Description
Spinach gnocchi is a delightful Italian-inspired dish that combines vibrant green spinach with soft, light, and pillowy potato dumplings. This recipe uses simple pantry ingredients to create a nutritious, flavorful, and visually appealing meal. Perfect for weeknight dinners or elegant gatherings, the gnocchi can be customized with various cheeses, herbs, and sauces to suit your taste and dietary needs.
Ingredients
Main Ingredients
- Fresh Spinach: 200 grams (about 7 ounces)
- Potatoes (Russet or Yukon Gold): 500 grams (about 1 pound)
- All-Purpose Flour: 1 to 1 ¼ cups (adjust as needed)
- Egg: 1 large
- Parmesan Cheese, grated: ½ cup
- Salt: 1 teaspoon
- Nutmeg: ¼ teaspoon, freshly grated
Optional Variations
- Gluten-Free Flour Blend: substitute all-purpose flour if needed
- Flaxseed “Egg”: 1 tablespoon ground flaxseed mixed with 3 tablespoons water (as an egg replacement)
- Nutritional Yeast: ¼ cup (as a Parmesan substitute for vegan version)
- Fresh Basil or Parsley: 2 tablespoons finely chopped (for herb-infused dough)
- Ricotta or Mozzarella Cheese: ½ cup (as Parmesan alternatives)
- Roasted Garlic: 1-2 cloves, minced
Instructions
- Prepare the Spinach: Thoroughly wash fresh spinach and blanch it in boiling water for 1-2 minutes until wilted. Drain well and squeeze all excess moisture out using a clean kitchen towel to avoid soggy dough.
- Cook and Mash the Potatoes: Boil the potatoes whole with skins on until fork-tender. Peel while warm, then mash finely ensuring no lumps remain to maintain a smooth gnocchi texture.
- Combine Ingredients: In a large bowl, mix the mashed potatoes with finely chopped or pureed spinach. Add the beaten egg, grated Parmesan cheese, salt, and nutmeg. Gradually fold in the flour until a soft, pliable dough forms. Avoid overworking the dough to keep it tender.
- Shape the Gnocchi: Divide the dough into small portions. Roll each into thin logs about 1 cm thick, then cut into bite-sized pieces. Use a fork to press and create ridges on each piece for better sauce retention.
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Cook the gnocchi in batches to avoid overcrowding. They are done when they float to the surface, usually after 2-3 minutes. Remove with a slotted spoon and drain.
Notes
- Dry your spinach thoroughly to prevent watery dough and dense gnocchi.
- Use warm potatoes when combining ingredients for a smoother dough.
- Avoid overworking the dough to keep gnocchi light and tender.
- Test-cook a small piece of dough first to check the texture and adjust flour as necessary.
- Freeze uncooked gnocchi on parchment-lined trays before boiling to save prep time later.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (approximately 150 grams)
- Calories: 220
- Sugar: 1 gram
- Sodium: 300 mg
- Fat: 6 grams
- Saturated Fat: 2 grams
- Unsaturated Fat: 3 grams
- Trans Fat: 0 grams
- Carbohydrates: 34 grams
- Fiber: 3 grams
- Protein: 7 grams
- Cholesterol: 45 mg
Keywords: spinach gnocchi, Italian dumplings, homemade gnocchi, vegetarian gnocchi, gluten-free gnocchi, easy dinner recipe, healthy pasta alternative