Spinach Gnocchi
4-ingredient homemade spinach gnocchi is tender, fluffy, comforting, vibrant, 100% egg-free (you don’t need it!) & optionally gluten-free. A perfect way to sneak in more greens!
Servings 3
Ingredients
For regular gnocchi
- 1 lbs (450 g) potatoes (e.g. Yukon Gold) peeled and chopped
- 2 ounces (60 g) fresh spinach
- 1 cup (140-150 g) all-purpose flour
- ½ tsp salt
For gluten-free gnocchi
- 1 lbs (450 g) potatoes (e.g. Yukon Gold) peeled and chopped
- 2 ounces (60 g) fresh spinach
- 1 cup (100 g) chickpea flour
- ½ cup (60 g) tapioca flour or potato starch / arrowroot flour
- ½ tsp salt
Instructions
- You can watch the video for easy visual instructions.First, peel and chop the potatoes into 1-inch pieces.
- Then, steam the potatoes until tender and mash them using a potato masher (or ricer).
- Meanwhile, blend the flour and spinach for about 30 seconds (until the flour is green).
- Next, combine the spinach flour mixture and the mashed potatoes, mix well, and form it into a dough ball (I did this part by hand).If the mixture is too moist, add a little more flour, just a teaspoon at a time.
- Using a sharp knife, divide the gnocchi dough into 4 pieces and roll each into 1-inch wide ropes.
- Cut each strand into even-sized gnocchi (about ½-inch wide) and optionally roll each piece over the back of a fork or gnocchi board.While optional, this creates ‘grooves’ for sauce to cling to.
- Next, bring a large pot of salted water to a boil. Carefully lower the gnocchi into the boiling water and simmer them for 4-5 minutes until they float.Don’t overcrowd the pot; otherwise, they won’t cook evenly – you may need to cook the gnocchi in batches.
- Finally, remove the gnocchi from the pot with a slotted spoon and serve it with the sauce or toppings of your choosing. Enjoy!
Notes
- Steaming potatoes is best: This method cooks the potatoes until tender without absorbing too much water, which can make the dough overly wet and require more flour (which can then lead to dense gnocchi).
- Mash and mix while warm: This helps achieve the right consistency with easily blended ingredients without risking overworking the potatoes or gnocchi dough.
- To avoid gummy gnocchi: You’ll achieve the finest and fluffiest texture when ricing (or milling) the potatoes, though a handheld masher also works. Avoid using a food processor or blender, though, as that can make the potatoes gummy/gluey.
Nutrition Facts
Spinach Gnocchi
Amount per Serving
Calories
308
% Daily Value*
Fat
2.5
g
4
%
Saturated Fat
0.3
g
2
%
Sodium
450
mg
19
%
Potassium
1012
mg
29
%
Carbohydrates
53
g
18
%
Fiber
7.7
g
31
%
Sugar
5.4
g
6
%
Protein
11
g
22
%
Vitamin A
98
IU
2
%
Vitamin C
19
mg
23
%
Calcium
54
mg
5
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.