As I mentioned previously, our household has a slight gnocchi obsession. Well, ok maybe it’s my son and we are happy to jump on the bandwagon, but they are so comforting, easy to gobble down and can have quite a few varieties. I have made spinach ricotta gnocchi a few times in the past, but always had a slight feeling that they were so loaded with cheese it slightly negated the goodness of the spinach. Plus the mixture is pretty gooey so can be harder to form. Not to mention the greens are a little more noticeable if you have someone getting fussy. So, I got to think about potato spinach gnocchi, with the spinach blended in to make a lovely pale green color. They have quickly become a regular in our house.
Tips for making potato spinach gnocchi
Like other potato gnocchi recipes, these are a firmer dough so easier to form. The key with the spinach is to make sure it is properly drained so you limit the amount of water being added. Also, chop it up a bit before you blend it with the potato to make it easier to break up and not clog the blender. You don’t need to completely blend it in, just small enough pieces so you don’t get clumps or stringy bits. I would recommend making up the mixture while the potatoes are still warm, though not too hot, as this helps the dough be lighter.
Storing potato spinach gnocchi
You can easily make these potato spinach gnocchi a few hours ahead of time, roll them and put them on a floured plate or tray, cover with plastic/cling film and refrigerate. Just be careful taking them off the plate when you cook them, as they will likely stick a little. Ease them off with a fork. As I mentioned when I shared my acorn squash gnocchi these can be cooked, refrigerated in a little oil, pesto or other sauce and reheated, as we often do for lunch the next day. You can also freeze uncooked gnocchi by laying them out on a baking sheet then transferring to a freezer bag when frozen. Then cook from frozen, they’ll just take a minute longer.
These potato spinach gnocchi can be served with a variety of sauces or toppings, as they are pretty mild in flavor. Pesto works well, as would a little browned butter, or just a little olive oil and some parmesan. My favorite, though, is a butternut squash sauce which I will be sharing with you shortly (updated: now shared!). They are little pillowy balls of tastiness so have them however works for you to enjoy them to their fullest. My son for one gobbles them down quickly and will always ask for more, at least once.
- 1lb/450g potatoes
- 4½oz/125g spinach, weight after any stems have been removed
- 1 egg
- 1 cup/140g all-purpose/plain flour
- a few shakes of nutmeg
- salt and papper
- ¼ cup/10g grated parmesan
- 2 tbsp cream cheese
- Peel and boil the potatoes until tender.
- Place spinach in a bowl, pour over the water from the potatoes and leave for a couple minutes to wilt.
- Drain both the potatoes and spinach. Place spinach in a dish towel and squeeze out as much water as possible.
- Roughly chop the spinach and add to the potatoes. Blend both together - this can be easier after giving the potatoes a bit of a mash first.
- Allow the potato-spinach mixture to cool then add the remaining ingredients and mix well.
- Flour a work surface and your hands.
- Take large spoonfuls of the mixture and roll out into a log then cut off chunks and roll into balls.
- Bring a shallow pan of water to the boil. Add a few gnocchi at a time to the water, keeping it boiling.
- When the gnocchi rise to the top, remove with a slotted spoon to an oiled bowl and repeat.
- Serve with pesto, or simply olive oil and topped with parmesan.
Sharing with Full Plate Thursday.