Here is the long awaited gluten-free Spinach and Cheese Gnocchi recipe!
Spinach and Cheese Gnocchi
1 lb baking potatoes
1 bunch fresh spinach
4 oz ricotta
4 oz parmesan cheese
1 egg
1 egg yolk
dash of nutmeg
6 tsp xantham gum
1 cup rice flour
3/4 tsp salt
Bake the potatoes until done. Allow to cool.
Rinse, de-stem, then wilt the spinach 5 minutes, drain.
Remove potato skins (these are great with a bit of cheese and/or sour cream and put under the broiler for a few minutes).
Push potatoes through a potato ricer.
Combine the spinach and potato.
Add all of the remaining ingredients and mix well.
Form this dough into small balls about 1 inch in diameter. You may need to use extra rice flour to prevent stickyness as you shape the balls. Place each ball onto the back side of a fork and push your thumb down onto the top to make a dent in the middle of the ball and so the fork tines cause grooves in the gnocchi. Place as many of these gnocchi on a cookie sheet as will fit and place in freezer for several hours. Scooop frozen gnocchi into a bag and keep in the freezer until ready to use. To cook the gnocchi place in simmering water for 5-6 minutes.
Serve with a marinara, or a butter & olive oil based sauce.
Adapted from Gluten-free Italian by Jacqueline Mallorca
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