Green Gnocchi
Description
These homemade Green Gnocchi are a delightful twist on the traditional Italian dumpling, combining the soft, pillowy texture of potato gnocchi with the vibrant color and earthy flavor of fresh spinach. The addition of spinach not only makes these dumplings visually stunning but also adds a nutritious boost. Perfect for a cozy weeknight dinner or a special family gathering, they are incredibly versatile. Serve them simply with a drizzle of olive oil, or toss them in a rich tomato sauce, creamy pesto, or browned butter and sage. The key is to keep the dough light and airy, ensuring every bite is tender and satisfying. This recipe brings the comforting taste of home-style Italian cooking to your table with minimal effort and maximum flavor.Ingredients
Directions
-
In a pot with a lid, cook the rinsed spinach over medium heat, allowing it to steam from the liquid still present on the leaves for about one minute until wilted.
-
Meanwhile, take 1 lb of warm boiled potatoes, peel them, and run them through a food mill on the smallest setting to create a smooth mash.
-
Remove the cooked spinach from the heat and immediately shock it in a small ice bath to stop the cooking process.
-
Drain the spinach well and wrap it in a clean side towel, twisting tightly to squeeze out as much excess water as possible.
-
Finely chop the dried spinach with a knife and add it to the mashed potatoes.
-
Make a well in the center of the potato-spinach mixture and add 3/4 cup flour, 1 egg, and 1 pinch of salt.
-
Knead the mixture gently until it forms a soft, cohesive dough. Avoid overworking the dough to keep the gnocchi tender.
-
Bring 6 quarts of water to a rolling boil and prepare a fresh ice bath.
-
Roll the dough into ropes about one-inch thick and cut into 1-inch long pieces.
-
Flick each piece against the tines of a fork to create the classic gnocchi shape and ridges.
-
Drop 10 to 15 gnocchi at a time into the boiling water.
-
When the gnocchi float to the surface, cook for an additional minute, then remove them with a slotted spoon and transfer to the ice bath.
-
Repeat the cooking process until all gnocchi are done.
-
Remove the gnocchi from the ice bath and drain well.
-
Toss the drained gnocchi with 2 tablespoons olive oil to prevent sticking, then cover and refrigerate until ready to serve.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 52.2kcal
- % Daily Value *
- Total Fat 0.9g2%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 179.3mg8%
- Total Carbohydrate 8.2g3%
- Dietary Fiber 5.0g20%
- Sugars 0.9g
- Protein 6.6g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The original ingredient list mentioned "2 pound Fresh spinach" but the directions refer to "1 lb Potatoes". Ensure you have 1 lb of potatoes (boiled and peeled) for the dough base. The spinach amount should be roughly 2 lbs fresh, which wilts down significantly.
To make this recipe vegan, omit the egg. You may need to add a tablespoon or two more flour to bind the dough, or use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water).
Do not skip the step of drying the spinach thoroughly. Excess water will make the dough sticky and require too much flour, resulting in heavy, dense gnocchi.
Gnocchi can be stored in the refrigerator for up to 2 days. For longer storage, place uncooked gnocchi on a parchment-lined baking sheet, freeze until solid, then transfer to a freezer bag. Cook from frozen, adding a minute or two to the boiling time.
Serve immediately after reheating or cooking from frozen. Traditional accompaniments include brown butter and sage, marinara sauce, or a creamy pesto.
