Spinach Gnocchi

Name: Spinach Gnocchi
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 710 milliliters packed baby spinach; 5 Tbsps butter, divided; 118 milliliters chicken stock; 1 egg; 1 egg yolk; 315 milliliters flour, plus bench flour; 1 teaspoon minced garlic; 4 cloves garlic, peeled and smashed, plus 4 cloves, minced; 118 milliliters half-and-half; 1 teaspoons freshly grated nutmeg; 1 Tbsp olive oil; 1 Tbsp extra-virgin olive oil; 6 servings Extra-virgin olive oil, for garnish; 1 onion, peeled, 1/2 roughly chopped and 1/2 cut into small dice; 79 milliliters grated Parmesan, divided; 3 Tbsps grated Parmesan; 6 servings Grated Parmesan, for garnish; 1 teaspoons freshly cracked black pepper; 0 teaspoons crushed red chile flakes; 1 Roma tomato, seeded and cut into 1/4-inch dice; 680 grams russet potatoes; 1 teaspoon sea salt; 79 milliliters white wine; 3 Tbsps white wine

Spinach Gnocchi is a Mediterranean recipe that serves 6. This recipe covers 26% of your daily requirements of vitamins and minerals. One portion of this dish contains around 22g of protein, 43g of fat, and a total of 676 calories. It works best as a main course, and is done in about 1 hour and 20 minutes. This recipe from Foodnetwork requires baby spinach, white wine, onion, and egg. If you like this recipe, you might also like recipes such as Spinach Gnocchi (Gnocchi Verdi), Spinach Gnocchi, and Spinach Gnocchi.

Instructions

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.

Ingredients you will need

Potato

Gnocchi

Garlic

Onion

Stock

Salt

Equipment you will use

Pot

Drain and return to the pot to allow the water to cook off, 5 to 10 minutes.

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Water

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Pot

Meanwhile, in a small saute pan over medium-high heat, add the olive oil and heat until shimmering.

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Olive Oil

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Frying Pan

Add the diced onion and cook for 3 to 4 minutes.

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Onion

Add the minced garlic and saute for 1 minute more.

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Minced Garlic

Add the spinach and cook for 3 minutes.

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Spinach

Add the wine and cook until the spinach is wilted, 5 minutes, stirring often.

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Spinach

Wine

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. Reserve 1/2 cup liquid.

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Sieve

Bowl

When the potatoes are dry and slightly cooled, roughly cut them and pass through a food mill or ricer. Set aside. (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).

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Potato

Spread

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Baking Sheet

Potato Ricer

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. Pulse until well mixed.

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Egg Yolk

Parmesan

Spinach

Nutmeg

All Purpose Flour

Egg

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Food Processor

Bowl

Place into a large bowl and gently fold in the riced potatoes, gently stirring until just combined. You will have very soft dough. Turn out onto a lightly floured board and roll into a 1 1/2-inch thick snake. Dust the dough lightly with flour and cut into 1 1/2-inch pieces.

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Potato

Dough

All Purpose Flour

Roll

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Bowl

Roll each piece gently with your thumb, leaving a small indentation on 1 side of the gnocchi.

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Gnocchi

Roll

Place the finished gnocchi on a lightly floured, parchment paper-lined baking sheet. (Guy's tip: if you have time, let the gnocchi rest in the refrigerator or freezer until chilled prior to cooking. It will help the gnocchi hold its shape better).

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Gnocchi

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Baking Paper

Baking Sheet

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.

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Kosher Salt

Stock

Water

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Pot

Meanwhile, for the sauce: Wipe clean the same pan that the spinach was cooked in and place over medium-high heat.

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Spinach

Sauce

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Frying Pan

Add 3 tablespoons butter and melt.

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Butter

Add the garlic and chile flakes and cook for 1 to 2 minutes. Deglaze with the wine, reduce for 4 to 5 minutes.

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Red Pepper Flakes

Garlic

Wine

Add the stock, reserved spinach liquid, half-and-half, and cheese and reduce an additional 3 minutes.

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Spinach

Cheese

Stock

Add the pepper, tomatoes, and remaining 2 tablespoons butter.

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Tomato

Butter

Pepper

When the sauce is ready, add the gnocchi to the boiling water and cook for 3 1/2 minutes.

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Gnocchi

Sauce

Water

Remove, drain, and let rest for 5 minutes.

Add to the sauce and garnish with Parmesan and a drizzle of extra-virgin olive oil. Freeze any leftover gnocchi for a later meal.

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Extra Virgin Olive Oil

Parmesan

Gnocchi

Sauce

Equipment

Recommended wine: Chianti, Verdicchio, Trebbiano

Chianti, Verdicchio, and Trebbiano are great choices for Gnocchi. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Bibbiano Chianti Classico Riserva with a 4.9 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.

Bibbiano Chianti Classico Riserva

A well-balanced, flavorful wine that is especially good for the vintage. It offers attractive red cherries and berries and spicy, garrigue and lapsang suchong smoky tea notes on the nose and palate. It has a silky attack, a well-balanced palate and a persistent finish.