Spinach gnocchi cut with scissors, with sage and pine nuts

A bunch of spinach, some flour, a pair of scissors: that’s it. No rolling pin, no fork for the ridges: just little green tongues that drop into the water and float back up when they’re ready. All that’s left is to pan-fry them with pine nuts, sage, salt and pepper and a little olive oil, and voilà!

The lab’s tips

• The equal-weight rule. Weigh the spinach purée once it’s cooked and blended, then add exactly the same weight of flour. It works whatever quantity you start with, and with other tender greens: Swiss chard, radish tops, nettles.
• Scissors replace shaping. You cut straight over the water. The irregular shapes hold the oil and sage better.
• Nutritional yeast for a cheesy note. Optional, but it makes all the difference for anyone who misses parmesan.
• When they float, they’re done. No timer needed, just keep an eye on them.
• Pine nuts, twice. Blended into the dough for richness, whole in the pan for crunch.

Spinach gnocchi cut with scissors

Frédéric Lardinois

Homemade vegan spinach gnocchi with just 2 basic ingredients, cut with scissors and pan-fried with sage and pine nuts. Simple, no rolling pin.

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Prep 15 minutes mins

Cook 8 minutes mins

Total 23 minutes mins

Course Main course

Cuisine Italian

Servings 4

Ingredients

  

• 600 g fresh spinach
• 30 g pine nuts
• 30 ml olive oil
• 250 g flour the same weight as the purée
• 10 g nutritional yeast optional
• 10 leaves sage
• salt and pepper

Prep

 

• Gently cook the spinach with the drizzle of olive oil, the pine nuts, salt and pepper, until it has cooked down well and the water has evaporated.
• Blend the spinach and pine nuts into a purée, then weigh it.
• Add the same weight of flour, the 30 ml of olive oil and the nutritional yeast if using.
• Knead until you get a soft ball of dough that no longer sticks to your fingers.
• Bring a large pot of salted water to the boil.
• Cut the dough with scissors into small tongues, straight over the water.
• When the gnocchi float to the surface, lift them out with a slotted spoon and set aside. Work in batches.
• In a frying pan, heat the olive oil with the sage, pine nuts, salt and pepper. Sauté the gnocchi for 2 to 3 minutes over medium-high heat, then serve right away.

Lab notes

The lab’s tips

• The equal-weight rule. Weigh the spinach purée once it’s cooked and blended, then add exactly the same weight of flour. It works whatever quantity you start with, and with other tender greens: Swiss chard, radish tops, nettles.
• Scissors replace shaping. You cut straight over the water. The irregular shapes hold the oil and sage better.
• Nutritional yeast for a cheesy note. Optional, but it makes all the difference for anyone who misses parmesan.
• When they float, they’re done. No timer needed, just keep an eye on them.
• Pine nuts, twice. Blended into the dough for richness, whole in the pan for crunch.

Keyword spinach, gnocchi, pine nuts, easy recipe, sage

Tried these gnocchi? Show me your plate on Instagram by tagging @le_labo_vegan_de_fred.