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Spinach Gnocchi in Portobello Sauce

 Spinach Gnocchi in Portobello Sauce
Mushrooms and white wine add rich flavor to a creamy sauce that coats and clings to every little groove in these tender, comforting potato dumplings from our Test Kitchen. TIP: Grated aged Parmesan cheese may be substituted for the Parmigiano-Reggiano in this recipe.
6 ServingsPrep: 1-1/4 hours Cook: 10 min.

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
  • SAUCE:
  • 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

Directions

  • 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 of 2

Spinach Gnocchi in Portobello Sauce (continued)

Directions (continued)

  • 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.
  • 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.
  • 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.
  • 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. Yield: 6 servings.
Nutritional Facts: 1 cup gnocchi with 1/2 cup sauce equals 331 calories, 5 g fat (3 g saturated fat), 46 mg cholesterol, 691 mg sodium, 57 g carbohydrate, 4 g fiber, 12 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.