This month I’m celebrating National Pasta Month, and today’s feature dish is this tasty spinach gnocchi with a creamy lemon sauce!
You guys. It’s that time of year that I wait for all. year. long. It’s National Pasta Month! Yes, this is a thing. A month full of celebrating that most beautifully tender and hearty staple in Italian and American diets: pasta.
Okay let’s be real people: my whole life is a celebration of pasta. Unfortunately for myself, I turned 30 this year and after a life time of running fast, my metabolism decided to merge over into the slow lane apparently. Which is disappointing, but just means that I have to be more selective about the pasta dishes I enjoy and make sure everyone counts most deliciously!
Related: Creamy Balsamic Pasta
And today’s recipe, let me tell you about it. This is a winner! I know, I know: gnocchi isn’t technically pasta, it’s more of a dumpling. But it’s got flour and eggs mixed in with those potatoes, so it’s as good as pasta in my book! These gnocchi are a twist on the traditional potato gnocchi as I used some blanched spinach to give the dough some beautiful specks of green color. After cooking these gnocchi, I sautéed them until they were golden brown on all sides, which is really the way to go if you ask me! This method gives them that lightly crisped outer coating while keeping the inside nice and tender. Finished with a simple white wine butter sauce kicked up a notch with the addition of mascarpone for a creamy touch, and these gnocchi are a winning dinner for these cooler nights!
Related: Lemon Oregano Chicken Pasta with Sautéed Onions and Bell Peppers
Now it’s your turn: what is your favorite way to enjoy gnocchi? Share with me by commenting below! And be sure to stay tuned to TheCharmingDetroiter.com this month for more pasta recipes celebrating National Pasta Month every Saturday!
- 2 russet potatoes, whole
- 2 cups packed baby spinach, blanched for 1 and then shocked
- 1 egg
- 1 cup all-purpose flour
- ¼ tsp. kosher salt
- ¼ tsp. ground white pepper
- 4 tbsp. unsalted butter
- 1 large shallot, minced
- 2 cloves garlic, minced
- ¼ cup white wine
- ½ tsp. lemon zest
- 2 tbsp. fresh lemon juice
- 8 oz. mascarpone
- Kosher salt
- White pepper
- Chives, for garnish
- Parmesan cheese, grated, for garnish
- Rinse potatoes. Add to a medium-sized pot and fill pot with enough cold water to cover the potatoes completely. Place pot on the stove and turn heat to medium-high. Bring water to a boil and cook potatoes for 40-45 minutes, until fork tender. Remove potatoes from water and allow to cool in a colander set over a plate to allow water to drain.
- Meanwhile, bring a medium-sized pot of water to a boil over high heat. Blanch spinach for 1 minute, then plunge into an ice bath before transferring to a paper towel lined plate. Use paper towel to squeeze as much liquid as possible from the spinach.
- When potatoes are cool to the touch, peel potato skins from the flesh. Using a large grater size, grate potatoes into a large mixing bowl.
- In a food processor, combine egg and blanched spinach. Pulse until fully combined. Add spinach mixture, salt, and pepper to gnocchi dough and stir until combined. Turn dough out onto a well-floured surface and knead until well combined. You may need to add extra four depending on humidity and how moist the dough is at this point. The dough should still be a little sticky, but you should be able to easily remove pieces of it and roll them into 1" to 1 ½" sized balls. Place gnocchi on a floured baking sheet and set aside while you prepare the sauce.
- Bring a large covered pot of salted water to a boil over high heat.
- For sauce, melt butter in a large skillet over medium-high heat. Sauté shallot for 2-3 minutes. Add garlic and sauté for 1 minute. Add white wine to deglaze pan and allow to cook down for 4-5 minutes until sauce has thickened. Turn heat off and ad add lemon zest, lemon juice, and half the mascarpone cheese. Whisk continuously until mascarpone is combined, to help it emulsify with the butter. When mascarpone is incorporated, add the remaining mascarpone and repeat until sauce is smooth. Season with salt and white pepper to taste.
- When water comes to a boil, cook gnocchi in batches, being careful not to overcrowd the pot. The gnocchi are ready when they float to the surface, about 2-3 minutes. Remove gnocchi and set aside to drain.
- To finish dish, in a small skillet melt 1 tablespoon of butter over high heat. Add enough gnocchi for 1 or 2 servings (about 7-9 gnocchi per serving). Sauté gnocchi until they start to brown on the edges, about 1-2 minutes. Take pan off heat and add a generous spoonful of sauce, tossing quickly to coat. Plate gnocchi in a bowl and top with extra sauce if desired. Garnish with chives and parmesan cheese. Enjoy!
