Spinach Gnocchi
Spinach brings a leafy flavor and a green-flecked color to gnocchi. The dough underneath may be potato-based or rich with ricotta, giving two quite different versions of a green dumpling.
The base changes the character
Spinach-potato gnocchi keep the familiar soft, starchy center of potato dough. Spinach and ricotta gnudi are more cheese-rich, with a smoother shape and a texture closer to a tender filling. Spinach connects the two without making them the same dish.
A savory kind of green
The flavor is less sweet than pea gnocchi and more restrained than kale. Butter, nutmeg and cheese emphasize its savory side; tomato or lemon add acidity. Green color alone does not describe the whole meal, but spinach makes a noticeable difference to the dough.
Recipes to try
Spinach Gnocchi with Sage Butter and Cherry TomatoesSpinach · PotatoButter and sage · Butter · Tomato · 140 min
Spinach and Ricotta Gnudi with Brown ButterGnudi · Ricotta · SpinachButter and sage · Butter · 115 min
Spinach Gnocchi with Basil-Almond Pesto and Whipped RicottaSpinach · PotatoPesto · 145 min