Green gnocchi with tomato sauce and Mozzarella...

Any kind of dumplings made with potato have got to be good, right? I know it's like that with me, but on this occasion, I was a little bit sceptical when I read Anotnio Carluccio's recipe for green gnocchi. I mean I love spinach, I really do. I like its sharp, metallic taste and that rough feeling you get on your teeth when eating it. I love traditional potato gnocchi too, but somehow I wasn't sure, that those two would work so well together. Only for my trust in Antonio, I gave it a go. 

green gnocchi

Gnocchi turned out perfectly! The texture was more rough, than that of traditional ones, which I think are more soft and "pillowy" like. The taste: spinach wasn't too overpowering and went perfectly well with potatoes. Tomato sauce and mozzarella binds everything well together.

green gnocchi antonio carluccio

The below recipe comes from "Simple cooking" by Antonio Carluccio, only slightly veganized by me ;) 

How to make it...


Green gnocchi:
- 500 g mashed floury potatoes
- 110 g plain flour
- 200 g spinach, cooked and squeezed dry and very finely chopped
- 1 tablespoon vegetable oil
- salt and pepper
- 40 g vegan Parmesan, freshly grated
- 150 g vegan mozzarella, cut into small cubes (Violife makes a great one, also Tesco's own brand is good)

Tomato sauce:
- 1 garlic clove, peeled and finely chopped
- 6 tablespoons olive oil
- 500 g canned chopped tomatoes
- 6 basil leaves

- Make the gnocchi by mixing together the potatoes, flour, spinach and oil, adding more flour if the dough is too wet. Season lightly.
- Make the simple tomato sauce by frying the garlic in the olive oil until soft.  
- Add the tomatoes, basil, and some salt and pepper, and cook for 20 minutes.
- Shape and cook the gnocchi. 
- Using your hands, roll a little of gnocchi mixture at a time into sausage shapes.  
- Cut these into 3 cm chunks, then press with the tines of a fork to create a ridged impression (these ridges will help the sauce to stick).  
- Add the gnocchi to boiling salted water, after a few seconds they will swim up to the surface. Simmer them for 2 minutes from the moment they resurface. When ready, drain the gnocchi. 
- To cooked gnocchi add the sauce (you can simply place cooked gnocchi into the pot in which you cooked the sauce), Parmesan and some pepper, and mix well.
- Divide the gnocchi between the plates, sprinkling over the some vegan mozzarella cubes and some more basil leaves to finish.


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  1. They look gorgeous. Just a little tip. Use a oven safe dish and After the mozzarella try to add a good amount of parmesan and put it under the grill until the mozzarella is nicely melted. It will become stringy and even more heavenly delicious :)

    1. Brilliant idea Manuela!!! I'll be definitely doing that next time :) Thank you.
      Pozdrawiam, Anula.


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Pozdrawiam, Anula.