Potato and Spinach Gnocchi with Gorgonzola Sauce
By M&S Food
Published on 02 January 2024
Dinner decisions are answered with this potato and spinach gnocchi recipe from chef Rosemary Shrager from the cooking competition brought to you by M&S Food, Cooking With The Stars. Vibrant green gnocchi with a warming blue cheese sauce is guaranteed comfort in a bowl. Topped with wilted spinach and toasted almonds for a touch of sweetness and crunch in every mouthful. Try more recipes from Cooking With The Stars for special occasion inspiration. Looking for more pasta recipes? Look no further.Time and servings
1 hr 40 minsTotal time
4Servings
40 minsPrep time
1 hrCooking time
Ingredients
- 450ml whole milk
- 2 bay leaves
- 50g onion, sliced
- 5 black peppercorns
- 600g King Edward potatoes, unpeeled
- 400g spinach leaves
- 150g ’00’ pasta flour, plus extra for dusting
- 2 large free-range eggs, yolks only
- 85g parmesan, finely grated, plus extra to serve
- ¼ tsp ground nutmeg
- 1 tsp fine salt
- ½ tsp freshly ground black pepper
- 50g salted butter
- 1 tbsp extra-virgin olive oil
- 2 garlic cloves, thinly sliced
- 2 tbsp flaked almonds
- 1 large carrot, cut into fine matchsticks
- 40g plain flour
- 75g gorgonzola picante, crumbled
- 60ml double cream
- ¼ tsp ground white pepper (optional)
Method
Step 1
Start the béchamel sauce. Put the milk, bay leaves, onion and peppercorns in a medium pan over a medium heat and warm through until steaming but not boiling. Remove from the heat and set aside to infuse.Step 2
For the gnocchi, put the potatoes in a large pan of cold salted water, bring to the boil, then simmer until tender. Drain and leave in the colander for 5 mins to steam dry. When cool enough to handle, peel (use kitchen towel to remove the skin easily) and push the flesh through a sieve or food mill into a large bowl.Step 3
Put 300g spinach in a medium bowl. Pour freshly boiled water from the kettle over the spinach and leave for 3-4 mins until wilted. Drain, rinse in cold water, then wrap in a clean tea towel and squeeze out as much water as possible – the leaves need to be very dry. Blitz the spinach in a food processor or blender until finely puréed.Step 4
Add the puréed spinach, flour, egg yolks, 60g parmesan and nutmeg to the potato along with the salt and freshly ground black pepper. Bring together to make a soft but not sticky, rollable dough, adding more flour if necessary (the less flour used the better).Step 5
Lightly dust a work surface with flour, divide the dough into two pieces and roll each into a sausage about 3cm thick. Cut each sausage into 4cm pieces. Roll each one making an indent in the middle and put on a lightly floured tray. Set aside while you make the gorgonzola sauce and wilted spinach.Step 6
For the wilted spinach, heat 10g butter and olive oil in a large frying pan. Add the garlic, almonds and carrots and gently cook over a low heat until golden. Add the 100g remaining spinach and season with salt and freshly ground black pepper. Turn the heat up to high and cook for about 2-3 mins until the spinach is wilted. Remove from the heat and set aside to reheat to serve.Step 7
Strain the infused milk for the bechamel sauce into a jug. Set a pan over a medium heat, melt the remaining 40g butter, add the flour and whisk to make a roux. Keep the heat on medium and gradually pour in the milk, whisking constantly to prevent lumps forming. Remove from the heat and add the gorgonzola, 25g parmesan and cream. Season to taste with salt and white pepper, if using.Step 8
Bring a very large pan of water to the boil, then add 2 tbsp salt. Return the wilted spinach pan to the heat to warm through. Tip in the gnocchi into the boiling water, when they float to the surface, they’re ready. Carefully scoop them out with a slotted spoon or small sieve. Place them in a serving dish and drain off any excess water. Pour over the gorgonzola sauce and sprinkle with extra parmesan, if you like. Serve with wilted spinach.