This piece documents the gnocchi recipe of an Italian friend of Dominique Sarthe. The spinach sauce was invented deep in the mind of Domi’s husband, Cyril Sarthe. Paul and I met the Sarthe’s in their hometown of Cassagnabere-Tournas, France, where we spent the month of March WWOOFing on their farm. Being that it was early spring, we planted everything from tomatoes to eggplants to squashes, spinach, lettuces, corn, leeks, basil, parsley, potatoes even peanuts (see our travel blog here).
We harvested radishes, leeks, carrots, turnips, parsnips, celery, arugula, and of course, spinach. It was wonderful to eat veggies that were so incredibly fresh. Luckily for us, Domi and Cyril know about good food. Before focusing soley on farming, they had another life as owners of a pizzeria near Toulouse. (To read more about our time in Cassagnabere, go here.) 
Gnocchi with Spinach Sauce
- Total Time: 1 hour
- Yield: 4 1x
Description
Handmade gnocchi with fresh spinach sauce
Ingredients
Gnocchi:
- 2 lbs (900 g) potatoes, steamed, peeled and mashed
- 5 lbs (2.25 kg) flour
- salt
Spinach sauce:
- 3 bunches spinach, chopped
- Bacon
- 1/4 cup (60 ml) white wine
- 2 cups (480 ml) crème fraîche
- Salt
Instructions
- Gnocchi:
- Combine mashed potatoes with flour and salt
- Knead until dough is formed
- Roll into log about 4-5 inches in diameter
- Cut off 3-4 inches at a time
- Roll smaller piece out into long snake, about 1 inch in diameter
- Pinch off about an inch at a time
- Roll it into a small ball then flatten and fold around your thumb
- Place in floured bowl or sheet
- To cook the gnocchi, you can boil or sauté:
- To sauté, heat olive oil, then place gnocchi in pan, making sure to brown each one on both sides.
- To boil, place in boiled water and remove them when they begin to float.
- Spinach Sauce:
- Sauté bacon
- Add spinach
- Add white wine, crème fraîche and salt
- Blend
- Serve over gnocchi
- Prep Time: 1 hour 30 mins
- Cook Time: 30 mins
- Category: Pasta
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 580
Hope you enjoy!
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Frequently Asked Questions
Why does this gnocchi recipe use so much flour relative to potatoes?
The recipe uses 5 lbs of flour to 2 lbs of mashed potatoes, an unusually high ratio. This produces a firmer, more robust gnocchi that holds up to both boiling and pan-sauteing without falling apart — well-suited to being browned in olive oil.
Should I boil or saute the gnocchi?
The recipe gives both options. To boil, drop gnocchi into boiling water and remove when they float. To saute, heat olive oil and brown each piece on both sides. Sauteed gnocchi has a crispier exterior that pairs especially well with the cream-based spinach sauce.
Can I make this dish without the bacon in the spinach sauce?
The sauce uses bacon as a fat and flavor base alongside white wine and creme fraiche. To make it vegetarian, omit the bacon and substitute with a tablespoon of butter or olive oil, though the sauce will be milder without the smoky depth.
Such a cute video, and great recipe!