--- title: "Spinach Gnocchi — Homemade Green Ñoquis de Espinaca Recipe" description: "Versión en Español. Spinach gnocchi, or ñoquis de espinaca, are soft dumplings made from mashed potatoes, finely chopped blanched spinach, egg, and flour, rolled into ropes, cut into small pieces, and..." url: https://www.chileanfoodrecipes.com/spinach-gnocchi-noquis-de-espinaca-recipe/ date: 2026-10-05 modified: 2026-10-05 author: "Carlos Uhart M." image: https://www.chileanfoodrecipes.com/wp-content/uploads/2026/10/spinach-gnocchi-noquis-de-espinaca-featured.jpg categories: ["Main Dishes"] type: post lang: en --- # Spinach Gnocchi — Homemade Green Ñoquis de Espinaca Recipe [Versión en Español](https://comidaschilenas.com/receta-de-noquis-de-espinaca-caseros/) ![Green spinach gnocchi with tomato sauce and grated parmesan](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/10/spinach-gnocchi-noquis-de-espinaca-featured.jpg)*Homemade spinach gnocchi* Spinach gnocchi, or ñoquis de espinaca, are soft dumplings made from mashed potatoes, finely chopped blanched spinach, egg, and flour, rolled into ropes, cut into small pieces, and boiled until they float, then served with tomato sauce and parmesan. They take 30 minutes of preparation and about 10 minutes of cooking, and serve 4. They are a colorful way to add more vegetables to homemade pasta, and a perfect recipe to cook as a family. ## How to Make Spinach Gnocchi? Blanched, chopped spinach is mixed with mashed potatoes, egg, and flour into a soft dough, which is rolled into thin ropes and cut into pieces about 3 cm long. The gnocchi are cooked in salted boiling water until they float to the surface. ## Nutritional Information Each serving of spinach gnocchi contains approximately 350 kcal, 8 g of protein, 3 g of fat, 25 mg of cholesterol, 70 g of carbohydrates, 2 g of sugars, 5 g of fiber, and 600 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes. ## Homemade Spinach Gnocchi Recipe **Preparation:** 30 minutes **Cooking:** 10 minutes **Servings:** 4 ### Ingredients - 500 g of mashed potatoes - 300 g of spinach - 2 cups (250 g) of all purpose flour - 1 egg - Fine salt - Black pepper - Parmesan cheese, to serve - Tomato sauce, to serve ### Instructions 1. Wash the spinach and blanch it in boiling water for 3 minutes. Drain well and chop finely on a cutting board. In a large bowl, combine the mashed potatoes, chopped spinach, egg, and the flour little by little, season with salt and pepper, and knead into a smooth, even dough. ![Fresh spinach leaves for homemade spinach gnocchi](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/10/fresh-spinach-leaves-gnocchi.jpg)*Fresh Spinach* 1. Dust a clean surface with flour, divide the dough into smaller portions, roll each into a long, thin rope, and cut into pieces about 3 cm long. Fill a large pot with fresh water and add a level tablespoon of salt. ![Mashing potatoes for spinach gnocchi dough](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/10/mashing-potatoes-spinach-gnocchi.jpg)*Mashing Potatoes* 1. Bring to a boil and carefully drop in the gnocchi. When they float to the surface, lift them out with a slotted spoon onto a wide plate. Serve right away with tomato sauce to taste and grated parmesan on top. ## Additional Tips ### Mash dry potatoes After cooking the potatoes, let them cool and mash them without adding liquid, ideally with a potato ricer. This keeps the gnocchi from turning gummy and needing extra flour. ### Squeeze the spinach Press out as much water as possible from the blanched spinach so the dough does not become wet and sticky. ### Ridge them for sauce Roll each gnocchi over the tines of a fork or a gnocchi board so the sauce clings better. | Original ingredient | Substitute | Ratio | Flavor note | | --- | --- | --- | --- | | Fresh spinach | Frozen spinach, thawed and squeezed | 300 g | Faster | | Tomato sauce | Butter and sage | 50 g butter + 6 leaves | Classic Italian | | Tomato sauce | Gorgonzola cream | 200 ml cream + 80 g cheese | Richer | | All purpose flour | Gluten free flour blend | Same amount | Gluten free | ## Frequently Asked Questions (FAQs) ### 1. What is the most common mistake when making gnocchi? Adding too much flour, which makes the dough hard and the gnocchi heavy. Always work with lightly floured hands and add flour only until the dough stops sticking. ### 2. Can I use frozen spinach? Yes. Thaw it completely and remove the excess water, ideally with a salad spinner or by squeezing it in a towel, before mixing it into the potatoes. ### 3. Can I freeze the gnocchi and cook them later? Yes. Freeze them raw on a floured tray, then transfer them to an airtight bag. Cook them straight from frozen, without thawing. ### 4. How do I know when gnocchi are cooked? They are ready when they float to the surface of the boiling water, usually after 2 to 3 minutes. ## Benefits of Spinach Spinach provides iron, vitamin K, and antioxidants that support bone, heart, and brain health. Its fiber also aids digestion. ## Ñoquis del 29 in South America In Argentina, Uruguay, and other South American countries, it is a tradition to eat gnocchi on the 29th of each month, a custom brought by Italian immigrants, with a coin or bill placed under the plate for prosperity. ## Did You Know? The Spanish word ñoqui comes from the Italian gnocchi, which refers to dumplings made from potato, flour, and other ingredients. ## Recommended - [Homemade Potato Gnocchi Recipe](https://www.chileanfoodrecipes.com/homemade-potato-gnocchi-noquis-de-papas-recipe/) - [Chilean Chestnut Gnocchi Recipe](https://www.chileanfoodrecipes.com/chilean-chestnut-gnocchi-noquis-de-castana-recipe/) - [Chilean Mashed Potatoes Recipe](https://www.chileanfoodrecipes.com/chilean-mashed-potatoes-pure-de-papas-recipe/) - [Spinach Pascualina Recipe](https://www.chileanfoodrecipes.com/spinach-pascualina-savory-pie-recipe/)