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What's For Dinner?: Spinach Gnocchi
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What's For Dinner?: Spinach Gnocchi

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I grew up eating a special type of Polish dumpling known as kopitki. My mom would lather them in butter, usually browned with a tablespoon of bread crumbs on top.

The crunch from the freshly toasted bread crumbs, combined with the hot, pillowy dumplings, layered with butter, was truly a treat growing up.

As I grow older, I yearn to discover and experiment with different flavours in a variety of dishes. The recipe I’m sharing with you is a lemon herb twist on a classic dumpling recipe. Keep on reading to find out how to make this hearty and impressive dish!

Gnocchi have a really delicate flavour, so building the dough up with sharp cheeses and herbs helps bring all of the delicious flavour out.

Parmasean, fresh chives and a spritz of lemon juice make the best toppings.

Servings: 2-3 // Original recipe from Sorted

Ingredients

-400g g mashed potatoes

-180 g plain flour

-1 medium egg

-25 g Parmesan

-1 handful spinach

-1 knob of butter

-1 small lemon

-1 bunch of chives

Directions

1. Peel and quarter the potatoes. Submerge them in water in a pan. Heat to a boil and simmer for 15 minutes until the potatoes are just cooked. Drain. Allow to cool for 5 minutes, then mash. Weigh the mashed potatoes, it’s 400g you need.

2. Wash the spinach and cook quickly in a hot dry pan for 30 seconds, before draining and squeezing out as much liquid as possible and drying on kitchen paper.

3. Chop the spinach as fine as possible and season with a pinch of salt and pepper.

4. Mix the flour to the potato until combined.
 Stir in the egg and chopped spinach.

5. Roll into a sausage shape (2cm diameter) on a floured surface and cut into 3cm long pieces. Arrange them on a tray lined with non-stick baking paper and put in the fridge for a while to dry and cool until needed.

6. Drop the gnocchi (approx. 10 pieces per portion) into a pan of gently simmering salted water and cook for 2-3 minutes then drain (they will float to the top when cooked).

7. Fry the drained gnocchi in a hot pan with a knob of butter to colour. Turn up the heat in the pan to brown the butter. squeeze in a little lemon juice and stir through a handful of chopped chives. Spoon the browned lemon butter and gnocchi onto a plate and serve immediately.

Get more delicious recipes from Monica at her blog, Mocha and Moccasins!

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