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Potato and Spinach Gnocchi
Soft homemade potato gnocchi with spinach, made without eggs.
Ingredients
How many servings?
4
Quantities are approximate and adjust automatically with your chosen number of servings.
Method
- Boil potatoes in their skins until tender, peel and mash. Wilt the spinach and squeeze out excess liquid.
- Mix potatoes with flour, finely chopped spinach, salt and nutmeg into a soft dough.
- Roll into ropes, cut gnocchi and boil in salted water until they float.
- Gently warm garlic in olive oil and toss with the cooked gnocchi.
- Before serving, check: Taste one piece a minute before the packet time: it should be cooked through but still have a little bite.
Beginner-friendly tips
Read these three practical tips before cooking. Check how the food looks and feels, not just the clock.
- Use a large enough pot so the water returns to a boil after adding pasta. Stir during the first minute to prevent sticking.
- Taste one piece a minute before the packet time: it should be cooked through but still have a little bite.
- Reserve some starchy pasta water before draining. Add it by the spoonful to loosen a thick sauce rather than adding lots of extra oil.