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
Ensure the potatoes are well-drained and dry before mashing to avoid a sticky dough. When blanching spinach, immediately transfer it to ice water to retain its vibrant color. For a richer flavor, sauté the cooked gnocchi in butter before serving. Adjust the flour amount based on the moisture content of the potatoes and spinach to achieve the right dough consistency.
Tried this recipe?Let us know how it was!