• Spinach Gnocchi – gluten-free

    Posted on September 9, 2021 by in Even Healthier Recipes
    Spinach Gnocchi

    © ZDG / nigelcrane

    For this gnocchi we finely pureed the spinach, finely mashed the potatoes, mixed the two together and seasoned them with a spicy flavor. A wonderfully aromatic dish – very tasty!

    Ingredients for 2 servings

    For the spinach gnocchi

    • 400 g potatoes, floury boiling
    • 220 g potato starch
    • 200 g cherry tomatoes – wash, cut in half
    • 100 g of spinach – wash
    • 50 g smoked tofu – cut into 5 mm cubes
    • 3 tbsp pine nuts
    • 2 cloves of garlic (optional) – peel and finely dice
    • 4 tbsp olive oil, heat-resistant
    • ¼ teaspoon nutmeg powder
    • Crystal salt and pepper from the mill

    Nutritional values per serving

    Calories859 kcal
    carbohydrates126 g
    Protein10 g
    Fat32 g


    Time to prepare:
    Preparation time 30 minutes
    Cooking / baking time 30 minutes

    Step 1

    For the spinach gnocchi, first cook the potatoes with the skin in plenty of salted water until soft.

    Step 2

    In the meantime, fill another saucepan with water and bring to the boil. Blanch half of the spinach in it for 60 seconds; then immediately quench in ice water (this activates the chlorophyll and it stays nice and green). Take the spinach out of the ice water, put it in a sieve and drain well. Then puree finely in a tall vessel with a hand blender.

    Step 3

    As soon as the potatoes are soft-boiled, drain them, quench them briefly (this makes them easier to peel) and let them steam out briefly. They should still be warm, as this makes them easier to process. Then peel.

    Step 4

    While the potatoes are steaming out, fill the pot with water again and bring to the boil. Salt the boiling water with plenty of salt, reduce the heat a little so that the water simmered gently.

    Step 5

    Put the peeled potatoes together with the pureed spinach, nutmeg, salt and pepper in a bowl and use a potato masher to form a fine mixture. Then add the potato starch and knead an even dough with your hands.

    Step 6

    Roll the mixture on the work surface into an approx. 2 cm thick sausage, then cut into 2.5 cm pieces with a pastry card or a knife. Then shape into balls with your hands, then press a tofu cube in the middle, close it all around and shape it into a ball again.

    Step 7

    If you prefer the traditionally shaped gnocchi, you can then give the balls the obligatory grooves. To do this, take a fork and turn it over so that the curved prongs point upwards. Then you carefully press one ball after the other very lightly over the prongs, directly into the gently boiling water.

    Step 8

    Let the gnocchi simmer for about 5 minutes until they float on the surface. Then carefully remove with a slotted spoon, place in a sieve and allow to drain. Drizzle with 2 tablespoons of olive oil to prevent the gnocchi from sticking together.

    Step 9

    Heat the remaining olive oil in a large, non-stick pan and lightly fry the gnocchi on all sides for 5 minutes. Then add the tomatoes, garlic and pine nuts and fry for 2 minutes. Fold in the remaining spinach, heat briefly and season with salt and pepper.

    Step 10

    Take the spinach gnocchi out of the pan, arrange on two plates and enjoy.

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