The most common question I’ve gotten lately is: how’s self-employment going? The short answer: fantastic, and also unexpectedly challenging. When I used to do all my work nights and weekends, discipline was simple — if I didn’t finish something then it didn’t get done. Now I have more flexible time and, surprise, procrastination has become a real test. Any tips?
Despite that, I can’t complain. I love the quiet (though sometimes it feels a touch too quiet), the extra hours to finally start long-delayed projects, and the freedom to run my own schedule. Working in yoga pants and the fleece-lined flannel shirt I “borrowed” from Mr. Britnell has turned out to be a major perk — he’s never getting it back.
Have you ever made gnocchi from scratch? It’s easier than you might think and actually kind of fun if you enjoy being in the kitchen. I make it often enough that I invested in a potato ricer and a gnocchi board — nice-to-haves but not required. A fork works fine for mashing potatoes, and you can leave the gnocchi plain or use a fork to create texture instead of a board.
This particular version is essentially classic potato gnocchi with spinach puree folded into the dough, which gives it a lovely green color and subtle flavor. It’s my second step in a plan to create a gnocchi rainbow — sweet potato gnocchi was step one, and I’m tempted by beets, carrots, or even blueberries for future experiments. Some ideas are better left to the adventurous home cook.
Like I said, a ricer isn’t required, but it is oddly satisfying — squishing potatoes through one is a small kitchen joy. Once the potatoes are riced or mashed, you combine them with spinach puree, flour, and a pinch of salt to form a barely sticky dough. Roll the dough into long ropes, cut into bite-sized pieces, and press grooves with a fork or gnocchi board if you like.
Uncooked gnocchi can be stored in the fridge for a few days or frozen for longer storage, or you can cook it immediately. To cook, drop the pieces into boiling salted water and remove them with a slotted spoon a short time after they float to the surface — typically just a few minutes.
I love these spinach gnocchi tossed in a simple garlic tomato sauce, finished with a sprinkle of vegan parmesan for extra tang and richness.
Happy hump day — I hope the weather’s treating you well. It’s rainy here in Nashville but comfortably nearly 60 degrees, which I’ll take.
Spinach Gnocchi
Ingredients
- 2 pounds golden potatoes
- 3 ounces fresh spinach, can also use frozen (about 4 tightly packed cups fresh)
- ½ teaspoon salt, optional
- 1 ¼ cups all purpose flour
Instructions
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Preheat the oven to 400°F. Pierce the potatoes with a fork and place on a foil-lined baking sheet. Bake 50–60 minutes or until tender.
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Let potatoes cool until you can handle them. Scoop the flesh from the skins and push through a potato ricer. If you don’t have a ricer, mash well with a fork. Allow the mashed potatoes to cool.
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Bring a pot of water to a boil. Blanch the spinach 2–3 minutes, drain, then puree in a food processor or blender. Add a splash of water if needed to achieve a smooth puree.
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When potatoes are cool, pour half the spinach puree over them. Add the flour and salt. Mix gently with a fork or your hands, adding more spinach a few tablespoons at a time until incorporated. The dough should be slightly sticky but manageable — add more flour if it’s too wet.
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Form the dough into a ball and divide into 8 pieces. Roll each piece into a log about 1/2 inch thick and cut into 1-inch pieces. Toss pieces lightly in flour so they aren’t sticky.
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Optional: use a gnocchi board or a fork to press grooves into each piece.
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Store uncooked gnocchi in the fridge up to 3 days, freeze for longer storage, or cook right away.
To cook the gnocchi:
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Bring a pot of salted water to a boil. Add gnocchi and cook until they float, then let them boil another 30 seconds. Remove with a slotted spoon.
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Toss with your favorite sauce and enjoy. A simple tomato garlic sauce and a sprinkle of vegan parmesan pair beautifully with spinach gnocchi.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.