Recipe for spinach gnocchi with sorrel cream and crunchy radishes

I created this spring gnocchi recipe one Sunday afternoon when I saw my beautiful radishes from the market starting to soften in the vegetable drawer. The idea came to me to combine their crisp, peppery texture with the sweetness of spinach and the refreshing acidity of sorrel.

I love this combination because it plays on contrasts: the softness of the gnocchi, the melt-in-your-mouth texture of the spinach, the tangy freshness of the sorrel cream, and the surprising crunch of the radishes. It's exactly what you crave in spring, something light yet nourishing.

This recipe uses the first green vegetables of the season, rich in vitamins and minerals after winter. Sorrel provides a good dose of vitamin C, spinach iron, and radishes digestive fiber. A dish that's good for both body and soul.

You can adapt this recipe to your liking: replace the sorrel with watercress if you prefer, or add some broad beans for a richer texture. The important thing is to maintain the fresh, spring-like character of the dish.

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Spinach gnocchi, sorrel cream and crunchy radishes

Recipe by Nathalie Laplace

5.0 based on 1 vote(s)

Type of dish: main courseKitchen: FrenchDifficulty: easy

Portions

4

portions

Preparation time

10

minutes

Cooking time

13

minutes

Calories

375

kcal

Total time

22

minutes

Melt-in-your-mouth new potato gnocchi, topped with a tangy sorrel cream and sprinkled with fresh spinach and crisp radishes. A spring dish that awakens the taste buds in 20 minutes.

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Ingredients

• 500g gnocchi of fresh

• 200g of fresh spinach

• 100g of fresh sorrel

• 8 pink radishes with their tops

• 200 ml of liquid cream

• 2 tablespoons of olive oil

• 1 garlic clove

• 50g cheese of grated Parmesan

• Salt, freshly ground pepper

Preparation steps

• Wash and trim the sorrel and spinach. Wash the radishes, keeping some nice leaves, and slice the radishes thinly.
• Bring a large pot of salted water to a boil for the gnocchi.
• In a large frying pan, heat the olive oil. Add the chopped garlic and sauté for 1 minute.
• Add the chopped sorrel to the pan and let it wilt for 2 minutes. Pour in the cream, stir, and let it reduce for 3 minutes.
• Drop the gnocchi into boiling water. As soon as they rise to the surface, drain them.
• Add the spinach to the sorrel cream and stir until wilted. Season with salt and pepper.
• Incorporate the drained gnocchi into the pan, mix gently for 1 minute.
• Serve immediately, garnished with radish slices, chopped greens and Parmesan cheese.

📝 Notes

Radish greens can be kept for 2 days in the refrigerator in a glass of water. You can use them in soup or pesto to avoid waste.

💡 Chef's Tips

If the sorrel is too acidic for your taste, add a pinch of sugar to the cream. The gnocchi can be substituted with short pasta such as penne. Reserve some of the gnocchi cooking water to thin the sauce if needed.

🔄 Variations

• Broad bean gnocchi version: add 150g of shelled broad beans along with the spinach
• Recipe with fresh goat cheese: replace the parmesan with 100g of crumbled fresh goat cheese

Nathalie Laplace

Food writer for the Simple & Bon website. Passionate about healthy cooking and especially salads, slow-cooked or oven-baked recipes.