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Potato gnocchi with tomato, spinach and mascarpone recipe

Potato gnocchi with tomato, spinach and mascarpone recipe

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  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato

A quick dinner for one of wilted spinach and creamy mascarpone tomato and basil sauce over potato gnocchi.

4 people made this

IngredientsServes: 1

  • 80g fresh leaf spinach
  • 1 pouch Loyd Grossman® Tomato and Basil Sauce
  • 1 tablespoon freshly chopped flat leaf parsley
  • 2 tablespoons mascarpone cheese
  • 125g potato gnocchi
  • freshly grated Parmesan cheese

MethodPrep:5min ›Cook:5min ›Ready in:10min

  1. Wash and drain the spinach and place into a pan with a tight fitting lid over a low heat. When spinach is wilted, remove the lid and cook for a couple of minutes, driving off any excess water.
  2. Add the sauce, the parsley and the mascarpone cheese, heat thoroughly and stir.
  3. Cook the gnocchi according to the pack instructions.
  4. Pour over the sauce and sprinkle with a little Parmesan cheese.

See it on my blog

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Reviews in English (0)

Neil Perry's potato gnocchi with simple tomato sauce

Potato gnocchi with tomato sauce. Photo: William Meppem. Styling by Hannah Meppem Difficulty Easy Dietary Vegetarian

I recommend making a double batch of gnocchi since it freezes well: you can keep it for about six months and cook it from frozen. Crush the cooked potato when it's hot and then wait for it to cool to room temperature before adding the flour. You'll get a lighter result.


Place washed whole potatoes on a baking tray and bake for 1½ to 2 hours until soft or when a skewer is easily inserted into the potatoes. Set aside to cool. When cool enough to handle, peel and place into a large heavy-based saucepan. Mash well (or you can press through a mouli or sieve) so that there are no lumps. Be careful not to over mash as the potatoes will become ‘glue-like’.

Toss the pumpkin with the olive oil and place in a baking tray. Bake in the oven for 10 to 15 minutes until the pumpkin is soft and slightly golden on the edges. Remove and set aside.

In a large saucepan, heat the milk and when hot pour into the potato in a thin stream. Mix well with a wooden spoon. Add semolina and flour and continue to stir until the potato mixture is quite stiff and dry, with the liquid being absorbed into the potato. Add the eggs and beat well until combined. To make the gnocchi, take teaspoonfuls of the potato mixture and gently roll into oval shapes. Press the gnocchi onto the tines of a floured fork and place on a chopping board lightly dusted with flour. Another less messy way of making the gnocchi is to fill a piping bag, hold this over boiling water and squeeze out small dumplings, cutting each little dumpling off with your finger across the piping nozzle.

Fill a large saucepan with water and bring to the boil, salt with about two teaspoons of salt. Once the water boils, drop in small batches of gnocchi. As the gnocchi rises to the top of the boiling water, remove with a slotted spoon and place in a greased baking dish and set aside.

To assemble, place a large frying pan over medium heat and add the butter. When the butter is foaming, add the garlic and cook for a minute. Toss the cooked gnocchi in the pan and cook, stirring gently to coat with the butter and until golden brown. Add the pumpkin, parsley and Bitton Spicy Tomato Sauce or tomato passata. Bring to a simmer.

To serve, spoon into four flat soup bowls and add a dollop of mascarpone. Serve with a crisp green salad.


  • 1 lb potatoes 450g
  • 4 ½ oz spinach 125g, weight after any stems have been removed
  • 1 egg
  • 1 cup all purpose flour 140g plain flour
  • 1 dash nutmeg
  • salt and papper
  • ¼ cup parmesan 10g, finely grated
  • 2 tbsp cream cheese optional




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If you want to make a beautiful looking dish, serve this spinach gnocchi with sweet potato (or butternut squash) gnocchi, and potato gnochi. To save myself some work, I make a base mix without the puree, and divide it into 3 portions, addding the different purees to each one and adjusting with flour if needed (the amount of water/moisture is different for each kind of puree).The tri-color effect is stunning and delicious. As they're all very flavor and colorful, I like to serve them with a very light cream sauce or butter sauce with sage

I made this for some guests after finding it on the foodnetwork site. Unfortunatly, I did not read these reviews first. I should have drained the ricotta overnight and pressed the spinach more thoroughly. To fix the consistancy, I added about 1 cup of flour and a whole egg. I thought they come out a bit too dense. I would try another recipe next time as the flavor wasn't all that great.

After following instructions to the very last letter, I discovered what everyone else here already knew -- this recipe does not work. This is the first flop I've encountered on epicurious, a major disappointment! Don't waste your time on this one -- there's no shortcut for gnocchi.

Tasteless and not worth the effort. Like Watertown, I followed all reviewer comments (drained ricotta and spinach, chilled the dough for 24 hours, added extra flour) and mine didn't fall apart - provided that I rolled them in flour and made them large. All the others became ricotta soup. But that's not my complaint. I found them to be tasteless (use more salt), with a strange texture (use potato!) My husband couldn't gag down the sauce, which tasted canned. Use fresh tomatoes and some herbs . all in all, skip this one.

This dish has an unfairly low rating! These gnocchi are fantastic, provided that you follow the recommendations given by other reviewers. I did that, used plenty of flour, and also refrigerated them for a while before cooking, and the gnocchi came out perfectly. (Didn't make the sauce - they don't need any!) My man loved them, and we will definitely be eating them again! Slightly time-consuming, but well worth the effort.

I followed the tips and instructions of many of the previous reviewers (i.e., add extra flour, drain ricotta, wring excess water out of spinach, use water at a simmer when cookin) who had success and the gnocchi i made STILL fell apart. Be prepared to have a back-up item on hand for dinner if you use this gnocchi recipe, should the gnocchi fall apart. in retrospect i should have kept the uncooked gnocchi "mix" and used it to fill lasagna or ravioli, soon as i realized the gnocchi were not "cookable".

excellent. gnocchi should NOT be cooked at a rolling boil like dried pasta, for all he folks who complained about them being too soft. you simmer them until they firm up and rise to the top. i recommend poaching the gnocchi in a medium-sized sauce pan to retain their mass if they are soft.

Three hints to help firm up the gnocchi. First, yes, drain the spinach thoroughly by any means you can think of, including wringing it out in a tea towel. Dry spinach is essential. Next, drain the ricotta cheese as suggested by reviewer Troy on 3/31/00. I drained mine in a sieve lined with cheesecloth, putting weights on top. This removed only about 1/3 cup of liquid, but did help. Third, put the mixture in the fridge until very cold. An important fourth: no recipe for spinach ricotta gnocchi ever calls for enough flour. By using the above ideas, however, you won't have to add much more, thus keeping the gnocchis light and fluffy. Most recipes for gnocchi call for salt and some for pepper as well. Good idea for those who found these bland. Instead of making a roll, I take a small spoon and form the dough into balls the size of a large cherry. Flour your hands well and often. Place the balls on a lightly floured tea towel on a baking sheet, cover loosely and refrigerate until cooking time. For sauce, I made two, a fresh, light tomato sauce of my own devising for the other side of the plate, Gorgonzola Sauce (from the Pork with Gorgonzola Sauce on this site). I chose this particular cheese sauce because it's lighter than most. Try this recipe at least once in your life, and try not to remember the flour and bits of spinach all over your kitchen that way, you may make it again, and again. It is truly delicious.

I love to read recipes, visualize the ingredients and then get to work preparing "mystery master- pieces". I am a professional "amateur" home chef that loves to create aesthetic wonders. I improvised quite a bit with this recipe. I used russet potatoes steamed and mashed. I sautéed garlic and spinach and added freshly ground pepper along with two eggs. The garlic and spinach mixture was then pureed in my food processor. I added fresh basil and cilantro to my pureed mixture and then added @ 1 and 3/4 cups flour. I then kneaded the dough and rolled into a circular flat area with additional sprinkles of flour (as needed). my catch was improvisation! I turned these scrumptious dumplings into ravioli by rolling out the wonderful dough and stuffing it with mozzarella, parmesan and ricotta cheese. The skins were slippery but delectable. cover with a very light ratatouille sauce and you'll be in a culinary heaven.

Excellent recipe. I imagine the trouble that some will have will stem from not getting enough water out of the spinach. First attempt was a dinner party-no leftovers.

This is delicious! I added a little more flour and made sure the logs were well formed, and they held together fine. The melted cheese at the end adds that special touch - yum! I've found a favorite recipe for many dinners to come.

I have made gnocchi many times and this one was the worst! I tried using more flour and the gnocchi still fell apart. Guess I'll stick with gnocchi made from potatoes. They are labor intensive, but at least you know you're not wasting time and ingredients.

I think the recipe was so easy. I had no problem with the gnocchi falling apart. Definitly willmake it again.

It's delicious. My family loved it and I will do it again for sure. I doubled the flour though.

The gnocchi completely fell apart. This was not worth the work at all. Don't bother.

My husband and I both love this dish! I've prepared it 3 or 4 times and have never had a problem with the gnocci falling apart. I always make sure that the spinach is good and dry and always need more than 2T of flour.

After reading the reviews below, I doubled the flour in the recipe. I also made sure my hands were very well floured when making the dumplings, and removed each dumpling from the water as soon as it floated to the top. With these modifications, the dumplings came out fine. It's a great use for frozen spinach.

I had the same problem as Amy, my gnocchi fell apart. I would not bother doing this again. the taste ok. Lacking presentation.

Very nice. Light and silky. A couple of things that the recipe failed to mention. 1. Drian the Ricotta. 2. The amount of flour will change depending on how wet the ricotta is. Use the 2T measure in the recipe as a starting point and add more flour as needed.

Tomato sauce was good, but the gnocchi completely fell apart and had to be thrown away. Don't bother.

I cheated on this recipe and used prepared gnocchi, but I followed all of the other instructions. The sauce was fabulous and this was a delicious, hearty Saturday evening meal for two.

I have made this recipe twice now. Both times, my husband and I loved it. It gives me another way of using ricotta cheese and spinach, which I always seem to have on hand.

Like eating little puffs of clouds. Very light and delicious. For faster prep, microwave the spinach (no need to add extra water), and put all ingredients in a food processor to form a smooth (very very soft) dough. The light tomato sauce goes perfectly with it.

Crispy Gnocchi With Burst Tomatoes and Mozzarella

Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

Pan-fried gnocchi is like a faster version of baked pasta. Store-bought gnocchi can simply be browned in a pan for an exciting mix of crispy outsides and chewy middles, no boiling required. This dish is studded with juicy tomatoes and melty pockets of mozzarella. C herry tomatoes are reliably more flavorful year-round than larger, more watery varieties like beefsteak and heirloom. (That said, taste yours, and if they’re more tart than sweet, add 1/2 teaspoon sugar in Step 2.) Toss the tomatoes with browned butter, red-pepper flakes and garlic, then hit them with a little heat, and they’ll burst into a bright sauce. Stir in the gnocchi, dot with mozzarella, then broil until the cheese is molten and the tomatoes are blistered in spots.

What to serve it with

Garlic bread of course! Gnocchi and garlic bread are such a delicious match. Either buy some ready made, or make your own easy garlic bread by cutting up some French stick and spreading it with a mix of butter, crushed garlic and dried herbs. Then pop it in the oven for 10 minutes.

You could also keep it simple with a big green salad. The key to an epic green salad is to use a variety of greens, like romaine, spinach, kale and rocket. You want leafy greens, but crunch too. Then you need the perfect dressing. Why not try our Lemon Vinaigrette, Honey and Mustard Dressing or Tomato and Basil Vinaigrette.

No, you do not to precook the gnocchi in this recipe, as it will all cook together in the sauce for an easy one pot meal.

This is an easy and delicious meat free meal, and it really does need any meat. However, if you wanted to add some then you could add some leftovers from a Roast Chicken or even some chopped up cooked sausages. You could also add some extra flavour with adding chopped bacon at the same time as the onion.

You can store leftover baked gnocchi in an air tight container in the fridge for around 4 days. You can either reheat it in a microwave or in a frying pan with a splash of stock to loosen it up a little, as the leftovers can be a little dry.
We don't recommend freezing leftovers, as once it is defrosted, it tends to fall apart and become a bit mushy.

Yes, you can easily make this gluten free. Just make sure to use gluten free gnocchi and make sure all the other ingredients that you are using are gluten free too.

We used store bought gnocchi to make this a super quick and easy meal, however you could use your favourite homemade gnocchi recipe for this too.

How do you Pronounce “Gnocchi”?

I’m so sorry to say that the top hits on Google for the American and British pronunciation will lead you astray. My phonetic pronunciation for you is nee-yaw-kee,with the nee-yaw pronounced as one syllable but this is easier for you to listen to a proper video. By the way, “gnocchi” is plural– “gnoccho” is singular so you don’t want to say, “gnocchis.”

To get to the authentic Italian recipe for these potato gnocchi, just scroll down.

Boil the potatoes in plenty of water until tender. Drain and peel while still hot. Sieve the potatoes onto a clean workbench or into a large bowl, using a potato ricer or food mill*. In a separate bowl, sprinkle salt over flour and mix well. Add beaten egg and half the flour to the potatoes. Knead, gradually adding more flour, until the mixture is soft, smooth and slightly sticky (depending on the potatoes, you might need a little more flour). Divide dough into quarters, shape into rolls about 2½ centimetres in diameter, then cut into two-centimetre pieces. Use a fork to make ridges in the gnocchi (optional). Bring five litres of water to the boil in a large saucepan. Do not put salt in the water, as this tends to make the gnocchi stick together. Meanwhile, heat butter in a large, flat ovenproof dish in a low-temperature oven. Drop the gnocchi into the boiling water, about 20 at a time. After they rise to the surface, cook for a further 20 seconds. Use a slotted spoon to remove from the pot. Dry on kitchen paper then transfer to the dish in the oven and toss lightly in butter. Repeat until all gnocchi are cooked.

* A food mill or potato ricer is necessary for this recipe. In their absence, push the potato through a sieve - but it's a bit more laborious.

Prep-Ahead Tips

Although this easy gnocchi recipe is already unbelievably simple and quick, we’re still fond of any streamlining strategies that make dinnertime even easier.

Here are a few tips for you to make our fast and easy gnocchi recipe even quicker:

  • Whenever you have a recipe or need for chopped onions and/or garlic, go ahead and chop plenty of extra. Place extras in an airtight container and freeze until your next recipe calls for chopped onions or garlic.
  • Buy ground Italian sausage without casings. This eliminates the need to remove casings when you go to cook the sausage.
  • Buy baby spinach leaves in the pre-packaged salad section of your grocery store, pre-washed and ready to use.
  • You can buy pre-shredded cheeses, or better yet — shred your own blocks of cheese one night and place in airtight containers to keep in fridge for recipes that call for shredded cheese.

This 20-Minute, One-Pan Gnocchi with Sausage with Spinach is a completely fuss-free recipe that will satisfy your carb lovers, carnivores, and and melty cheese eaters. Enjoy.

Watch the video: Gnocchi with Tomato Sauce Recipe. How to Make Gnocchi (July 2022).


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