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Spinach Gnocchi

Spinach Gnocchi
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Spinach Gnocchi is a fresh and satisfying Italian-inspired dish featuring vibrant green, pillowy soft gnocchi made with fresh spinach and potatoes. Quick to prepare in under 30 minutes, this recipe offers a nutritious twist on classic gnocchi by incorporating wholesome greens while maintaining a comforting texture and flavor. Perfect for weeknight dinners or special occasions, it’s versatile enough to customize with herbs, cheese, and sauces to suit any taste.

Ingredients

Scale

Base Ingredients

  • 500g Russet potatoes (peeled)
  • 200g Fresh spinach
  • 150g All-purpose flour (or gluten-free flour blend for gluten-free version)
  • 2 Egg yolks (or flaxseed/chia egg for vegan option)
  • 50g Grated Parmesan cheese (or nutritional yeast for vegan option)
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the Spinach: Wash fresh spinach thoroughly. Steam or sauté quickly until wilted. Allow to cool, then squeeze out all excess moisture to prevent soggy dough. Finely chop the spinach.
  2. Cook and Mash Potatoes: Boil peeled potatoes in salted water until fork-tender, about 15-20 minutes. Drain and mash finely, ensuring no lumps remain. Spread mashed potatoes out to cool slightly, as warm potatoes can make the dough sticky.
  3. Combine Ingredients: In a large mixing bowl, combine mashed potatoes, chopped spinach, a pinch of salt, grated Parmesan cheese, and egg yolks. Gradually add flour, folding it into the mixture until a soft, pliable dough forms that is not too sticky.
  4. Shape the Gnocchi: Divide the dough into smaller portions. Roll each portion into a rope approximately 1 inch (2.5 cm) thick. Cut the ropes into bite-sized pieces. Optionally, press each piece gently with a fork to create ridges that help sauce cling better.
  5. Cook the Gnocchi: Bring a large pot of salted water to a boil. Drop gnocchi into boiling water in batches. Cook until they float to the surface, about 2-3 minutes. Use a slotted spoon to remove them and transfer to a serving dish.

Notes

  • Dry Spinach Thoroughly: Excess moisture can make the dough soggy, so ensure spinach is well-drained.
  • Use Starchy Potatoes: Russet potatoes yield fluffier gnocchi.
  • Add Flour Slowly: Use just enough flour to form a workable dough; too much flour can toughen gnocchi.
  • Handle Dough Gently: Don’t overwork the dough to keep gnocchi light and tender.
  • Test Cook One Piece: Cook a small gnocchi piece first to check seasoning and texture before shaping all.

Nutrition

Keywords: Spinach gnocchi, Italian pasta, gluten-free gnocchi, healthy gnocchi, vegetarian gnocchi

Find it online: https://recipesemilly.com/spinach-gnocchi/