Marry Me Potato Gnocchi 🥔

By Tasty · 90 min

Ingredients

Instructions

1. Heat the oven to 400°F (200°C). Prick the potatoes a few times with a fork, set them on a baking sheet and bake about 1 hour, until a knife slides in easily. Let cool about 10 minutes, until you can handle them.
2. Halve the potatoes crosswise and scoop out the skins. Press the flesh through a ricer into a medium bowl. Drizzle over the beaten egg, sift in the flour and add the salt. Stir gently with a silicone spatula until combined, then shape into a lumpy dough ball without overmixing.
3. Cut the dough into 6 equal pieces. Roll each into a log about 1 inch wide, then cut each log into 1-inch pieces.
4. Boil a large pot of heavily salted water over high heat. Cook the gnocchi in 2 batches until they float, about 2 minutes, then cook 30 seconds more. Lift out with a slotted spoon onto a baking sheet or plate.
5. Heat the olive oil in a medium saucepan over medium-high heat until shimmering, about 1 minute. Fry the gnocchi 2 to 3 minutes per side until crisp on both sides. Take off the heat and set aside.
6. Melt the butter in a large saucepan over medium heat. Cook the chopped onion, stirring now and then, 7 to 8 minutes until translucent. Add the garlic and cook about 1 minute until fragrant. Stir in the tomato paste and cook 2 to 3 minutes.
7. Whisk in the chicken broth, cream, sun-dried tomatoes, 3/4 teaspoon salt, black pepper and red pepper flakes. Bring to a simmer over medium heat and simmer about 5 minutes until slightly thickened. Stir in the Parmesan.
8. Add the spinach and cook, stirring once or twice, 1 to 2 minutes until wilted. Taste and add more salt if needed.
9. Stir the gnocchi into the sauce. Divide evenly among 6 bowls, sprinkle with basil and grate Parmesan on top.

Summarized from Tasty's video. Watch it for the details.

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