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1
For the gnocchi: In a large stock pot over high heat, boil the potatoes, salt, smashed garlic, and roughly chopped onions until the potatoes are fork tender, 10 to 12 minutes.
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2
Drain and return to the pot to allow the water to cook off, 5 to 10 minutes.
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3
Meanwhile, in a small saute pan over medium-high heat, add the olive oil and heat until shimmering.
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4
Add the diced onion and cook for 3 to 4 minutes.
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5
Add the minced garlic and saute for 1 minute more.
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6
Add the spinach and cook for 3 minutes.
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7
Add the wine and cook until the spinach is wilted, 5 minutes, stirring often.
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8
Place the mixture in a strainer set over a bowl to catch the liquids as it drains off, applying pressure gently a few times to accelerate liquid removal.
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9
Reserve 1/2 cup liquid.
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When the potatoes are dry and slightly cooled, roughly cut them and pass through a food mill or ricer.
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11
Set aside.
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12
(Guy's tip: after ricing the potatoes, spread them out on a baking sheet and allow them to dry out even more to remove moisture).
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13
In a food processor bowl fitted with the bottom blade, add the strained spinach, pulse to puree, and then add the egg and egg yolk, flour, nutmeg, and Parmesan.
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14
Pulse until well mixed.
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15
Place into a large bowl and gently fold in the riced potatoes, gently stirring until just combined.
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16
You will have very soft dough.
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17
Turn out onto a lightly floured board and roll into a 1 1/2-inch thick snake.
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Dust the dough lightly with flour and cut into 1 1/2-inch pieces.
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19
Roll each piece gently with your thumb, leaving a small indentation on 1 side of the gnocchi.
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20
Place the finished gnocchi on a lightly floured, parchment paper-lined baking sheet.
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21
(Guy's tip: if you have time, let the gnocchi rest in the refrigerator or freezer until chilled prior to cooking.
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22
It will help the gnocchi hold its shape better).
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23
Fill a large stock pot 3/4 full with water, place over high heat, add 1 tablespoon kosher salt, and bring to a rapid boil.
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24
Meanwhile, for the sauce: Wipe clean the same pan that the spinach was cooked in and place over medium-high heat.
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25
Add 3 tablespoons butter and melt.
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26
Add the garlic and chile flakes and cook for 1 to 2 minutes.
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27
Deglaze with the wine, reduce for 4 to 5 minutes.
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28
Add the stock, reserved spinach liquid, half-and-half, and cheese and reduce an additional 3 minutes.
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29
Add the pepper, tomatoes, and remaining 2 tablespoons butter.
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30
When the sauce is ready, add the gnocchi to the boiling water and cook for 3 1/2 minutes.
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31
Remove, drain, and let rest for 5 minutes.
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32
Add to the sauce and garnish with Parmesan and a drizzle of extra-virgin olive oil.
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33
Freeze any leftover gnocchi for a later meal.
