Sweet Potato Gnocchi with Citrus Cream and Wilted Spinach - Kraft Recipes Top
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Sweet Potato Gnocchi with Citrus Cream and Wilted Spinach

Prep Time
Total Time

8 servings

What You Need

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Make It

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  • Heat oven to 400ºF.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Serve gnocchi with sauce and spinach.


Prepare as directed with PHILADELPHIA Neufchatel Cheese.

Serving Suggestion

Try serving with Italian bread and a mixed green salad tossed with your favorite KRAFT Dressing, such as Balsamic Vinaigrette.

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.


  • 8 servings

Nutritional Information

Serving Size 8 servings
Calories 490
Total fat 22g
Saturated fat 11g
Cholesterol 65mg
Sodium 680mg
Carbohydrate 59g
Dietary fiber 5g
Sugars 9g
Protein 16g
% Daily Value
Vitamin A 350 %DV
Vitamin C 15 %DV
Calcium 30 %DV
Iron 25 %DV

* 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.

Ratings & Reviews

Rated 3 out of 5 by from The sauce is to die for, but my gnocchi turned out aldente--even gooey..so I did some research and... The sauce is to die for, but my gnocchi turned out aldente--even gooey..so I did some research and realized that I not only added to much flour,(I had to add an extra cup just to be able to handle the dough)AND I over-handled it. SO...I will try this again, but in a much smaller batch--half of everything so I don't waste food. I honesty drained my potatoes,and made sure it was good and solid. So not sur why I required so much four. But I promised myelf not to give up.
Date published: 2015-01-07
Rated 5 out of 5 by from I didn't even know what Gnocchi was before I made this but I love sweet potatoes so I decided to... I didn't even know what Gnocchi was before I made this but I love sweet potatoes so I decided to give it a shot. My brother quickly informed me that Gnocchi (pronouced No-Key) is a potato pasta. This meal was a little time consuming but so worthwhile! I really really loved this! The only thing I would do differently would be to leave out the orange zest because I didn't like it in the cream sauce. Otherwise, if you're looking for a nice sunday meal, this is it!
Date published: 2010-12-06
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