Vibrant and Fluffy Gnocchi Recipe with Spinach
If Popeye (the Sailor Man- NOT the restaurant) taught me anything, it’s that you can never have too much spinach to build up strength (I mean, have you seen his forearms?). As a new mother, I need it now more than ever, too. Along with spinach pasta sauce and spinach tortillas, this spinach gnocchi is really ‘gnocchi-ng it out of the park’! It perfectly combines the comforting elements of fluffy and tender regular gnocchi (in fact, it’s inspired by my gluten-free gnocchi recipe), now with the added vitamins, minerals, and antioxidants of spinach. It’s vibrant and a great way to add extra greens to your family meal. It’s easy to make, too, with just a few pantry staples. This versatile green pasta is perfect for enjoying boiled or pan-fried with your favorite sauces, veggies, and protein for a comforting yet nutritious weeknight meal.
The Ingredients and Substitutes
Spinach: It’s best to use fresh spinach. Potatoes: Use Yukon Gold potatoes or other starchy potatoes – like Russet or Desiree’s. Flour: I used a combination of chickpea and tapioca flour (arrowroot or potato starch may work as substitutes for tapioca) for gluten-free gnocchi. If you aren’t gluten-free, you can use all-purpose flour. Salt: Use kosher/ sea salt to season the dough.
Optionally add spices like garlic powder, nutritional yeast, ground nutmeg, and/or red pepper flakes to season this vegan gnocchi recipe, to taste. Fresh herbs, like thyme, basil, or parsley, could also be added. Please read the recipe card below for the full ingredients list, measurements, complete recipe method, and nutritional information.
How to Make Spinach Gnocchi
First, peel and chop the potatoes into 1-inch pieces. Then, steam the potatoes until tender and mash them using a potato masher (or ricer).
Meanwhile, blend the flour and spinach for about 30 seconds (until the flour is green).
Next, combine the spinach flour mixture and the mashed potatoes, mix well, and form it into a dough ball (I did this part by hand).
If the mixture is too moist, add a little more flour, just a teaspoon at a time.
Using a sharp knife, divide the eggless gnocchi dough into 4 pieces and roll each into 1-inch wide ropes.
Cut each strand into even-sized spinach gnocchi (about ½-inch wide) and optionally roll each piece over the back of a fork or gnocchi board.
While optional, this creates ‘grooves’ for sauce to cling to.
Don’t overcrowd the pan; otherwise, they won’t cook evenly – you may need to cook the spinach pasta in batches.
Recipe Notes and Tips
Steaming potatoes is best: This method cooks the potatoes until tender without absorbing too much water, which can make the dough overly wet and require more flour (which can then lead to dense gnocchi). It’s ideal for the most flavorful, fluffiest homemade gnocchi. Mash and mix while warm: This helps achieve the right consistency with easily blended ingredients without risking overworking the potatoes or gnocchi dough. To avoid gummy gnocchi: You’ll achieve the finest and fluffiest texture when ricing (or milling) the potatoes, though a handheld masher also works. Avoid using a food processor or blender, though, as that can make the potatoes gummy/gluey. Cook in small batches: Overcrowding can lead to uneven cooking.
Storage Instructions
Store: It’s best to consume freshly cooked homemade gnocchi within a few hours. However, leftovers can be stored for an extra day or two in an airtight container in the fridge (either with a sauce or separately). Reheat: Reheat it either in a saucepan or in the microwave until heated through.
How to Serve?
While vibrant, the flavor added to gnocchi with spinach is only a subtle earthiness and can be enjoyed…
With sun-dried or roasted tomatoes and homemade vegan mozzarella. With sauce – like cheese sauce, pesto, alfredo sauce, tomato sauce, etc. Pan-fry in a skillet until crispy with butter, herbs, and a sprinkle of vegan Parmesan cheese.
Enjoy the dish alongside crusty bread, garlic bread, and/or a leafy green side salad.
Can I bake or boil the potatoes instead?
You could bake the potatoes whole, then scoop out the flesh (and optionally save the skins for stuffed potato skins). Boiling isn’t ideal unless done whole and skin-on (to avoid absorption of too much water). It’s then easy to peel them or use a ricer to filter the peels.
Can I prepare spinach gnocchi in advance?
Gnocchi dough dries out if left too long before cooking, though it can usually be stored in an airtight container in the fridge for a day or two. You can also freeze already cooked gnocchi by spreading it across a tray and flash-freezing until solid. Then transfer it to a Ziplock for up to 2 months. Defrost the gnocchi briefly and then fry in a pan.
Is gnocchi vegan?
Traditionally, gnocchi is made with egg. However, this version is 100% egg-free and still just as tender and delicious.
More Spinach Recipes
Lentil and quinoa spinach casserole Spinach and ricotta cannelloni Vegan spinach eggplant quesadillas Spinach tacos Vegan spinach artichoke dip Spinach pizza ring
If you try this simple vegan spinach gnocchi recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan – I love seeing them.
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