4-ingredient homemade spinach gnocchi is tender, fluffy, comforting, vibrant, 100% egg-free (you don’t need it!) & optionally gluten-free. A perfect way to sneak in more greens! 😍
Printable recipe with instructions, substitutes, nutrition facts, and lots of helpful tips:
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🌱 100 vegan AND gluten-free recipes for breakfast, lunch, dinner, and dessert, including sides, snacks, soups, sauces, salads, and bread - all with beautiful pictures, I took myself!
🌱 Metric and imperial measurements (cups, ounces, and grams).
🌱 Refined sugar-free and allergy-friendly recipes with substitutions for any irritating ingredients.
🌱 Ingredient shots, so you see what to buy - getting you cooking - and eating - faster!
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INGREDIENTS:
For regular gnocchi
1 lbs (450 g) potatoes (e.g. Yukon Gold) peeled and chopped
2 ounces (60 g) fresh spinach
1 cup (140-150 g) all-purpose flour
½ tsp salt
For gluten-free gnocchi
1 lbs (450 g) potatoes (e.g. Yukon Gold) peeled and chopped
2 ounces (60 g) fresh spinach
1 cup (100 g) chickpea flour
½ cup (60 g) tapioca flour or potato starch / arrowroot flour
½ tsp salt
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