Gluten-Free Spinach Gnocchi
Discover the magic of homemade **Gluten-Free Spinach Gnocchi**, a delightful recipe that transforms simple ingredients into soft and pillowy bites of comfort. Packed with earthy spinach, fluffy potatoes, and a hint of nutmeg, this dish is a perfect way to elevate your gluten-free dining experience. Each gnocchi is gently shaped and ridged to hold your favorite sauces, whether it’s a rich tomato marinara, a creamy Alfredo, or just a drizzle of olive oil with fresh herbs. This recipe is ready in under an hour and pairs well with a crisp salad or roasted veggies for a wholesome, family-friendly meal. Whether you’re gluten-free by necessity or by choice, this vibrant green gnocchi will have everyone asking for seconds!
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Ingredients
- 200 grams Fresh spinach
- 120 grams Gluten-free all-purpose flour
- 500 grams Potatoes (Russet or Yukon Gold)
- 1 large Egg
- 30 grams Parmesan cheese (grated, optional)
- 1 teaspoon Salt
- 0.25 teaspoon Nutmeg (optional)
- 50 grams Gluten-free flour (for dusting)
Directions
Step 1
Begin by boiling the potatoes in their skins until fork-tender, approximately 20 minutes. Once cooked, remove from water, let cool slightly, and peel off the skins.
Step 2
While the potatoes are boiling, bring another pot of water to a boil, add the spinach, and blanch for 30 seconds. Drain immediately and squeeze out as much water as possible using a clean kitchen towel or paper towels. Finely chop the spinach.
Step 3
Pass the peeled potatoes through a potato ricer into a large mixing bowl. If you don't have a ricer, use a fork or masher to achieve a smooth, lump-free consistency.
Step 4
Add the finely chopped spinach, gluten-free all-purpose flour, egg, grated Parmesan (if using), salt, and nutmeg to the potatoes. Mix gently until the dough just comes together. Avoid overmixing to keep the gnocchi tender.
Step 5
Dust a clean work surface with gluten-free flour. Turn the dough out onto the surface and divide it into 4 portions. Roll each portion into a long rope, about 2 cm in diameter, and cut into 2 cm pieces to form the gnocchi.
Step 6
If desired, use the back of a fork to create ridges by gently pressing each gnocchi piece against the tines. This helps sauce cling to the gnocchi later.
Step 7
Bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water in batches, making sure not to overcrowd the pot. The gnocchi will float to the surface when cooked, which usually takes 2-3 minutes.
Step 8
Use a slotted spoon to remove the gnocchi as they float to the top. Transfer them to a plate or pan and keep warm while cooking the remaining batches.
Step 9
Serve immediately with your favorite gluten-free sauce, a sprinkle of Parmesan cheese, or simply tossed in olive oil and herbs.
Nutrition Facts
| Serving size | 962.6 grams (962.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1271 |
| Total Fat 18.90g | 24% |
| Saturated Fat 8.10g | 41% |
| Polyunsaturated Fat 2.00g | |
| Cholesterol 232mg | 77% |
| Sodium 3109mg | 135% |
| Total Carbohydrate 243.90g | 89% |
| Dietary Fiber 16.70g | 60% |
| Total Sugars 4.60g | |
| Protein 37.10g | 74% |
| Vitamin D 54IU | 269% |
| Calcium 625mg | 48% |
| Iron 12mg | 65% |
| Potassium 1933mg | 41% |
Source of Calories