Easy Spinach Gnocchi Recipes to Try Now

If you’re craving a fresh and satisfying dish that’s quick to whip up, Spinach Gnocchi is a wonderful choice. This vibrant green pasta alternative combines the earthy goodness of spinach with pillowy soft gnocchi, creating a delightful meal perfect for any occasion. Whether you’re a weeknight cook or an enthusiast looking to impress, Spinach Gnocchi recipes offer an easy, flavorful way to enjoy a classic Italian-inspired dish with a nutritious twist.

Why You’ll Love This Recipe

• Quick and Easy: Ready in under 30 minutes, perfect for busy days or last-minute dinners.
• Vibrant Flavor: Fresh spinach adds a subtle earthiness that pairs beautifully with light sauces.
• Nutritious Twist: Incorporates greens for added vitamins without sacrificing indulgence.
• Versatile Base: Easily customize with herbs, cheese, or sauces to suit your mood.
• Comfort Food Feel: Soft, pillowy texture melts in your mouth, satisfying all cravings.

Ingredients You’ll Need

With just a handful of simple ingredients, making Spinach Gnocchi is both approachable and rewarding. Each component contributes to the perfect balance of texture, color, and flavor you’ll love.

• Fresh Spinach: Provides vibrant color and a fresh, mild leafy flavor.
• Potatoes: The classic base for gnocchi, offering that signature soft and fluffy texture.
• Flour: Holds the dough together while keeping it tender — all-purpose works perfectly.
• Egg Yolks: Adds richness and helps bind the gnocchi.
• Grated Parmesan Cheese: Boosts umami and adds a subtle salty depth.
• Salt and Pepper: Simple seasonings that enhance every bite.

Variations for Spinach Gnocchi

Feel free to get creative with these Spinach Gnocchi recipes; they’re surprisingly adaptable. Small tweaks can cater to dietary preferences or simply introduce new flavors to keep things exciting.

• Ricotta Addition: Mix in ricotta for ultra-soft gnocchi with extra creaminess.
• Gluten-Free: Substitute regular flour with a gluten-free blend to suit sensitive diets.
• Herb Infusion: Add fresh basil, thyme, or sage to the dough for an aromatic boost.
• Spicy Kick: Toss cooked gnocchi in a chili and garlic oil for heat and depth.
• Vegan Version: Replace egg yolks with flaxseed or chia egg and use nutritional yeast instead of cheese.

How to Make Spinach Gnocchi

Step 1: Prepare the Spinach

Begin by washing your fresh spinach thoroughly, then steam or sauté it quickly until wilted. Once cooled, squeeze out excess moisture to prevent soggy dough and finely chop the greens.

Step 2: Cook and Mash Potatoes

Boil peeled potatoes until fork-tender, then mash them finely, ensuring no lumps remain. Spread the mashed potatoes out to cool slightly — warm potatoes can make the dough sticky.

Step 3: Combine Ingredients

In a large bowl, mix the mashed potatoes with the chopped spinach, a pinch of salt, grated Parmesan, and egg yolks. Gradually add flour, folding it in until a soft dough forms that is pliable but not too sticky.

Step 4: Shape the Gnocchi

Divide the dough into smaller portions, roll each into a long rope about 1-inch thick, and cut into bite-sized pieces. For that classic look, gently press each piece with a fork to create ridges, helping sauce cling better.

Step 5: Cook the Gnocchi

Bring a large pot of salted water to a boil. Drop the gnocchi in batches, cooking until they float to the surface, which usually takes 2-3 minutes. Remove with a slotted spoon and transfer to your serving dish.

Pro Tips for Making Spinach Gnocchi

• Dry Spinach Thoroughly: Excess moisture can turn dough soggy, so make sure spinach is well-drained.
• Use Starchy Potatoes: Russets are ideal as they create fluffier gnocchi.
• Add Flour Slowly: Too much flour toughens gnocchi, so add just enough to form a workable dough.
• Don’t Overwork Dough: Handle gently to keep the gnocchi light and tender.
• Test One First: Cook a small piece to check seasoning and texture before shaping all.

How to Serve Spinach Gnocchi

Garnishes

Freshly grated Parmesan, a sprinkle of chopped fresh herbs like basil or parsley, and a drizzle of quality olive oil make simple garnishes that elevate Spinach Gnocchi effortlessly.

Side Dishes

Pair with a crisp mixed green salad or lightly sautéed vegetables such as asparagus or cherry tomatoes to add contrast and freshness to your plate.

Creative Ways to Present

For a restaurant-worthy presentation, toss gnocchi in brown butter with sage leaves or top with toasted pine nuts and a few shavings of aged cheese.

Make Ahead and Storage

Storing Leftovers

Leftover Spinach Gnocchi can be refrigerated in an airtight container for up to 2 days, making it a great option for quick meals the next day.

Freezing

Freeze uncooked gnocchi on a parchment-lined tray until solid, then transfer to a freezer-safe bag; cook frozen gnocchi directly without thawing for convenience.

Reheating

Reheat cooked gnocchi gently in a skillet with a bit of butter or olive oil to maintain texture, or briefly boil them again until heated through.

FAQs

Can I use frozen spinach for Spinach Gnocchi?

Yes, but be sure to thaw and squeeze out all moisture thoroughly to prevent a watery dough.

What potato type works best?

Russet potatoes are ideal due to their high starch content and fluffy texture when mashed.

Is this recipe gluten-free?

Traditional Spinach Gnocchi uses wheat flour, but you can substitute with gluten-free flour blends to make it gluten-free.

How do I prevent gnocchi from sticking together?

Dust the shaped gnocchi lightly with flour and cook in plenty of boiling water; stirring gently also helps.

Can I make Spinach Gnocchi without eggs?

Absolutely, you can replace eggs with flaxseed or chia seed mixtures for a vegan-friendly alternative.

Final Thoughts

Spinach Gnocchi is a delightful, versatile dish that’s as nutritious as it is comforting. With straightforward ingredients and a simple process, you can create a plate full of fresh flavor and soft textures any day of the week. Don’t hesitate to try your hand at this recipe—it’s sure to become a favorite that you’ll return to again and again.

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