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These beautiful green potato and spinach gnocchi have a gorgeous emerald color and a delicate, slightly earthy flavor from the wilted spinach incorporated into the dough. The key to perfect gnocchi is working quickly with warm potato, using as little flour as possible, and handling the dough gently to keep them light and pillowy. Tossed in a classic browned butter and sage sauce, they are a quintessential Northern Italian first course. The moment they float to the surface of the boiling water, they are done — tender, light, and utterly satisfying.
Prep
30 min
Cook
20 min
Total
50 min
Servings
4 srv
Difficulty
Medium
Calories
360 kcal
For 4 serving(s)
Per serving
Boil the potatoes in their skins until completely tender. While still hot, peel and rice them onto a clean surface. Leave to steam and cool slightly.
Wilt the spinach in a dry pan, squeeze out all moisture thoroughly, and chop very finely.
Make a well in the riced potato. Add the egg, grated Parmesan, spinach, salt, and nutmeg. Begin incorporating flour gradually, mixing gently, until a soft, slightly sticky dough forms. Use only as much flour as necessary.
Roll portions of dough into long ropes about 2 cm thick. Cut into 2 cm pieces and press lightly with a fork to create ridges.
Cook gnocchi in batches in generously salted boiling water. They are ready 30 seconds after they float to the surface. Remove with a slotted spoon.
While the gnocchi cook, melt the butter in a wide pan over medium heat with the sage leaves until the butter turns nutty and golden brown.
Add the cooked gnocchi to the sage butter and toss gently to coat. Serve immediately with extra grated Parmesan.
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