Look at them. Look at how cute they are! I can’t believe it’s taken me this long to make gnocchi, how could you resist making something this cute? How could you resist not making these all the time? In fact, I’m surprised I’m not making these right now. Because you know what else? Besides the fact that they are so super cute, they are also super duper delicious. (I’m not feeling especially creative with the adjectives today)
If you happen to have some potatoes lying around, and I know you do, because who doesn’t have potatoes? – well, you should make these gnocchi, because like I said, they are super duper. And the crispy pancetta, toasted pine nuts, and bright green spinach make it all the more super duper.
Gnocchi with Spinach, Pancetta, Pine Nuts, and Rosemary from Bon Appetit
- 1 1/2 pounds russet potatoes, crubbed
- 1 cup all purpose flour plus additional for sprinkling (I used white whole wheat flour)
- 1 large egg yolk
- 1/2 teaspoon salt
- 9 ounces thinly sliced pancetta (coarsely chopped)
- 1/2 cup chopped shallots (about 2 large)
- 3 garlic cloves, chopped
- 2 tablespoons olive oil
- 3 cups spinach (the original recipe called for 1 cup radicchio, I used spinach instead)
- 2 tablespoons chopped fresh italian parsley (I think I forgot this, but if I did, I didn’t miss it)
- 1 teaspoon minced fresh rosemary (I used dry)
- 2 tablespoons finely grated parmesan cheese plus additional (for passing)
- 1 tablespoon pine nuts, toasted
- Place unpeeled potatoes in large saucepan of water. Bring to boil. Continue boiling until tender, 35 to 45 minutes, depending on size of potatoes.
- Drain; let stand until cool enough to touch, about 10 minutes. Using knife and fingertips, peel potatoes. Cut potatoes into 2 inch pieces; press through potato ricer or food mill into large bowl (or mash with potato masher). Cool.
- Add 1 cup flour, egg yolk, and salt; mix to blend, then transfer to floured surface and knead briefly to form dough.
- Sprinkle rimmed baking sheet with flour. Divide dough into 4 pieces. Roll out 1 piece into 3/4 inch diameter log. Cut log crosswise into 1-inch gnocchi. Roll back of fork along gnocchi, forming indentations along 1 side. Place gnocchi on sheet. Repeat with remaining dough. (do ahead: can be made one day ahead, cover; chill)
- Working in batches, add gnocchi to large pot of boiling salted water; cook until gnocchi float to surface, then boil until cooked through, about 3 minutes longer. Using slotted spoon, transfer gnocchi to same baking sheet.
- Meanwhile, heat large skillet over medium heat. Add pancetta; saute until crisp and golden. Add shallots and garlic and saute 1 minute, stirring constantly.
- Add oil to skillet. Add spinach, 1 tablespoon parsley, rosemary, and gnocchi and toss until spinach wilts, about 2 minutes.
- Season with salt and pepper. Transfer gnocchi mixture to platter. Sprinkle with 2 tablespoons cheese, toasted pine nuts, and remaining 1 tablespoon parsley. Serve, passing additional cheese alongside.