Description
This homemade spinach gnocchi recipe combines fresh spinach with tender potatoes to create soft, flavorful gnocchi perfect for a comforting meal. With simple ingredients and easy steps, you can enjoy fresh Italian-style gnocchi at home, ready to be paired with your favorite sauce.
Ingredients
Scale
Spinach Gnocchi
- 2 cups fresh spinach
- 2 medium potatoes
- 1 cup all-purpose flour
- 1 egg
- Salt to taste
Instructions
- Boil Potatoes: Place the potatoes in a pot of water and boil until tender when pierced with a fork, about 20 minutes.
- Blanch Spinach: While the potatoes boil, blanch the fresh spinach by dipping it in hot boiling water for 1 minute, then drain thoroughly.
- Prepare Spinach: Drain the blanched spinach completely and chop it finely to incorporate into the dough.
- Mash Potatoes: Peel the boiled potatoes and mash them in a large mixing bowl until smooth.
- Mix Dough: Add the chopped spinach, flour, egg, and salt to the mashed potatoes. Stir together and knead until a soft dough forms. Add additional flour if necessary to prevent sticking.
- Shape Gnocchi: Divide the dough into portions, roll each portion into a log about 1-inch thick, and cut into small bite-sized pieces.
- Create Ridges: Use a fork to gently press each piece to create ridges, which help sauces cling to the gnocchi.
- Cook Gnocchi: Bring a large pot of salted water to boil, drop in the gnocchi, and cook until they float to the surface, indicating they are done—approximately 2 to 3 minutes.
- Serve: Remove the gnocchi with a slotted spoon and serve immediately with your favorite sauce, such as a tomato or butter sage sauce.
Notes
- Ensure potatoes are fully cooked and dry before mashing to avoid a gummy dough.
- You can substitute all-purpose flour with gluten-free flour for a gluten-free version.
- If dough is too sticky, add flour gradually until manageable.
- Shape the gnocchi with fork ridges to help sauces adhere better.
- Gnocchi can be frozen after shaping — flash freeze on a tray, then transfer to a freezer bag for up to 1 month.
