Spinach Gnocchi

Ingredients

• 454 gpotatoes, such as Yukon Gold, peeled and chopped
• 57 gfresh spinach
• 125 g (1 cup)plain flour
• ½ tspsalt
• 454 gpotatoes, such as Yukon Gold, peeled and chopped
• 57 gfresh spinach
• 92 g (1 cup)chickpea flour
• 60 g (½ cup)tapioca flour, potato starch or arrowroot flour
• ½ tspsalt

Instructions

1. 1

   Chop the potatoes

   Peel the potatoes and cut them into pieces about 2.5 cm (1 inch) across.

2. 2

   Steam and mash

   Steam the potatoes until tender, then mash them with a potato masher or pass them through a ricer.

3. 3

   Blend flour and spinach

   Blend the flour and spinach for about 30 seconds, until the flour is green.

4. 4

   Make the dough

   Mix the spinach-flour mixture with the mashed potatoes and form a dough ball by hand. If the mixture is too moist, work in a little more flour, one teaspoon at a time.

5. 5

   Roll the dough

   With a sharp knife, divide the dough into four pieces. Roll each piece into a rope about 2.5 cm (1 inch) wide.

6. 6

   Cut the gnocchi

   Cut each rope into evenly sized pieces about 1.3 cm (½ inch) wide. If you like, roll each piece over the back of a fork or a gnocchi board to make grooves for the sauce.

7. 7

   Boil in batches

   Bring a large pot of salted water to the boil. Carefully add the gnocchi and simmer for 4–5 minutes, until they float. Cook in batches if needed so the pot is not crowded.

8. 8

   Lift and serve

   Use a slotted spoon to lift the gnocchi from the water and serve with a sauce or toppings of your choice.

What are spinach gnocchi?

Gnocchi are Italian dumplings commonly made with potato and flour. This version adds fresh spinach to the flour for green colour and flavour, and leaves out the egg.

Potatoes provide a tender base, while the flour helps the dumplings hold together. The listed ingredients include a plain-flour option and a chickpea-and-tapioca option for a gluten-free variation.

Nutrition and macros by portion

The nutrition label shows one serving as written: 308 calories, 11g protein, 53g carbs, 3g fat.

The recipe's stated nutrition per serving is 308 kcal, with 53 g carbohydrate, 11 g protein and 2.5 g fat. Potatoes and flour provide most of the carbohydrate, while chickpea flour contributes protein in the gluten-free option; serve the gnocchi with vegetables and a protein-rich accompaniment to round out the plate.

Choosing the flour

Plain flour: blend it with the spinach until evenly green, then combine it with the mashed potato.

Gluten-free option: use chickpea flour with tapioca flour, potato starch or arrowroot flour as the alternative combination listed. Keep the dough workable rather than adding extra flour all at once.

Getting the potato texture right

Tender potatoes: steam the pieces until they mash easily, so no firm lumps remain in the dough.

Dry mash: mash or rice the potatoes while they are tender and avoid adding liquid. A drier mash makes it easier to form the dough without using excess flour.

Shaping the dumplings

Even ropes: divide the dough into four pieces and roll each into a rope about 2.5 cm (1 inch) wide. Try to keep the thickness consistent so the pieces cook at a similar pace.

Fork grooves: rolling each piece over a fork or gnocchi board is optional. The ridges give sauce places to cling, but plain cut pieces work too.

When the gnocchi are cooked

Gentle simmer: lower the dumplings into boiling salted water carefully, then keep the water at a simmer. Cook for 4–5 minutes, as directed.

Floating cue: the gnocchi are ready when they rise to the surface. Lift them out with a slotted spoon rather than draining the pot.

Keeping the pot uncrowded

Small batches: add only enough gnocchi to leave them room to move in the water. Crowding can make cooking uneven, so repeat the simmering step with the remaining pieces if needed.

Sauces and serving ideas

Simple finish: serve the gnocchi with a sauce or toppings of your choice. Their ridged surfaces are particularly useful for holding sauce.

For a balanced plate, pair a serving with vegetables and a protein-rich accompaniment, or add those elements to the sauce.

Recipe notes & tips

• Cut the potato pieces to a similar size so they steam evenly.
• Use a ricer or mash thoroughly to avoid lumps in the dough.
• Add any extra flour a teaspoon at a time if the dough feels too moist.
• Keep the ropes close to 2.5 cm (1 inch) wide for evenly sized pieces.
• Cook the gnocchi in batches if the pot feels crowded.
• Have the sauce or toppings ready before lifting the cooked gnocchi from the water.

Variations

• Use the gluten-free flours: choose chickpea flour with tapioca flour, potato starch or arrowroot flour instead of plain flour.
• Add fork ridges: roll each cut piece over a fork to help sauce cling.
• Change the topping: serve with the sauce or toppings you prefer.
• Keep the shapes plain: skip the fork or board for a quicker finish.

Common mistakes to avoid

• Lumpy potatoes: mash them thoroughly or use a ricer before mixing in the spinach flour.
• Wet dough: add extra flour only a teaspoon at a time until the dough can be shaped.
• Uneven ropes: roll each portion to a consistent width so the pieces are similar in size.
• Crowded pot: cook the gnocchi in batches so they can simmer evenly.
• Hard boil: lower the heat to a simmer after adding the gnocchi.

How to store

The recipe does not specify a storage method or keeping time. For best texture, serve the gnocchi just after cooking; if you have leftovers, refrigerate them promptly in a covered container and reheat gently until hot.

Frequently asked questions