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.

Ingredients

  • 2 large russet potatoes

  • 2 egg yolks

  • 1 cup all-purpose flour

  • 1/4 tsp salt

  • 1 tbsp melted butter

Instructions

  • 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)

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.

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