Name: Italian Spinach Gnocchi: A Delicious & Easy Recipe
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 6 servings
Ingredients: 1 kg (2.2 lbs) Russet potatoes, scrubbed; 200g (7 oz) Fresh spinach, thoroughly washed and chopped finely; 2 large egg yolks; 1/2 teaspoon salt; 1/4 teaspoon freshly grated nutmeg; 250-300g (9-10.5 oz) All-purpose flour, plus extra for dusting; 60g (4 tablespoons) unsalted butter; 2 cloves garlic, minced; 250ml (1 cup) heavy cream; 100g (3.5 oz) grated Parmesan cheese, plus extra for serving; Salt and freshly ground black pepper to taste; Fresh basil leaves, for garnish (optional)

Italian Spinach Gnocchi: Prepare to embark on a culinary journey to the heart of Italy with this delightful and surprisingly simple dish! Forget those heavy, store-bought versions; we're about to create pillowy, melt-in-your-mouth gnocchi infused with the vibrant flavors of fresh spinach, right in your own kitchen. Have you ever dreamt of mastering a classic Italian comfort food? This is your chance!

Gnocchi, these small dumplings, have a rich history deeply intertwined with Italian culture. While their exact origins are debated, variations of gnocchi have been enjoyed since Roman times. Over the centuries, regional adaptations emerged, incorporating local ingredients and culinary traditions. Our Italian Spinach Gnocchi recipe pays homage to this heritage, adding a nutritious and flavorful twist to the traditional potato-based dumpling.

What makes gnocchi so universally loved? It's the unique combination of a satisfyingly soft texture and a subtle, earthy flavor that acts as the perfect canvas for a variety of sauces. People adore gnocchi because it's incredibly versatile – equally delicious tossed in a simple butter and sage sauce, a rich tomato ragu, or a creamy pesto. Plus, homemade gnocchi, like this spinach version, offers a sense of accomplishment and a taste that far surpasses anything you can buy pre-made. So, let's get cooking and experience the magic of homemade Italian cuisine!

Ingredients:

For the Gnocchi:
1 kg (2.2 lbs) Russet potatoes, scrubbed
200g (7 oz) Fresh spinach, thoroughly washed and chopped finely
2 large egg yolks
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
250-300g (9-10.5 oz) All-purpose flour, plus extra for dusting
For the Sauce:
60g (4 tablespoons) unsalted butter
2 cloves garlic, minced
250ml (1 cup) heavy cream
100g (3.5 oz) grated Parmesan cheese, plus extra for serving
Salt and freshly ground black pepper to taste
Fresh basil leaves, for garnish (optional)

Preparing the Potatoes:

The key to light and fluffy gnocchi starts with the potatoes. We want them cooked until tender, but not waterlogged. Baking is my preferred method, but boiling works too, just be careful not to overcook them!

Bake the Potatoes: Preheat your oven to 200°C (400°F). Prick the potatoes several times with a fork. This allows steam to escape and prevents them from exploding in the oven. Place the potatoes directly on the oven rack and bake for about 45-60 minutes, or until they are easily pierced with a fork. The cooking time will depend on the size of your potatoes.
Boil the Potatoes (Alternative Method): If you prefer to boil the potatoes, place them in a large pot and cover them with cold water. Bring to a boil and cook until they are easily pierced with a fork, about 20-30 minutes. Drain the potatoes well.
Cool Slightly and Peel: Once the potatoes are cool enough to handle (but still warm!), peel them carefully. It's important to peel them while they're still warm because they're easier to mash at this stage. Use a potato peeler or a paring knife to remove the skins.
Rice the Potatoes: The best way to ensure light and airy gnocchi is to rice the potatoes. Use a potato ricer to press the warm potatoes into a large bowl. If you don't have a ricer, you can use a food mill or even a fine-mesh sieve. Avoid using a blender or food processor, as this can make the potatoes gummy.

Preparing the Spinach:

Fresh spinach adds a beautiful color and subtle flavor to the gnocchi. Make sure to remove any tough stems and wash the spinach thoroughly to remove any grit.

Wash and Chop the Spinach: Thoroughly wash the spinach leaves under cold running water. Remove any tough stems. Chop the spinach finely. The finer you chop it, the better it will incorporate into the gnocchi dough.
Cook the Spinach: You have a couple of options here. You can either steam the spinach for a few minutes until it wilts, or you can sauté it in a pan with a little olive oil. Steaming is my preferred method as it retains more of the spinach's nutrients. If sautéing, cook until the spinach is wilted and any excess moisture has evaporated.
Squeeze Out Excess Moisture: This is crucial! Once the spinach is cooked, place it in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible. This will prevent the gnocchi dough from becoming too wet and sticky.
Finely Chop Again: After squeezing, give the spinach another fine chop to ensure it's evenly distributed throughout the gnocchi.

Making the Gnocchi Dough:

Now comes the fun part! Combining the potatoes, spinach, and flour to create the gnocchi dough. Be careful not to overwork the dough, as this will result in tough gnocchi.

Combine Potatoes and Spinach: Add the finely chopped spinach to the riced potatoes in the large bowl.
Add Egg Yolks, Salt, and Nutmeg: Add the egg yolks, salt, and nutmeg to the potato and spinach mixture. The egg yolks will help bind the dough together and add richness. The nutmeg adds a warm, subtle flavor.
Gradually Add Flour: Start adding the flour, a little at a time, mixing gently with your hands or a wooden spoon. The amount of flour you need will depend on the moisture content of your potatoes and spinach. Aim for a dough that is soft and slightly sticky, but not too wet. You might not need all of the flour, so add it gradually until the dough comes together.
Knead Lightly: Once the dough comes together, turn it out onto a lightly floured surface. Knead it very gently for just a minute or two, until it forms a smooth ball. Be careful not to overwork the dough.

Shaping the Gnocchi:

This is where you get to be creative! There are several ways to shape gnocchi. I'll show you my favorite method, which involves rolling the dough into ropes and cutting them into small pieces.

Divide the Dough: Divide the dough into four equal portions. This will make it easier to work with.
Roll into Ropes: On a lightly floured surface, roll one portion of the dough into a long rope, about 1.5-2 cm (1/2-3/4 inch) in diameter.
Cut into Pieces: Use a sharp knife or a dough scraper to cut the rope into 2 cm (3/4 inch) pieces. These are your gnocchi!
Shape (Optional): For a more traditional look, you can roll each gnocchi piece over the tines of a fork or a gnocchi board. This creates ridges that will help the sauce cling to the gnocchi. To do this, gently press each gnocchi piece against the fork or board with your thumb and roll it down.
Repeat: Repeat the process with the remaining dough.
Dust with Flour: As you shape the gnocchi, place them on a lightly floured baking sheet to prevent them from sticking together. Dust them with a little extra flour.

Cooking the Gnocchi:

Cooking gnocchi is quick and easy! They're done when they float to the surface of the boiling water.

Bring Water to a Boil: Bring a large pot of salted water to a rolling boil.
Cook the Gnocchi: Add the gnocchi to the boiling water in batches. Don't overcrowd the pot, as this will lower the water temperature and cause the gnocchi to stick together.
Wait for Them to Float: The gnocchi will initially sink to the bottom of the pot. Once they float to the surface, cook them for another minute or two. This ensures that they are cooked through.
Remove and Drain: Use a slotted spoon to remove the gnocchi from the boiling water and drain them well.

Making the Sauce:

A simple butter and Parmesan sauce is the perfect complement to the spinach gnocchi. It's quick, easy, and allows the flavor of the gnocchi to shine through.

Melt the Butter: In a large skillet or saucepan, melt the butter over medium heat.
Sauté the Garlic: Add the minced garlic to the melted butter and sauté for about a minute, or until fragrant. Be careful not to burn the garlic.
Add the Cream: Pour in the heavy cream and bring to a simmer.
Add Parmesan Cheese: Reduce the heat to low and stir in the grated Parmesan cheese until it is melted and the sauce is smooth.
Season to Taste: Season the sauce with salt and freshly ground black pepper to taste.

Combining and Serving:

Now for the best part – putting it all together and enjoying your homemade spinach gnocchi!

Add Gnocchi to Sauce: Add the cooked gnocchi to the sauce and toss gently to coat.
Serve Immediately: Serve the gnocchi immediately, garnished with extra grated Parmesan cheese and fresh basil leaves (if desired).

Conclusion:

This Italian Spinach Gnocchi recipe is truly a must-try, and I'm not just saying that! It's a delightful combination of comforting, pillowy gnocchi with the vibrant freshness of spinach, all bathed in a delicious sauce that's surprisingly easy to make. Forget those store-bought, often bland versions – this homemade gnocchi is on a completely different level. The texture is light and airy, and the spinach adds a subtle earthiness that perfectly complements the richness of the sauce. But what truly sets this recipe apart is its versatility. While I've presented it with a classic tomato-based sauce, the possibilities are endless! For a creamier experience, try tossing the cooked gnocchi in a simple Alfredo sauce or a decadent Gorgonzola cream. If you're feeling adventurous, brown some butter with sage and a sprinkle of Parmesan cheese for a rustic and flavorful dish. And for those who prefer a lighter option, a drizzle of olive oil, a squeeze of lemon juice, and a generous grating of Pecorino Romano will do the trick beautifully.

Serving Suggestions:

* Serve as a main course with a side of crusty bread for soaking up all that delicious sauce. * Pair it with a simple green salad for a complete and balanced meal. * Add grilled chicken or shrimp for extra protein. * For a vegetarian option, consider adding roasted vegetables like bell peppers, zucchini, or eggplant. * Garnish with fresh basil or parsley for a pop of color and flavor.

Variations to Explore:

* Sweet Potato Gnocchi: Substitute some of the potato with roasted sweet potato for a sweeter, more vibrant gnocchi. * Ricotta Gnocchi: Replace some of the potato with ricotta cheese for an even lighter and more delicate texture. * Brown Butter Sage Sauce: As mentioned before, this is a classic and incredibly flavorful sauce that pairs perfectly with gnocchi. * Pesto Gnocchi: Toss the cooked gnocchi with your favorite pesto for a quick and easy meal. * Baked Gnocchi: Layer the cooked gnocchi with sauce and cheese in a baking dish and bake until bubbly and golden brown. I know making gnocchi from scratch might seem a little intimidating at first, but trust me, it's much easier than you think. The recipe is straightforward, and the results are well worth the effort. Plus, the process of making gnocchi is actually quite therapeutic! It's a great way to unwind and get creative in the kitchen. So, what are you waiting for? Gather your ingredients, roll up your sleeves, and get ready to experience the joy of homemade Italian Spinach Gnocchi. I'm confident that this recipe will become a new favorite in your household. I'm so excited for you to try this recipe! Once you've made it, please come back and share your experience in the comments below. I'd love to hear about any variations you tried, any tips you have to share, and most importantly, how much you enjoyed it! Don't forget to rate the recipe as well. Happy cooking! I can't wait to see your culinary creations!