Gnocchi with Spinach and Cream Sauce

Main Dish | January 28, 2017 | By

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While we were on our honeymoon, we had the most wonderful Gnocchi. You know, the life-altering type? Surprisingly it was Austria of all places (side note, add Innsbruck Austria to your travel list, you wont regret it)!

I must, even though it sounds cliche, but some of the best food that we have ever had the pleasure of eating was on our honeymoon and had set a bar for really great food for our daily life.  We had tried a couple other renditions with Gnocchi and this was our favorite.

So as I was thinking about how to make a cream sauce for this amazing pasta I remembered my love for Parmesan -Reggiano cheese (well, all cheese really), especially in a cream sauce.

Happy to say I have this DELICIOUS recipe for you!  Pair this with some garlic bread and you have a meal you may just start an addiction for!

A couple notes:
1.  When creating the creme sauce, do not leave that unattended.  It needs to be mixed very regularly so that it will not clump or stick to the bottom of the pot.

2. If you want a little more crunch to your spinach, add the spinach in the last step, when you add the gnocchi to the sauce.

Now – lets get cookin’!

Screen Shot 2017-01-28 at 9.15.43 AM

Gnocchi with Spinach and Cream Sauce
Serves 2
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 2 slices bacon
  2. 16oz potato gnocchi
  3. 1 tablespoon unsalted butter
  4. 1 clove garlic, minced
  5. 2 tablespoons all purpose flour
  6. 1 1/4 cup half and half
  7. 1/2 tsp salt
  8. 5Tb Parmesan-Reggiano cheese, grated
  9. 1 cup packed baby spinach
Instructions
  1. Pre-cook and chop your bacon, save the bacon grease for later use.
  2. In a small saucepan, over medium-low heat, melt butter. Add garlic, sauteeing for 30 seconds. Whisk in flour. Slowly drizzle in half and half, whisking and stirring continuously. Season with salt. When mixture is steaming, add cheese, whisking until smooth and thickened. Reduce heat to lowest setting, allow to simmer, stirring occasionally.
  3. Bring a medium saucepan of salted water to a full boil, add gnocchi and cook until gnocchi begins to float. Carefully drain.
  4. Add gnocchi to large skillet or wok with bacon fat, frying until all sides are crisp. Add spinach, tossing until fully wilted. Pour in cream sauce, stirring to coat well.
  5. Serve hot with chopped bacon and spinach sprinkled on top.
Adapted from baked by Rachel
Adapted from baked by Rachel
Blue Eyed Baker http://theblueeyedbaker.com/
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