- 2 pounds of golden potatoes
- 3 ounces of fresh spinach (can also use frozen), for the fresh spinach it ends up being about 4 tightly packed cups of spinach
- 1/2 teaspoon of salt (optional)
- 1 1/4 cups of all purpose flour- if gluten free, Iove using THIS gluten free flour!
- Pre-heat the oven to 400 degree F. Using a fork, pierce the potatoes all around and place on a foil lined baking sheet. Bake for 50-60 minutes or until the potatoes are very tender in the center.
- Once out of the oven, let the potatoes cool until you can handle them. Scoop the potatoes out of the skins and place into a potato ricer (THIS thing). If you don’t have a ricer, then mash the potatoes with a fork until well combined and broken down. Let sit to cool.
- In a medium pot, boil water. Place the spinach into boil for 3 minutes. Drain and place the spinach in a food processor or high speed blender and blend until pureed. If needed, add a splash of water in to help the spinach blend.
- Once the potatoes are completely cooled, pour half of the pureed spinach onto the riced potatoes. Pour the flour and all of the salt on top of the spinach. Using a fork or your hands, mix it all together. Add in a bit more spinach, a few tablespoons at a time, until it is all added. The finished dough should resemble cookie dough that’s just slightly sticky but easy to handle. If it’s too sticky, add a bit more flour.
- Once fully combined, roll the dough into a ball and cut it into eight even pieces. Roll each piece into a long log that’s about 1/2 an inch thick. Cut the gnocchi into 1 inch pieces. Gently toss each piece into flour to ensure that it’s dry and not sticky at any edges. Continue until you’ve cut out pieces from all of the dough.
- Optional: using a gnocchi board or fork, press grooves into each piece of gnocchi.
- The gnocchi can be stored in the fridge for 3 days, the freeze for a few weeks, or cooked right away.
To cook the gnocchi:
- Heat a pot of salted water to a boil. Add in the gnocchi and let cook for a couple minutes. Once the gnocchi floats to the surface of the water, let it boil for 30 more seconds and then remove it from the water using a slotted spoon.
- Toss in your favorite sauce and ENJOY! For spinach gnocchi, I really like to eat it with some simple tomato sauce and a bit of vegan parmesan cheese!! YUM!