Spinach Potato Gnocchi with Blush Sauce Recipe

Looking for an easy Spinach Potato Gnocchi with Blush Sauce recipe? Learn how to make Spinach Potato Gnocchi with Blush Sauce using healthy ingredients.


Submitted by sedaniel12

Makes 15 servings



This is a delicious dish by Robert Irvine of The Food Network with just a few changes I've made to it. The gnocchi are the fluffiest I've ever made (or eaten), and the sauce is nice and creamy! The best way to store the leftovers are by freezing the individual gnocchi laid out on trays, and then moving them into a freezer bag and putting them back in the freezer. They do not need to be thawed out before cooking again.

Recipe Ingredients for Spinach Potato Gnocchi with Blush Sauce

4 large (3" to 4-1/4" dia.) Potatoes, Boiled
1.5 cup Gold Medal All Purpose Flour
1 tsp Salt, Table
1 tsp Pepper, Black
1 medium Egg, Whole
1 tbsp Parmesan, Grated Cheese
0.75 oz Spinach
1 stick Butter
1 medium (2-1/2" dia) Onions
0.5 cup Gold Medal All Purpose Flour
2 cup Milk, Reduced Fat, Fluid, 2% Milkfat
8 oz Classico Traditional Favorites Pasta Sauce Tomato and Basil
8 oz Neufchatel Cheese (Kroger) - 1 oz servings
3 tbsp chopped Chives

Recipe Directions for Spinach Potato Gnocchi with Blush Sauce

  1. Mash potatoes in a bowl and add 1.5 cups of the flour.

  2. Season with salt and pepper, to taste.

  3. Add beaten egg, cheese, and chopped spinach and mix well.

  4. Knead the ingredients lightly on a floured board.

  5. Form dough into long cylinders. Cut the cylinders into pieces about 1-inch long and crimp with your fingertips into gnocchi dumplings.

  6. Bring a pot of water to boil for the gnocchi.

  7. For the sauce: Melt butter in a saucepan which will be large enough to accommodate the cooked gnocchi, and saute onion until it becomes translucent.

  8. Mix in the 1/2 cup flour gradually to make a roux.

  9. Gradually add milk and allow to thicken.

  10. Stir in tomato sauce and heat through.

  11. Season with salt and pepper.

  12. Remove from heat and add cream cheese.

  13. Transfer all sauce to a larger pot and blend with an immersion blender (transferring it to a larger pot ensures that the immersion blender will not splash sauce all over your counter).

  14. Boil enough gnocchi for the amount of servings you would like to make (approximately 15-20 gnocchi per serving) until al dente, drain.

  15. Spoon some sauce from the pot back into the pan that was initially used to make the sauce and toss over low heat with the cooked gnocchi to coat.

  16. Transfer to serving plates and sprinkle with chives.

Categories

Potatoes, Main Dish, Italian, Boil

Nutrition Facts
Serving Size 179.4g
Amount Per Serving
Calories
243
Calories from Fat
94
% Daily Value*
Total Fat
10.4g
16%
Saturated Fat
6.5g
33%
Trans Fat
0.0g
Cholesterol
42mg
14%
Sodium
327mg
14%
Potassium
353mg
10%
Total Carbohydrates
32.2g
11%
Dietary Fiber
2.3g
9%
Sugars
4.8g
Protein
6.0g
Vitamin A 8% Vitamin C 12%
Calcium 7% Iron 6%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
92% confidence
B-
    Bad points
  • High in saturated fat
  • Join Calorie Count - It's Easy and Free!
    CREATE FREE ACCOUNT
    Advertisement