Potato Gnocchi With Spinach And Sundried Tomatoes

Name: Potato Gnocchi With Spinach And Sundried Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Gnocchi:; 450 g, White Potatoes; 120 g, Flour; 1 Egg yolk; Salt, White Pepper; Sauce:; 60 ml, Extra Virgin Olive Oil; 1/2 cup sliced Button Mushrooms; 1 bag Spinach; 1/2 cup Sundried Tomatoes; 2 tbsp Pesto; 1 large Red Pepper; 50 g, Grated Parmesan Cheese; 50 g, Feta Cheese; Salt, Cracked Black Pepper

Servings: persons

Gnocchi:
450 g, White Potatoes
120 g, Flour
1 Egg yolk
Salt, White Pepper
Sauce:
60 ml, Extra Virgin Olive Oil
1/2 cup sliced Button Mushrooms
1 bag Spinach
1/2 cup Sundried Tomatoes
2 tbsp Pesto
1 large Red Pepper
50 g, Grated Parmesan Cheese
50 g, Feta Cheese
Salt, Cracked Black Pepper

1
Gently boil sundried tomatoes for 3 minutes until softened. Remove and slice julienne. Set aside. Remove stems from spinach and wash, then slice into julienne. Set aside. Core the red pepper and slice julienne. Set aside.
2
Boil the potatoes in the skin until tender. Remove from water and let dry. Lift skin off and rice while still hot. Add egg yolk, set aside and let cool. Season with salt and white pepper and work into a dough with the flour. Roll into finger thick cylinder rolls. Cut into 2-3 cm length. Shape and swirl the gnocchi with the tip of a fork. Simmer in salted water for a few minutes until floating and drain thoroughly.
3
Heat olive oil in a large saute pan on medium heat, add the gnocchi and saute for a few minutes until color is achieved. Add red pepper, mushrooms and tomatoes and saute for 2 minutes. Add the pesto and gently mix well. Add the parmesan and spinach. Season with salt and fresh cracked pepper. Remove from heat to serving dish and top with crumbled feta cheese.

494

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Gnocchi:, 450 g, White Potatoes, 120 g, Flour, 1 Egg yolk, and more.

Yes, Potato Gnocchi With Spinach And Sundried Tomatoes falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!