Welcome to a fresh and flavorful take on a beloved Italian classic! Gnocchi, the soft and pillowy potato dumplings, are a true comfort food. In this recipe, we're elevating them by adding the earthy notes of celeriac and the vibrant green of spinach directly into the dough. This not only packs in extra nutrients but also creates a beautiful, colorful dumpling that's bursting with flavor. It's a fantastic way to enjoy a traditional dish with a healthy, modern twist. Perfect for a cozy family dinner!
Gnocchi with Celery, Spinach, and Potato
Ingredients for Gnocchi with Celery, Spinach, and Potato
- 350 g potatoes
- 100 g celeriac (celery root)
- 130 g frozen spinach
- 1 chicken egg
- 65 g all-purpose flour
- 1 chili pepper pod
- black pepper, vegetable oil, sea salt
How to Make Gnocchi with Celery, Spinach, and Potato
Peel a small piece of celeriac, dice it, and boil in a small amount of water until tender. Celeriac cooks quite quickly; depending on the size of the cubes, 5-7 minutes is usually enough.
Boiling the celeriac
Boil the potatoes in their jackets. Tip: once the potatoes are cooked, drain the hot water and fill the pot with cold water. This will make the skins easier to peel.
Boiling potatoes in their jackets
Grate the potatoes finely or pass them through a potato ricer. I don’t recommend using a blender for the potatoes, as it will release the starch and result in a sticky, tasteless mass.
Passing the boiled potatoes and celeriac through a press
Drain the celeriac in a sieve, letting all the water run off. Cooked celeriac is very soft and should also be passed through a potato ricer or mashed through a sieve.
Adding frozen spinach to the potatoes and celeriac
Add the frozen spinach to the potato and celeriac mixture. Now your vegetable base for the gnocchi dough is ready.
Adding a raw chicken egg, all-purpose flour, and seasoning with spices and salt
Add a raw chicken egg, all-purpose flour, and sea salt. Mix the dough thoroughly to ensure all ingredients are evenly distributed. The dough should be very thick; add more flour or oat flakes if necessary.
At this stage, you can season the dish with finely chopped chili pepper and ground black pepper if you enjoy spicy food.
Shaping small gnocchi
Next, shape the small gnocchi. You can scoop a little dough with a teaspoon, form a small dumpling, and roll it in flour, but there is a more efficient method. Generously flour your work surface, place a few tablespoons of dough on it, and roll it into a sausage shape about as thick as your finger. Then, cut the sausage with a sharp knife to create small “pillows” that cook very quickly.
Boiling the gnocchi
Take a large, wide pot, fill it with 2 liters of water, bring to a boil, and add salt. Carefully place the gnocchi into the boiling water.
Gnocchi with Celery, Spinach, and Potato
The gnocchi will first sink to the bottom of the pot. When they float back to the surface, they are ready and should be removed from the water immediately.
And there you have it—beautiful, homemade gnocchi that are as delightful to look at as they are to eat! These tender dumplings are incredibly versatile. Serve them simply with melted butter and a sprinkle of Parmesan cheese, toss them in a light tomato sauce, or pair them with a creamy sage sauce. We hope this recipe inspires you to get creative in the kitchen and enjoy the satisfying process of making pasta from scratch. Buon appetito!
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