Recipe courtesy of Robert Irvine
Episode: Circus Juggling
Gnocchi with Blush Sauce
Total:
1 hr 5 min
Active:
30 min
Yield:
4 servings
Level:
Advanced
Total:
1 hr 5 min
Active:
30 min
Yield:
4 servings
Level:
Advanced

Ingredients

Gnocchi and spinach gnocchi:
  • 2 pounds potatoes (about 4 large potatoes), peeled and cut into chunks, boiled and cooled to room temperature
  • 1 to 1 1/2 cups all-purpose flour
  • Salt and freshly ground black pepper
  • 1 egg, beaten
  • 1 tablespoon grated Parmesan
  • 1/2 cup steamed spinach, cooled, and chopped fine in a food processor
  • 1/4 cup milk (approximately), if needed to moisten dough
Blush Sauce:
  • 1/2 cup (1 stick) butter
  • 1 medium onion, minced
  • 1/2 cup all-purpose flour
  • 1 cup hot milk
  • 1 (8-ounce) can chunky tomato sauce
  • Salt and freshly ground black pepper
  • 8 ounces soft cream cheese
  • 1/4 cup fresh chives, chopped

Directions

Blush Sauce:

Mash potatoes in a bowl and 1 cup of the flour, reserving the rest to use if the gnocchi is not light and fluffy. Season with salt and pepper, to taste. Add beaten egg and cheese and mix everything well. Remove half the mixture to a separate bowl and stir in the chopped spinach. Knead the ingredients in each bowl lightly and on a floured board form into long cylinders. The gnocchi should have a light texture which is cohesive enough to remain whole while it is being boiled. If the mixture in either bowl is too wet, add the additional flour until the proper consistency is achieved. Conversely add milk if the dough is too dry, using only enough as needed to bring the dough together. Cut the long cylinders into pieces about 1-inch long and crimp with your fingertips into gnocchi dumplings which are roughly marquise-shaped.

Bring a pot of water to boil for the gnocchi.

For the sauce:

Melt butter in a saucepan which will be large enough to accommodate the pound of cooked gnocchi, and saute onion until it becomes translucent. Mix in the flour to make a roux. Gradually add milk and allow to thicken. Stir in tomato sauce and heat through. Season with salt and pepper. Remove from heat and add cream cheese. Blend with an immersion blender. Immediately cover surface of sauce with a sheet of plastic wrap and set aside briefly.

Boil the gnocchi until al dente, drain, transfer to a serving dish, and spoon sauce over. Sprinkle with chives.

IDEAS YOU'LL LOVE

Gnocchi

Recipe courtesy of Mario Batali

Gnocchi Gorgonzola

Recipe courtesy of Greg Goldfogel

Gnaughty Gnocchi

Gnocchi Gorgonzola

Recipe courtesy of Greg Goldfogel

Gnocchi Pomodoro

Gnocchi Poutine

Recipe courtesy of Nadia G

Porcini Gnocchi

Recipe courtesy of David Rocco

Porcini Gnocchi

Recipe courtesy of David Rocco

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Man Fire Food

7:30am | 6:30c

Man Fire Food

8:30am | 7:30c

Man Fire Food

9:30am | 8:30c

Vinny & Ma Eat America

10:30am | 9:30c

Vinny & Ma Eat America

11:30am | 10:30c

Vinny & Ma Eat America

12:30pm | 11:30c

Carnival Eats

1:30pm | 12:30c

Carnival Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c

Chopped

6pm | 5c

Chopped

7pm | 6c
On Tonight
On Tonight

Chopped

8pm | 7c

Chopped

9pm | 8c

Chopped

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Chopped

12am | 11c

Chopped

1am | 12c

Chopped

2am | 1c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c