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Sunchoke Gnocchi al Forno with Spinach and Creamy Parsnip Sauce

Sunchoke Gnocchi al Forno with Spinach and Creamy Parsnip Sauce

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Serves 4, weighs about 2 pound. Frozen
This take and bake features a trip to the Italian Alp! Gnocchi, little potato dumpling, made our farm grown sunchokes, organic russet potatoes and Le Page Farm nicola potatoes. These nutty gnocchi and Le Page farm blanch spinach are coated in a creamy Le Page farm Parsnip and farm grown chive sauce. Finished with 24 month parmigiano reggiano and organic olive oil. This gnocchi is a dish you are going to want to stock in your freezer if you can wait that long to dig in!
 
Ready to just pop in the oven, this classic dish from northern Italy is named after the Italian word "nocca" which means knuckles. 


Ingredients: Sunchoke Gnocchi (sunchokes, potatoes, wheat flour, eggs, oregano, salt) Spinach, Parsnip Besciamelle (milk, flour, olive oil, parsnips, chives parmigiano reggiano cheese, salt, lemon)

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