Creamy Spinach Gnocchi With Parmesan Recipe

About this recipe

A delightful dinner option featuring soft spinach gnocchi in a rich and creamy Parmesan sauce. Perfect for those seeking a comforting yet elegant meal.

Ingredients

• 4 Per Pack Albert Bartlett Butter Gold Bakers
• Pack Tray Of 30 Medium Free Range Eggs
• 125G Daylesford Organic Brandy Butter
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• - Kerrymaid UHT Whipping Cream
• 50G Pepper Black Ground BWFO
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• 395G D'Aucy Chopped Spinach
• - Tata Salt
• 100G Terre Exotique Winemaker'S Salt, 100G
• - Caputo Semolina Rimacinata Flour

Instructions

1. 1. Boil 1 large potato in a pot of water until tender, about 15-20 minutes. Let it cool slightly, then peel and mash until smooth.
2. 2. In a mixing bowl, combine the mashed potato with 1/2 tsp salt, 1 egg, 1 cup finely chopped spinach, and 1 1/3 cups semolina flour. Mix until a stiff dough forms. Add more flour if needed.
3. 3. Roll the dough into small 1-inch balls and set them aside on a floured surface.
4. 4. Heat 2 tbsp butter in a 10-inch skillet over medium heat. Add 1 finely chopped onion and sauté until translucent, about 5 minutes.
5. 5. Stir in 1 cup whipping cream and 1/2 tsp black pepper. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes, stirring occasionally, until the sauce thickens.
6. 6. In a large pot, bring 4 quarts of water to a boil and add 1 tbsp salt. Drop half of the gnocchi into the boiling water. When they rise to the surface, cook for an additional 4 minutes. Remove with a slotted spoon and drain. Repeat with the remaining gnocchi.
7. 7. Add the cooked gnocchi to the skillet with the cream sauce. Toss gently to coat the gnocchi evenly in the sauce.
8. 8. Serve the gnocchi hot, topped with 1/4 cup grated Parmesan cheese.