Two-sauce Gnocchi

Two-sauce Gnocchi

There are few things in life more quintessentially Italian than a delicious plate of pasta paired with a glass of fine wine. These two cultural staples have been intertwined for centuries, forming the cornerstone of Italian cuisine and shaping the way we enjoy food and drink around the world. From the rolling vineyards of Tuscany to the bustling pasta shops of Naples, the culture of wine and pasta in Italy is a celebration of flavors, aromas, and traditions that have been passed down from generation to generation.


For the gnocchi:

  • 2 lbs. potatoes
  • 2 cups all-purpose flour
  • 1 egg
  • 1 tsp salt

For the brown butter rosemary sauce:

  • 1/2 cup unsalted butter
  • 1/4 cup freshly grated parmesan cheese
  • 2 tbsp fresh rosemary leaves
  • Salt and pepper, to taste

For the creamy spinach sauce:

  • 1 cup spinach puree (made from 3-4 cups of raw spinach and ½ cup water).
  • 1 bunch of parsley
  • 2 garlic cloves minced
  • 3-4 tablespoons heavy cream
  • 2-3 tablespoons parmesan cheese grated
  • 1 tablespoon olive oil


  1. Preheat your oven to 400°F (200°C). Poke the potatoes all over with a fork and place them on a baking sheet. Bake for about 1 hour or until the potatoes are tender when pierced with a fork.
  2. Once the potatoes are done, let them cool for a few minutes, then peel off the skins and mash them in a large bowl until there are no lumps.
  3. Add the flour, egg, and salt to the bowl and mix until a dough forms. Knead the dough on a floured surface for about 5 minutes, then shape it into a ball.
  4. Cut the dough into 4 equal pieces. Take one piece and roll it into a long, thin rope about 1 inch in diameter. Use a sharp knife to cut the rope into small pieces, about 1 inch each. Repeat with the remaining dough.
  5. Bring a large pot of salted water to a boil. Add the gnocchi to the water and cook for about 2-3 minutes or until they float to the top. Drain the gnocchi and set them aside.

Instructions for the brown butter sauce:

  1. In a large skillet over medium heat, melt the butter until it turns golden brown and has a nutty aroma. Add the cooked gnocchi to the skillet and toss to coat them in the butter.
  2. Add the parmesan cheese and rosemary to the skillet and stir gently to combine. Season with salt and pepper to taste.
  3. Serve the gnocchi hot, garnished with additional parmesan cheese and rosemary, if desired.

Instructions for the creamy spinach sauce:

  1. Add 3-4 cups of raw fresh spinach and parsley bunch in a high-speed blender along with ½ cup of water. Blended to make a smooth puree.
  2. Then, heat olive oil in a pan on medium flame. Add minced garlic and saute for a few seconds until fragrant.
  3. Next, add prepared spinach puree & sauté it for about 2-3 minutes till the raw smell of the spinach goes away.
  4. Add in the cream, freshly crushed black pepper and salt to taste. Give a quick stir and cook for a minute.
  5. Follow it by adding boiled gnocchi pasta. Add some reserved pasta water if needed, it adds silky richness and extra flavor to the sauce.
  6. Toss everything well and cook on high flame for another 1 minute. Taste and adjust the seasoning at this stage if necessary.
  7. Sprinkle grated cheese on top. Mix well


You know that salty water you dump down the sink after cooking your pasta? Well, it turns out that water is liquid gold! Using pasta water in your pasta sauces is a secret weapon that Italian grandmothers have been using for centuries to add extra flavor, creaminess, and body to their sauces. The starchy water acts as a natural thickener, helping to emulsify the sauce and bind it to the pasta. Plus, the salt in the water adds a subtle seasoning that can elevate even the simplest of sauces. So next time you're tempted to dump that pasta water down the drain, remember that it's not just water - it's the magic ingredient that can take your pasta dishes to the next level!

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