This delightfully simple Mashed Potato Gnocchi Recipe is made with just 3 ingredients and tossed in a rich spinach cream sauce that’s to die for!
What is Gnocchi?
Gnocchi (pronounced: nyow·kee) is a soft and tender potato dumpling that’s typically paired with an Italian style sauce. People sometimes confuse gnocchi with a pasta, but it’s main ingredient is potato!
I’m skipping the work of peeling, boiling and ricing the potatoes and reaching for some Bob Evans All Natural Mashed Potatoes instead!
What’s fantastic about the All Natural Mashed Potatoes is that the ingredients are simply: Russet Potatoes, Real Milk, Butter and Sea Salt. No artificial colors or flavors, just real fresh goodness!
PRO TIP: I’ve also tested this recipe using Bob Evans Original Mashed Potatoes and it works great too!
How To Make Mashed Potato Gnocchi:
- Start with COLD mashed potatoes, all purpose flour and 2 egg yolks in a large bowl.
- Use your clean hands to get in there and knead the mixture JUST until it comes together and doesn’t stick to the sides of the bowl.
- Place on a lightly floured surface and knead gently (the less you work the dough, the better) until you can shape it into a round ball.
- Cut the dough into 8 pieces then use clean hands to roll out each piece into a long strand that’s about 3/4″ in diameter.
- Slice each rope into 1″ pieces and then roll each in the palm of your hand, gently until it becomes a nice ball.
Rolling Gnocchi on a Fork
The classic shape of Gnocchi is a small round dumpling with distinct lines through the middle. This is created very easily using a fork and your finger!
- After you’ve rolled your gnocchi into a ball, hold a fork by the handle in one hand, while you use your other hand to place the gnocchi onto the tines of the fork.
- Use your pointer finger to gently push and half-way flatten the gnocchi into the tines of the fork.
- Release pressure and use your thumb to push and roll the gnocchi down the tines until it folds over on itself, revealing the distinct lines.
How To Cook Gnocchi:
Gnocchi is a super fun recipe to make and cook because it’s really neat to watch what happens when you cook it!
- Drop the cute little potato dumplings into a pot of salted, boiling water and they will sink to the bottom.
- Within about 30 to 45 seconds you’ll see the gnocchi POP UP to the surface of the water when they are done.
- Use a slotted spoon to remove them and place them in a dish to keep warm.
PAN FRYING GNOCCHI
Once the gnocchi is cooked, it will have a soft, dumpling-like texture to it. If you want to give it a more complex texture you can heat up a skillet over medium-high heat with butter and olive oil in it and add the cooked gnocchi. Let it sit to give it a nice crust on the outside, before removing from the skillet and adding the sauce.
What Do You Eat With Gnocchi?
I like to try and sneak in veggies whenever possible, and my kids LOVE spinach, so this was an easy win in our house.
BONUS – the sauce comes together in just a few minutes, making this a super easy weeknight dinner!
Tips For Successful Gnocchi:
- Make sure your ingredients are COLD to start with!
- Handle the gnocchi dough as little as possible to prevent it from becoming to dense.
- When you cut into the dough you should see little air bubbles and flecks of egg yolk.
- Remove from the boiling water as soon as the gnocchi floats to the top.
- Serve immediately for best flavor and texture.
Don’t let this gorgeous potato dumpling intimidate you! It’s a super fun recipe to make at home and so quick, it’s perfect for busy weeknights!
Mashed Potato Gnocchi Recipe
- 20 oz Bob Evans All Natural Mashed Potatoes, cold
- 2 large egg yolks
- 2 cups all purpose flour
For the Sauce:
- 2 tbsp butter
- 3 tsp minced garlic
- 1/4 cup white wine
- 1 cup heavy cream
- 1/4 cup parmesan cheese, freshly grated
- 2 handfulls baby spinach , fresh (roughly chopped)
- salt and pepper, to taste
- pinch red pepper flakes
- Combine the cold mashed potatoes, egg yolks and 2 cups all purpose flour in a large bowl. Use clean hands to gently combine the mixture, kneading lightly until the mixture forms a soft dough ball. When you roll the ball around the bowl it should not stick.
- Place the dough onto a lightly floured surface and divide into 6 pieces with a sharp knife. Using clean, dry hands, take one of the pieces and gently roll into a long tube, about 3/4" in diameter. Cut the dough into 1 inch pieces using a sharp knife.
- If desired, gently roll the little dough piece into a ball using your hands and gently press into the tines of a fork, then carefully roll it off, almost folding it in half while rolling it off, creating indentions in the dough. Repeat for the remaining dough balls.
- Bring a large pot of water to a rolling boil and add about 1 tbsp of salt. Carefully drop the dough balls into the boiling water and let cook until they begin to float to the top of the water. Use a slotted spoon to remove from the water, letting any excess water drain off. Place cooked gnocchi on a plate and keep warm.
For the Sauce:
- Melt 2 tbsp butter over medium heat, then add in garlic and cook until fragrant (about 30 seconds). Add in the white wine, stir and let cook until liquid is reduced to about half.
- Pour in the heavy cream and parmesan cheese, stirring to heat through and melt the cheese. Reduce heat to medium-low and add in the chopped spinach and stir until wilted.
- Season with salt and pepper to taste and add a pinch of red pepper flakes.
- Add cooked gnocchi to the sauce pan and stir to coat. OR if desired, serve gnocchi on a plate with sauce spooned on top. Top with extra parmesan cheese if desired. Enjoy!
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