Imagine soft, pillowy gnocchi infused with vibrant spinach, coming together to create a dish that’s both comforting and fresh.
With a handful of simple ingredients and a little hands-on shaping, you can craft a homemade meal that feels cozy, satisfying, and a little bit special.
As the gnocchi cook up tender and light, you’ll see how easy it is to bring this beautiful Spinach Gnocchi to life. Let’s dive into the steps and get started!
Kitchen Tools Required
- 1 large pot
- 1 large mixing bowl
- 1 colander
- 1 potato masher
- 1 cheese grater
- 1 slotted spoon
- 1 baking sheet
Ingredients
- 500 grams potatoes, peeled and quartered
- 200 grams fresh spinach, washed and drained
- 1 large egg, beaten
- 150 grams all-purpose flour, plus extra for dusting
- 50 grams Parmesan cheese, grated
- 1 pinch nutmeg
- Salt, to taste
- Pepper, to taste
Cook & Prep Time
To efficiently manage your time while making Spinach Gnocchi, you can create a timeline that includes reading time, prep work, cooking activities, and resting time. Here’s a suggested timeline:
Timeline for Spinach Gnocchi:
- Reading Time: 5 minutes
- Take a few minutes to thoroughly read through the recipe and gather all equipment and ingredients.
- Prep Work: 20 minutes
- 0:00 – 5:00 minutes: Start by peeling and quartering the potatoes.
- 5:00 – 10:00 minutes: Wash and drain the spinach.
- 10:00 – 15:00 minutes: Boil the potatoes in salted water.
- 15:00 – 20:00 minutes: While the potatoes are boiling, prepare a large mixing bowl and other necessary equipment.
- Cook Time: 10 minutes
- 20:00 – 25:00 minutes: Drain and mash the potatoes.
- 25:00 – 30:00 minutes: Blanch the spinach in boiling water, drain, and squeeze out excess water.
- 30:00 – 35:00 minutes: Finely chop the spinach and mix it with the mashed potatoes, beaten egg, flour, Parmesan cheese, nutmeg, salt, and pepper to form a dough.
- Resting Time: 30 minutes
- 35:00 – 65:00 minutes: Let the dough rest.
- Additional Cook Time: 10 minutes
- 65:00 – 70:00 minutes: Divide the dough into pieces, roll into ropes, and cut into 1-inch pieces.
- 70:00 – 75:00 minutes: Bring a large pot of salted water to a boil.
- 75:00 – 80:00 minutes: Cook the gnocchi in batches until they float to the surface, then remove with a slotted spoon and transfer to a baking sheet.
Optional Additional Cooking:
– 80:00 – 85:00 minutes: If desired, sauté the cooked gnocchi in butter for added flavor before serving.
Recipe Instructions
Boil potatoes in a large pot of salted water until tender, about 15 minutes.
Drain potatoes and mash them in a large mixing bowl.
Blanch spinach in boiling water for 1 minute, then drain and squeeze out excess water.
Finely chop the spinach and add it to the mashed potatoes.
Mix in the beaten egg, flour, Parmesan cheese, nutmeg, salt, and pepper.
Knead the mixture gently until a dough forms, adding more flour if necessary.
Let the dough rest for 30 minutes.
Divide the dough into four pieces and roll each piece into a long rope on a floured surface.
Cut each rope into 1-inch pieces and press lightly with a fork to create ridges.
Bring a large pot of salted water to a boil and add the gnocchi in batches.
Cook gnocchi until they float to the surface, about 2-3 minutes, then remove with a slotted spoon.
Transfer the cooked gnocchi to a baking sheet to cool slightly before serving.
Serving Tips
- Sautéed Mushrooms: Serve the spinach gnocchi with sautéed mushrooms for an earthy, savory complement.
- Tomato Basil Sauce: Pair with a fresh tomato basil sauce to add a vibrant, tangy flavor to the dish.
- Garlic Butter Sauce: Drizzle with garlic-infused butter for a simple yet rich enhancement to the gnocchi.
- Crispy Pancetta: Top with crispy pancetta bits for a touch of salty crunch that contrasts with the soft gnocchi.
- Parmesan Shavings: Sprinkle some extra Parmesan shavings on top for an added cheesy layer and a touch of elegance.
Storage
Store cooked spinach gnocchi in an airtight container in the refrigerator for up to two days.
For longer storage, freeze uncooked gnocchi on a baking sheet.
Then transfer them to a freezer bag.
Freezing
To freeze spinach gnocchi, arrange them in a single layer on a baking sheet.
Freeze until solid, then transfer to a freezer bag.
Cook from frozen to maintain texture.
Reheating
Reheat spinach gnocchi by sautéing in butter over medium heat until warmed through.
Alternatively, microwave briefly with a splash of water.
Avoid overcooking to maintain texture and flavor.
Final Thoughts
Spinach gnocchi is a delightful twist on the classic Italian dish.
The combination of fresh spinach and fluffy potatoes creates a vibrant and flavorful meal that’s both comforting and satisfying.
This recipe is perfect for a family dinner or a special occasion.
By following the steps and tips provided, you can guarantee that your gnocchi turns out perfectly every time.
Whether you choose to enjoy them as they’re or sauté them in butter for added richness, these spinach gnocchi are sure to be a hit.
Serve them with your favorite sauce or simply with a drizzle of olive oil and a sprinkle of Parmesan cheese for a delicious meal.
Enjoy your homemade spinach gnocchi and savor the flavors of Italy in your own kitchen.
Frequently Asked Questions
Can I Use Sweet Potatoes Instead of Regular Potatoes?
You can substitute sweet potatoes for regular ones. Use 500 grams, peeled and quartered. Boil until tender, then mash. Adjust flour quantity if the dough feels sticky, as sweet potatoes have higher moisture content. Follow remaining instructions.
What Are Some Alternative Sauces to Pair With Spinach Gnocchi?
You can pair spinach gnocchi with a sage brown butter sauce by melting 100 grams of butter, adding 10 fresh sage leaves, and cooking until the butter turns golden brown. Drizzle over gnocchi and sprinkle with 30 grams grated Parmesan.
Is It Possible to Make Gluten-Free Spinach Gnocchi?
Yes, you can make gluten-free gnocchi. Substitute 150 grams all-purpose flour with a gluten-free flour blend. Confirm potatoes are dry before mashing. Knead dough gently, adjusting flour as needed for consistency. Follow standard cooking instructions.
Can I Substitute Frozen Spinach for Fresh Spinach?
You can substitute frozen spinach for fresh. Use 200 grams, thaw it completely, and squeeze out excess water. Make certain it’s chopped finely before mixing with other ingredients to maintain the right dough consistency and flavor profile.
How Can I Incorporate Herbs Into the Spinach Gnocchi Recipe?
Chop 15 grams of fresh basil or parsley. Mix it into the dough with the spinach. For a stronger flavor, add 1 teaspoon of dried oregano or thyme. Adjust salt and pepper to balance the herbal notes.
Spinach Gnocchi Recipe
Equipment
- 1 Large pot
- 1 large mixing bowl
- 1 colander
- 1 potato masher
- 1 cheese grater
- 1 slotted spoon
- 1 Baking sheet
Ingredients
- 500 grams potatoes peeled and quartered
- 200 grams fresh spinach washed and drained
- 1 large egg beaten
- 150 grams all-purpose flour plus extra for dusting
- 50 grams Parmesan cheese grated
- 1 pinch nutmeg
- Salt to taste
- Pepper to taste
Instructions
- Boil potatoes in a large pot of salted water until tender, about 15 minutes.
- Drain potatoes and mash them in a large mixing bowl.
- Blanch spinach in boiling water for 1 minute, then drain and squeeze out excess water.
- Finely chop the spinach and add it to the mashed potatoes.
- Mix in the beaten egg, flour, Parmesan cheese, nutmeg, salt, and pepper.
- Knead the mixture gently until a dough forms, adding more flour if necessary.
- Let the dough rest for 30 minutes.
- Divide the dough into four pieces and roll each piece into a long rope on a floured surface.
- Cut each rope into 1-inch pieces and press lightly with a fork to create ridges.
- Bring a large pot of salted water to a boil and add the gnocchi in batches.
- Cook gnocchi until they float to the surface, about 2-3 minutes, then remove with a slotted spoon.
- Transfer the cooked gnocchi to a baking sheet to cool slightly before serving.
Notes
