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Spinach Gnocchi with Sun-Dried Tomato-Butter Sauce

Contributed By: Lily, FL | See all of Lily's recipes
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Active Time:  1 Hour
Total Time:  1 Hour 15 Minutes
  6 2
Simply Potatoes makes homemade gnocchi simple and easy. Spinach and sun-dried tomatoes make an attractive presentation in the colors of the Italian flag.
Editor's note: While overall a very tasty recipe, we adjusted the ratio of potato to flour for a more cohesive dough.
We also suggest reducing the amount of butter to half for a bit healthier version.
1 stick (4 ounces) unsalted butter
2 garlic cloves, grated or minced
1 small onion, minced
1 bay leaf
Pinch of crushed red pepper
One 28-ounce can diced Italian plum tomatoes, juices reserved
4 sun-dried tomatoes packed in olive oil, roughly chopped
Salt and pepper to taste
2 (10 ounce) packages frozen chopped spinach, thawed and squeezed very dry
3 cups Simply Potatoes Traditional Mashed Potatoes (suggestion: reduce to 2 cups)
4 large eggs, lightly beaten
Pinch of freshly grated nutmeg
1/4 cup freshly grated Parmesan cheese, plus more for serving
3 cups all-purpose biscuit mix
Spinach Gnocchi with Sun-Dried Tomato-Butter Sauce Recipe at
In a large deep skillet, melt the butter. Add the garlic, onion, bay leaf and crushed red pepper and cook over moderate heat until the garlic is fragrant.

Add the tomatoes and their juices and the sun-dried tomatoes. Bring to a boil, reduce heat and simmer the sauce over low heat, stirring occasionally, until thickened and reduced to 2-1/2 cups. Discard the bay leaf. Season the sauce to taste with salt and pepper and keep warm over low heat with the cover slightly askew.

Bring a large pot of salted water to a boil. Meanwhile, in a food processor, crumble the spinach and add the mashed potatoes, eggs, nutmeg, and 1/4 cup of Parmesan; process until blended. Add the biscuit mix in 3 batches, pulsing between additions, until almost incorporated. Scrape the dough onto a lightly floured work surface and knead 5 to 10 times, until smooth. If needed to form a firm dough, add more biscuit mix by teaspoons or pinches.

Add one-fourth of the dough to a large, resealable plastic bag; with scissors, cut a 1/2-inch corner from the bag. Working over the boiling water, squeeze the dough through the corner opening and use a knife to cut it into 1-inch pieces. Cook the gnocchi over moderately high heat until firm, about 3 minutes. With a slotted spoon or wire skimmer, transfer them to a baking sheet. Repeat with the remaining dough.

Carefully transfer the gnocchi to the sauce and stir carefully to heat through. Spoon into shallow bowls and serve at once, passing more Parmesan at the table.

Date Added: 03/11/2012
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