Spinach & Potato Gnocchi 🥬

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JustIngredients Poppy Seeds

Make eating your greens easy with our spinach and potato gnocchi, the perfect lunch when served with pesto.


500g Potatoes
150g Spinach
1 teaspoon Spinach powder
A pinch of Ground nutmeg
1 Egg
150g Flour
Garlic salt to taste
Pepper to taste


Peel 500g of potatoes and boil until cooked.

Place the spinach in a pot and using the water from the potatoes, pour on top of the spinach and leave to wilt.

Drain the spinach and squeeze out any remaining water by using your hands over a sink or using clean paper towels to absorb the water.

Once you've removed as much water as possible, place the spinach on a chopping board and chop the wilted leaves.

Slightly mash the potatoes, blend with the spinach and leave to cool.

Once completely cool, tip in the egg, spinach powder, flour, nutmeg, salt and pepper and combine by mixing.

Dust a clean work surface using flour and roll out spoonfuls of the mixture. Cut small chunks off and roll into balls.

Pour water in to a pot, bring to the boil and tip in the gnocchi.

When the gnocchi begins to rise to the top they are cooked, this shouldn't take long.

Serve with pesto or olive oil and sprinkle Poppy Seeds on top to serve.

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