Description
Homemade potato gnocchi tossed in a nutty brown butter sauce with spinach, dill, and pine nuts. A comforting, flavorful weeknight meal.
Ingredients
Units
Scale
- 1 3/4 lbs (800 g) russet potatoes
- 1 1/4 cups (150 g) 00 flour
- 1/2 tsp salt
- 1 large egg
- 1 cups (30 g) fresh spinach
- 1 small bunch (10 g) fresh dill
- 1 tbsp sour cream
- 1 tsp fresh oregano
- 2 tbsp unsalted butter
- 3 tbsp pine nuts
- 1 clove garlic
- Salt
- More dill sprigs
Instructions
- Boil russet potatoes in salted water until tender, about 15–20 minutes. Drain and peel while still warm, then mash until smooth.
- Place the mashed potatoes in a large mixing bowl. Add flour, salt, and egg. Mix gently to form a dough, being careful not to overwork it.
- Divide the dough into three equal portions. Roll each portion into a long strip about ½ inch in diameter. Cut the strips into ½-inch pieces. Using a fork, gently roll each piece along the tines to create ridges.
- Bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water in batches. Cook until the gnocchi float to the surface, about 2–3 minutes. Remove with a slotted spoon and set aside.
- In a large saucepan, melt the butter over medium heat and allow it to brown slightly for a nutty aroma.
- Add the minced garlic and pine nuts. Sauté for 1–2 minutes until fragrant and the pine nuts are lightly toasted.
- Stir in the spinach and cook until slightly wilted, about 2 minutes.
- Add the dill, oregano, sour cream, and salt. Stir until combined and heated through.
- Add the cooked gnocchi to the saucepan and gently toss to coat in the sauce.
- Divide into portions and serve warm. Sprinkle additional dill on top.
Notes
- For extra fluffy gnocchi, let the mashed potatoes cool slightly before adding the egg and flour.
- Toasted walnuts or pecans make a delicious substitution for pine nuts.
- Store leftover gnocchi in an airtight container in the refrigerator for up to 2 days; refresh by gently sautéing in butter before serving.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 450
- Sugar: 5
- Sodium: 300
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Trans Fat: 0g
- Carbohydrates: 60
- Fiber: 5
- Protein: 10
- Cholesterol: 50