Spinach Stuffed Gnocchi

Servings: 4
Prep Time: 45 minutes
Cook Time: 35 minutes


  • 17.5 OZ / 500 ML water
  • 10.5 OZ / 300 G yukon gold potatoes
  • 5.5 OZ / 150 G 00 flour
  • 1 EA egg
  • 2 tsp salt, divided
  • 1 OZ / 30 G grated Parmesan cheese
  • 1 PINCH nutmeg
  • 3.5 OZ / 100 G spinach
  • 2 garlic cloves
  • 1 OZ / 20 G olive oil (divided)
  • 3.5 OZ / 100 G cream cheese, softened
  • 1 tsp pepper
  • Semolina flour for dusting


  1. Fit a steamer basket into a large pot with the water. Bring to a boil and reduce to a simmer.
  2. Peel, wash and cut the potatoes into chunks. Add to the basket and cover. Steam the potatoes for 20 minutes. Remove the potatoes to a large mixing bowl. Allow to cool.
  3. Add the 00 flour, egg, 1 tsp salt, grated cheese and nutmeg to the cooled potatoes. Gently mix until a dough forms. Wrap the dough and refrigerate for 30 minutes. TIP: You are looking for a fairly dry dough for this.
  4. Prepare the spinach by picking the leaves off the stem. Mince the garlic.
  5. Heat half the oil in a medium skillet over medium-high heat. Add the spinach and garlic.
  6. Sauté until spinach is wilted and garlic is fragrant, about 7 minutes. Transfer spinach to a mixing bowl and let it cool.
  7. Mix in the cream cheese until combined. Season with the remaining salt and pepper. Remove the filling and place in a piping bag.
  8. Portion the gnocchi dough into 6. Roll each piece into a cylinder. Using extra flour, press out each cylinder to a rectangle roughly 6×2 inches. Pipe the filling into the center, leaving ½ inch dough exposed at each end. Roll up and lightly pinch to seal. Cut into 1 inch pieces then roll in semolina flour.
  9. Heat remaining oil in a large skillet over medium heat. Cook your gnocchi for 2 minutes per side until they are golden and crispy. Enjoy your dish!