• TwoCabbages Kitchen

Best Gnocchi recipe ever | [ENG-ITA]

Aggiornato il: 19 mag 2020

Ahhh... gnocchi! How much do I love them?!

These golden nuggets happen to be as irresistible as delicious.

My grandmother used to cook this dish quite often. She taught me how to make them, and when I do, it makes me feel part of a great tradition.

Vegan gnocchi recipe

Just like homemade pasta, gnocchi are an popular and very old italian dish, made with a few and simple ingredients within the reach of any kitchen.

Perhaps for this reason, over the centuries, many variations of gnocchi have been born. Nowadays in Italy we mainly know four categories of this dish: those made out of potatoes, semolino (also called Roman style gnocchi), spinach gnocchi, and Canederli - the German style gnocchi mainly popular in nothern Italy, served with vegetable broth and made out of bread, prosciutto, eggs and cheese (not very vegan I must say eheh...).

However you like them, Gnocchi are a simple dish that well lends itself to vegan cuisine.

The recipe I will show you today, is made out of potatoes, sauted with fresh herbs, spinach and extra-virgin olive oil. The traditional recipe would say to sauté gnocchi with butter and sage but hey, we want to make things plant based, am I right?

How to make gnocchi

There are basically three steps to follow in order to make the perfect homemade gnocchi recipe, promise:

  1. Peel and boil your potatoes - most recipes would say to boil whole potatoes with the peel, but anyway I do peel and cook them chopped in medium size pieces. The result is the same in terms of flavor, and it takes me less time;

  2. Let cooked potatoes cool down almost completely before adding flour - otherwise the flour would become sticky and we don't want this to happen;

  3. Remove the Gnocchi from boiling water immediately as soon as they surface, otherwise they will become hard.

How long do you cook gnocchi

As soon as they surface from boiling salted water, gnocchi are ready. So you will need a skimming ladle to drain and transfer them into a saucepan to sauté with the seasoning (oil and fresh herbs, spinach, vegetable cream, tomato sauce, or anything you heart desires).


Serves: 4

  • 500 gr / 17.6oz potatoes

  • 150-200 gr / 1 ½ - 1 ⅓ All-purpose flour

  • 30 ml / 2 tbsp extra-virgin olive oil

  • 1 tbsp salt

  • 0,25 tsp of grounded nutmeg

  • Fresh sage leaves

  • A spring of fresh rosmary

  • 2 frozen spinach cubes


  1. Peel and boil you potatoes in a saucepan with salted water. I usually chop them into medium size pieces, so it'll take less time to cook them (about 15 minutes), until the potatoes are tender. Drain the potatoes, let them cool a little and then pass them in the potato masher twice;

  2. Start incorporating half the flour by adding it a little at a time to the bowl with the smashed potatoes, then add also the grounded nutmeg. Mix first with a wooden spoon and then with your hands;

  3. Transfer the dough on a floured surface and add a little more flour, until you get a manageable consistency. Try not to work too much the dough or you'll end up having hard gnocchi;

  4. Cut the dough into 5 pieces, stretch each one until it forms a sausage of about 1.5 centimeters in diameter. Cut the gnocchi with a knife, pass them quickly between the palms of the hands to round them a little, then place them on a lightly floured cloth;

  5. Bring a large pot of salted water to a boil. In the meantime, heat the extra virgin olive oil with the sage, rosmary, and spinach in a pan and let it brown slightly.

  6. When the water boils, drop half the gnocchi into the pot and mix gently. When you see them rise to the surface (about 2 minutes later) remove from the water and place them in the saucepan with the hot oil flavored with sage and rosmary. Do the same with the rest of the gnocchi. Sauté for a couple of minutes and serve.

Should you make this Gnocchi recipe at home, do not forget to tag the Instagram page and use the hashtag #twocabbageskitchen. We'll looooove to see your creations :)

Love & Enjoy.

Cristiana & the Cabbages


Gli gnocchi di patate sono un piatto povero, tipico della Toscana. Mia nonna li faceva spesso a casa, e mi ha insegnato a farli. Ogni volta mi sembra di tornare indiero nel tempo, e di vivere un importante tradizione.


Per 4 persone

  • 500 gr patate a pasta gialla

  • 150-200 gr farina 0 o 00

  • 30 ml olio evo

  • 1 cucchiaio di sale grosso

  • Mezzo cucchiaino di noce moscata in polvere

  • Foglie di salvia fresca e rosmarino

  • Due cubetti congelati di spinaci

  1. Sbuccia le patate in pezzi di media dimensione, mettili in una casseruola e coprili con acqua fredda, un cucchiaio di sale grosso, e porta a bollore per 15 minuti, finché le patate saranno tenere. Scola le patate e lasciale intiepidirsi, dopodiché passale due volte nello schiaccia patate;

  2. Incorpora metà della farina alla ciotola con le patate, aggiungi la noce moscata. Mescola con un cucchiaio, poi prosegui con le mani;

  3. Trasferisci l'impasto su piano di lavoro infarinato, aggiungi ancora un po' di farina e continua ad impastare finché non avrai ottenuto uan consistenza malleabile. Cerca di non lavorare troppo l'impasto altrimenti otterrai degli gnocchi duri;

  4. Taglia l'impasto in 5 tocchetti, dagli una forma allungata dal diametro di 1,5 cm, quindi taglia gli gnocchi con un coltello affilato. Passali brevemente tra i palmi delle mani per dargli una forma stondata, dopoché posizionali su un canovaccio pulito ed infarinato;

  5. Porta a bollore una pentola con acqua salata. Nel frattempo, scalda l'olio in una padella con gli spinaci, le foglie di salvia ed il rosmarino;

  6. Quando l'acqua bolle, tuffaci metà degli gnocchi e mescola lentamente. Non appena gli gnocchi saliranno in superficie (ci vorranno appena un paio di minuti), toglili dall'acqua con una schiumarola e trasferiscili nella padella con l'olio caldo e falli saltare brevemente per amalgamarli. Prosegui con la restante parte degli gnocchi. Servi subito.

Se anche tu hai fatto gli gnocchi di patate, non dimenticare di taggare la nostra pagina Instagram e di postare la foto con l'hashtag #twocabbageskitchen. Ci piace tantissime vedere le tue creazioni :)

Con tanto love,

Cristiana & i Verzoni

Privacy Policy