Potato et Spinach Gnocchi

potato et spinach gnochi

Potato et Spinach Gnocchi

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Servings: 4
Calories: 278


  • 10 1/2 oz floury mealy potatoes, diced
  • 6 oz spinach
  • 1 egg yolk
  • 1 tsp olive oil
  • 4 1/2 oz plain all-purpose flour
  • salt and pepper
  • spinach leaves to garnish


  • 1 tbsp olive oil
  • 2 shallots chopped
  • 1 garlic clove crushed
  • 1/2 pint passata sieved tomatoes
  • 2 tsp soft light brown sugar


  • Cook the diced potatoes in a saucepan of boiling water for 10 minutes or until cooked through. Drain and mash the potatoes.
  • Meanwhile, in a separate pan, blanch the spinach in a little boiling water for 1-2 minutes. Drain the spinach and shred the leaves.
  • Transfer the mashed potato to a lightly floured chopping board and make a well in the centre. Add the egg
  • yolk, olive oil, spinach and a little of the flour and quickly mix the ingredients into the potato, adding more flour as you go, until you have a firm dough. Divide the mixture into very small dumplings.
  • Cook the gnocchi, in batches, in a saucepan of boiling salted water for about 5 minutes or until they rise to the surface.
  • Meanwhile, make the sauce. Put the oil, shallots, garlic, passata (sieved tomatoes) and sugar into a saucepan and cook over a low heat for 10 - 15 minutes or until the sauce has thickened.
  • Drain the gnocchi using a perforated spoon and transfer to warm serving dishes. Spoon the sauce over the gnocchi and garnish with the fresh spinach leaves.
  • Add chopped fresh herbs and cheese to the gnocchi dough instead of the spinach, if you prefer.
Calories: 278 kcal
Carbohydrates: 49 g
Protein: 8 g
Fat: 6g
Saturated Fat: 1 g
Cholesterol: 49 mg
Sodium: 60 mg
Potassium: 897 mg
Fiber: 5 g
Sugar: 7 g
Vitamin A: 4356 IU
Vitamin C: 34 mg
Calcium: 80 mg
Iron: 5 mg
Cuisine Italian
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