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Satisfy your cravings for authentic Italian food with this recipe from Smeg. Easy to make and filled with flavour, this easy weeknight gnocchi is the perfect family meal.
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Easy weeknight gnocchi
Try your hand at making this Italian classic with this easy but delicious recipe.
Equipment
- Smeg (or other brand) stand mixer
Ingredients
- 700 ml tomato passata
- 500 g pre prepared gnocchi (recipe below)
- 60 g baby spinach leaves
- 150 g button mushrooms finely sliced
- 250 g ricotta
- Parmesan cheese and basil leaves to serve
To make gnocchi
- 1 kg potatoes suitable for gnocchi
- 2 – 2½ cups all-purpose flour
- 1 egg
- pinch of salt
Instructions
To make gnocchi
- Wash the potatoes, leaving the skins on. Put them in a large pot filled with cold water, then bring them to cook over medium-high heat until the potatoes can easily be pierced with a fork. When ready, drain the potatoes.
- Peel them then pass them through a potato masher, letting them fall in the bowl of the stand mixer. Let them cool for 5 minutes.
- When the potatoes are slightly cool, add half of the flour, egg and pinch of salt. Using the Smeg stand mixer hook, mix on setting 1 until the ingredients are combined.
- Flour a work surface with half of the remaining flour, reserving the other half in a corner to use if needed. Put the potato dough on the work surface and roll into a large loaf, then cut into slices like you would a loaf of bread. Roll out each slice into a small looking bread stick, making sure to use a small amount of flour so it doesn’t stick to the work surface. Cut into small pieces.
- Bring a large pot of water to boil. Salt the water with 1-2 tablespoons of rock salt and add the gnocchi. Cook until the gnocchi float to the top; 1-2 minutes. Drain.
For the dish
- Set the oven to fan forced and preheat to 180⁰C.
- Pour passata into a large baking dish and gently stir through gnocchi, spinach and mushrooms. Season with salt and pepper and top with tablespoons of ricotta.
- Cook for 25 minutes. Serve hot topped with parmesan.