Rachael Ray: Gnocchi & Classic Pomodoro
With help from co-host Sunny Anderson, Rachael Ray taught us all how to make some Spinach Gnocchi. You can check out Rachael’s recipe for Pomodoro Sauce, or make your own selection for the sauce you prefer to serve with this recipe.
Have you ever used a potato ricer before? Rachael demonstrated how it turns the potatoes into a consistency like Play-Doh. If you’re not a fan of spinach, you could leave it out of this dish, but if you are using it, make sure to wring it out so it’s not all wet as you try to make it into dough.
Rachael Ray: Spinach Gnocchi with Pomodoro Sauce Recipe Ingredients
Rachael said that she doesn’t think it’s as difficult to make gnocchi as some people would lead you to believe. Add two cups of flour at first and then add more if you need to depending on whether the dough is sticky.
- 4 Russet Potatoes
- 1/2 cup grated Parmigiano-Reggiano Cheese
- 8 oz chopped, frozen, defrosted, dried, chopped Spinach
- 4 Egg Yolks
- 2 1/4 cups 00 Flour (or use AP Flour)
- Salt & Pepper
Rachael Ray: Spinach Gnocchi Recipe with Pomodoro Sauce Directions
- Roast potatoes for 45 minutes at 425 F. (Or boil them for 25 or 30 minutes, until tender.)
- Let potatoes completely cool. Remove skins and rice the potatoes.
- Arrange potatoes on a prep surface and form a well in the center.
- Combine yolks and cheese in that well with salt, pepper, and nutmeg.
- Mix eggs and cheese into potatoes.
- Sprinkle flour over this mixture and work it into the dough.
- Don’t be afraid to get your hands in there are you put the dough together.
- Mix in spinach. Add more flour if dough is too sticky.
- Roll dough into ropes.
- Cut into pieces about 1” (or mark dumplings with a gnocchi tool).
- Transfer to a prepared baking sheet.
- Boil gnocchi in batches, in salted water.
- Once they float and are fully cooked, remove and drain.
- Serve with pomodoro sauce or pesto.