Spinach Gnocchi in Cheese Garlic Sauce


Treasure house of vitamins and minerals, spinach must be included in the week's menu. The usage can be varied: chopped spinach leaves cooked with potatoes is a semi-wet vegetable with rotis, a few spinach leaves thrown in with mixed vegetables and turned into a soup is lovely on a cold winter night, chopped and blanched spinach makes a different sort of raita, spinach puree can be used in cutlets or kababs, the list goes on. So here is the recipe:


  • Spinach puree 2 tablespoons
  • Potatoes 250 grams
  • Refined flour (maida) 75 grams
  • Parmesan cheese powder 1 teaspoon
  • Salt to taste
  • Nutmeg powder a pinch
  • Parmesan cheese powder 1 tablespoon
  • Garlic cloves finely chopped 6-8
  • Olive oil 2 tablespoons
  • Red chilli flakes 1 teaspoon
  • Salt to taste
  • Vegetable stock 2-3 tablespoons
  • Fresh parsley chopped 1 tablespoon


  1. Wash potatoes nicely and cook in the microwave on high heat for 6-8 minutes. Peel and grate them into a bowl. Add flour, Parmesan cheese powder, salt, nutmeg powder and spinach puree and mix well. Knead into soft dough.
  2. Boil 5-6 cups water in a deep non-stick pan. Divide the dough into smaller portion and roll into gnocchi with the help of a fork. Add to the boiling water and cook till they start to float on top. Drain and place them in chilled water.
  3. To make sauce, heat olive oil in a non-stick pan. Add garlic and sauté for half a minute.
  4. Add chilli flakes and sauté. Add salt and stock and mix. Add cooked gnocchi and toss.
  5. Serve hot garnished with parsley and Parmesan cheese powder.

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