Homemade Gnocchi with Spinach and Dill

Making gnocchi at home might feel like an intimidating venture. But fear not! In fact, gnocchi are actually very easy to make, and they taste absolutely delicious. Here, we pair them with a lovely fresh sauce of pine nuts, spinach, and dill.

The foundation of good gnocchi lies in the potatoes. Opt for starchy varieties like Russets (or Yukon Golds), as they create a light, fluffy dough. Boil the potatoes whole, with their skins on, to prevent excess water absorption, which can lead to dense, gummy gnocchi. Once tender, peel them while still warm and mash thoroughly—using a ricer or food mill ensures a lump-free base.

Go light on the flour; the goal is to create a dough that just holds together. Overworking it can make the gnocchi tough, so mix gently and stop as soon as the ingredients are combined. Roll the dough into thin ropes on a lightly floured surface and cut it into small pillow-like pieces. For a classic touch, roll each piece over the back of a fork to create ridges, which help sauce cling better.

Cooking gnocchi is quick—just drop them into boiling salted water and wait for them to float. This takes only a couple of minutes.

Homemade Gnocchi with Spinach and Dill 101: Tips for Success

1. Choose the Right Potatoes: Russet potatoes work best due to their low moisture and high starch content, which makes lighter gnocchi.
2. Work Gently: Avoid overworking the dough to prevent tough gnocchi. Mix just until the dough comes together.
3. Brown the Butter: Watch the butter carefully while browning to avoid burning; it should smell nutty and turn golden brown.

How to Make Gnocchi with Spinach and Dill

1. Make the Potato Gnocchi

• Boil the russet potatoes in salted water until tender, about 15–20 minutes. Drain and peel while still warm, then mash until smooth.
• Place the mashed potatoes in a large mixing bowl. Add the flour, salt, and egg. Mix gently to form a dough, being careful not to overwork it.
• Divide the dough into three equal portions. Roll each portion into a long strip about ½ inch in diameter.
• Cut the strips into ½-inch pieces. Using a fork, gently roll each piece along the tines to create ridges.

2. Cook the Gnocchi

• Bring a large pot of salted water to a boil.
• Drop the gnocchi into the boiling water in batches. Cook until the gnocchi float to the surface, about 2–3 minutes, which indicates they are al dente. Remove with a slotted spoon and set aside.

3. Prepare the Sauce

• In a large saucepan, melt the butter over medium heat and allow it to brown slightly for a nutty aroma.
• Add the minced garlic and pine nuts. Sauté for 1–2 minutes until fragrant and the pine nuts are lightly toasted.
• Stir in the spinach and cook until slightly wilted, about 2 minutes.
• Add the dill, oregano, sour cream, and salt. Stir until combined and heated through.

4. Combine and Serve

• Add the cooked gnocchi to the saucepan and gently toss to coat in the sauce.
• Divide into portions and serve warm. Sprinkle additional dill on top.

Homemade Gnocchi with Spinach and Dill

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5 from 7 reviews

• Author: Jehanne Ali
• Total Time: 50 minutes
• Yield: Serves 4
• Diet: Vegetarian, Omnivore

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Description

Homemade potato gnocchi tossed in a nutty brown butter sauce with spinach, dill, and pine nuts. A comforting, flavorful weeknight meal.

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Ingredients

Units USM Scale 1x2x3x

• 1 3/4 lbs (800 g) russet potatoes
• 1 1/4 cups (150 g) 00 flour
• 1/2 tsp salt
• 1 large egg
• 1 cups (30 g) fresh spinach
• 1 small bunch (10 g) fresh dill
• 1 tbsp sour cream
• 1 tsp fresh oregano
• 2 tbsp unsalted butter
• 3 tbsp pine nuts
• 1 clove garlic
• Salt
• More dill sprigs

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Instructions

1. Boil russet potatoes in salted water until tender, about 15–20 minutes. Drain and peel while still warm, then mash until smooth.
2. Place the mashed potatoes in a large mixing bowl. Add flour, salt, and egg. Mix gently to form a dough, being careful not to overwork it.
3. Divide the dough into three equal portions. Roll each portion into a long strip about ½ inch in diameter. Cut the strips into ½-inch pieces. Using a fork, gently roll each piece along the tines to create ridges.
4. Bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water in batches. Cook until the gnocchi float to the surface, about 2–3 minutes. Remove with a slotted spoon and set aside.
5. In a large saucepan, melt the butter over medium heat and allow it to brown slightly for a nutty aroma.
6. Add the minced garlic and pine nuts. Sauté for 1–2 minutes until fragrant and the pine nuts are lightly toasted.
7. Stir in the spinach and cook until slightly wilted, about 2 minutes.
8. Add the dill, oregano, sour cream, and salt. Stir until combined and heated through.
9. Add the cooked gnocchi to the saucepan and gently toss to coat in the sauce.
10. Divide into portions and serve warm. Sprinkle additional dill on top.

Notes

• For extra fluffy gnocchi, let the mashed potatoes cool slightly before adding the egg and flour.
• Toasted walnuts or pecans make a delicious substitution for pine nuts.
• Store leftover gnocchi in an airtight container in the refrigerator for up to 2 days; refresh by gently sautéing in butter before serving.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Boiling
• Cuisine: Italian

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 450
• Sugar: 5
• Sodium: 300
• Fat: 25
• Saturated Fat: 10
• Unsaturated Fat: 10
• Trans Fat: 0g
• Carbohydrates: 60
• Fiber: 5
• Protein: 10
• Cholesterol: 50

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