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Sweet Potato Gnocchi with Citrus Cream and Wilted Spinach
Sweet Potato Gnocchi with Citrus Cream and Wilted Spinach

Sweet Potato Gnocchi with Citrus Cream and Wilted Spinach

2 Hr(s) 20 Min(s)
1 Hr(s) 5 Min(s) Prep
1 Hr(s) 15 Min(s) Cook
Learn how to perfect our Sweet Potato Gnocchi with Citrus Cream and Wilted Spinach with this video. This sweet potato gnocchi is guaranteed to please.
What You Need
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8 servings
Original recipe yields 8 servings
2 lb. sweet potatoes (about 4 large)
1/2 cup POLLY-O Original Ricotta Cheese
1/2 cup KRAFT Grated Parmesan Cheese, divided
1 tsp. salt
3 cups flour
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
1-3/4 cups milk
2 Tbsp. butter or margarine
1/4 tsp. ground nutmeg
1 tsp. orange zest
2 Tbsp. olive oil
2 cloves garlic, minced
2 pkg. (9 oz. each) fresh spinach
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Let's Make It
1
Heat oven to 400ºF.
2
Prick potatoes several times with fork; place on foil-covered baking sheet. Bake 45 min. to 1 hour or just until tender. Cool slightly. Scoop potato flesh into large bowl; mash until almost smooth. Layer paper towels on baking sheet; spoon potatoes onto towels to drain, replacing towels as needed until potatoes are stiff but not dry. Spoon into large bowl.
3
Add ricotta, 1/4 cup Parmesan and salt; mix well. Stir in flour, 1/2 cup at a time, until mixture forms soft dough. Place on lightly floured surface; knead in additional flour if necessary until dough is no longer sticky. Cut dough into 8 equal portions. Roll each portion on floured surface into 3/4-inch-thick rope; cut into 3/4-inch pieces. Roll each piece into ball, dusting with additional flour if needed. Press each dough ball onto back of fork tines to form ridges on one side, pressing with thumb so that dough piece becomes indented with thumb on other side. Place in single layer on waxed paper-covered baking sheets.
4
Add half the gnocchi to large pot of boiling water; stir. Cook 4 min. or until gnocchi float to surface. Remove with slotted spoon to colander; drain. Repeat with remaining gnocchi.
5
Cook cream cheese, milk, butter, nutmeg and remaining Parmesan in saucepan on low heat 10 to 15 min. or until cream cheese is melted and sauce is well blended, stirring occasionally. Stir in zest.
6
Heat oil in large skillet on medium heat. Add garlic; cook 2 to 3 min. or until tender, stirring occasionally. Add spinach; cook 3 to 5 min. or just until wilted, stirring frequently.
7
Serve gnocchi with sauce and spinach.
Kitchen Tips
Tip 1
Substitute
Prepare as directed with PHILADELPHIA Neufchatel Cheese.
Tip 2
Keeping it Safe
When a dish contains dairy products, such as the cheeses, butter and milk in this recipe, be sure to serve it immediately and refrigerate any leftovers promptly.
Tip 3
How to Freeze Gnocchi
Uncooked gnocchi can be frozen. Freeze in single layer on baking sheet or in shallow pan, then transfer to resealable freezer-weight plastic bag. Store in freezer up to 1 month. No need to thaw before cooking as directed.
Nutrition
Calories
520
Calories From Fat
0
% Daily Value*
Total Fat 22g
28%
Saturated Fat 12g
60%
Trans Fat 0.5g
Cholesterol 60mg
20%
Sodium 700mg
30%
Total Carbohydrates 65g
24%
Dietary Fibers 6g
21%
Sugars 9g
18%
Protein 16g
32%
Vitamin A
690%
Vitamin C
25%
Calcium
20%
Iron
30%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
8 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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