Potato Gnocchi with Creamy Ham-and-Broccoli Sauce


  • Prep Time30 mins
  • Total Time55 mins
  • Makes4 adult servings
Potato Gnocchi with Creamy Ham-and-Broccoli Sauce

Photo: Roberto Caruso

Your kids will love this cheesy potato gnocchi, you'll love the added broccoli.


  • 2 large russet potatoes

  • 2 egg yolks

  • 1 cup all-purpose flour

  • 1/4 tsp salt

  • 1 tbsp melted butter


  • 1 tbsp butter

  • 1 onion, diced

  • 2 tbsp all-purpose flour

  • 1 cup milk

  • 1/2 cup low-sodium chicken broth

  • 1 cup finely chopped broccoli, florets

  • 1/2 cup finely diced ham

  • 1/2 cup grated cheddar


  • Wash then prick potatoes all over with a fork. Microwave on high, 6 min, then flip and continue microwaving until potatoes are tender, 6 more min. When cool enough to handle, carefully peel off and discard skin. Mash potatoes well or pass through a ricer into a large bowl. It should measure about 2 cups.

  • Add egg yolks to cooled potatoes. Stir in 1 cup flour and salt. Knead dough lightly in bowl. Dough should be smooth and barely sticky. Divide into 3 portions. Roll each into a rope, about 1/2 in. thick, then cut rope into 1/2-in. pieces. Set aside on a lightly floured surface.

  • Drop gnocchi into a large pot of boiling water. When they float to the surface, scoop out with a slotted spoon into a large bowl. Drizzle with 1 tbsp melted butter, then toss to coat.

  • Melt 1 tbsp butter in a large saucepan over medium. Add onion and cook until it is soft, 3 min. Whisk in 2 tbsp flour and cook for 1 min. Add milk and broth and continue whisking until sauce is smooth and thickened, 2 min. Stir in broccoli, ham and cheese. Reduce heat to medium-low and simmer until broccoli is cooked, about 4 more min. Stir in gnocchi.

Nutrition (per serving)

Calories 405, Protein 18g, Carbohydrates 46g, Fat 17g, Fibre 3g, Sodium 631mg.

Originally published in the Today’s Parent March 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE.

This article was originally published on Apr 05, 2017

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