Winter Greens Gnocchi Recipe – Italian Special
The Winter Greens Gnocchi is a comforting Italian dish combining light, pillowy potato gnocchi with a flavorful mix of hearty winter greens like kale, spinach, and Swiss chard. Tossed in a simple garlic-butter sauce and seasoned with red pepper flakes for a little heat, this dish highlights the earthy taste and tender texture of seasonal produce. Perfect for cold weather meals, it offers warmth, nourishment, and a satisfying combination of soft gnocchi and vibrant, wilted greens in every bite.
- Prep Time20 min
- Cook Time15 min
- Total Time35 min
For the gnocchi:
- 500g potatoes (preferably starchy, like russets)
- 150g all-purpose flour (plus extra for dusting)
- 1 large egg
- Salt, to taste
- For the winter greens sauce:
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 200g winter greens (such as kale, Swiss chard, spinach, or a mix)
- 1 tbsp butter
- Salt and pepper, to taste
- Grated Parmesan (optional, for serving)
- 1/2 tsp red pepper flakes (optional, for a touch of heat)
Prepare the gnocchi dough:
Boil the potatoes in their skins in salted water until tender, about 15–20 minutes. Drain and let them cool slightly before peeling.
Mash the potatoes until smooth, then let them cool completely.
On a clean surface, form the cooled mashed potatoes into a mound, create a well in the center, and add the flour, egg, and a pinch of salt.
Gently mix the ingredients together, then knead until you have a smooth dough. Be careful not to overwork it, or the gnocchi may become tough.
Shape the gnocchi:
Divide the dough into smaller portions. Roll each portion into a long rope, about 1/2 inch thick.
Cut the rope into 1-inch pieces and, using a fork, gently press down on each piece to create the classic gnocchi shape.
Cook the gnocchi:
Bring a large pot of salted water to a boil. Drop the gnocchi in batches into the boiling water. Once they float to the surface, cook for an additional 1–2 minutes to ensure they are cooked through.
Remove the gnocchi with a slotted spoon and set aside.
Prepare the winter greens:
While the gnocchi is cooking, heat olive oil in a large pan over medium heat. Add the minced garlic and sauté for 1–2 minutes, until fragrant.
Add the winter greens to the pan, stirring occasionally, until wilted and tender (about 5–7 minutes). If necessary, add a splash of water to help the greens cook down.
Stir in butter, season with salt and pepper, and add red pepper flakes (if using) for a little heat.
Combine gnocchi and greens:
Once the gnocchi is cooked and the greens are tender, add the gnocchi to the pan with the greens. Toss everything together, making sure the gnocchi is well-coated with the garlic butter and greens mixture.
Serve immediately with a sprinkle of grated Parmesan cheese, if desired.
Recipe Notes :
Potato Choice: Use starchy potatoes (like russets) for smooth, light gnocchi; avoid waxy types that make dough dense.
Flour Handling: Add flour gradually to mashed potatoes so dough stays soft, not stiff or sticky.
Freezing Gnocchi: To make ahead, freeze gnocchi on a baking sheet first, then store in bags; cook straight from frozen in boiling water.
Greens Variations: Kale, spinach, Swiss chard or a mix work — cook until tender and adjust timing to avoid overcooking soft leaves.
Vegan Option: Swap butter for olive oil and omit Parmesan, or use a plant-based cheese alternative if you want a vegan version.
