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
