Dairy-Free Spinach Gnocchi
Transform your dinner table with this wholesome and delicious Dairy-Free Spinach Gnocchi recipe! Made with fluffy russet potatoes, vibrant fresh spinach, and a touch of olive oil, this completely plant-based dish is perfect for a comforting yet nutritious meal. The dough is easy to shape into tender gnocchi, and each piece is quick to cook, floating to the surface in just minutes. To finish, gently pan-fry the gnocchi in olive oil, optionally infused with garlic, for a hint of golden crispness. This dairy-free twist on a classic Italian favorite is ideal for weeknight dinners or special occasions. Serve as-is, or pair with your favorite tomato sauce or pesto for an irresistible plate of homemade goodness! Keywords: dairy-free spinach gnocchi recipe, plant-based gnocchi, vegan Italian recipes, easy spinach gnocchi, homemade gnocchi without dairy.
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Recipe Information
Ingredients
- 2 large (about 500g total) Russet potatoes
- 150 g Fresh spinach
- 200 g All-purpose flour
- 1 teaspoon Salt
- 1 tablespoon Olive oil
- 1 clove Garlic (optional, minced)
Instructions
Peel and chop the large russet potatoes into even-sized chunks. Place them in a pot of salted water and bring to a boil. Cook them until fork-tender, about 15–20 minutes.
While the potatoes cook, blanch the fresh spinach: Bring another pot of water to a boil, add the spinach, and cook for about 30 seconds until wilted. Immediately transfer it to a bowl of ice water to cool. Drain and squeeze out as much water as possible. Finely chop the spinach.
Once the potatoes are tender, drain them and allow them to cool slightly. Pass them through a potato ricer or mash thoroughly in a large bowl until smooth, ensuring there are no lumps.
Add the finely chopped spinach to the mashed potatoes, then stir in 150g of flour and 1 teaspoon of salt. Mix gently until a dough starts to form. If the dough is sticky, add the remaining flour a little at a time, but avoid overworking the dough.
Transfer the dough to a lightly floured surface. Knead gently until it comes together. Divide the dough into 4 portions.
Roll each portion into a rope about 1/2-inch thick. Use a sharp knife to cut the rope into 1-inch pieces. If desired, roll each piece over the tines of a fork to create ridges.
Bring a large pot of salted water to a boil. Drop the gnocchi in batches into the boiling water. They are done when they float to the surface, which takes about 2–3 minutes. Use a slotted spoon to remove them and set aside.
To serve, warm 1 tablespoon of olive oil in a skillet over medium heat. Optional: Add 1 minced garlic clove and sauté for 30 seconds until fragrant. Add the cooked gnocchi and sauté for a few minutes until lightly golden. Serve warm.
Nutrition Facts
Calories |
1866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.0 g | 21% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2617 mg | 114% | |
| Total Carbohydrate | 378.6 g | 138% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 12.0 g | ||
| Protein | 53.3 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 324 mg | 25% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 5828 mg | 124% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
