· recipe ·
Coconut-Flour Gnocchi with Creamy Spinach
Cream cheese and coconut flour make a delicate dough, paired here with garlicky spinach and tangy sour cream.
Time and servings
- Prep
- 60 min
- Cook
- 25 min
- Additional
- 35 min
- Total
- 120 min
- Servings
- 4
Nutrition per serving
- Calories
- about 530
- Protein
- 13 g
- Fat
- 46 g
- Carbs
- 19 g
Soften the cream cheese
Let the cream cheese soften until it can be stirred smooth without heating it.
Mix the coconut-flour dough
Beat the eggs into the cream cheese. Whisk the coconut flour with the guar gum and 1/2 tsp3 g of the salt, then stir the dry mixture into the cream-cheese base until uniform.
Hydrate and chill
Cover the dough and refrigerate it so the coconut flour hydrates and the mixture becomes firm enough to shape.
Roll and cut the dough
Divide the chilled dough and roll each portion gently into a rope between sheets of parchment. Cut the ropes into bite-size pieces without adding flour.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Heat the cooking water
Bring 3 quarts3 liters water to a gentle boil and add 1 tsp6 g of the salt.
Make the creamy spinach
While the water heats, thinly slice the garlic. Warm the other half of the butter with the garlic in a second skillet, or a saucepan, until fragrant, then add the spinach a handful at a time until wilted. Lower the heat and stir in the sour cream, black pepper, and up to 1/2 tspup to 3 g of the salt only if needed. Remove from the heat before the sour cream boils.
Poach and dry
Lower the gnocchi into the gently boiling water. Lift them as soon as they float and spread them on a tray until no surface water remains.
Sear the gnocchi
Melt half of the butter in a wide skillet and brown the dry gnocchi on two sides.
Coat and serve
Spoon the creamy spinach into the skillet with the seared gnocchi. Turn gently over low heat just until coated and hot, without boiling the sour cream.
