Spinach Gnocchi Recipe
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
With this spinach gnocchi recipe, your meal will be on the table in less than 30 minutes, we promise!
Italian potato dumplings with spinach and cream sauce, this is a delicious vegetarian meal.
Ideal if you want to chill out. Tired of the work clothes?
Watching a movie and eating on the sofa? Great. This works out.
At the same time, I prepared the dish colorfully for you.
Roasted pine nuts and diced tomatoes complement the taste and appearance. Colorful tastes better!
Cook this dish relaxed for your guests!
A bit of magic in the kitchen and you’re completely relaxed.
I’ll show you the preparation step by step. Good luck!
Table of Contents
1. Recipe Spinach Gnocchi
Below are the instructions, please leave me a cooking question or kitchen gossip at the end of the page.
Cooked, photographed and written down by chef Thomas Sixt.
Total Time 30 Min.
Preparation Time 13 Min.
Cook Time 17 Min.
Simple guide to prepare gnocchi with spinach and creamy sauce.
|Gnocchi (gluten free and vegan)
|dry white wine
|soy cream (or cow’s milk cream)
|black ground pepper
|fresh leaf spinach (young spinach leaves are ideal!)
|pine nuts (roasted or freshly roasted)
|parmesan (fresh and finely grated)
Make the gnocchi yourself or grab them from the supermarket shelves.
I like to use gnocchi from the supermarket, they are also available gluten-free!
Cut the mushrooms into 2 mm thick slices and sauté in a pan or wok with olive oil.
Add the thinly sliced, light green spring onions to the mushrooms and continue to sauté.
After 3-5 minutes, deglaze the sauce with onions and mushrooms with white wine, add the soy cream and bring to the boil.
Season the cream sauce generously with salt, pepper and nutmeg.
Wash the spinach and trim if desired.
Star chefs remove the leaf stalk, I like to leave the stalks on young leaves because of the roughage.
Add the washed and drained spinach to the cream sauce.
Bring the sauce to the boil and fold in the spinach.
Take the pan or wok with the cream sauce off the stove and have it ready.
Boil the gnocchi in salted water.
My gnocchi only need 2 minutes for this, please note the cooking time information on the packaging.
Roast the pine nuts, cut the tomato into quarters, add the core to the cream sauce and fold in.
Skin the tomato fillets with a sharp knife and dice the tomato flesh.
Alternatively, you can blanch, skin, fillet and then dice the tomatoes. The cooking school Preparing diced tomatoes provides step-by-step information.
Remove the floating gnocchi from the water with a slotted spoon and drain well.
Place the gnocchi in the cream sauce and cover with a spoon with cream sauce.
Arrange the gnocchi and spinach on a hot plate.
Alternately place first vegetables and then gnocchi on the plate to create a nice picture.
Decorate the spinach gnocchi with pine nuts, parmesan and diced tomatoes and enjoy!
2. Calories and Nutritional Values
3. Cream Sauce Tips For Spinach Gnocchi
Since I mainly prepare these spinach gnocchi vegetarian, I use soy cream for the creamy sauce.
You can also use cow’s milk cream, that’s a matter of taste.
I like both and since I don’t want to do without the original, the good Parmesan, when it comes to cheese, I use soy cream for the cream sauce this time.
4. Overview Prepare Spinach Gnocchi
Let’s get an overview first:
- First, put a pot of water on the stove to cook the gnocchi.
- Season the boiling water for the gnocchi with plenty of salt (1 tbsp).
- The gnocchi are cooked later, when the cream sauce is ready.
- Place a pan or wok on the stove and heat.
- Thinly slice the cleaned mushrooms.
- Fry the mushroom slices first, adding a little olive oil.
- Let the mushrooms get some color.
- Thinly slice the light green part of the young onion.
- After a few minutes add to the mushrooms.
- Deglaze with a little white wine and bring to the boil with the broth.
- Slowly add the cream and bring to the boil.
- Bind with cornstarch if desired.
- Add the spinach and cook briefly with the lid on.
- Season, cook the gnocchi, arrange and serve.
Important: Always wash the spinach several times in plenty of cold water.
This is the only way to remove sand and dirt!
Spin dry after washing so you don’t dilute your sauce.
Fry the mushrooms and let them color, that gives flavor to the cream sauce!Tip from chef Thomas Sixt
5. Top Tips For Preparing Spinach Gnocchi
Here are the photos with the valuable tips for sure!
Always roast pine nuts in advance so they are ready to hand in the kitchen cupboardIngredients tip from chef Thomas Sixt
6. More Gnocchi Recipes
Comments, Cooking Questions and Answers
Below you can write to me directly.
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