Spinach Gnocchi (Potato Dumplings) – a delicious recipe with baking potatoes, spinach, butter, eggs, garlic salt, flour. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Peel potatoes and boil in salted water about 20 minutes or until able to mash, then place in a large mixing bowl and well.
2
Mash.
3
Steam spinach in a couple tbsp water covered about 5 minutes or until wilted, then remove and pat dry with a paper towl.
4
Chop spinach into approximately 1/4 inch pieces and then mix into potatoes.
5
Add butter, egg, garlic salt, and half of the flour and mix together well.
6
Place dough onto a floured surface and knead in the remaining flour to form a soft dough.
7
Roll dough into about 1 inch thick ropes then cut off 1 inch pieces and roll into a ball.
8
With floured hands press the center of each dumpling to form a trough in the middle.
9
Allow gnocchi to chill for about an hour, then place in salted boiling water and allow to cook about 5 minutes.
10
Drain and serve with tomato sauce.
570
kcal
Calories
22
g
Fat
75
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 lbs baking potatoes, 5 ounces spinach leaves, 6 tablespoons butter, 2 eggs, beaten, and more.
Yes, Spinach Gnocchi (Potato Dumplings) falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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