Green gnocchi with wild spinach

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Green gnocchi with wild spinach

Easy recipe for homemade wild spinach green gnocchi

Servings people

Prep Time 25

Cook Time 2

Total Time 27

INGREDIENTS

1 lb potatoes (450 g)
1 lb flour (450 g or 3 2/3 cups)
2 eggs
0,26 lb wild spinach leaves (120 g or 4 cups)
2 tbsp olive oil
0,33 lb gorgonzola cheese (150 g or 2/3 cup)
2 tsp butter (10 g)
⅞ cup cooking cream (200 ml)

INSTRUCTIONS

Wash and chop the wild spinach. Boil the spinach with a pinch of salt for a few minutes, optionally adding 1/2 tablespoon of olive oil.
Peel and dice the potatoes. Boil in salted water for about 20 minutes. Drain both spinach and potatoes, then set both aside to cool.
Blend the chopped wild spinach with two eggs, 1 tablespoon of olive oil, and a pinch of salt until getting a smooth puree.
Once the potatoes are at room temperature, add them to the spinach mixture. Blend until the batter is smooth and green.
Flour a surface and knead the dough until smooth and sturdy, about 5 minutes. Add more flour if the dough is too sticky.
Cut the dough into smaller pieces and roll into ropes. Slice into 3/4-inch (2 cm) pieces, using a fork or gnocchi board for ridges. Generously dust with flour to prevent sticking.
Boil the gnocchi in salted water until they float, about 2-3 minutes. Drain and mix with sauce as soon as possible to prevent sticking.
For the sauce: heat cooking cream in a pan over medium heat. Add gorgonzola pieces and stir until melted. Season with black pepper and nutmeg, and (optionally) add herbs like sage or parsley.
Serve the gnocchi hot with gorgonzola sauce. Pair with Moscato or Chardonnay for a delightful meal. Enjoy :)

Video

NOTES

Use young and tender lamb’s quarters leaves for a milder flavor and easier blending. Older leaves can be fibrous and have a slightly bitter taste.

Harvest side stems of a grown wild spinach plant to encourage continuous new leaf growth. This will promote more foliage without compromising the whole plant.

Blanch the leaves in boiling water for two minutes, then rinse with ice-cold water. This will preserve the vibrant green colour and soften the leaves, making them easier to mix into the dough.

Ensure they are thoroughly dried to prevent the dough from becoming too moist. Use paper towels to pat them dry and remove excess moisture.

Opt for starchy potatoes, as they provide the best texture for gnocchi, creating a light, fluffy dough. Baking the potatoes or cooking them with the skin on also helps.

Author: Food nutters

Calories: 891kcal

Cost: $3

Course: dinner, Side Dish

Cuisine: American, european

Keyword: gnocchi, pasta, wild spinach

Nutrition