Potato Gnocchi Florentine

Potato Gnocchi Florentine1

My son’s girlfriend asked me to teach her how to make Gnocchi and I jumped at the idea! I used to make them with my daughter before she got married and moved away so I was super excited. We really had a good time and the best part was the end result… Light delicious goodness!

Homemade Gnocchi
3 pounds baking potatoes
2 large eggs
1 large egg yolk
2 cups all purpose flour + more as needed
2 tsp kosher salt + more if needed
1 tsp pepper
soft butter as needed

Preheat the oven to 325°F.  Wash the potatoes, prick them with a fork and slow cook them for 2 1/2 to 3 hours. It is my belief that this slow roasting of the potato is what makes a light and dumpling-like Gnocchi. Once the potatoes are roasted scoop out the baked potatoes and rice them or push them through a sieve.

While they are still warm mix in the flour, eggs, salt & pepper. Using more flour as needed, because the dough is very sticky. Using a stainless steel bench scraper, begin to bring the dough together, scraping and cutting through the mixture until it comes together into a consistent dough. Now gently knead the dough for about 2 minutes. Allow the dough to rest for about 10 minutes.

On a floured surface, roll or pat out the dough to about 1/2 inch thickness. Cut on board into bite size pieces. Bring a big pot of generously salted water to a boil. Begin to boil in batches. When the gnocchi rises to the top of the pot, boil 2 minutes more, then with a slotted spoon, transfer to a bowl with soft butter. Add butter as needed so the gnocchi don’t stick together. Reserve 1/2 cup of Gnocchi when done.

Florentine Sauce
3 Tbs butter
1 bag frozen spinach thawed
1 1/2 cup chicken stock
1/2 package cream cheese
1/2 cup freshly grated Pecorino Cheese
1/4 cup Vodka
1/2 onion diced
3 cloves garlic minced
1/2 cup Pine nuts (optional)
salt & pepper to taste

In a sauce pan melt the butter on medium heat then add the onions. Cook for 5 minutes. Next add the garlic and cook for about 3 minutes. Add the spinach and cook an additional 5 minutes. Add the chicken stock 1/4 to 1/2 cup at a time. Continue cooking and adding the broth until the spinach is completely tender. Pour in the Vodka and cook for a few minutes more. Add the cream cheese and Pecorino. Toss with the Gnocchi and pasta water. Plate and add more Pecorino on top. Delicious!



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