Spinach Gnocchi

Ingredients

• 400 g (14 oz)stale bread, crusts removed and cut into cubes
• 500 ml (17 fl oz; 2 cups)milk
• 500 g (1 lb 2 oz)fresh spinach
• For sautéingextra-virgin olive oil
• 2eggs
• 100 g (3½ oz; 1¼ cups), plus extra to serve if desiredgrated hard cheese, such as Parmesan
• For sprinklinggrated nutmeg
• 100 g (3½ oz; generous ¾ cup), plus extra if neededItalian ‘00’ flour
• 80 g (3 oz; ¾ stick)unsalted butter
• A fewfresh sage leaves
• To tastesalt

Instructions

1. 1

   Soak the bread

   Put the bread cubes in a large bowl and pour over the milk. Leave for 30 minutes, stirring from time to time so the milk is absorbed.

2. 2

   Cook the spinach

   While the bread soaks, boil the spinach in a large saucepan for about 5 minutes. Lift it out and leave it to cool, then squeeze it very thoroughly to remove liquid and chop it. Warm a little extra-virgin olive oil in a large frying pan, add the spinach and sauté for 2 minutes.

3. 3

   Combine the mixture

   Squeeze the soaked bread well, then crumble it by hand or chop it with a knife. Put it in a large bowl with the spinach, eggs, grated cheese, a pinch of salt and a sprinkling of nutmeg. Stir with a spoon to combine.

4. 4

   Mix in the flour

   Add the flour and mix until incorporated. The mixture should be firm enough to pipe; add a little more flour if needed, as the amount depends on how moist the mixture is.

5. 5

   Cook the gnocchi

   Bring plenty of salted water to the boil in a large saucepan. Pipe pieces about 3 cm long directly into the water. Once they float to the surface, cook them for a few more minutes.

6. 6

   Finish in butter

   Meanwhile, melt the butter in a large frying pan and add the sage leaves to flavour it. Use a slotted spoon to transfer the gnocchi from the water to the pan. Swirl the pan gently to coat them without breaking them, add grated cheese if desired and serve immediately.

What are spinach gnocchi?

Gnocchi are dumplings associated with Italian cooking, often made with potato, but this version uses stale bread as its base. Spinach, eggs and hard cheese bind the bread into a soft, savoury mixture.

The method makes the most of the bread’s ability to absorb milk, while spinach adds colour and flavour. Sage butter gives the dumplings a simple, aromatic finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 780 calories, 30g protein, 88g carbs, 35g fat.

Bread and flour provide most of the carbohydrates, while butter, cheese and olive oil contribute much of the fat. Eggs, cheese, milk and spinach add protein. Balance the plate with a crisp salad or extra vegetables alongside the gnocchi.

Why stale bread works

Absorption: Stale bread soaks up milk and forms the body of the gnocchi. Removing the crusts helps the mixture become more even.

Moisture: Once soaked, squeeze the bread firmly before combining it with the other ingredients. Too much retained milk can leave the mixture too loose to pipe.

Get the spinach dry

Boiling: The spinach cooks briefly in boiling water before it is cooled and squeezed. Drain it very well so its cooking water does not thin the dumpling mixture.

Chopping: Cut the squeezed leaves finely, then sauté them for 2 minutes. This helps distribute the spinach through the bread mixture.

Judge the mixture

Texture: After adding the flour, the mixture should be compact enough to hold its shape as it is piped. Its moisture can vary, so the recipe allows for a little extra flour if needed.

Seasoning: A pinch of salt, nutmeg and grated hard cheese season the mixture. Keep the extra cheese for serving if you want a more pronounced finish.

Pipe and cook gently

Shaping: Pipe pieces about 3 cm long directly into plenty of salted boiling water. Work carefully so the pieces are separate rather than pressed together.

Doneness: The gnocchi rise to the surface when they are ready for the final few minutes of cooking. Lift them out with a slotted spoon to avoid breaking their soft shape.

Serve with sage butter

Butter: Melt the butter and let the sage leaves flavour it while the gnocchi cook. Swirl the pan to coat the dumplings instead of stirring them roughly.

On the side: Serve immediately, with extra grated cheese if desired. A crisp green salad or simply dressed vegetables make a fresh contrast to the buttery dumplings.

Recipe notes & tips

• Squeeze both the soaked bread and cooked spinach thoroughly to help the mixture hold together.
• Let the spinach cool before chopping and adding it to the eggs.
• Add extra flour gradually if the mixture seems too soft to pipe.
• Keep the piped pieces close to 3 cm long so they cook evenly.
• Use a slotted spoon and a gentle pan swirl to protect the soft gnocchi.

Variations

• More sage: Add a few extra sage leaves to the butter for a stronger herbal aroma.
• Cheesier finish: Grate more hard cheese over the gnocchi just before serving.
• Peppery note: Add a little black pepper to the mixture alongside the salt and nutmeg.
• Lemon lift: Serve with a little finely grated lemon zest for a brighter contrast.
• Vegetable side: Pair with sautéed courgette or a green salad for extra vegetables.

Common mistakes to avoid

• Wet spinach: Excess water can make the mixture loose; squeeze the leaves very thoroughly after boiling.
• Loose bread mixture: Milk left in the soaked bread can weaken the shape; squeeze it well before crumbling.
• Too much flour at once: A dry mixture can make the gnocchi heavy; add extra flour gradually and only as needed.
• Crowded saucepan: Too many pieces at once can make them harder to handle; cook them in batches if necessary.
• Rough stirring: Soft gnocchi can break apart; lift them with a slotted spoon and swirl the pan gently.

How to store

For the best texture, serve the gnocchi straight away. If you have leftovers, refrigerate them in a covered container for up to 2 days and reheat gently in a frying pan with a little butter; avoid vigorous stirring.

Frequently asked questions