Spinach Gnocchi in Parmesan Cream Sauce with homemade gnocchi

👨‍🍳 Method

For the Gnocchi

1. 1
   Boil the potatoes in their skins until completely tender, peel while hot and pass through a ricer into a smooth mash.

   StovePotMasher
2. 2
   Let cool a little, then add the flour, egg and salt and knead gently, just until the dough is no longer sticky.

   💡Knead little and use as little flour as possible: overkneaded dough makes tough, rubbery gnocchi.
3. 3
   Roll into ropes, cut into pillows of about 2 cm and press each one with the back of a fork.

   Knife
4. 4
   Cook in boiling salted water until the gnocchi float, then 1 minute more, and lift out with a slotted spoon.

   StovePotSlotted spoon

   💡The water should taste like a seasoned soup, not like sea water: a heaping teaspoon of salt per liter. Add the salt once the water is boiling.
5. 5
   Cook the gnocchi in boiling salted water, until they float.

   StovePot
6. 6
   Reserve a cup of the cooking water and drain.

   LadleorMeasuring cup

   💡The cooking water is starchy: a spoonful or two binds the sauce to the pasta or the gnocchi and makes it glossy.

To assemble

1. 7
   Heat the butter and olive oil in a wide pan.

   StoveFrying pan
2. 8
   Add the garlic and fry 1 minute.

   Stove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 9
   Add the spinach and cook until the spinach wilts.

   Stove
4. 10
   Add the cream, nutmeg, salt and black pepper and simmer gently for 3 minutes, until the sauce thickens slightly.

   Stove
5. 11
   Add the cooked gnocchi and stir for 1–2 minutes, with a little of the cooking water if needed.

   💡Gnocchi are delicate: toss them in the sauce gently and only for a minute or two, or they fall apart.
6. 12
   Serve with the Parmesan.