Best 9 Spinach Gnocchi Potato Dumplings Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Spinach gnocchi potato dumplings are a delicious and satisfying dish that can be enjoyed as a main course or a side dish. Originating in Italy, these dumplings are made with a combination of cooked spinach, mashed potatoes, and flour, creating a soft and fluffy texture. They are often served with a variety of sauces, such as tomato sauce, pesto, or a simple butter and sage sauce. Spinach gnocchi potato dumplings are a versatile dish that can be adapted to suit different tastes and preferences, making them a popular choice for home cooks and restaurants alike.

Let's cook with our recipes!

SPINACH GNOCCHI



Spinach Gnocchi image

Provided by Guy Fieri

Time 1h20m

Yield 6 servings

Number Of Ingredients 24

1 1/2 pounds russet potatoes
1 teaspoon sea salt
4 cloves garlic, peeled and smashed, plus 4 cloves, minced
1 onion, peeled, 1/2 roughly chopped and 1/2 cut into small dice
1 tablespoon olive oil
3 cups packed baby spinach
3 tablespoons white wine
1 egg
1 egg yolk
1 1/3 cup flour, plus bench flour
1/2 teaspoon freshly grated nutmeg
1/3 cup grated Parmesan, divided
1 to 2 tablespoons extra-virgin olive oil
5 tablespoons butter, divided
1 teaspoon minced garlic
1/8 teaspoon crushed red chile flakes
1/3 cup white wine
1/2 cup chicken stock
1/2 cup half-and-half
3 tablespoons grated Parmesan
1/2 teaspoon freshly cracked black pepper
1 Roma tomato, seeded and cut into 1/4-inch dice
Grated Parmesan, for garnish
Extra-virgin olive oil, for garnish

Steps:

  • For the gnocchi: In a large stock pot over high heat, boil the potatoes, salt, smashed garlic, and roughly chopped onions until the potatoes are fork tender, 10 to 12 minutes. Drain and return to the pot to allow the water to cook off, 5 to 10 minutes.
  • Meanwhile, in a small saute pan over medium-high heat, add the olive oil and heat until shimmering. Add the diced onion and cook for 3 to 4 minutes. Add the minced garlic and saute for 1 minute more. Add the spinach and cook for 3 minutes. Add the wine and cook until the spinach is wilted, 5 minutes, stirring often. Place the mixture in a strainer set over a bowl to catch the liquids as it drains off, applying pressure gently a few times to accelerate liquid removal. Reserve 1/2 cup liquid.
  • When the potatoes are dry and slightly cooled, roughly cut them and pass through a food mill or ricer. Set aside. (Guy's tip: after ricing the potatoes, spread them out on a baking sheet and allow them to dry out even more to remove moisture).
  • In a food processor bowl fitted with the bottom blade, add the strained spinach, pulse to puree, and then add the egg and egg yolk, flour, nutmeg, and Parmesan. Pulse until well mixed. Place into a large bowl and gently fold in the riced potatoes, gently stirring until just combined. You will have very soft dough. Turn out onto a lightly floured board and roll into a 1 1/2-inch thick snake. Dust the dough lightly with flour and cut into 1 1/2-inch pieces. Roll each piece gently with your thumb, leaving a small indentation on 1 side of the gnocchi. Place the finished gnocchi on a lightly floured, parchment paper-lined baking sheet. (Guy's tip: if you have time, let the gnocchi rest in the refrigerator or freezer until chilled prior to cooking. It will help the gnocchi hold its shape better).
  • Fill a large stock pot 3/4 full with water, place over high heat, add 1 tablespoon kosher salt, and bring to a rapid boil.
  • Meanwhile, for the sauce: Wipe clean the same pan that the spinach was cooked in and place over medium-high heat. Add 3 tablespoons butter and melt. Add the garlic and chile flakes and cook for 1 to 2 minutes. Deglaze with the wine, reduce for 4 to 5 minutes. Add the stock, reserved spinach liquid, half-and-half, and cheese and reduce an additional 3 minutes. Add the pepper, tomatoes, and remaining 2 tablespoons butter.
  • When the sauce is ready, add the gnocchi to the boiling water and cook for 3 1/2 minutes. Remove, drain, and let rest for 5 minutes. Add to the sauce and garnish with Parmesan and a drizzle of extra-virgin olive oil. Freeze any leftover gnocchi for a later meal.

SPINACH DUMPLINGS



Spinach Dumplings image

"I've been making these green dumplings - 'gnocchi verdi' in Italian - since the 1970's," reports Gail Sykora from Menomonee Falls, Wisconsin. "They're a great side dish for most any meal."

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 12 servings.

Number Of Ingredients 13

1 tablespoon finely chopped onion
6 tablespoons butter
3 packages (10 ounces each) frozen chopped spinach, thawed and drained
1 cup ricotta cheese
1-1/2 cups all-purpose flour, divided
1/2 cup grated Parmesan cheese
3/4 teaspoon garlic salt
2 eggs, beaten
3 quarts water
3 tablespoons chicken bouillon granules
TOPPING:
1/4 cup butter, melted
1/2 cup grated Parmesan cheese

Steps:

  • In a skillet, saute onion in butter until tender. Add spinach; cook and stir over medium heat until the liquid has evaporated, about 5 minutes. Stir in ricotta; cook and stir for 3 minutes. Transfer to a large bowl. Add 3/4 cup of flour, Parmesan cheese and garlic salt. Cool for 5 minutes. , Stir in eggs; mix well. Place remaining flour in bowl. Drop batter by tablespoonfuls into flour; roll gently to coat and shape each into an oval. , In a large saucepan, bring water and bouillon to a boil; reduce heat. Add a third of the dumplings at a time, simmer, uncovered, for 8-10 minutes or until a toothpick inserted into a dumpling comes out clean. Remove with a slotted spoon; keep warm. Drizzle with butter; sprinkle with Parmesan.

Nutrition Facts : Calories 224 calories, Fat 15g fat (9g saturated fat), Cholesterol 75mg cholesterol, Sodium 1017mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.

SPINACH GNOCCHI



Spinach Gnocchi image

Provided by Catherine McCord

Categories     Vegetarian     Kid-Friendly     Dinner     Lunch     Healthy     Weelicious     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 40 gnocchi

Number Of Ingredients 5

10 ounces block frozen chopped spinach
1 cup whole milk ricotta cheese
2/3 cup parmesan cheese, plus 2 tbsp for sprinkling before serving.
1 egg yolk
2 tablespoons flour, plus more for dusting your hands while rolling

Steps:

  • Defrost the brick of frozen spinach (you can also do this in the microwave).
  • Squeeze ALL (and I mean ALL) of the water out of the spinach in small handfuls (I use my hands and do it over a bowl to make sure I don't lose any spinach).
  • Place all of the ingredients in a food processor and pulse. You want to make sure the spinach is in tiny pieces and the mixture is thoroughly combined.
  • Dust your hands with a little flour so the mixture doesn't stick to your hands.
  • Take 1 teaspoon of the spinach mixture and roll into tiny balls. Place on a plate covered with waxed paper or parchment.
  • Bring a large pot of water to a boil for cooking the gnocchi.
  • Add the gnocchi to the water in batches and cook for 3 minutes or until they rise to the surface.
  • Using a slotted spoon, remove the gnocchi to a plate or bowl.
  • Sprinkle with parmesan cheese, cool and serve.
  • To Freeze: After step 5, place on sheet tray and freeze for 30 minutes. Transfer to a ziploc bag, label and freeze up to 4 months. When ready, thaw to room temperature and follow steps 6-9.

POTATO AND SPINACH DUMPLINGS



Potato and Spinach Dumplings image

Easy to make comfort food. Healthy and low in fat. Use a home-made sauce or any commercial spahetti sauce you prefer.

Provided by Sueie

Categories     Potato

Time 40m

Yield 3 serving(s)

Number Of Ingredients 6

3 large potatoes
2 egg whites
1 cup self raising flour
1 packet frozen spinach
pepper
1 pinch chili flakes

Steps:

  • Defrost and drain spinach.
  • Peel and boil potatoes, drain and mash.
  • Add spinach, lightly beaten egg whites and sifted flour to potato.
  • Mix well and allow mixture to become cold.
  • With floured hands take tablespoons of mixture and roll into balls.
  • Drop a quarter of the balls into large pan of simmering water.
  • When they rise to the top of the water simmer for 3 minutes.
  • Remove from the water with a slotted spoon.
  • Place on kitchen paper.
  • Repeat with remaining spinach balls in batches.
  • Serve with a vegetarian spaghetti sauce.

MUSHROOM SPINACH GNOCCHI WITH CREAMY BOURSIN SAUCE



Mushroom Spinach Gnocchi with Creamy Boursin Sauce image

This meatless meal takes minutes to make and can easily modified by adding your preferred protein, like sliced grilled chicken strips. The star of this recipe is the Boursin cheese as it's loaded with flavor!

Provided by thedailygourmet

Categories     Gnocchi

Time 15m

Yield 4

Number Of Ingredients 8

1 (18 ounce) package gnocchi
1 tablespoon unsalted butter
½ cup sliced fresh mushrooms
4 cloves garlic, minced
¼ cup heavy whipping cream
4 cups baby spinach
1 (5.2 ounce) package garlic and herb cheese spread (such as Boursin®)
¾ cup reserved pasta water

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes.
  • Meanwhile, melt butter in a heavy skillet over medium-high heat. Add sliced mushrooms and sauté until softened, about 3 minutes. Add garlic and sauté until fragrant, about 30 seconds. Reduce heat, and pour in cream.
  • Scoop out 3/4 cup of pasta cooking water and set aside. Place spinach in the bottom of a colander and drain the gnocchi over the spinach to wilt it.
  • Stir cheese into the skillet and add reserved cooking water; keep stirring until cheese is melted.
  • Add gnocchi and wilted spinach to the skillet and stir until well combined. Serve immediately.

Nutrition Facts : Calories 420.5 calories, Carbohydrate 26.4 g, Cholesterol 95.4 mg, Fat 33.6 g, Fiber 2 g, Protein 7.4 g, SaturatedFat 21.9 g, Sodium 351.7 mg

SPINACH GNOCCHI



Spinach Gnocchi image

Gnocchi are Italian dumplings. Classic gnocchi are made with potatoes and flour, but there are variations, like these considerably lighter Florentine gnocchi made with spinach and ricotta. I serve them with a simple marinara sauce. They are also good simply tossed with a little butter or olive oil and sage.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 30m

Yield 60 1-inch gnocchi, serving 6

Number Of Ingredients 9

1 1/2 pounds bunch spinach, stemmed and thoroughly cleaned, or 3/4 pound baby spinach
Salt and freshly ground pepper to taste
2 tablespoons unsalted butter or extra virgin olive oil
8 ounces ricotta (1 cup)
1/3 cup all-purpose flour (about 45 grams)
2 eggs, beaten
Freshly grated nutmeg
2 ounces Parmesan, grated (1/2 cup)
Marinara sauce for serving

Steps:

  • Blanch the spinach for no more than 20 seconds in salted boiling water. Transfer to a bowl of cold water, drain and squeeze out excess water. Chop fine.
  • Heat the butter or olive oil over medium heat in a heavy saucepan and add the spinach, salt (remembering that you will be adding Parmesan, which is salty), pepper, ricotta and flour. Stir together and let the mixture sizzle while you stir constantly for 5 minutes. Remove from the heat and beat in the eggs, nutmeg and Parmesan. The mixture should be stiff. Transfer to a bowl, cover well and refrigerate for 2 hours or longer.
  • Line a sheet pan with parchment and dust generously with flour. Remove the gnocchi mixture from the refrigerator. There are a few ways to form the gnocchi. You can scoop out small balls by the rounded teaspoon and place on the parchment (they will be sticky so use another spoon to scrape them out of the measuring spoon), or you can divide the dough into 4 pieces and on a floured surface, with lightly floured hands, gently roll each piece into a coil about 3/4 inch wide. Cut into 1-inch pieces and place on parchment-lined baking sheet. Alternatively, place the mixture in a pastry bag fitted with a 5/8 inch round tip and pipe 1-inch blobs onto the parchment. Don't worry if the dough is sticky.
  • Bring a large pot of water to a boil and salt generously. Meanwhile heat the tomato sauce in a saucepan. Adjust the heat under the water so that it is boiling gently and drop in the gnocchi, about 10 at a time. If they stick to the parchment or your hands lightly flour your fingers and sprinkle a little flour over the gnocchi. Once they float to the top simmer for 4 minutes, then move them to the pan of sauce with a slotted spoon. Serve with the sauce and additional Parmesan to taste.

SPINACH GNOCCHI



Spinach Gnocchi image

Provided by Mark Bittman

Categories     dinner, weekday, main course

Time 2h

Yield 4 servings

Number Of Ingredients 5

1 pound starchy potatoes
8 ounces fresh spinach
2 tablespoons olive oil
Salt and pepper
3/4 cup all-purpose flour, plus more as needed

Steps:

  • Heat the oven to 400 degrees. Bake potatoes until tender, about an hour. Immediately split them open to let the steam escape. When you can handle the potatoes, scoop out their flesh.
  • While the potatoes bake, roughly chop the spinach. Put the oil in a small skillet or saucepan over medium-low heat. Add the spinach, season to taste, and cook, stirring occasionally, until soft and wilted, about 5 minutes. Rinse under cold water and squeeze dry. Transfer to a food processor and purée until smooth.
  • Bring a large pot of water to a boil and salt it. Pass potato flesh through a ricer or food mill, stir in the spinach purée, and season to taste. Sprinkle 1/4 cup flour on a clean counter or cutting board, and knead the potatoes with it, sprinkling in the remaining 1/2 cup flour, until the dough just comes together. Pinch off a piece of the dough, and boil it to make sure it will hold its shape. If it does not, knead in a bit more flour (no more than necessary), and try again; the gnocchi will float to the top and look a little raggedy when ready.
  • Roll a piece of the dough into a rope about 1/2-inch thick, then cut the rope into 1/2-inch lengths. Score each piece by rolling it along the tines of a fork; as each piece is ready, put it on a baking sheet lined with parchment or wax paper; do not allow the gnocchi to touch one another.
  • Add the gnocchi to the boiling water a few at a time, and gently stir; adjust the heat so the mixture doesn't boil too vigorously. A few seconds after they rise to the surface, the gnocchi are done; remove them with a slotted spoon or mesh strainer, and finish with any of the following sauces: Tomato Sauce: Cook a small chopped onion in olive oil until soft. Add minced garlic, 3 to 4 cups of chopped tomatoes, canned or fresh, and salt and pepper. Cook at a steady bubble until ''saucy.'' If the sauce becomes too thick, add a splash of the gnocchi cooking water before serving. Garnish with torn basil and/or grated Parmesan. Brown Butter, Sage, and Parmesan: Put 4 tablespoons butter and a handful of fresh sage leaves (40 wouldn't be too many) in a skillet over medium heat. Cook until the butter is light brown and the sage is sizzling, about 3 minutes. Toss with the gnocchi, some of their cooking water and loads of grated Parmesan. Olive Oil and Garlic: Put at least a tablespoon of minced garlic in a puddle of olive oil, along with (optional) red-pepper flakes and/or chopped anchovies. Cook until the garlic just turns golden (but no more than that). Toss with the gnocchi, some of their cooking water and plenty of chopped parsley. Bacon and Cream: Cook some chopped bacon, prosciutto or pancetta in a bit of olive oil over medium-low heat until nearly crisp. Stir in 1/2 cup heavy cream and a lot of pepper. Let the cream thicken slightly before adding the gnocchi.

Nutrition Facts : @context http, Calories 247, UnsaturatedFat 6 grams, Carbohydrate 40 grams, Fat 7 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 467 milligrams, Sugar 1 gram

GNOCCHI WITH CREAMY TOMATO & SPINACH SAUCE



Gnocchi with creamy tomato & spinach sauce image

Make a change from pasta with this Italian-style midweek meal

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 20m

Number Of Ingredients 8

1 tbsp olive oil
2 garlic cloves , crushed
400g can chopped tomato
140g mascarpone
500g pack gnocchi
200g bag baby spinach
handful basil leaves
parmesan (or vegetarian alternative), shavings, to serve (optional)

Steps:

  • Heat the olive oil in a frying pan. Fry the garlic until golden, then add the tomatoes. Season, then simmer for 10 mins. Stir in mascarpone, then cook for 2 mins more.
  • Meanwhile, boil the gnocchi according to pack instructions. Add the spinach for the final min of cooking. Drain well, pour back into the pan, then stir the sauce through. Mix well and serve immediately with basil leaves and Parmesan shavings scattered over, if you like.

Nutrition Facts : Calories 393 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 1.67 milligram of sodium

SPINACH GNOCCHI (POTATO DUMPLINGS)



Spinach Gnocchi (potato dumplings) image

I saw a couple other spinach gnocchi recipes on here, but this is a bit different so I thought I'd post it. It is very filling and great with a side of steamed broccoli. The prep time is mostly chilling.

Provided by Kevin Young

Categories     Potato

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 7

2 lbs baking potatoes
5 ounces spinach leaves
6 tablespoons butter
2 eggs, beaten
1/2 teaspoon garlic salt
1 1/2 cups all-purpose flour
as much of your favorite tomato sauce, you like (I like tomato and basil)

Steps:

  • Peel potatoes and boil in salted water about 20 minutes or until able to mash, then place in a large mixing bowl and well.
  • Mash.
  • Steam spinach in a couple tbsp water covered about 5 minutes or until wilted, then remove and pat dry with a paper towl.
  • Chop spinach into approximately 1/4 inch pieces and then mix into potatoes.
  • Add butter, egg, garlic salt, and half of the flour and mix together well.
  • Place dough onto a floured surface and knead in the remaining flour to form a soft dough.
  • Roll dough into about 1 inch thick ropes then cut off 1 inch pieces and roll into a ball.
  • With floured hands press the center of each dumpling to form a trough in the middle.
  • Allow gnocchi to chill for about an hour, then place in salted boiling water and allow to cook about 5 minutes.
  • Drain and serve with tomato sauce.

Tips:

  • For the best texture, use a combination of russet and Yukon Gold potatoes.
  • Be careful not to overcook the potatoes, or they will become too soft and mushy.
  • When adding the flour to the potato mixture, do so gradually to avoid lumps.
  • If the dough is too sticky, add more flour until it is smooth and elastic.
  • To make the gnocchi, use a piping bag fitted with a star tip. If you don't have a piping bag, you can use two spoons to shape the gnocchi.
  • Cook the gnocchi in a large pot of boiling salted water until they float to the top.
  • Serve the gnocchi immediately with your favorite sauce.

Conclusion:

Spinach gnocchi is a delicious and easy-to-make dish that is perfect for any occasion. With its light and fluffy texture and delicate flavor, spinach gnocchi is sure to please everyone at your table. So next time you're looking for a new and exciting way to enjoy potatoes, give spinach gnocchi a try!

Related Topics