We love that Autumn is often considered gnocchi season! This warm, doughy goodness is obviously a treat throughout the year, but during fall people really love to warm their kitchens and their stomachs with this traditionally Italian dish. We have made recipes using gnocchi previously. Today’s recipe is one a bit more geared toward the cooling of the season and the vegetables available during this time of year.
What You’ll Need
- 2 cups 00 flour
- 2.5 pounds of potatoes
- Salt and black pepper to taste
- 1 ¼ cup Stracchino cheese
- 1 medium egg
- 1 ½ pounds of fresh spinach
- Extra virgin olive oil to taste
- Grated parmesan cheese to taste
- 40 ml fresh liquid cream
What You’ll Do
- Boil your potatoes for about 40 minutes. You’ll know they’re ready when they can be easily pricked by a fork.
- Peel your potatoes while still hot and mash them completely along with the flour which you have placed on your clean work space.
- Add the egg and a pinch of salt to your potato and flour mixture
- Mix with your hands until a uniform dough develops
- Pull your dough into strips and cut it off at the size of your preferred gnocchi. Use your fingers to pinch the dough apart.
- In a pan, heat a drizzle of olive oil and add all of your cleaned spinach
- Cover the pan and allow to cook for 10 minutes on low heat.
- Meanwhile, boil a pot of salted water
- Remove your spinach from the pan once ready and cut coarsely with a knife.
- Pour your fresh cream into the same pan you used for the spinach.
- Add the coarsely chopped Stracchino cheese.
- Heat over medium heat, allowing the cheese to melt into the cream.
- Once they begin to blend together, add the spinach and continue stirring occasionally.
- Add your gnocchi to your boiling water and allow to simmer until they are all buoyant on the surface of the water.
- Once ready combine all ingredients in your pan and mix thoroughly.
- Add salt and pepper to taste
- Serve the gnocchi piping hot with grated parmesan cheese on top.