The gratinated spinach gnocchi are delightful, if you make gnocchi and have some leftover even cooked, try gratinating them by adding some cheese pieces and, like me, some sautéed mushrooms or other vegetables of your choice.
The important thing is to be generous with the cheeses so that the gratin will be fantastic, and the gnocchi will melt together with the rest of the ingredients, a simple dish that everyone really likes. I confess that I often make more gnocchi than I need so I can gratinate them the next day to the joy of my nieces.
Below as always, I leave you other delicious recipes to try, and then, let’s go right under the picture to find out how to prepare Gratinated Spinach Gnocchi!
See you soon with the next recipe, Ana Amalia!
- Difficulty: Easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Gratinated Spinach Gnocchi
- 10.6 oz spinach, cooked, boiled
- 1 potato (boiled)
- 3/4 cup all-purpose flour
- 3/4 cup semolina flour
- 1 egg
- 2 pinches salt
- 5.3 oz mushrooms, cultivated, button, cooked, in pan
- 4.3 oz scamorza cheese
- 1.8 oz Parmigiano Reggiano DOP
How to prepare the Gratinated Spinach Gnocchi
To prepare the gratinated spinach gnocchi, boil the potato and mash it with a potato masher into a bowl.
Cook the spinach in a pan with only the washing water until tender, then chop them very finely with a knife.
Mix them with the potato.
Season with a pinch of salt, add the flours and the egg and knead until you have a smooth and compact dough.
Form a ball and, taking little dough at a time, form sticks as thick as a finger, cut the gnocchi.
As you prepare them, arrange them on a cloth sprinkled with semolina.
Boil enough water to cook the gnocchi and in the meantime, sauté the mushrooms sliced in a pan with very little oil.
Once cooked, let them cool.
Cook the gnocchi until they float to the surface, then drain them in the pan with the sauce and mix.
Add the cheese cut into cubes, leaving some to grate on the surface.
Preheat the oven to 356°F in static mode, turn the gnocchi from the pan into a baking dish, grate the remaining cheese and add the parmesan.
Gratinate in the oven for at least 15 minutes until the cheese has melted and a crust has formed on the surface. If you want a nice golden crust, turn on the grill for the last 3 or 4 minutes.
Remove the gratinated spinach gnocchi from the oven, letting them rest for 5 minutes before serving.
How to store the gratinated spinach gnocchi
The gratinated spinach gnocchi can be stored in the refrigerator in an airtight container for 2 days.
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