Homemade Gnocchi Verdi Recipe

Cook the Potatoes

Boil the potatoes in salted water until fork-tender, about 20-25 minutes. Drain and let them cool slightly before peeling.

Prepare the Spinach

In a small pot, blanch the spinach in boiling water for 1-2 minutes until wilted. Drain and immediately transfer to an ice bath. Once cooled, squeeze out excess water and chop finely.

Make the Dough

In a large bowl, mash the cooled potatoes until smooth. Add the flour, egg, chopped spinach, and salt. Mix until a soft dough forms. If the dough is too sticky, add a bit more flour.

Shape the Gnocchi

Divide the dough into 4 portions. Roll each portion into a long rope about 1/2 inch thick. Cut into 1-inch pieces and shape each piece with a fork.

Sauté Garlic

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

Add Tomatoes

Add the halved cherry tomatoes to the skillet. Cook for about 5-7 minutes until they start to soften and release juices.

Incorporate Crab Meat

Gently fold in the lump crab meat, season with salt and black pepper to taste, and cook for an additional 2-3 minutes until heated through.

Finish the Sauce

Stir in the fresh basil and remove the skillet from heat. Set aside while you cook the gnocchi.

Boil Gnocchi

Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-4 minutes.

Combine with Sauce

Using a slotted spoon, transfer the cooked gnocchi to the skillet with the crab sauce. Toss gently to coat the gnocchi with the sauce.

Serve

Plate the gnocchi and top with grated Parmesan cheese. Garnish with additional fresh basil if desired.