Spinach gnocchi with Gorgonzola cream sauce from The Gloriously Gluten-Free Cookbook: Spicing Up Life with Italian, Asian, and Mexican Recipes by Vanessa Maltin

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Notes about this recipe

  • monica_eatyhg on June 01, 2026

    This was a really good recipe. There are a few things we would change/suggest. 1. The dough for the Gnocchi has challenges. Moisture levels are tricky. I ended up wetting my hands and kneading the dough a bit, then saran wrapping it and placing it in the fridge for a bit. Keeping the dough covered in between pinches is a must. 2. I might try pureeing the spinach next time and adding it to the dough. The dough was difficult to work with the leaf spinach. (We used frozen). 3. The sauce needs an extra pop of flavor. We garnished with crumbled Gorgonzola which helped immensely.

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