Creamy Spinach Gnocchi
- Paula Anindia
- Apr 30, 2017
- 3 min read
We have another long weekend in the end of April and I still have potatoes in my pantry so I decide to make a simple lunch, something creamy, comforting and yummy; which is Gnocchi!! My first time making gnocchi, and surprisingly, it's so easy and simple ingredients. Donal Skehan recently make a recipe of baked gnocchi but unfortunately, I still have no time to recook his recipe because I was so busy with my job at the office, therefore, today I make a classic recipe gnocchi with creamy sauce and add spinach for balancing healthy ingredient into this recipe. Let's take a look.
This recipe is meatless, but if you want something meaty, you can add boneless chicken breast or just sliced white mushrooms. This recipe is for 2 portions.
Preheat the oven over 180 C degrees. Prepare a baking sheet then put 2 potatoes with 1 tsp dry rosemary and 1 tsp dry thyme.
Cover the baking sheet with aluminum foil then baked the potatoes for 1 hour.
Took off the potatoes from the oven and peeled its skin when still hot then smashed it.
Prepare a clean, wide and flat surface. Sprinkled with plain flour then put the mashed potato on, add a quarter cup plain flour, 1 tbs corn starch, 1 egg yolk, 1/4 tsp nutmeg powder and 1 tbs grated parmesan cheese.
Mixed all ingredients using fork then knitted the dough using bare hands until all ingredients well combined, shaped it roundly.
Using knife, cut the dough into 4 parts. Each part, rolled the dough thinly lengthwise.
Then, cut into 2 cm cube shape (add sprinkle of plain flour to avoid stickiness). Cut another parts until done.
You can make classic shape of gnocchi using fork or just simple cube shape. Then, bring to boil a quart water in a large pot and add 1/2 tsp salt, shimmered the gnocchi for 2 minutes until cooked.
Drain the cooked gnocchi and add olive oil so gnocchi not sticky each others. Set aside.
Next step, we make the sauce. Melted unsalted butter in a large skillet over medium heat. Add 3 cloves minced garlic and sauteed for 1 minutes.
Then, add 2 bunch of spinach, sauteed until shrink.
Pour 100 ml light cream. Stirred until well combined.
Seasoned with salt, freshly ground black pepper and 1/4 tsp nutmeg powder. Stirred again and taste to adjust.
Add cooked gnocchi into the sauce.
Stirred gnocchi with the sauce, add 3 tbs grated parmesan cheese. Stirred for just a moment and done.
Served warm and sprinkle with grated parmesan cheese and parsley flakes. My husband loves it, it's so creamy, meaty, the gnocchi is cooked perfectly and not heavy, fluffy and gooey, the spinach is adding a texture because it's crunchy and not soggy. Perfecto!! hopes you like this recipe, enjoy!!
Get the recipe: Creamy Spinach Gnocchi
portion: 2
Prepare time: 5 minutes
Inactive time 60 minutes
Active time: 15 minutes
Ingredients for Gnocchi:
1 quart water to shimmer
1/2 tsp salt
2 large potatoes
1 tsp dry rosemary
1 tsp dry thymes
1/4 cup plain flour and more
1 tbs corn starch
1 egg yolk
1/4 stp nutmeg powder
1 tbs grated parmesan cheese
For the sauce:
1 tbs unsalted butter
3 cloves minced garlic
2 bunch local spinach (or baby spinach)
100 ml light cream (or heavy cream)
salt
black pepper
1/4 tsp nutmeg powder
3 tbs grated parmesan cheese
For garnish:
grated parmesan cheese
parsley flakes
Directions:
1. Preheat the oven over 180 C degrees. Prepare a baking sheet then put potatoes with dry rosemary and dry thyme. Cover the baking sheet with aluminum foil then baked the potatoes for 1 hour.
2. Took off the potatoes from the oven and peeled its skin when still hot then smashed it.
3. Prepare a clean, wide and flat surface. Sprinkled with plain flour then put the mashed potato on, add plain flour, corn starch, egg yolk, nutmeg powder and grated parmesan cheese. Mixed all ingredients using fork then knitted the dough using bare hands until all ingredients well combined, shaped it roundly.
4. Using knife, cut the dough into 4 parts. Each part, rolled the dough thinly lengthwise. Then, cut into 2 cm cube shape (add sprinkle of plain flour to avoid stickiness). Cut another parts until done.
5. Bring to boil water in a large pot and add 1/2 tsp salt, shimmered the gnocchi for 2 minutes until cooked.
6. Drain the cooked gnocchi and add olive oil so gnocchi not sticky each others. Set aside.
7. The Sauce: melted unsalted butter in a large skillet over medium heat. Add minced garlic and sauteed for 1 minutes.
8. Add spinach, sauteed until shrink. Pour light cream. Stirred until well combined.
9. Seasoned with salt, freshly ground black pepper and nutmeg powder. Stirred again and taste to adjust.
10. Add cooked gnocchi into the sauce, stirred and add grated parmesan cheese, stirred again and done. Served warm and sprinkle with grated parmesan cheese and parsley flakes if desire.
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