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Spinach and parmesan gnocchi

Spinach and parmesan gnocchi

A hearty bowl of Italian deliciousness.

  • Serves 4
  • Less than 30 minutes


  • 2 packets (300g each) English spinach, wilted, chopped and drained
  • ¼ cup (60ml) water
  • 4 (about 820g) potatoes, cooked and mashed
  • ¼ cup (60ml) plain cream cheese
  • ¼ cup (60ml) grated parmesan, plus extra for serving
  • ½ tsp (3ml) ground nutmeg
  • Grated peel of 1 lemon
  • Salt and milled pepper
  • 1 ½ cup (375ml) flour
  • 1 egg, whisked
  • 1 punnet (200g) vine tomatoes, roasted
  • Fresh basil, for serving


  1. Blitz spinach and water together to create a smooth paste.
  2. Combine warm potato mash and spinach.
  3. Add cream cheese, parmesan, nutmeg and lemon peel. Season.
  4. Add flour and egg and mix to create a dough.
  5. Knead dough on a lightly floured surface until smooth.
  6. Divide dough into 4 balls.
  7. Roll each ball out into a 55cm-long log.
  8. Slice each log into 2cm pieces.
  9. Make an indent on each piece of dough using your thumb.
  10. Bring a pot of salted water to the boil.
  11. Cook gnocchi in boiling water for 2-3 minutes, working in batches.
  12. When they rise to the surface, remove gnocchi with a slotted spoon and place in a lightly oiled bowl to prevent sticking.
  13. Serve gnocchi with roasted tomatoes, basil and extra grated parmesan.
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