Idaho® Potato and Spinach Gnocchi


  • Gnocchi:
  • 3/4 cup spinach, cooked and pureed
  • 2 large Idaho® potatoes
  • 2 tablespoons cows milk ricotta cheese
  • 2 cups all purpose flour
  • 1 teaspoon kosher salt
  • 1/2 cup grated parmesan cheese
  • 1 egg yolk
  • Sauce for Gnocchi:
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon chopped garlic
  • 1 teaspoon chopped shallots
  • 2 cups chicken broth
  • 4 tablespoons butter, unsalted
  • ½ pound jumbo lump crab meat
  • 1 cup cherry tomatoes, cut in half
  • 1/2 cup pine nuts, lightly toasted


  1. Wash the spinach well and place in a pot of boiling water for 1 minute. Drain off water and dry spinach well. Place in a blender with a tablespoon of water and puree until very smooth. Set aside.
  2. Pre-heat oven to 350° F. Peel the potatoes and cut into 2 inch thick pieces. Place potatoes in a pot of cold water and bring to a boil. Boil potatoes for approximately 25 minutes or until tender. Drain off water and place cooked potatoes on a baking dish in the oven for 10-15 minutes.
  3. While potatoes are hot, pass them through a ricer into a mixing bowl. Mix all remaining gnocchi ingredients together and work the dough until it comes together.
  4. Place dough on the counter and begin rolling with your hands until it is shaped into 1/2 inch logs. Cut into 1/2 inch by 1/2 inch squares. Using a well floured gnocchi board, roll the dough along the board until it has ridges along one side and a concave back side. Lay out the gnocchi on a baking tray dusted with flour.
  5. Cook in salted boiling water just until they float. Drain and set aside.
  6. Heat olive oil in a sauté pan over medium heat. Add shallots and garlic and cook until softened, but not browned. Add the chicken stock and butter and simmer for 2 minutes. Add the gnocchi and simmer for another minute. Add crab meat, tomatoes and pine nuts and continue cooking just until hot.
  7. Place in a bowl and enjoy.
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Yield: 6 servings

Alon Shayla
Formerly of - Domenica
New Orleans, LA

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