Olive Garden Potato Gnocchi
Recreate the beloved Olive Garden Potato Gnocchi at home with this simple, step-by-step recipe. These soft, pillowy potato dumplings are coated in a rich, creamy Parmesan-garlic sauce with fresh spinach, delivering the same restaurant-quality flavor in every bite. Perfect for a cozy dinner, this dish is both comforting and satisfying!
Equipment
- Large pot – For boiling the gnocchi.
- Slotted spoon – To remove gnocchi from boiling water without breaking them.
- Potato ricer or masher – Essential for achieving smooth, lump-free mashed potatoes.
- Mixing bowl – For combining the dough ingredients.
- Fork – Used to mix the egg into the dough and to create ridges on the gnocchi.
- Bench scraper or knife – To cut the gnocchi into even pieces.
- Rolling surface (cutting board or countertop) – A lightly floured area for shaping the gnocchi.
- Large skillet – For preparing the creamy Parmesan sauce.
- Wooden spoon or spatula – For stirring the sauce without scratching your skillet.
Ingredients
For the Gnocchi:
- 2 large russet potatoes
- 1 ½ cups all-purpose flour plus more as needed
- 1 large egg
- ½ teaspoon salt
- ¼ cup grated Parmesan cheese optional
For the Creamy Garlic Parmesan Sauce:
- 2 tablespoons butter
- 3 cloves garlic minced
- 1 cup heavy cream
- 1 cup chicken broth or vegetable broth for a vegetarian option
- ½ cup grated Parmesan cheese
- 1 cup fresh spinach chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon Italian seasoning
Instructions
Step 1: Prepare the Potatoes
- Preheat the oven to 400°F (200°C).
- Pierce the russet potatoes with a fork and bake them directly on the oven rack for 45-50 minutes until tender. Alternatively, boil them whole for 20-25 minutes (keeping the skin on to prevent excess moisture absorption).
- Let the potatoes cool slightly, then peel off the skin.
- Mash the potatoes using a potato ricer or fork until smooth.
Step 2: Make the Gnocchi Dough
- Spread the mashed potatoes on a clean surface and let them cool for a few minutes.
- Sprinkle 1 cup of flour over the potatoes and add the salt and Parmesan cheese (if using).
- Create a well in the center and crack the egg into it.
- Gently mix the ingredients with a fork or hands until a soft dough forms. If it’s too sticky, gradually add the remaining flour. Avoid overworking the dough.
Step 3: Shape and Cut the Gnocchi
- Lightly flour your work surface.
- Divide the dough into 4 equal sections.
- Roll each section into a rope, about ½ inch thick.
- Cut into ¾-inch pieces and, if desired, roll them against the back of a fork to create ridges.
Step 4: Cook the Gnocchi
- Bring a large pot of salted water to a boil.
- Drop the gnocchi into the boiling water in small batches.
- Once they float to the surface (about 2-3 minutes), let them cook for 30 more seconds, then remove with a slotted spoon.
Step 5: Prepare the Creamy Sauce
- In a large skillet, melt butter over medium heat.
- Add the minced garlic and sauté for about 30 seconds until fragrant.
- Pour in the chicken broth and heavy cream, stirring to combine.
- Simmer for 2-3 minutes, allowing the sauce to thicken slightly.
- Stir in the grated Parmesan cheese until melted.
- Add the chopped spinach and season with salt, pepper, and Italian seasoning. Let simmer for 1-2 minutes until the spinach wilts.
Step 6: Combine and Serve
- Gently toss the cooked gnocchi in the sauce, coating them evenly.
- Let them simmer in the sauce for 1-2 minutes to absorb the flavors.
- Serve hot, garnished with extra Parmesan and fresh basil if desired.
Notes
- For lighter gnocchi, avoid overworking the dough and use just enough flour to keep it from being sticky.
- Baking the potatoes instead of boiling them reduces moisture, resulting in fluffier gnocchi.
- If freezing gnocchi, arrange uncooked pieces on a tray and freeze for 1-2 hours, then transfer to a freezer bag. Cook straight from frozen.
- Add protein options like grilled chicken or shrimp for a heartier meal.
- For a richer sauce, add a splash of white wine before adding the broth and cream.