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Spinach Gnocchi
Recipe:
Ingredients
For regular gnocchi:
1 lbs (450 g) potatoes (e.g. Yukon Gold) peeled and chopped 2 ounces (60 g) fresh spinach 1 cup (140-150 g) all-purpose flour ½ tsp salt
For gluten-free gnocchi:
1 lbs (450 g) potatoes (e.g. Yukon Gold) peeled and chopped 2 ounces (60 g) fresh spinach 1 cup (100 g) chickpea flour ½ cup (60 g) tapioca flour or potato starch / arrowroot flour ½ tsp salt
Instructions:
You can watch the video for easy visual instructions. 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 gnocchi dough into 4 pieces and roll each into 1-inch wide ropes. Cut each strand into even-sized 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. Next, bring a large pot of salted water to a boil. Carefully lower the gnocchi into the boiling water and simmer them for 4-5 minutes until they float. Don’t overcrowd the pot; otherwise, they won’t cook evenly – you may need to cook the gnocchi in batches.
Finally, remove the gnocchi from the pot with a slotted spoon and serve it with the sauce or toppings of your choosing. Enjoy!
