Potato Gnocchi with Creamy Ham-and-Broccoli Sauce



30 min


55 min


4 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
  • 18 g,
  • Carbohydrates
  • 46 g,
  • Fat
  • 17 g,
  • Fibre
  • 3 g,
  • Sodium
  • 631 mg.

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