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Spinach Gnocchi
February 17, 2025
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Spinach gnocchi offers a vibrant, green twist on the traditional potato dumplings, bringing a burst of color and added nutrients to the table. With the earthy taste of spinach and the soft, pillowy texture of gnocchi, this dish is both comforting and healthy. It’s perfect for anyone looking to add more greens to their meals without compromising on flavor. Whether you serve it with a light butter sauce or a rich tomato sauce, spinach gnocchi is sure to impress.
Ingredients:
1 pound (450g) fresh spinach (about 1 large bunch)
1 ½ pounds (675g) russet potatoes (about 3 medium potatoes)
1 ½ cups (180g) all-purpose flour, plus more for dusting
1 large egg
1 teaspoon salt
Freshly ground black pepper to taste
Optional: A pinch of freshly grated nutmeg for extra flavor
Directions:
Cook the Spinach
Start by blanching the spinach. Bring a large pot of water to a boil, add the spinach, and cook it for just 1-2 minutes until wilted. Immediately transfer the spinach to a bowl of ice water to stop the cooking process and preserve its bright green color. Once cooled, squeeze out any excess water from the spinach and chop it finely.
Cook the Potatoes
While the spinach is cooling, cook the potatoes. Place them in a pot with cold, salted water and bring to a boil. Let them cook for 20-25 minutes or until easily pierced with a fork. Drain the potatoes and let them cool slightly before peeling. Mash the potatoes until smooth, ensuring there are no lumps. You can also use a potato ricer for the best texture. Spread the mashed potatoes out on a clean surface to cool completely.
Make the Dough
Once the potatoes and spinach have cooled, transfer them to a large mixing bowl. Add the chopped spinach, egg, salt, and pepper. If you like, you can add a pinch of nutmeg to complement the spinach's flavor.
Gradually add the flour, one small handful at a time, mixing as you go. The dough should come together and be soft but not too sticky. Knead the dough gently, adding more flour if necessary to make it smooth and workable. Be careful not to overwork the dough, as this can make the gnocchi tough.
Shape the Gnocchi
Once your dough is ready, divide it into 4 portions. Working with one portion at a time, roll it out into a long rope, about ¾-inch thick. Use a sharp knife or bench scraper to cut the rope into 1-inch pieces.
To give the gnocchi their traditional shape, gently press each piece with the back of a fork to create indentations. This step helps the sauce adhere better to the gnocchi.
Cook the Gnocchi
Bring a large pot of salted water to a boil. Drop the gnocchi in batches into the boiling water. They’ll sink to the bottom at first, then float to the surface when they’re done—this usually takes about 2-3 minutes. Once they float, remove the gnocchi with a slotted spoon and set them aside.
If you’re making a large batch, you can freeze the uncooked gnocchi by laying them out on a baking sheet in a single layer. Once frozen, transfer them to a freezer-safe bag for later use. When you’re ready to cook them, drop them directly into boiling water from the freezer.
Serve and Enjoy
Spinach gnocchi pairs beautifully with many different sauces. A simple brown butter and sage sauce is a classic option, as the rich, nutty flavor of the butter complements the earthiness of the spinach. To make the sauce, melt butter in a pan and add fresh sage leaves. Cook until the butter is golden and fragrant, then toss the gnocchi in the sauce.
You can also serve spinach gnocchi with a tomato-based sauce, a creamy Alfredo sauce, or even pesto for a fresh, herbal finish. Top with freshly grated Parmesan cheese for the perfect finishing touch.
Tips for Perfect Spinach Gnocchi:
Drain the spinach well: Squeeze out as much water as possible from the spinach before adding it to the dough. Excess moisture can make the gnocchi too wet and sticky.
Use starchy potatoes: Russet potatoes are ideal for gnocchi because of their high starch content, which helps the gnocchi hold together without becoming too dense.
Don’t overwork the dough: Gently mix and knead the dough to avoid making the gnocchi tough.
Test a gnocco before boiling: If you’re unsure about the consistency of the dough, drop a test gnocchi into boiling water. If it holds together well and floats to the top, you’re good to go.
Conclusion:
Spinach gnocchi is a wonderful, colorful twist on the traditional potato version, offering both flavor and nutrition. The addition of spinach makes these gnocchi light, flavorful, and full of vibrant green color. Serve them with your favorite sauce, and you’ve got a meal that’s as comforting as it is visually appealing. Whether you're cooking for a weeknight dinner or impressing guests, these homemade spinach gnocchi will always be a hit. Buon appetito!
Spinach gnocchi offers a vibrant, green twist on the traditional potato dumplings, bringing a burst of color and added nutrients to the table. With the earthy taste of spinach and the soft, pillowy texture of gnocchi, this dish is both comforting and healthy. It’s perfect for anyone looking to add more greens to their meals without compromising on flavor. Whether you serve it with a light butter sauce or a rich tomato sauce, spinach gnocchi is sure to impress.
