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Potato and Spinach Gnocchi

4 Hours
4 servings
16-20 Grams


  • 2 Large Russet Potatoes
  • 2 cups Fresh Spinach
  • 1 tsp Salt
  • 2 scoops Unflavored BiPro Whey Protein Isolate
  • ½ tsp Nutmeg
  • 1 tsp Lemon Zest, finely minced
  • ½ cup All-Purpose Flour


  1. Pierce potatoes with a fork and bake at 350°F for one hour. Cool for 20 minutes.
  2. Microwave spinach, covered, for 2-3 minutes. Finely mince spinach and spread on cutting board to dry while potatoes cool.
  3. Peel potatoes and cut into half-inch cubes; put through a potato ricer or food mill into a mixing bowl.
  4. Add spinach and remaining ingredients to riced potatoes. With floured fingertips, gently mix all ingredients into a very sticky dough.
  5. Cut dough ball into four equal pieces and place on a floured surface; dust with flour. Roll dough pieces on floured surface into ropes about ¾ inch thick. Cut each rope into 1 inch lengths. With floured hands, roll pieces into balls and place on a floured sheet pan. Reapply flour as needed to prevent sticking.
  6. Place dumplings into refrigerator and cool for one hour. Remove and use a floured fork to indent each of the dumplings, reapplying flour as needed. Freeze until solid.
  7. Transfer dumplings to a freezer bag, shaking off excess flour. Store frozen.
  8. To cook, add dumplings to boiling, salted water. Cook until they float, gently stirring to prevent sticking. Sauce as desired.

In This Recipe

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