Spinach Gnocchi with Garlic and Walnuts Recipe

Name: Spinach Gnocchi with Garlic and Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs. boiling potatoes; 1 large egg, lightly beaten; ⅛ tsp. salt; 1/4 cup grated Parmesan cheese; 1 cup cooked spinach, squeezed dry; 1 tsp. dried basil; 2 1/4 cups white whole wheat flour or whole wheat flour; 1/4 cup olive oil; 2 cloves garlic, minced (2 tsp.); ⅓ cup chopped walnuts; 3 Tbs. chopped fresh parsley

Servings: persons

1 1/2 lbs. boiling potatoes
1 large egg, lightly beaten
⅛ tsp. salt
1/4 cup grated Parmesan cheese
1 cup cooked spinach, squeezed dry
1 tsp. dried basil
2 1/4 cups white whole wheat flour or whole wheat flour
1/4 cup olive oil
2 cloves garlic, minced (2 tsp.)
⅓ cup chopped walnuts
3 Tbs. chopped fresh parsley

1
Put potatoes into large pot and add cold water to cover.
2
Bring to a boil and cook until tender, about 30 minutes.
3
Drain.
4
Cool slightly, peel and mash in a large bowl.
5
Add egg, salt, cheese, spinach and basil.
6
Mix thoroughly.
7
Gradually work flour into potato mixture.
8
Turn dough out onto lightly floured surface and knead until smooth and elastic.
9
Line baking sheet with wax paper and lightly flour.
10
Break off small pieces of dough and roll into balls about 3/4 inch in diameter.
11
Place in a single layer on prepared pan.
12
Continue until all dough is formed.
13
Bring a large pot of water to a boil.
14
Meanwhile, in medium skillet, heat oil over medium heat.
15
Add garlic and cook, stirring often, 1 minute.
16
Add walnuts, reduce heat to low and cook, stirring often, 1 minute more.
17
Remove from heat.
18
When water boils, add salt then working in batches, drop gnocchi into water.
19
Cook 10 seconds after dumplings rise to surface, about 10 minutes total.
20
Remove with slotted spoon and divide among 8 serving bowls.
21
Reheat olive oil mixture, then spoon over gnocchi.
22
Serve warm.

651

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 lbs. boiling potatoes, 1 large egg, lightly beaten, ⅛ tsp. salt, 1/4 cup grated Parmesan cheese, and more.

Yes, Spinach Gnocchi with Garlic and Walnuts 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.

That's it — enjoy your meal!

Spinach Gnocchi with Garlic and Walnuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions