These potato spinach gnocchi are deliciously comforting, light and tasty. They’re a great way to hide greens – you’ll be too busy enjoying them to notice!
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As I mentioned when I shared my acorn squash gnocchi, 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 ricotta spinach gnudi a few times which we really enjoyed, though my little one sometimes notices the spinach and gets picky, if I’m not super careful to chop it extra small.
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 relatively easy to form. However, some tips:
- Make sure the spinach is properly drained so you limit the amount of water being added.
- Chop the spinach 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.
Can you make gnocchi ahead of time?
In short, yes – here are ways that you can do it:
Make ahead and cover or chill.
I do sometimes make these an hour or so ahead of time and if it’s cool, I leave them out on a floured surface. If warmer, I just store them on a plate in the fridge, covered, but be aware, they do soften, so don’t leave them too long. And be careful taking them off the plate when you cook them, as they will likely stick a little. Ease them off with a fork.
Cook ahead and reheat.
As I mentioned when I shared my acorn squash gnocchi, gnocchi can be cooked, refrigerated in a little oil, pesto or other sauce and reheated, as we often do for lunch the next day. My son loves these as a lunchbox meal – I either gently microwave them or if it’s a thicker sauce like tomato, warm them in the sauce in a pan.
Freeze and cook from frozen.
You can also freeze uncooked gnocchi by laying them out on a baking sheet then transfer to a freezer bag when frozen. Then cook them 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, and I do really like butternut squash sauce.
They are little pillowy balls of taste 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.
Remember to pin this for later!
Enjoy gnocchi? Try these tasty dishes:
Potato spinach gnocchi
A great way to hide some greens, these potato spinach gnocchi go well with so many different sauces as well.
Services: 3 -4
- 1 lbs. potatoes 450g
- 4 ½ oz spinache 125g, weight after any stems have been removed
- 1 egg
- 1 cup all purpose flour 140g plain flour
- 1 dash nutmeg
- salt and paper
- ¼ cup Parmesan cheese 10g, finely grated
- 2 tablespoon cream cheese optional
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.
calories: 337calories | Carbohydrates: 53g | protein: 14g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 234mg | Potassium: 939mg | fiber: 5g | Vitamin A: 4260UI | Vitamin C: 29.2mg | Calcium: 210mg | Iron: 8.3mg
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