Green gnocchi

Ingredients

• 1 kgfloury or white-fleshed potatoes
• about 250–350 gplain flour
• 600 gspinach
• 2egg yolks
• a pinchnutmeg
• 50 ggrated Parmesan
• to tastesalt
• to tastesauce or other dressing of your choice

Instructions

1. 1

   Cook the potatoes

   Wash the potatoes under running water, scrubbing them if needed. Steam them or boil them in salted water for 30 minutes.

2. 2

   Keep heat gentle

   Cook the potatoes over a low heat so their skins are less likely to split and they do not absorb too much water.

3. 3

   Check for doneness

   Pierce a potato with a skewer; it is ready when the skewer meets no resistance. Drain the potatoes as soon as they are cooked, leave them to cool slightly, peel them and pass them through a potato ricer.

4. 4

   Prepare spinach

   Put the potato purée in a large bowl and leave it to cool. Meanwhile, trim and wash the spinach thoroughly.

5. 5

   Cook and blend

   Boil the spinach for a few minutes using only the water left clinging to its leaves. Blend it, then mix it into the potato purée.

6. 6

   Add the remaining ingredients

   Add the well-sifted flour, egg yolks, grated Parmesan, nutmeg and a pinch of salt.

7. 7

   Mix the dough

   Knead until the ingredients are thoroughly combined and the dough is soft and elastic.

8. 8

   Shape the gnocchi

   Roll the dough into several cylinders about 1.5 cm wide, then cut each one into pieces about 2 cm long.

9. 9

   Make the ridges

   Working one piece at a time, place each gnocco on the tines of a fork or the rough side of a grater. Press gently with your thumb to mark the ridges.

10. 10

    Keep them separate

    Arrange the gnocchi on a floured cloth, making sure they do not touch or they may stick together. Continue according to the instructions for the recipe you are making.

What are green gnocchi?

Gnocchi are small Italian dumplings, commonly made with potato and flour. This version folds spinach into the potato base, giving the dumplings their green colour and a savoury flavour.

Floury potatoes help keep the dough light, while egg yolks and Parmesan add richness and help bind it. The ridges give the finished gnocchi a textured surface.

Nutrition and macros by portion

The nutrition label shows one serving as written: 578 calories, 21g protein, 112g carbs, 7g fat.

Most of the carbohydrates come from the potatoes and flour, while the egg yolks and Parmesan contribute fat and some protein. Spinach adds a smaller amount of protein and fibre; serving the gnocchi with vegetables is a practical way to round out the plate.

Choosing the potatoes and flour

Potatoes: Use floury potatoes, as specified, rather than waxy ones. Cook them gently and avoid letting them become waterlogged, which can make the dough harder to handle.

Flour: The recipe gives a range of 250–350 g. Start with the lower end and add only what is needed to bring the dough together; the amount absorbed can vary with the potatoes and spinach.

Getting the spinach into the dough

Spinach: Wash it well, then cook it briefly with only the water clinging to the leaves. This keeps the preparation simple and avoids adding extra cooking water.

Blending: Blend the cooked spinach before mixing it into the cooled potato purée. A smooth mixture makes it easier to distribute the green colour through the dough.

Handling the dough

Cool first: Let the potato purée cool before adding the spinach and other ingredients. Warm potatoes can make the dough softer and may lead you to use more flour.

Knead gently: Bring the ingredients together until the dough is soft and elastic, rather than working it for longer than needed. Add flour gradually if it feels difficult to shape.

Shaping the ridges

Size: Roll cylinders about 1.5 cm wide and cut them into pieces about 2 cm long, as directed. Keeping the pieces similar in size helps them cook evenly later.

Texture: Roll each piece gently over a fork or the rough side of a grater with your thumb. The ridges are part of the recipe’s finish and create a more textured surface.

Keeping shaped gnocchi separate

Floured cloth: Arrange the gnocchi on a floured cloth with space between each piece. If they touch, they can stick together before you are ready to use them.

Next step: This method ends by directing you to follow the instructions for the dish you are preparing. Choose a sauce or dressing to suit your meal and use its own cooking instructions.

What to serve with them

The recipe leaves the dressing open to your choice, so use a sauce that complements the potato, spinach and Parmesan. Keep it ready before handling the shaped gnocchi.

For a more balanced plate, serve the dumplings with vegetables alongside, such as a crisp salad or cooked seasonal greens.

Recipe notes & tips

• Use floury potatoes to help produce a softer dough.
• Cook the potatoes gently so their skins are less likely to split.
• Wait for the potato purée to cool before mixing in the other ingredients.
• Add flour gradually within the stated range rather than tipping it all in at once.
• Flour the cloth and leave space between the shaped gnocchi.
• Prepare your chosen sauce before shaping the dumplings.

Variations

• More Parmesan: Add extra grated Parmesan at the table for a stronger savoury flavour.
• Herb accent: Add a little chopped fresh herb to the chosen sauce for a fragrant finish.
• Butter dressing: Toss the cooked gnocchi with melted butter for a simple coating.
• Tomato sauce: Pair the gnocchi with a tomato-based sauce for a brighter contrast.
• Vegetable side: Serve with seasonal vegetables for extra colour and texture.

Common mistakes to avoid

• Waterlogged potatoes: Cook them gently and drain them promptly so the dough does not become overly wet.
• Adding all the flour: Add it gradually, as the potatoes may need different amounts within the recipe’s range.
• Mixing while warm: Let the potato purée cool before combining it with the other ingredients.
• Overworking the dough: Knead only until it is combined, soft and elastic.
• Crowding the cloth: Space the gnocchi apart to stop them sticking together.
• Skipping the ridges: Press each piece gently over a fork or grater to give it the intended ridged shape.

How to store

Keep the shaped gnocchi separated on a floured cloth until you are ready to use them, as the recipe directs. The source method does not give storage times or reheating instructions, so follow the guidance for your chosen sauce or dish.

Frequently asked questions