Gnocchi with Blush Sauce Recipe

Gnocchi with Blush Sauce Recipe | Robert Irvine

Level: Advanced

Yield: 4 portions

Nutrition Information Per Serving
Serving Size: 1 out of 4 portions
Calories: 1018
Total Fat: 48g
Saturated Fat: 28g
Carbs: 127g
Dietary Fiber: 12g
Sugars: 11g
Protein: 24g
Cholesterol: 171mg
Sodium: 1610mg

Time: 1 hour 5 minutes

Prep Time: 30 minutes

Cook Time: 35 minutes

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Ingredients

Gnocchi and Spinach Gnocchi:

• 2 pounds potatoes (roughly 4 large), peeled, chunked, boiled, and cooled
• 1 to 1 1/2 cups plain flour
• Salt and cracked black pepper
• 1 egg, lightly beaten
• 1 tablespoon grated Parmesan
• 1/2 cup spinach, steamed, cooled, and finely chopped in food processor
• 1/4 cup milk (as needed), to adjust dough consistency

Blush Sauce:

• 1/2 cup (1 stick) butter
• 1 medium onion, finely minced
• 1/2 cup flour
• 1 cup hot milk
• 1 (8-ounce) can chunky tomato sauce
• Salt and cracked pepper
• 8 ounces creamy cream cheese
• 1/4 cup chopped fresh chives

Instructions

1. Prepare the Gnocchi Dough: In a bowl, mash the boiled potatoes with 1 cup of flour, reserving the rest for adjustments. Season with salt and pepper. Add the egg and Parmesan, blending until smooth. Divide the mixture in half: stir processed spinach into one portion. Knead each separately on a floured surface into long rolls the dough should be light yet hold together. If sticky, add flour; if crumbly, add a splash of milk. Slice into 1-inch pieces and gently press into oval-shaped dumplings.
2. Boil Water: Bring a large pot of water to a rolling boil for the gnocchi.
3. Make the Blush Sauce: In a wide saucepan, melt butter over medium heat. Add minced onion and cook until translucent. Stir in flour to form a roux, then slowly whisk in hot milk until thickened. Add tomato sauce and warm through. Season with salt and pepper. Remove from heat, stir in cream cheese, and blend with an immersion blender for silky smoothness. Cover with plastic wrap to prevent skinning.
4. Cook and Serve: Drop gnocchi into boiling water; cook until they float and are tender. Drain and transfer to a platter. Ladle warm blush sauce generously over top, then sprinkle with chopped chives for a fresh finish.

Discover the joy of homemade gnocchi pillowy dumplings in a velvety blush sauce that blends creamy richness with tangy tomatoes. This Robert Irvine masterpiece is worth every minute; impress your guests and savor the flavors of Italy tonight!