I developed this recipe by combining one of my favorite Italian foods with one of my favorite Italian flavors; gnocchi and fontina cheese! The sauce gets its vibrant green color from a generous portion of spinach and parsley; the fontina and smoked paprika elevate its earthiness making it both creamy and rich with flavor. This is a beautiful and scrumptious dish that is sure to “wow” everyone you make it for!
Ingredients: Feeds 6-8 people
- 4 cups baby spinach, packed
- 1/2 cup fresh parsley
- 2 1/2 cups of milk
- 1/4 cup butter
- 1/4 cup flour
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp pepper
- 2 tsp salt
- 8 oz Fontina cheese, cubed or shredded
- 2 lbs potato gnocchi
- In a food processor combine the spinach, parsley and 1/2 cup of milk, process until well mixed.
- Bring a large pot of water and 1 tsp of salt to a boil over high heat.
- Meanwhile, in another large pot, melt the butter over medium-high heat and add the flour. Whisk to combine, cook until golden.
- Slowly add the remaining milk to the pot. Add the spices including the garlic and onion powder, paprika, 1tsp of salt and the pepper, continuing to whisk until incorporated.
- Add the fontina cheese to the pot and stir until it is melted and incorporated.
- Add the spinach mixture to the cheese sauce and stir until green color is consistent throughout. Reduce heat, stir frequently.
- Drop gnocchi into boiling water and cook according to package directions.
- Remove gnocchi from water with a slotted spoon and add to green sauce. Gently fold gnocchi into the sauce to cover, serve immediately.
- The rue created in steps 3 and 4 could serve as the base for any cheese sauce. Sub cheddar for fontina and you have the makings of a traditional macaroni and cheese sauce, for example.
- You could transfer the gnocchi in sauce to a casserole dish, sprinkle with additional fontina/mozzarella/parmesan and then broil for a few minutes as well!
*Sauce recipe adapted from Tasty