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Active Time
20 minutes
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Total Time
20 minutes
Ingredients
Makes 40 gnocchi
Step 1
Defrost the brick of frozen spinach (you can also do this in the microwave).
Step 2
Squeeze ALL (and I mean ALL) of the water out of the spinach in small handfuls (I use my hands and do it over a bowl to make sure I don't lose any spinach).
Step 3
Place all of the ingredients in a food processor and pulse. You want to make sure the spinach is in tiny pieces and the mixture is thoroughly combined.
Step 4
Dust your hands with a little flour so the mixture doesn't stick to your hands.
Step 5
Take 1 teaspoon of the spinach mixture and roll into tiny balls. Place on a plate covered with waxed paper or parchment.
Step 6
Bring a large pot of water to a boil for cooking the gnocchi.
Step 7
Add the gnocchi to the water in batches and cook for 3 minutes or until they rise to the surface.
Step 8
Using a slotted spoon, remove the gnocchi to a plate or bowl.
Step 9
Sprinkle with parmesan cheese, cool and serve.
Step 10
冻结:第5步后,在板托盘和freeze for 30 minutes. Transfer to a ziploc bag, label and freeze up to 4 months. When ready, thaw to room temperature and follow steps 6-9.
This recipe was originally published on Weelicious as "Spinach Gnocchi".
Leave a Review
Reviews (5)
Back to TopGreat flavor after adding some salt, pepper, red pepper flakes and nutmeg. However texture was no good and yes I squeezed all the water out. I think it needs more flour. I put them on a baking sheet and roasted for 20 minutes at 400 degrees to get them to be a little more solid. I added a lemon juice and olive dressing to the top. It was delicious, But ugly. Recipe needs a little work.
Emily
NY, NY
9/28/2021
Excellent! May I suggest to grate a little nutmeg in the mixture? I'm Italian and I often prepare Spinach Gnocchi (or Nudi) here in Tuscany where I live and believe me, the grated nutmeg brings this dish to perfection.
idina
Tuscany, Italy
3/23/2021
This looks delicious..thank you. From experience I would add oven roasted potato scooped out of skin(potato has less moisture )to add more body, another egg yolk and a bit of flour. I will certainly be using this great recipe tho.
elway
Durban South Africa
3/9/2016
Followed the recipe closely. Was quite good!
ericsean
West New York, NJ
2/5/2015
I made this last night and followed the instructions and measurements exactly. All liquid was completely squeezed out of the spinach. I thought they were easy to make and surprisingly they stayed together while boiling as some recipes I've tried have not. The end result however was something akin to creamed spinach balls. I cooked them in batches and placed them in a flat, shallow bowl. At this point they could no longer be individually picked up and were like blobs of spinach. The flavor was ok and they seemed healthy but I was tempted to just smash them all together, top with parmeasean and think of it as a creamed spinach side dish. I think they may need more "gluten." I may try one more time with additional flour.
Anonymous
Maryland
2/4/2015
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