Spinach Stuffed Gnocchi

Gnocchi are an easy pasta dumpling that makes great use of extra potatoes lying around. They’re filling enough to serve as a meal on their own but also pair perfectly with your favorite protein or salad. Don’t overmix the dough or the gnocchi will be tough. Serve with a dusting of fresh grated Parmesan.

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Crispy Spinach & Cream Cheese Stuffed Gnocchi

Servings: 4

Prep Time: 45 minutes

Cook Time: 35 minutes

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Ingredients

• Gnocchi Dough
  • 17.5 oz (500 ml) water
  • 10.5 oz (300 g) Yukon Gold potatoes
  • 5.5 oz (150 g) 00 flour
  • 1 egg
  • 2 teaspoons salt, divided
  • 1 oz (30 g) grated Parmesan cheese
  • 1 pinch nutmeg
  • Semolina flour, for dusting
• Spinach Filling
  • 3.5 oz (100 g) spinach
  • 2 garlic cloves, minced
  • 1 oz (20 g) olive oil, divided
  • 3.5 oz (100 g) cream cheese, softened
  • 1 teaspoon freshly ground black pepper

Instructions

1. Steam the potatoes: Fit a steamer basket into a large pot with the water. Bring to a boil and reduce to a simmer. Peel, wash, and cut potatoes into chunks. Steam for about 20 minutes until tender. Transfer to a large bowl and allow to cool.
2. Make the dough: Add 00 flour, egg, 1 teaspoon salt, grated Parmesan, and nutmeg to the cooled potatoes. Gently mix until a fairly dry dough forms. Wrap and refrigerate for 30 minutes.
3. Prepare the filling: Remove spinach leaves from stems and mince the garlic. Heat half the olive oil in a skillet over medium-high heat. Add spinach and garlic and sauté about 7 minutes until wilted and fragrant. Transfer to a bowl and cool.
4. Finish the filling: Mix cream cheese into the cooled spinach mixture until combined. Season with remaining salt and pepper. Transfer filling to a piping bag.
5. Shape the gnocchi: Divide dough into 6 portions. Roll each into a cylinder. Dust lightly with flour and press each into a rectangle about 6×2 inches. Pipe filling down the center, leaving 1/2 inch at each end. Roll up and pinch to seal. Cut into 1-inch pieces and roll in semolina flour.
6. Crisp the gnocchi: Heat remaining olive oil in a large skillet over medium heat. Cook gnocchi about 2 minutes per side until golden and crispy.
7. Serve: Serve immediately while warm and crisp.

Homemade | homemadecooking.com