Name: Spinach-and-Artichoke Stuffed Gnocchi
Cook time: P0Y0M0DT1H15M0.000S
Total time: P0Y0M0DT2H30M0.000S
Yield: 4 servings
Ingredients: 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; 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 spinach in a clean kitchen towel or cheesecloth and squeeze to remove any excess liquid. Transfer to a food processor and add the artichoke hearts, parsley and garlic. Process until evenly and finely chopped, scraping down the sides of the bowl with a rubber spatula as needed. Add the mozzarella, Parmesan, cream cheese, lemon zest, 3/4 teaspoon salt and several grinds of black pepper. Pulse until combined. Taste and adjust the seasoning with more salt and pepper if needed. Transfer the filling to a piping bag fitted with a large round tip. Set aside.
Peel the potatoes and cut the flesh into large pieces. Pass the potato flesh through a ricer (or shred it through the large holes of a box grater), letting it mound on a clean work surface. Sprinkle with 1 teaspoon salt and let cool completely.
Sprinkle the flour over the mound of potatoes. Drizzle the egg over the flour and begin to combine with a fork until everything starts to clump together. Use your hands to gently knead and fully combine the ingredients, about 2 minutes; do not overwork the dough. Gather the dough into a ball.
Line a baking sheet with parchment. Cut the dough into 4 wedges. Working with one wedge at a time, roll the dough into a 12-by-3-inch-long sheet on a lightly floured surface. Pipe a line of filling down the center. Roll the dough up and over the filling, pinching the edges to seal (use a floured bench scraper to help lift the dough if it begins to stick). Roll the dough log into a snake about 15 inches long and 1 inch thick. Use a bench scraper or knife to cut the log into 1-inch pieces. Gently reshape each piece to seal the filling inside, then press gently with a fork to make ridges on top of each gnocchi. Place on the prepared baking sheet. Repeat with the remaining dough and filling.
Bring a large pot of salted water to a boil over medium-high heat. Line another baking sheet with parchment and grease it well with olive oil. Working in batches, boil the gnocchi until cooked through and floating, 1 to 2 minutes. Transfer to the prepared oiled baking sheet.
For the sauce: Just before serving, melt the butter in a large skillet over medium heat. Add the garlic and cook until fragrant and softened, 1 to 2 minutes. Add the gnocchi, lemon zest, a good pinch of salt and several grinds of black pepper. Toss until the gnocchi is warmed through and evenly coated in sauce, about 1 minute. Taste and adjust the seasoning with salt and pepper if needed.
Spoon the gnocchi into 4 serving bowls and top with grated Parmesan and basil. Serve immediately.

Spinach-and-Artichoke Stuffed Gnocchi

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