Spinach gnocchi recipe by of 11-14-2019
The spinach gnocchi they are a very good basic recipe. They might look like an imitation of spatzle, South Tyrolean spinach dumplings, but if you check the dough, they are completely different. While spatzle are made with a flour-based dough and with the addition of eggs, these Spinach Gnocchi they are very normal potato gnocchi, with the addition, of course, of spinach in the dough. In short, a basic recipe with a super cheerful color and a delicate flavor that you can dress as you prefer, from a light tomato sauce to a sauce based on butter and sage: in this case I opted for a combination with cream and bacon, a real goodness!
How to make spinach gnocchi
First wash the potatoes under running water, put them in a pot, cover them with plenty of water and cook for about 35-40 minutes.
When they are well cooked (feel the consistency with a fork: if it comes off easily, the potatoes are ready), peel them and mash them in a potato masher.
Clean the spinach, wash these too by rinsing them several times with clean water and then boil them with a little water for a few minutes.
When they have softened well, drain them, squeeze them gently and blend them.
At this point put potatoes, gnocchi, flour (start with 100 g, increasing the amount of flour up to a maximum of 150 g according to the consistency of the dough) and salt in a bowl.
Mix quickly, enough flour to obtain a compact and workable dough, but not too much, so that it remains soft.
At this point divide the dough into pieces and form cords with a thickness of about a couple of cm.
Then cut the cords with a knife about every 3 cm, in order to obtain your gnocchi.
Cook the gnocchi in a large pot of already boiling salted water and drain them with a slotted spoon as they rise to the surface, like all gnocchi.
At this point you can season your gnocchi as you prefer: this time I opted for a sauce based on bacon, cream and parmesan.
Once ready, serve your spinach gnocchi immediately.