Spinach Gnocchi In Portobello Sauce Recipe

Name: Spinach Gnocchi In Portobello Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds russet potatoes, peeled and quartered; 4 quarts water; 1-1/3 cups all-purpose flour; 1 egg; 3/4 teaspoon salt; 5 ounces frozen chopped spinach, thawed and squeezed dry; 1/2 pound sliced baby portobello mushrooms; 1 small onion, finely chopped; 1 tablespoon butter; 1/2 cup white wine or vegetable broth; 1/4 cup all-purpose flour; 1 cup vegetable broth; 1 cup 2% milk; 4 tablespoons grated Parmigiano-Reggiano cheese, divided; 1/2 teaspoon Italian seasoning; 1/4 teaspoon salt; 1/4 teaspoon pepper

Servings: persons

2 pounds russet potatoes, peeled and quartered
4 quarts water
1-1/3 cups all-purpose flour
1 egg
3/4 teaspoon salt
5 ounces frozen chopped spinach, thawed and squeezed dry
1/2 pound sliced baby portobello mushrooms
1 small onion, finely chopped
1 tablespoon butter
1/2 cup white wine or vegetable broth
1/4 cup all-purpose flour
1 cup vegetable broth
1 cup 2% milk
4 tablespoons grated Parmigiano-Reggiano cheese, divided
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper

1
Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain.
2
Over warm burner or very low heat, stir potatoes for 1-2 minutes or until steam is evaporated. Press through a potato ricer or strainer into a small bowl; cool slightly. In a Dutch oven, bring water to a boil.
3
Using a fork, make a well in the potatoes. Sprinkle flour over potatoes and into well. Combine the egg, salt and spinach; pour into well. Stir until blended. Knead 10-12 times, forming a soft dough.
4
Divide dough into four portions. On a floured surface, roll portions into 1/2-in.-thick ropes; cut into 3/4-in. pieces. Press and roll each piece with a lightly floured fork. Cook gnocchi in boiling water in batches for 30-60 seconds or until they float. Remove with a strainer and keep warm.
5
In a large nonstick saucepan, saute mushrooms and onion in butter until tender. Add wine or broth; cook and stir for 1 minute. Combine flour and broth until smooth; stir into pan. Stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 2 tablespoons cheese and seasonings. Spoon sauce over gnocchi. Sprinkle with remaining cheese.

484

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 2 pounds russet potatoes, peeled and quartered, 4 quarts water, 1-1/3 cups all-purpose flour, 1 egg, and more.

Yes, Spinach Gnocchi In Portobello Sauce 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.

Spinach Gnocchi In Portobello Sauce

How did you like this recipe?

Frequently Asked Questions