Ingredients
-
2
large russet
potatoes
-
2
egg yolks
-
1 cup
all-purpose flour
-
1/4 tsp
salt
-
1 tbsp
melted
butter
Sauce
-
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
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)
- 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.
