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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

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Cook Minutes 2 Hr 20 Min
Prep : 1 Hr 5 Min Cook: 1 Hr 15 Min
We've added a few twists to classic Italian gnocchi to come up with this sweet potato gnocchi and cream sauce. This restaurant-inspired recipe tastes as good as it looks!
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8 Servings
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 lb. (900 g) sweet potatoes (about 4 large)
1/2 cup part-skim ricotta cheese
1/2 cup KRAFT 100% Parmesan Aged Grated Cheese, divided
1 tsp. salt
3 cups flour
1 pkg. (250 g) Philadelphia Light Brick Cream Cheese Spread, cubed
1-3/4 cups milk
2 Tbsp. non-hydrogenated margarine
1/4 tsp. ground nutmeg
1 tsp. orange zest
2 Tbsp. olive oil
2 cloves garlic, minced
2 pkg. (227 g each) fresh spinach
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Step 1
Heat oven to 400ºF.
Step 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.
Step 3
Scoop potato flesh into large bowl; mash until almost smooth. Layer paper towels on baking sheet. Spoon potatoes onto towels; let stand until potatoes are stiff but not dry, replacing paper towels as needed.
Step 4
Spoon potatoes into large bowl. 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.
Step 5
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 parchment-covered baking sheets.
Step 6
Add half the gnocchi to large pan of boiling water; stir. Cook 4 min. or until gnocchi float to surface. Transfer with slotted spoon to colander; drain. Repeat with remaining gnocchi.
Step 7
Cook cream cheese spread, milk, margarine, nutmeg and remaining Parmesan in medium saucepan on low heat 10 to 15 min. or until cream cheese is completely melted and sauce is well blended, stirring occasionally. Stir in orange zest.
Step 8
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.
Step 9
Serve gnocchi with sauce and spinach.
Kraft Kitchen Tips!
Keeping it Safe
When a dish contains dairy products be sure to serve it immediately and refrigerate any leftovers promptly.
How to Freeze Gnocchi
Uncooked gnocchi can be frozen. Freeze in single layer on baking sheet or in shallow pan, then transfer to freezer-weight resealable plastic bag. Store in freezer up to 1 month. No need to thaw before cooking as directed.
Serving Suggestion
Serve with Italian bread and a mixed green salad tossed with your favourite Kraft Dressing.
Calories From Fat
% Daily Value
Fat 17 g
Saturated fat 7 g
35 %
Cholesterol 40 mg
Sodium 710 mg
30 %
Carbohydrate 59 g
Fibre 5 g
Sugars 9 g
Protein 17 g
Vitamin A
210 %
Vitamin C
45 %
30 %
35 %
8 servings, 1/8 recipe (302 g) each
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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