy base. Finally, season with salt, pepper, and a pinch of red pepper flakes to create a perfect balance of flavors.
Step 5: Combine and Serve
Toss the cooked gnocchi gently in the spinach cream sauce so that each pillow-like piece is coated beautifully. If you prefer, you can spoon the sauce over the gnocchi when plating. The result is a comforting dish that feels both homey and special.
How to Serve Mashed Potato Gnocchi in Spinach Cream Sauce Recipe
Garnishes
Adding garnishes not only enhances the presentation but also adds layers of flavor. A sprinkle of extra freshly grated parmesan makes the dish stand out, while a few whole spinach leaves or a light dusting of freshly cracked black pepper adds a fresh visual and taste contrast. If you like a bit more heat, some delicate red pepper flakes sprinkled on top finish the plate with a kick.
Side Dishes
This gnocchi dish is richly satisfying on its own, but pairing it with a crisp green salad or roasted vegetables creates a well-rounded meal. A simple Caesar or arugula salad with lemon vinaigrette cuts through the creaminess and brings brightness. For heartier options, garlic bread or a warm baguette dipped in the leftover sauce is pure bliss.
Creative Ways to Present
For a dinner party or just to feel fancy on a weeknight, try serving the gnocchi in individual shallow bowls with a drizzle of extra virgin olive oil and a sprig of fresh basil or thyme on top. You can also add toasted pine nuts for crunch or a light dusting of smoked paprika to add a smoky flair to the presentation.
Make Ahead and Storage
Storing Leftovers
If you don’t finish the entire batch, no worries. Store any leftover gnocchi and spinach cream sauce separately in airtight containers in the refrigerator. This helps maintain the texture of the gnocchi and keeps the sauce fresh.
Freezing
You can freeze uncooked gnocchi by laying them out on a baking sheet lined with parchment paper and freezing until solid, then transferring to a freezer bag. The sauce can be frozen separately in a freezer-safe container, though fresh spinach may slightly change texture once thawed.
Reheating
To reheat, gently warm the sauce on low heat while stirring to avoid breaking the cream. Add the gnocchi and warm through in the sauce or re-boil the gnocchi for a couple of minutes before tossing. Avoid high heat to keep the gnocchi tender and the sauce smooth.
FAQs
Can I make gnocchi without mashed potatoes from a package?
Absolutely! You can make gnocchi from scratch using boiled and mashed potatoes, but using pre-made mashed potatoes simplifies the process without sacrificing flavor or texture.
What if my gnocchi dough is too sticky?
Add a little more flour, but be careful not to add too much, or your gnocchi may become dense. The dough should be soft but workable and not stick to your hands.
Can I substitute spinach for other greens?
Yes, baby kale, Swiss chard, or even arugula can be used, though spinach’s mild flavor and tender texture make it ideal for this cream sauce.
Is it possible to make this dish vegetarian?
Definitely! Use vegetable broth instead of chicken broth for the sauce, and you’ll still get plenty of richness from the butter, cream, and parmesan cheese.
How do I know when the gnocchi are done cooking?
The classic sign is when they float to the surface of boiling water. That means the inside is cooked through and the gnocchi are ready to be removed.
Final Thoughts
There’s something incredibly satisfying about this Mashed Potato Gnocchi in Spinach Cream Sauce Recipe that makes it feel like a special treat anytime you serve it. The simple ingredients come together to create a dish that’s comforting, elegant, and utterly delicious. Give it a try—you’ll be amazed how easy and rewarding it is to make homemade gnocchi coated in a silky spinach cream sauce that everyone will love.
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Mashed Potato Gnocchi in Spinach Cream Sauce Recipe
- Total Time: 40 minutes
- Yield: 6 servings
Description
This Mashed Potato Gnocchi recipe offers a simple and delicious twist on traditional gnocchi, using just three basic ingredients for the dough and finished with a rich, creamy spinach sauce. Perfectly pillowy gnocchi are boiled until they float, then tossed in a luscious parmesan cream sauce with garlic and baby spinach, making a comforting yet elegant Italian main dish.
Ingredients
Gnocchi:
- 20 oz Bob Evans All Natural Mashed Potatoes, cold
- 2 large egg yolks
- 2 cups all purpose flour
Sauce:
- 2 tbsp butter
- 3 tsp minced garlic
- 1/4 cup chicken broth
- 1 cup heavy cream
- 1/4 cup parmesan cheese, freshly grated
- 2 handfuls baby spinach, roughly chopped
- Salt and pepper, to taste
- Pinch red pepper flakes
Instructions
- Prepare the Dough: Combine the cold mashed potatoes, egg yolks, and flour in a large bowl. Use clean hands to gently mix and knead until a soft dough ball forms that does not stick to the bowl surface.
- Shape the Gnocchi: Transfer the dough to a lightly floured surface, divide into 6 equal pieces, and roll each into a long rope about ¾” thick. Cut each rope into 1-inch pieces. Optionally, form each piece into a ball and press lightly against a fork’s tines, rolling it off to create classic ridges.
- Cook the Gnocchi: Bring a large pot of salted water to a rolling boil. Drop the gnocchi pieces into the water and cook until they float to the surface, indicating doneness, about 2-3 minutes. Remove with a slotted spoon and place on a warm plate.
- Make the Sauce: Melt butter in a pan over medium heat. Add minced garlic and sauté just until fragrant, about 30 seconds. Add chicken broth and simmer until reduced by half to concentrate flavor.
- Add Cream and Cheese: Stir in heavy cream and freshly grated parmesan cheese, cooking until the sauce is smooth and warmed through.
- Add Spinach and Seasoning: Reduce heat to medium-low. Stir in chopped baby spinach and cook until wilted. Season the sauce with salt, pepper, and a pinch of red pepper flakes to taste.
- Toss Gnocchi with Sauce: Add the cooked gnocchi into the sauce and gently toss to coat evenly. Alternatively, spoon the sauce over gnocchi when serving. Garnish with additional parmesan if desired.
Notes
- Use cold mashed potatoes for best dough consistency.
- Do not overwork the dough to avoid tough gnocchi.
- If the dough is too sticky, add a little extra flour gradually but avoid making it too dry.
- Cooking gnocchi until they float ensures they are perfectly tender.
- Freshly grated parmesan enhances the sauce flavor more than pre-grated.
- Leftover gnocchi can be frozen before cooking; freeze on a baking sheet then transfer to a freezer bag.
- Add a pinch of nutmeg to the sauce for extra warmth if desired.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
