Spinach-and-Artichoke Stuffed Gnocchi

From the creator

Stuffed gnocchi is probably our new favorite food 😛 Get Amanda Neal's recipe 👇 Spinach-and-Artichoke Stuffed Gnocchi Recipe Courtesy of Amanda Neal for Food Network Kitchen Level: Intermediate Total: 2 hr 30 min Active: 1 hr 15 min Yield: 4 servings Ingredients Gnocchi: 1 1/2 pounds russet potatoes 5 ounces frozen spinach, thawed (half a 10-ounce package) 1/2 cup drained canned artichoke hearts 1/4 cup lightly packed fresh parsley leaves 2 cloves garlic, roughly chopped 1/2 cup shredded mozzarella 1/4 cup grated Parmesan 2 ounces cream cheese, softened (about 1/4 cup) Finely grated zest of 1/2 lemon Kosher salt and freshly ground black pepper 3/4 cup all-purpose flour, plus more for dusting 1 large egg, lightly beaten Olive oil, for greasing Sauce: 1 1/2 sticks (12 tablespoons) unsalted butter 2 cloves garlic, grated Finely grated zest of 1 lemon Kosher salt and freshly ground black pepper Grated parmesan, for serving Fresh basil, thinly sliced, for serving Directions Special equipment: a potato ricer or box grater; a piping bag fitted with a large round tip For the gnocchi: Put the potatoes in a large pot and add enough cold water to cover by about 2 inches; bring to a boil over medium-high heat. Adjust the heat and cook at a steady boil, adding more water to cover the potatoes if necessary, until they can be pierced easily with the tip of a knife, 40 to 50 minutes. Drain and set aside until cool enough to handle. Meanwhile, make the filling: Place the thawed spina

Published 2025-08-30 · Watch on YouTube ↗
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