Pillowy potato gnocchi are quintessential comfort food and easy to make from scratch. We took them up a notch by stuffing each little pasta-like dumpling with a filling inspired by the popular spinach-and-artichoke dip. A final lemon, butter and garlic sauce makes them particularly luxurious. The filling comes together quickly in a food processor and features three cheeses (mozzarella, Parmesan and cream cheese) to remind you of the classic dip. The gnocchi are finished with a simple dusting of Parm and fresh for a fresh and satisfying vegetarian main dish.
| Level: | Intermediate |
| Total: | 2 hr 30 min |
| Active: | 1 hr 15 min |
| Yield: | 4 servings |
Ingredients
- 1 1/2 pounds russet potatoes
- 5 ounces frozen spinach, thawed (half a 10-ounce package)
- 1/2 cup drained canned artichoke hearts
- 1/4 cup lightly packed fresh parsley leaves
- 2 cloves garlic, roughly chopped
- 1/2 cup shredded mozzarella
- 1/4 cup grated Parmesan
- 2 ounces cream cheese, softened (about 1/4 cup)
- Finely grated zest of 1/2 lemon
- Kosher salt and freshly ground black pepper
- 3/4 cup all-purpose flour, plus more for dusting
- 1 large egg, lightly beaten
- Olive oil, for greasing
- 1 1/2 sticks (12 tablespoons) unsalted butter
- 2 cloves garlic, grated
- Finely grated zest of 1 lemon
- Kosher salt and freshly ground black pepper
- Grated parmesan, for serving
- Fresh basil, thinly sliced, for serving
Instructions
- For the gnocchi: Put the potatoes in a large pot and add enough cold water to cover by about 2 inches; bring to a boil over medium-high heat. Adjust the heat and cook at a steady boil, adding more water to cover the potatoes if necessary, until they can be pierced easily with the tip of a knife, 40 to 50 minutes. Drain and set aside until cool enough to handle.
- Meanwhile, make the filling: Place the thawed spinach in a clean kitchen towel or cheesecloth and squeeze to remove any excess liquid. Transfer to a food processor and add the artichoke hearts, parsley and garlic. Process until evenly and finely chopped, scraping down the sides of the bowl with a rubber spatula as needed. Add the mozzarella, Parmesan, cream cheese, lemon zest, 3/4 teaspoon salt and several grinds of black pepper. Pulse until combined. Taste and adjust the seasoning with more salt and pepper if needed. Transfer the filling to a piping bag fitted with a large round tip. Set aside.
- Peel the potatoes and cut the flesh into large pieces. Pass the potato flesh through a ricer (or shred it through the large holes of a box grater), letting it mound on a clean work surface. Sprinkle with 1 teaspoon salt and let cool completely.
- Sprinkle the flour over the mound of potatoes. Drizzle the egg over the flour and begin to combine with a fork until everything starts to clump together. Use your hands to gently knead and fully combine the ingredients, about 2 minutes; do not overwork the dough. Gather the dough into a ball.
- Line a baking sheet with parchment. Cut the dough into 4 wedges. Working with one wedge at a time, roll the dough into a 12-by-3-inch-long sheet on a lightly floured surface. Pipe a line of filling down the center. Roll the dough up and over the filling, pinching the edges to seal (use a floured bench scraper to help lift the dough if it begins to stick). Roll the dough log into a snake about 15 inches long and 1 inch thick. Use a bench scraper or knife to cut the log into 1-inch pieces. Gently reshape each piece to seal the filling inside, then press gently with a fork to make ridges on top of each gnocchi. Place on the prepared baking sheet. Repeat with the remaining dough and filling.
- Bring a large pot of salted water to a boil over medium-high heat. Line another baking sheet with parchment and grease it well with olive oil. Working in batches, boil the gnocchi until cooked through and floating, 1 to 2 minutes. Transfer to the prepared oiled baking sheet.
- For the sauce: Just before serving, melt the butter in a large skillet over medium heat. Add the garlic and cook until fragrant and softened, 1 to 2 minutes. Add the gnocchi, lemon zest, a good pinch of salt and several grinds of black pepper. Toss until the gnocchi is warmed through and evenly coated in sauce, about 1 minute. Taste and adjust the seasoning with salt and pepper if needed.
- Spoon the gnocchi into 4 serving bowls and top with grated Parmesan and basil. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 766 |
| Total Fat | 53 g |
| Saturated Fat | 29 g |
| Carbohydrates | 60 g |
| Dietary Fiber | 7 g |
| Sugar | 3 g |
| Protein | 19 g |
| Cholesterol | 171 mg |
| Sodium | 926 mg |