Spinach And Tomato Gnocchi


These spinach and tomato gnocchi are a perfect vegetarian meal. Extra delicious with sun-dried tomatoes, walnuts and extra cheese.

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Spinach and tomato gnocchi
Veronique van Ohmydish

Made by Véronique

Published at 2021-07-01, this recipe is for 4 people and takes 1 hours 15 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 20-08-2021

1 hours 15 minutes 4 people Main course
Spinach and tomato gnocchi


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  • 500 grams of potatoes
  • 4 egg yolks
  • 60 grams finely grated grana padano
  • 150 grams of flour + extra
  • 2 shallots
  • 300 grams fresh spinach
  • ¾ jar of sun-dried tomatoes + oil
  • handful of walnuts
  • salt and pepper to taste
Spinach and tomato gnocchi ingredients
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Kitchen equipment

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  • medium pan
  • fine sieve + large spoon
  • knife or dough knife
  • fork
  • large pan
  • skimmer
  • large plate
  • salad spinner (optional)
  • cutting board + chef's knife
  • large frying pan

Spinach And Tomato Gnocchi

1 hours 15 minutes 4 people Main course

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Preparation – 45 minutes

For the best result, you can cook the potatoes inside their skins and peel them afterwards. Peel the potatoes and roughly chop them for or a quicker version. Boil the potato pieces for 20 minutes.

Mash the potatoes, use a fine sieve and a large spoon to get a smooth result. Run the potatoes through the sieve using the (soup) spoon. Season with salt and pepper.

Dust your hands and the work surface with flour. Mix the egg yolks, flour and finely grated cheese into the mashed potatoes with your hands. The dough should feel a little sticky.

Divide the dough into equal pieces and roll into 1 long strip, about 2. 5 cm thick. Cut the roll into smaller pieces and use a fork to make gnocchi, see the example below:

Slightly press with your thumb and roll forward to create a ridged pattern. The sauce will stick better because of this structure. Dust the gnocchi with a little flour to prevent them from sticking together.

Bring a pan of water to a boil and add a pinch of salt.

Meanwhile, rinse the spinach, removing any tough stems. Peel the shallots and cut them into (half) rings. Finely chop the sun-dried tomatoes and set the oil aside. Roughly chop the walnuts.

Spinach and tomato gnocchi
Spinach and tomato gnocchi

Finishing the gnocchi with spinach – 30 minutes

Cook the gnocchi in the pan of boiling water for a few minutes. Don't add too many gnocchi at once. The gnocchi is done when they float to the top.

Heat a good splash of the oil from the tomatoes in a large frying pan and sauté the gnocchi for a few minutes until the outside is slightly crispy and golden brown. Cook the gnocchi in batches, if you sauté them all at once they won't become nice and crispy.

Fry the shallots briefly and add the sun-dried tomatoes. Gradually add fresh spinach, but don't overcook the spinach. Season with salt and pepper. Serve immediately with chopped walnuts, enjoy!

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