Spinach Gnocchi with Tomatoes

Spinach and potato gnocchi served with spicy tomato sauce. This recipe is from FoodFood TV channel

New Update
Spinach Gnocchi with Tomatoes
Main Ingredients Fresh spinach leaves (palak), Potatoes
Cuisine Italian
Course Noodles and Pastas
Prep Time 16-20 minutes
Cook time 21-25 minutes
Serve 4
Taste Tangy
Level of Cooking Moderate
Others Veg

Ingredients list for Spinach Gnocchi with Tomatoes

  • 8-10 Fresh spinach leaves (palak) blanched
  • 4 medium Potatoes peeled and boiled
  • to taste Crushed black peppercorns
  • to taste Salt
  • 2½ tablespoon Garlic crushed
  • ½ cup Refined flour (maida)
  • 2 tablespoon Olive oil
  • 4 tablespoon Extra-virgin olive oil
  • 7-8 Fresh basil leaves


  1. To make gnocchi, boil 2 cups water in a deep non-stick pan.
  2. Mash potatoes in a bowl.
  3. Finely chop spinach leaves and add to the potato along with crushed peppercorns, salt, 1 tbsp garlic and refined flour and mix well. Knead the mixture into soft dough. Divide the dough into 7-8 equal portions and shape them into medium-sized balls. Put them in the boiling water and cook till fully done. Drain and discard water.
  4. To make tomato sauce, heat olive oil in another non-stick pan, add remaining garlic and sauté till lightly browned. Add tomato puree, crushed peppercorns and salt and mix well. Cook till the gravy thickens.
  5. Heat extra-virgin olive oil in the 3rd non-stick pan, add the gnocchi and saute, stirring continuously, till lightly browned on all the sides.
  6. Put tomato sauce in a soup plate, roughly tear basil leaves and place over it. Top with gnocchi and serve immediately.

Nutrition Info

Calories 1420
Carbohydrates 136.2
Protein 14
Fat 91.3