Food Made Fresh: Creamy potato gnocchi easy enough for weeknight dinner

Angelina Larue

As we settle into spring and fire up the backyard barbeque grills, occasionally I still find myself craving a comforting casserole or a bubbling pot of gooey goodness.

Filling and warm, this creamy pan of potato gnocchi, dotted with juicy tomatoes, and fresh spinach is easy enough to serve for a weeknight dinner.
Filling and warm, this creamy pan of potato gnocchi, dotted with juicy tomatoes, and fresh spinach is easy enough to serve for a weeknight dinner.

Filling and warm, this creamy pan of potato gnocchi, dotted with juicy tomatoes, and fresh spinach is easy enough to serve for a weeknight dinner. And it may be rustic, but it’s sophisticated enough to serve for a weekend get-together or dinner party.

Homemade gnocchi is a pretty simple process, but there are many, even shelf-stable, choices in the markets. Check where the dried pasta is sold, or in the refrigerated aisle.

Homemade gnocchi is a pretty simple process, but there are many, even shelf-stable, choices in the markets.
Homemade gnocchi is a pretty simple process, but there are many, even shelf-stable, choices in the markets.

I made this batch 100% vegan, but dairy milk and cheese may be used. The luscious sauce filled with pillowy gnocchi has a depth of flavor that makes me want to keep this recipe on rotation every couple of weeks. Serve it with a crisp green salad, and a frosty glass of iced tea.

Angelina Larue
Angelina Larue

Enjoy food made fresh!

Potato Gnocchi Florentine

1 pound potato gnocchi

2½ tablespoons butter

1 onion, peeled and diced

6 Campari tomatoes, diced, or 4 Roma tomatoes, diced

4 cloves garlic, peeled and minced

1/2 teaspoon dried oregano, crushed

2½ tablespoons all-purpose flour

1 cup milk

2/3 cup vegetable or chicken broth

1 cup parmesan cheese, divided

4 cups fresh spinach

1/2 teaspoon black pepper

Preheat oven to 350 degrees F.

Cook gnocchi per package instructions, (do not cook for more than 2 minutes). Drain and set aside.

Melt butter in a large oven-proof skillet. Add onion and cook for 3 to 4 minutes until it begins to turn translucent and slightly browned. Stir in tomatoes, garlic, and oregano. Cook for 1 to 2 minutes then add flour, stirring to coat the veggies. Cook for another couple of minutes. Whisk in milk.

When fully combined, add broth and whisk until smooth. Add 2/3 cup parmesan and continue whisking until incorporated and melted. Toss in the spinach and fold it in with the spoon as it begins to wilt. Season with pepper. Gently fold in the cooked gnocchi.

Sprinkle remaining parmesan evenly over the top of the dish. Cover with a lid, or loosely with foil. Bake for 20 minutes in preheated oven. Remove lid or foil and cook for another 5 minutes.

Serve warm. Makes 4 to 6 servings.

ANGELINA LARUE is a food writer, recipe developer and author of “The Whole Enchilada Fresh and Nutritious Southwestern Cuisine.”

This article originally appeared on Lubbock Avalanche-Journal: Food Made Fresh: Creamy potato gnocchi easy enough for weeknight dinner

Advertisement