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Gnocchi pillows in silky green sauce

Serves: 4, with sauce leftover
timePrep time: 1 hr 20 mins
timeTotal time:
Gnocchi pillows in silky green sauce
Recipe photograph by Kris Kirkhamthr

Gnocchi pillows in silky green sauce

Recipe from chef, food writer and supper club host Rosie Kellett

Serves: 4, with sauce leftover
timePrep time: 1 hr 20 mins
timeTotal time:

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Nutritional information (per serving)


For the gnocchi
  • 1kg unpeeled floury potatoes, such as Maris Piper or King Edwards (pick similar-size potatoes)
  • about 120g-170g ‘00’ grade pasta flour
  • 100g fine semolina, to coat
For the sauce (makes enough for 2 batches)
  • 450g spinach, kale or cavolo nero
  • 100g Parmesan*, grated finely, plus extra to serve
  • 4 garlic cloves, peeled
  • 2 tbsp olive oil
  • 1 tsp fine sea salt
  • 1⁄2 tsp ground black pepper

Step by step

  1. Boil the potatoes in salted water for 25-30 minutes or until just tender. Leave to cool then peel the skins off and mash the potatoes until smooth. Tip onto a clean surface then gradually sprinkle over the flour and a generous sprinkling of salt, kneading into a pliable smooth dough – you might not need all the flour.
  2. Cut the dough into quarters and roll each quarter out into a long rope roughly 50cm in length and 2cm in diameter. Cut your gnocchi into even-size pillows about 3cm long. Roll them down a pasta board or along the back of a fork to create ridges. Toss in semolina and separate into three batches.
  3. Bring a large pan of salted water to the boil. To make the sauce, blanch the greens in two batches until wilted, about 1 minute per batch. Remove the greens from the water, drain and then blend with the Parmesan, garlic cloves and olive oil. You should have a bright green silky sauce. Season with the salt and pepper.
  4. Cook the gnocchi in three batches, for 2-3 minutes, until each pillow floats to the top.
  5. As they are cooked, transfer the gnocchi to a large bowl, adding some of the sauce and tossing together. Add a little of the gnocchi cooking water if it needs to be loosened.
  6. Pour onto a large platter, top with more Parmesan, a drizzle of olive oil and a good grind of black pepper.

     *Use vegetarian cheese if required.

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