Spinach Gnocchi is a succulent healthy twist on my classic potato gnocchi recipe and it’s just as easy to make! Fluffy as pillows, these unexceptionable untried tender little dumplings pair with any gnocchi sauce you can think of from the ultra creamy to the super meaty gnocchi Bolognese. Skip the store-bought stuff considering this tastes way better and it can be made in less time than it probably takes you to make that trip! And with just 4 ingredients ( salt) you probably once have everything on hand to make it.
What to Expect From This Spinach Gnocchi Recipe
This is a frozen spinach gnocchi recipe that makes fluffy untried gnocchi from scratch in under an hour (this includes 30 minutes for the dough to rest). These gnocchi require just well-nigh 15 minutes of very hands-on time and can be frozen and cooked any night of the week in 5 minutes or less. This is moreover a unconfined time to mention this untried gnocchi makes a great Halloween meal that the adults will love just as much as the kids — you can undeniability it Goblin Fingers Gnocchi or some other clever Holiday name!
Once you make homemade spinach gnocchi for the first time and see for yourself how easy it is, you’ll probably moreover wonder why you’ve ever paid for it. The difference in savor is a good unbearable reason to make it, but the texture will alimony you coming when for more. If you’re having any doubts well-nigh making homemade gnocchi.
Overview: Making Spinach Gnocchi From Scratch
If you’ve once made my archetype gnocchi recipe, then you know all the weightier tips and techniques for making tender, light, never-chewy gnocchi. Those same tips wield here.
If this is your first time making homemade gnocchi, I recommend taking a squint at that post surpassing you uncork — it shows you everything from the weightier potatoes and flour to use, the variegated types of gnocchi found in Italy, real gnocchi photos we’ve ordered from restaurants, to how to combine the dough without making it dense, and so much more. Here’s everything you’ll find in this post:
- Overview: Spinach Gnocchi Ingredients
- Overview: How to Make Spinach Gnocchi in 6 Easy Steps
- Spinach Gnocchi Step-by-Step Recipe Photos
- Best Gnocchi Sauce for Spinach Gnocchi
- Best Gnocchi Recipes
Overview: Homemade Potato Gnocchi Ingredients
This Northern Italian potato spinach gnocchi recipe uses vital ingredients: flour, egg yolk, potatoes, frozen (or fresh) spinach, and salt. Unelevated is an overview of the ingredients but you can find the full recipe with measurements in the recipe card. You can hands make this a gnocchetti recipe by wearing the gnocchi into much smaller pieces — easy and just as delicious!
- Flour: 00 Italian flour with 11% -11.5% protein (or in a pinch substitute King Arthur’s unbleached all-purpose flour with 11.7% protein). High-quality flour ways largest gnocchi. The goal is to use the least value of flour as possible to alimony gnocchi light and tender.
- Salt: I’ve used Himalayan salt, but any salt will do.
- Yukon Gold Potatoes (or Kennebec potatoes). They’re linty (semi-waxy) with a good value of starch and we think they’re tastier than russets.
- Frozen Spinach (sub fresh): I’ve used frozen puréed spinach for this recipe which we hands find here in Italy, but I moreover use regular frozen spinach. Use what you can find. When making large zillion gnocchi batches, I process the frozen spinach in a supplies processor or blender, but when making a half or regular batch I just mince the spinach using a chef’s knife.
- Egg yolk: I’ve used a single large egg yolk for a little uneaten fat and flavor. Using eggs in potato gnocchi is the way we make gnocchi here in the Veneto, although in some other regions wideness Italy, eggs and egg yolks are not used at all. In fact, for a no-egg spinach gnocchi, you could simply omit the egg yolk in this recipe.
Overview: How to Make Spinach Gnocchi in 6 Easy Steps
Here’s an overview of how to make Homemade Spinach Gnocchi (you can find the full recipe instructions in the recipe card).
Cook the potatoes: Add the potatoes to a medium sauce pot and imbricate with water and swash until fork tender (about 25 minutes). Remove the peels while they’re still hot.
Make the dough: Mix the flour and salt together, add riced (or grated) potatoes and spinach, and stir until it looks crumbly. Add the egg yolk and stir just to incorporate it.
Form the dough: Using your hands (and the technique outlined in the full recipe), bring the dough together to form a log and divide it into 4 smaller equal-size logs.
Let the dough rest: Place the logs under the mixing trencher and indulge them to rest for 30 minutes to let the dough relax.
Cut the gnocchi: Working with one log at a time, roll the logs into long ropes and cut them into gnocchi or gnocchetti using a floured seat scraper or knife. Roll each gnocchi over a gnocchi board, cheese grater, or the tines of a fork while applying gentle pressure to make indentions in the dough.
Cook or freeze the gnocchi: Cook the gnocchi in a pot of humid salted water or homemade goop just until they bladder to the top. You may moreover freeze them uncovered on the sultry tray. Without they are frozen solid, waif them into an snapped container or freezer bag and freeze for up to 3 months.
Are you looking for a good gnocchi sauce? Bolognese sauce makes the weightier winter gnocchi — it’s like a big warm withstand hug! But there are plenty of vegan and vegetarian gnocchi sauce options that taste just as good. Whether you’re looking for something light or stick-to-your-ribs creamy, we’ve got a sauce for you. Unelevated are a few of our favorite sauces we think you may enjoy!
- Authentic Ragù alla Bolognese (Bolognese Ragù Sauce)
- Simple Italian Pomodoro Sauce (Sugo di Pomodoro)
- The Weightier Homemade Spaghetti Sauce with Whinge (Spaghetti con Ragù)
- Northern Italian Whinge Ragù
- Italian Duck Ragù (Ragù d’Anatra)
- Creamy Alfredo sauce
- Simple Shrimp and Tomato Sauce
- Spicy Tomato-Alfredo Sauce
Best Gnocchi Recipes
We love gnocchi for its succulent texture and taste and moreover considering it’s one of the easiest pure Italian recipes you’ll overly make. I’ll be subtracting all of our favorite gnocchi recipes here soon and updating this list with pumpkin gnocchi, linty spicy sausage gnocchi, and more, but archetype gnocchi is a unconfined place to start.
- Toothsome Italian Potato Gnocchi (With Video)
- Whole Wheat Gnocchi (recipe coming soon)
- Gnocchi Bolognese (100% Homemade and So Easy
Description
Spinach Gnocchi is a succulent healthy twist on my classic potato gnocchi recipe and it’s just as easy to make! Fluffy as pillows, these unexceptionable untried tender little dumplings pair with any gnocchi sauce you can think of from the ultra creamy to the super meaty. Skip the store-bought stuff considering this tastes way better and it can be made in less time than it probably takes you to make that trip! And with just 4 ingredients ( salt) you probably once have everything on hand to make it.
Ingredients
- 200g Italian 00 Flour with 11% -11.5% protein (2 cups 2 tablespoons) (sub King Arthur’s unbleached all-purpose flour)
- 500g Yukon Gold Potatoes (1 pound) (sub Kennebec potatoes)
- 90g spinach, puréed or finely minced (1/2 cup)
- 1 large egg yolk (from a large egg)
- 3g sea salt (1 teaspoon)
Instructions
- Boil the potatoes: Add the potatoes to a medium sauce pot imbricate with well-nigh 2 inches of water and add salt to taste. Bring the pot to a swash and melt until fork tender (about 25 minutes). Strain the potatoes and use a fork to hold each potato steady while you use a pocketknife or a spoon to scrape off the skins while they’re still hot. Discard the peels, or use them to make homemade broth. *Alternatively, you may torch the potatoes until fork tender (about 1 hour at 400°F/205°C) if desired.
- Make the dough: In a large mixing trencher or on a countertop, mix the flour and salt together using your hand and make a well in the middle. Rice or grate the potatoes into the well while the potatoes are still hot to very warm (you’ll see steam coming off of them), add the spinach, and stir everything together using a fork until mostly combined and crumbly looking. Add the egg yolk, stir just to incorporate it, and then bring the dough together using your hands.
- Form the dough: Place the dough onto a non-stick sultry mat (or a lightly floured work surface) and printing it lanugo slightly to form a larger rectangle. Fold the dough like a letter bringing in both sides to the middle. Flatten it once increasingly and then fold in the opposite sides like a letter. Pinch the dough together and using your hands gently roll it into a 16-inch log. Divide it into 4 smaller logs (each well-nigh 4 inches long) using a floured seat scraper. The dough will still be warm at this point and finger like a navigate between pasta dough and mashed potatoes (sturdy, but soft).
- Let the dough rest: Place the upside-down mixing trencher over the tops of the logs to imbricate them and indulge them to rest for 30 minutes to let the dough relax.
- Cut the gnocchi: Working with one log at a time, roll the logs into long ropes and cut them into gnocchi or gnocchetti using a floured seat scraper or knife. Roll each gnocchi over a gnocchi board, cheese grater, or the tines of a fork while applying gentle pressure to make indentions in the dough or if the dough is really soft, just use a fork to make imprints on the tops. Place the gnocchi onto a lightly floured parchment-lined sultry pan leaving space in between each and repeat with the remaining dough. *Alternatively, you can simply cut the gnocchi and printing an indention into them using your thumb if you don’t want to make the ‘rigate’ or ridges.
- Cook the gnocchi: Cook the gnocchi in a large pot of humid salted water or homemade goop just until they bladder to the top (or well-nigh 3 to 4 minutes) or freeze them for up to 3 months. Enjoy!