Spinach Gnocchi with Parmesan Cream Sauce

I've always loved looking through old photos, old notes and papers, and above all, old cook books! When my Nanny passed we pulled what has become our kitchen Bible from her home. ALL of her best stuff was in there, including notes, substitute ingredients and other recipes she had collected over the years. This one was one of those recipes that's jotted onto scrap paper and tossed in the front cover - which means you know it's gonna be good! There’s a whole bunch in there I can’t wait to test and share with you all! Some are in Nanny’s handwriting (like a little note from heaven!), some are in my Mom’s. Some are recipes from my great-aunt in Italy, others from friends and neighbors…it’s a whole story, a history in food. I love it.

We actually never made this as a family, I'm not sure why because it's DELICIOUS! These spinach and potato gnocchi are the fluffiest little pillows of yum ever! They some how have the texture of ricotta gnocchi, and the color of Spring! It was always tradition in my family to start using spinach as the first of the Spring ingredients. Nonni’s spinach torta for Easter was always a sure sign of brighter days ahead! But these gnocchi incorporate it perfectly (also, good way to sneak greens into picky eaters!). I also noticed that unlike our potato gnocchi recipe, these have no egg in them (hello vegan gnocchi!). I didn’t think they’d have the texture they do without but - it wasn’t missed! The dough comes together easily in a bowl by hand. Just steam your spinach in a pan till it’s wilted. Then toss it in the food processor until it becomes a puree. Bake your potatoes (I am not opposed to using the microwave here!) and rice them. Then mix the spinach and potatoes with salt and flour! Turn the dough out onto your work surface and knead a bit longer until it all comes together; then shape your gnocchi! (Watch the video to see TWO versions demo’d).

Best part of this little hidden treasure? This recipe had it's own special sauce included! I changed the sauce a little because me and dairy are not great friends, but feel free to make whatever changes work best for YOU! Both versions are super creamy and rich, some where between a béchamel and alfredo sauce, but not quite as thick as either one. It’s basically the perfect thing to go on gnocchi! Top the dish off with extra parmesan and fresh cracked black pepper and you’re ready to serve! Buon Appetito!

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Spinach Gnocchi with Parmesan Cream Sauce
Serves 4

For the Gnocchi
1 lb. Russet potatoes
1/2 lb. spinach
1/4 C. water
1 tsp. salt
1 C. Caputo flour + extra

For the Sauce
1 stick (1/4 lb.) butter
1/2 C. grated parmesan cheese
2 Tbs. heavy cream

Wash the potatoes and pierce them all over with a fork. Bake them (microwave on high for 4 minutes, flip them over and microwave for another 4 minutes, or until soft to the touch.) Allow to cool just until you can comfortably touch them. Use a sharp knife to cut the potatoes in half and carefully peel them. Place the peeled potatoes into a ricer or food mill and process into a bowl.

While the potatoes are cooking, combine spinach and water in a large pan (you may have to work in batches). Steam the spinach until it is soft and wilted. Continue adding spinach to the pot until it is all cooked down. Transfer to the bowl of a food processor and puree until smooth.

Combine spinach puree with potatoes. Add in salt and flour. Use you hand to incorporate ingredients together until a ball of dough forms. Flour your work surface. Turn the dough out onto the surface and knead until smooth. Add flour if needed. Cover the ball of dough with a dish cloth.

Prepare a tray or cookie sheet by sprinkle it with flour. Sprinkle your work surface again and cut slices from the ball of dough. Roll into a snake about 1/2 inch thick (use your thumb as a guide). Cut into half inch squares. Roll each square off the front of a fork to create the gnocchi. Place your formed gnocchi on your prepared tray. Continue until all the dough is formed.

*DO AHEAD: the pasta can be prepared in advance and frozen. Place the trays flat in the freezer for at least 30 minutes. Transfer the frozen pasta to zip baggies and leave frozen until ready to use. Do NOT thaw the pasta. When needed, toss frozen pasta into boiling water.

Bring a large pot of salted water to a rolling boil. Add the gnocchi, as soon as they float they are ready to be transferred to the sauce.

To make the sauce, melt the butter in a large pan that can also fit your pasta. Whisk in the cheese until smooth. Add in the heavy cream and whisk again.

Add gnocchi to the sauce and toss to coat. Serve the gnocchi with extra parmesan cheese and cracked black pepper.