Spinach Gnocchi

food.master's picture

May. 04, 2011

Ingredients

Fresh washed spinach 280 Gram
Potatoes 900 Gram
Beaten egg 1
All purpose flour 375 Milliliter

Directions

Steam the spinach.

Cool.

Chop or process until very fine.

Pare the potatoes then steam in a large kettle, until they are fork tender.

Drain well, then puree, blend in the spinach.

Place in a mixing bowl.

Add the egg and 1 cup (250 ml) flour.

Knead the dough adding more flour as required.

The gnocchi should be firm yet soft.

Mold 1 tsp (5 ml) of mixture on a spoon.

Roll gently in your hands.

(Be sure to flour your hands.) Place on a lightly floured surface and press with a fork.

Cook the gnocchi in a large kettle of boiling water.

They are done when they float.

Serve with a cream sauce, pesto or a light tomato sauce.

Recipe Summary

Difficulty Level: Medium
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 366Calories from Fat 15

 % Daily Value*

Total Fat 2 g3.1%

Saturated Fat %

Trans Fat 0 g

Cholesterol

Sodium 58 mg2.42%

Total Carbohydrates 77 g25.7%

Dietary Fiber 6 g24%

Sugars 1 g

Protein 12 g24%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet