Spinach Gnocchi

Rating: 4.4 / 5.00 (15 Votes)

Total time: 30 min

Servings: 4.0 (servings)


To serve:


For the spinach gnocchi, boil potatoes covered with water until done, drain, peel, let steam out and then pass through a hair strainer.

Place a large coffee filter in a pointed strainer, pour in the curd and let the whey drain out.

Sort out and wash the spinach, let it drain.

Peel and finely dice the onions. Heat butter in a large saucepan, sauté onion until translucent. Add spinach and toss to incorporate. Saute until all liquid has evaporated.

Place spinach in a colander and squeeze. Season generously with salt, pepper and a pinch of freshly grated nutmeg.

Puree the spinach with a hand blender. Gradually mix in the potatoes, egg, curd cheese and flour.

In a large pot, bring enough water with salt to a boil. Using two teaspoons, cut out small dumplings and place in portions in the boiling water. Let the gnocchi cook for five minutes. ATTENTION: They must not boil, otherwise they will fall apart! Keep the cooked gnocchi warm until serving.

Lightly brown the butter in a small pan.

Drizzle the spinach gnocchi with browned butter and serve sprinkled with Parmesan.

Preparation Tip:

Serve with a fresh, crisp lettuce salad with spinach gnocchi!

Leave a Comment