Usually to make spinach gnocchi you need to put ricotta cheese or add mashed potatoes but I didn’t have those ingredients so I tried something else… and it was delicious!
Positive: An original and healthy meal to make. You don’t have to be precise with quantity.
Negative: I think the longest part was to cook the spinach dry, but the rest of the preparation takes about half an hour.
Ingredients for 4-5:
- 500 g frozen spinach
- 1 egg
- 1 garlic clove
In your pantry:
- some stale bread or breadcrumbs, about 100-120 g
If you are using stale bread, soak it in some milk or broth or just water.
Place your frozen spinach in a pan on low heat to defrost. When soft and dry you can turn off the heat. Blend carefully spinach with garlic clove.
In a big jar, place spinach and breadcrumbs (or bread mashed and without the liquid), season with salt and pepper if you like. Add the egg and stir.
Add about 10 tablespoons of flour and mix well. Add some more flour until you obtain a creamy but slightly compact consistency.
Cover your dough with a transparent film and place in the fridge for 10 minutes.
Prepare a lightly floured work surface. With damp hands, take a large handful of dough and roll it into a long and thin sausage in the flour. Then with a sharp knife, cut diagonally your gnocchi (every 1 cm, roughly) and roll each side in flour.
Bring a large pot of water to a boil. Drop in batches of about 10 gnocchi at a time. They will rise to the top when ready. Remove them with a slotted spoon and cook them warm while you cook the rest.
Serve your spinach gnocchi with a drizzle of olive oil and grated parmesan cheese.
My advice: I only added salt afterward for me because I gave some to my 9 month old boy… and he loved them! I enjoyed them very much too with some ham on the side. Miam! (That’s a French “Yum!”)