Gluten-Free Spinach Gnocchi
Discover the perfect balance of healthful eating and indulgence with this Gluten-Free Spinach Gnocchi recipe, crafted for those who love Italian comfort food without compromising dietary needs. Made with tender potatoes, vibrant fresh spinach, and gluten-free all-purpose flour, these pillowy dumplings are as nourishing as they are delicious. The dough comes together effortlessly, incorporating the earthy richness of spinach and a touch of nutmeg for subtle depth. Simple techniques like blanching spinach and shaping gnocchi ensure perfect, restaurant-worthy results every time. Whether topped with a creamy sauce, olive oil, and herbs, or a sprinkle of Parmesan, this recipe guarantees a satisfying gluten-free dining experience in under an hour. Perfect for weeknight meals or entertaining guests, this dish is sure to impress while catering to gluten-free lifestyles!
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Recipe Information
Ingredients
- 200 grams Fresh spinach
- 120 grams Gluten-free all-purpose flour
- 500 grams Potatoes (Russet or Yukon Gold)
- 1 large Egg
- 30 grams Parmesan cheese (grated, optional)
- 1 teaspoon Salt
- 0.25 teaspoon Nutmeg (optional)
- 50 grams Gluten-free flour (for dusting)
Instructions
Begin by boiling the potatoes in their skins until fork-tender, approximately 20 minutes. Once cooked, remove from water, let cool slightly, and peel off the skins.
While the potatoes are boiling, bring another pot of water to a boil, add the spinach, and blanch for 30 seconds. Drain immediately and squeeze out as much water as possible using a clean kitchen towel or paper towels. Finely chop the spinach.
Pass the peeled potatoes through a potato ricer into a large mixing bowl. If you don't have a ricer, use a fork or masher to achieve a smooth, lump-free consistency.
Add the finely chopped spinach, gluten-free all-purpose flour, egg, grated Parmesan (if using), salt, and nutmeg to the potatoes. Mix gently until the dough just comes together. Avoid overmixing to keep the gnocchi tender.
Dust a clean work surface with gluten-free flour. Turn the dough out onto the surface and divide it into 4 portions. Roll each portion into a long rope, about 2 cm in diameter, and cut into 2 cm pieces to form the gnocchi.
If desired, use the back of a fork to create ridges by gently pressing each gnocchi piece against the tines. This helps sauce cling to the gnocchi later.
Bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water in batches, making sure not to overcrowd the pot. The gnocchi will float to the surface when cooked, which usually takes 2-3 minutes.
Use a slotted spoon to remove the gnocchi as they float to the top. Transfer them to a plate or pan and keep warm while cooking the remaining batches.
Serve immediately with your favorite gluten-free sauce, a sprinkle of Parmesan cheese, or simply tossed in olive oil and herbs.
Nutrition Facts
Calories |
1244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.3 g | 21% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 2659 mg | 116% | |
| Total Carbohydrate | 229.3 g | 83% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 5.4 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 627 mg | 48% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1992 mg | 42% | |
*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.
