This creamy Italian gnocchi dish is an ode to Positano, featuring fresh spinach and a cheesy Parmesan and mascarpone sauce.
Mmm! This dish reminds me so much of our time on the Amalfi coast last year for our honeymoon. We spent a leisurely day cruising along the cities of the Amalfi Coast, snapping photos, visiting gelato shops, and eating delicious meals. It’s a place I could definitely return to for a vacay again one day!
At lunch on this beautiful day, we had a deliciously simple, creamy, cheesy gnocchi dish. This recipe is my ode to that dish, which I can still taste when I think about it!
Related: Spinach Gnocchi with Creamy Lemon Sauce
So I was on a mission to recreate this cheesy, delightful dish. I started by caramelizing shallot and garlic in a dutch oven until softened, before adding flour and stock to make a simple roux. When thickened, the sauce is finished with creamy mascarpone and sharp, salty Parmesan until melted. Finished with mini gnocchi (or regular sized if you prefer!), fresh lemon juice and spinach, this dish will literally melt in your mouth!
Related: Squid Ink Gnocchi with Champagne Beurre Blanc and Crispy Prosciutto
Now it’s your turn: what is your favorite memorable dish from a recent vacation you took? Share with me by commenting below!
- 4 tablespoons unsalted butter
- 1/4 cup minced shallot
- 2 cloves garlic, minced
- 4 tablespoons all-purpose flour
- 2 cups vegetable stock (or chicken stock)
- 2 pounds mini gnocchi
- 8 ounces mascarpone
- 1/2 cup grated Parmesan cheese
- 2 cups baby spinach
- 1/2 lemon, juiced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- Bring a large covered pot of salted water to a boil over high heat.
- In a Dutch oven set over medium heat, melt butter. Add shallot and cook until caramelized and soft, about 6-8 minutes. Add garlic and cook for one minute. Slowly add the flour, whisking in about one tablespoon at a time until well combined. The mixture will be thick and sticky. Slowly add the stock while whisking well to incorporate. Turn heat down slightly to medium-low and cook until sauce is thickened and reduced, about 12-16 minutes.
- While sauce is thickening, cook gnocchi in boiling salted water according to packaging instructions. Drain gnocchi and set aside.
- When sauce has thickened, add mascarpone and Parmesan cheese, stirring until completely melted. Add spinach, cooked gnocchi and lemon juice to the sauce and toss over medium-low heat until well-combined. Season with salt and pepper as desired.