Spinach Gnocconi

Spinach “gnocconi” are a larger and more substantial version of classic gnocchi and can be made with a simple and delicious recipe.

Ingredients

• 1 kg of potatoes
• 300 g of all-purpose flour
• 150 g of fresh spinach (or 100 g of frozen and already squeezed spinach)
• 1 egg
• Salt to taste
• Nutmeg to taste

Preparation

1. Start by boiling the potatoes in boiling water until they are tender. Once ready, drain them, peel them, and mash them with a potato masher to obtain a puree. Let the potato puree cool.

2. In the meantime, boil the spinach in slightly salted water, then drain it and squeeze it well to eliminate all the excess water. Chop the spinach finely.

3. Add the chopped spinach to the potato puree, then incorporate the egg, a pinch of salt, and a grating of nutmeg. Blend all ingredients well.

4. Gradually, incorporate the flour into the potato and spinach mixture, working the dough until it reaches a homogeneous consistency that doesn’t stick too much to the hands. If necessary, add more flour, but try not to overdo it to avoid making the gnocconi too hard.

5. Divide the dough into portions and on a floured surface, form long cylinders. Cut the cylinders into large pieces about the size of a small egg, giving them the shape of gnocconi.

6. Now you can cook the gnocconi in plenty of boiling salted water. They are ready when they float to the surface, usually after a few minutes.

7. Drain them with a slotted spoon and season them to taste, for example with melted butter and sage or with a tomato and basil sauce.

Trivia

Spinach gnocconi are perfect for a hearty dinner and can be accompanied by a variety of sauces. Moreover, spinach not only adds a beautiful green color to the dish but also provides a good dose of iron and vitamins. Buon appetito!