Spinach gnocchi with vegetables is a very popular dish in our house, especially among the kids.
Definitely the vegetables, but when it comes to gnocchi, they’re fond of them, so I take advantage of these gnocchi to make them eat vegetables without complaining.
Are your kids lazy and don’t want to hear about vegetables?
Let’s find out right after the photo how to prepare these spinach gnocchi with vegetables.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for spinach gnocchi
- 1.3 lbs potatoes
- 14 oz spinach, cooked, boiled (or 7 oz frozen)
- 1 cup all-purpose flour
- 1 pinch salt
- 1 carrot
- Half eggplant
- 1 zucchini
- Half bell pepper
- 4 tbsps cream cheese (or fresh liquid cream)
- 4 tbsps extra virgin olive oil
Tools
- 1 Pot
Preparation of Spinach Gnocchi with Vegetables
To prepare spinach gnocchi with vegetables, first cook the potatoes with the skin on until they are well cooked, then drain them and, while still hot, pass them through a potato ricer.
You can also cook the potatoes in the microwave, leaving the skin on.
Did you know that the potato ricer retains the skin so there’s no need to peel them before passing them through, right?
In the meantime, wash and drain the spinach, then cook them in a pan with a little extra virgin olive oil, stirring often for a few minutes until they are wilted.
If using frozen spinach, place the frozen cubes in the pan and stir them as they thaw until dry.
Squeeze them well to remove excess water.
Now chop the spinach very finely and add them to the bowl with the potato puree, season with a pinch of salt, and wait until everything cools down before adding the flour.
Once the potato and spinach mixture is cool, mix well to combine the spinach and potatoes, add a little flour at a time, and knead with your hands.
Before adding all the flour, turn the mixture onto a work surface and knead it quickly to see if more flour is needed, depending on how much the potatoes absorb.
Let the dough rest for half an hour.
Form logs as thick as a thumb and cut the spinach gnocchi into pieces.
Place them on a floured towel and bring enough water to a boil to cook them.
Now focus on the vegetables, peel the carrot and cut it into thin strips, remove the white filaments and seeds from the bell pepper and cut it like the carrot, trim the zucchini and eggplant and cut them into very thin strips.
In a large pan, heat the extra virgin olive oil and add the vegetables, season with salt and pepper, and cook everything, stirring often.
It will take about 10 minutes since the vegetables are finely cut, when cooked add the cream cheese or cream, let it melt, and keep warm.
Cook the spinach gnocchi with vegetables until they float to the top and with a slotted spoon, drain them and add them to the pan with the sauce.
Let them absorb the flavor well, adjusting the salt and pepper before serving them hot and..
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Annatorte’s advice
Spinach gnocchi with vegetables should be consumed immediately, but if you have leftovers, you can store them in the refrigerator for 2 days in an airtight container.
You can freeze the spinach gnocchi still raw and then cook them directly from frozen.
Other recipes
HERE and also HERE you can find other GNOCCHI recipes. If you want to see other types of recipes, you can return to HOME.
