Dairy-Free Spinach Gnocchi
Indulge in the comfort of homemade pasta with our Dairy-Free Spinach Gnocchi, a simple yet elegant dish that’s perfect for plant-based and dairy-free eaters alike. This recipe combines fluffy, riced russet potatoes with vibrant blanched spinach to create pillowy gnocchi that are as nutritious as they are delicious. Gently sautéed in olive oil with an optional touch of garlic for added flavor, these gnocchi offer a satisfying balance of soft textures and golden, crispy edges. With just a handful of wholesome ingredients and straightforward techniques, you’ll have a gluten-free-friendly dinner option that’s ready in under an hour. Perfect for a cozy family meal or an impressive dinner party dish, pair this versatile gnocchi with your favorite sauce or enjoy it simply as-is for a fresh, wholesome bite.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 large (about 500g total) Russet potatoes
- 150 g Fresh spinach
- 200 g All-purpose flour
- 1 teaspoon Salt
- 1 tablespoon Olive oil
- 1 clove Garlic (optional, minced)
Directions
Step 1
Peel and chop the large russet potatoes into even-sized chunks. Place them in a pot of salted water and bring to a boil. Cook them until fork-tender, about 15–20 minutes.
Step 2
While the potatoes cook, blanch the fresh spinach: Bring another pot of water to a boil, add the spinach, and cook for about 30 seconds until wilted. Immediately transfer it to a bowl of ice water to cool. Drain and squeeze out as much water as possible. Finely chop the spinach.
Step 3
Once the potatoes are tender, drain them and allow them to cool slightly. Pass them through a potato ricer or mash thoroughly in a large bowl until smooth, ensuring there are no lumps.
Step 4
Add the finely chopped spinach to the mashed potatoes, then stir in 150g of flour and 1 teaspoon of salt. Mix gently until a dough starts to form. If the dough is sticky, add the remaining flour a little at a time, but avoid overworking the dough.
Step 5
Transfer the dough to a lightly floured surface. Knead gently until it comes together. Divide the dough into 4 portions.
Step 6
Roll each portion into a rope about 1/2-inch thick. Use a sharp knife to cut the rope into 1-inch pieces. If desired, roll each piece over the tines of a fork to create ridges.
Step 7
Bring a large pot of salted water to a boil. Drop the gnocchi in batches into the boiling water. They are done when they float to the surface, which takes about 2–3 minutes. Use a slotted spoon to remove them and set aside.
Step 8
To serve, warm 1 tablespoon of olive oil in a skillet over medium heat. Optional: Add 1 minced garlic clove and sauté for 30 seconds until fragrant. Add the cooked gnocchi and sauté for a few minutes until lightly golden. Serve warm.
Nutrition Facts
| Serving size | (1373g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1865.6 |
| Total Fat 16.0g | 0% |
| Saturated Fat 2.5g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 0mg | 0% |
| Sodium 2616.7mg | 0% |
| Total Carbohydrate 378.6g | 0% |
| Dietary Fiber 26.5g | 0% |
| Total Sugars 12.0g | |
| Protein 53.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 323.6mg | 0% |
| Iron 25.7mg | 0% |
| Potassium 5827.7mg | 0% |
Source of Calories