Superfood Spinach Gnocchi (gluten-free, nut-free, vegan)

Be honest, when was the last time you had fresh pasta? This recipe is simple to make, fun for the whole family, and delicious! Not to mention packed with superfood ingredients like Millet, Sorghum, and Spinach to give you great nutrition along with delicious taste. Here's your sign to make some this weekend.

 

This recipe features our Queen Street Bakery 1-for-1 Superfood Baking Flour - the perfect gluten-free substitute for regular wheat flour in all your favourite recipes. Made with two naturally gluten-free superfoods; millet seed and sorghum, this flour gives you 2x the fibre and 3x the iron of regular wheat flour, so you can feel good about every bite.

 

Now, let's get to the good stuff. Without further ado, here's the recipe you've been waiting for:

 

• 2 pounds (900g) of golden or white potatoes
• 6 ounces (170g) of frozen spinach, chopped
• 1/2 teaspoon of salt
• 1 ¼ cups Queen Street Bakery 1-for-1 Superfood Baking Flour

1. Pre-heat the oven to 400F. Using a fork, pierce the potatoes all around and place on a foil lined baking sheet. Bake for 50-60 minutes or until the potatoes are very tender in the center. Alternatively, bake at 400F in an airfryer for about 30 minutes.
2. Once out of the oven, place the potatoes in a bowl and cover. Let the potatoes cool until you can handle them. Scoop the potatoes out of the skins and place into a potato ricer, or mash well with a potato masher. Let sit to cool.
3. Place frozen chopped spinach a microwave safe dish and heat on high in intervals of 30 seconds until defrosted.
4. Once the potatoes are completely cooled, add the spinach into the potato mixture and mix to combine. Pour the flour and the salt on top of the spinach. Using a fork or your hands, mix it all together. The finished dough should resemble cookie dough that’s just slightly sticky but easy to handle. If it’s too sticky, add a bit more flour.
5. Once fully combined, roll the dough into a ball and cut it into eight even pieces. Roll each piece into a long log that’s about 1/2 an inch thick. Cut the gnocchi into 1 inch pieces. Gently toss each piece into flour to ensure that it’s dry and not sticky at any edges. Continue until you’ve cut out pieces from all of the dough.
6. Optional: using a gnocchi board or fork, press grooves into each piece of gnocchi.
7. The gnocchi can be stored in the fridge for 3 days, the freeze for a few weeks, or cooked right away.

1. Heat a pot of salted water to a boil. Add in the gnocchi and let cook for a couple minutes. Once the gnocchi floats to the surface of the water, let it boil for 30 more seconds and then remove it from the water using a slotted spoon.
2. Toss in your favourite sauce, or sauté in oil/butter for crispy gnocchi!