With spinach gnocchi, you’ll prepare a genuine and simple first course.

Only delicious vegetables, no eggs, no potatoes, just lightness.

A few steps and you’ll bring to the table a first course of gnocchi that will win over even the little ones.

Colorful, cheerful, vegetarian, and tasty.

What do you say, shall we make them together?

If you love first courses and gnocchi, check out these other recipes below:

Ingredients

Difficulty: Very easy
Cost: Very cheap
Preparation time: 10 Minutes
Portions: 3 People
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Tools

To make the spinach gnocchi I used frozen cubes.
I cooked the vegetables in boiling water and once ready, I drained them thoroughly using a potato masher.
I placed the spinach in a bowl (or if you prefer, you can work on the work surface) and added the salt and flour.
I initially worked with a fork and then by hand until forming a dough ball.
In a pot, I brought the water to a boil for cooking the gnocchi.
I cut the gnocchi with scissors directly from the dough.
I then placed them in the pot without giving them a uniform shape.
I cooked them for 3/4 minutes and then drained them.
You can serve them as you like.
I prepared a simple sauce with fresh tomatoes, garlic, olive oil, salt, and basil.
A sprinkle of parmesan to complete, and the dish is ready to be served.
Light, easy to make, and a bit different from the usual.
Fun to offer even to the little ones.
Enjoy your meal and have a good preparation

If you have leftover spinach gnocchi, you can store them in the fridge for one or two days.