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Storzapretis AKA Spinach Gnocchi

Storzapretis AKA Spinach Gnocchi

Home ยป 300+ Entree Recipes ยป 45+ Pasta Dishes ยป Storzapretis AKA Spinach Gnocchi

Storzapretis, otherwise known as Corsican Spinach Gnocchi, are tender, flavorful orbs of dough topped with marinara and Gruyere. A delightful combination that makes a terrific starter, side or main dish.

Storzapretis AKA Spinach Gnocchi i red ramekins topped with red sauce and cheese

 Storzapretis AKA Spinach Gnocchi

When I saw this recipe suggestion on our FFwD website, I had no idea whether it was a dessert (a girl can hope!) or, heaven forbid, another Jerusalem artichoke recipe (my lifetime quota has been fulfilled). But I was thrilled to find out they were spinach gnocchi.

True Corsican storzapretis are made with goats milk cheese, but a thick ricotta can be substituted.With very little flour, these storzapretis were light, deliciate and just plain irresistible. A rare Dorie recipe that all three of us ate and enjoyed. Yes, both Bill and Katie will eat spinach. And spinach gnocchi. I should have made a double batch!

Storzapretis AKA Spinach Gnocchi on a white plate with marinara and cheese

Tips for Making Storzapretis

Dorie used mint in her storzapretis, but the hubby only likes his mint in toothpaste. Food rule #164. So I was glad to see that marjoram, another herb found on the isle of Corsica, was an option. And I have to admit, the marjoram flavored the gnocchi superbly…subtle, yet a lovely pairing with the spinach.

Take note that the gnocchi are delicate, so handle with care. I pulled the first couple out of the simmering water too early and they didn’t hold their shape. I popped them back into the pot and gave them a few more minutes. Perfect. Topped with homemade or a good quality store bought marinara and some shredded Gruyere, the combination baked into a truly sensational pasta dish.

The recipe can be found HERE or on page 376-377 of Around My French Table.

French Fridays with Dorie

Skinny Tip

Iโ€™m offering a series of Skinny Tips. How I keep slim is one of my most frequent inquiries. I’ll feature more tips on some of my upcoming blog posts. Click on the #SkinnyTip tag at the end of this post to see all my previous tips.

Tip #49: With Thanksgiving just around the corner, remember not to starve yourself before the big meal. If you’re famished, you’re bound to eat more than you would have if you’d eaten a healthy, protein filled breakfast beforehand.

Storzapretis AKA Spinach Gnocchi in a white casserole dish

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46 comments on “Storzapretis AKA Spinach Gnocchi”

  1. I would like to try your storzapretis (tongue twisting word!) with thick ricotta Liz. I am so uninspired during dinner time these days so this recipe is very welcome. =)

  2. This is the kind of meal I’d love, and gnocchi have been on my list for a long time! Maybe after Thanksgiving:@)

  3. I’ll definitely be making these again based on what I learned the first time around!

  4. Sounds so yummy….<3 Thank you for sharing <3

  5. Bill makes me laugh with every mention. Only mint in his toothpaste.

    These storzapretis (I’ll just use good gnocchi) are wonderful. I want to put one of those little bites in my mouth right this minute.

  6. I wish that I followed Rule 164 and used the marjoram or something else ๐Ÿ™‚
    Glad this was a hit! These look delicious.

  7. Glad these were a hit for you all! Man, there was something wrong with my marjoram because it was way too strong. Subtle marjoram flavors would’ve been perfect! Gorgeous dish and really yummy!

  8. Liz! Spinach Gnocchi with marinara and gruyere. . oh my goodness. . this seriously looks sooooo good!!! I love gnocchi and could probably eat that entire dish myself! I haven’t cooked with marjoram before but I see it all the time . . way to come to the rescue!! Hope you and the family have a wonderful Thanksgiving, Liz!!! ๐Ÿ™‚

  9. This dish looks delicious! I love gnocchi, but it’s always been so intimidating to me to actually make! I had a wonderful gnocchi with bolognese sauce last week (amazing!) and this dish looks incredible as well!

  10. It looks so good Liz and bravo you made a double batch ๐Ÿ˜‰ Once I went to Corse and I enjoyed the food, it was like your recipe !

  11. Spinach gnocchi–well! Any recipe that’s a winner with all members of the family will definitely be going into my recipe book. And let’s be honest, storzapretis just sounds awesome!

  12. This is my kind of dish I love gnocchi and the added herbs and spinach sound lovely, I would happily devour a large dish of this for my evening meal.

  13. LOL – I am with Bill on generally only liking mint in toothpaste (or sweets!), but as I had mint but no marjoram, I took the plunge and used it – and I liked it ๐Ÿ™‚ Yours looks great.

  14. Wow, they look as though they’d melt in the mouth!

  15. Liz this sounds fantastic. I love anything with spinach but these sound over the top delicious and are pretty too. I can’t wait to try them.

  16. Liz, your photos are lovely! And your storzapretis look delishious! Glad these were a hit with your Bill

  17. Liz, did you know that in Italian dialect that this pasta name means “Choke the Priest”… it’s a pasta name that has a lasting laugh in our family whenever we make or enjoy gnocchi! Yours looks fabulous!

  18. Liz, this is one interesting dish. I bet it tastes phenomenal…and your skinny tip is very helpful!

  19. Lizzy,
    I love spinach. I bet my hubby would love these too, he loves gnocchi. This dish certainly looks delicious.

  20. These gnocchi sound and look delicious…spinach and mint…I would love to give this a try…
    Thanks for sharing the recipe Liz…enjoy your weekend ๐Ÿ™‚

  21. looks delicious! and that’s a great tip about thanksgiving — starving beforehand is always a recipe for disaster…moderation is key!

  22. How nice that the whole family liked it! I went with the marjoram too. I loved the flavor. Have a happy Thanksgiving!

  23. Lizzy this plate look really delicious!
    Have a nice weekend!

  24. I love gnocchi, these look fabulous! So glad they were a hit with Bill :).

  25. Love the name of these! And I love marjoram, too. I think it gives a little something that oregano doesn’t have. And if my mom is correct she told me that Mario Battali uses it all the time. I have no idea how she knows that!

  26. Very cleverly written Post, Liz. You made me laugh several times but I didn’t laugh about how lovely your Storzapretis looked or how delicious they must have tasted to get the family seal of approval. I plan to make these in January after reading everyone’s Posts again carefully. Like the Paris-Brest, I was a little nervous about tackling this one before seeing everyone’s results and techniques and preparation hints.

  27. Tasty! I think I can almost smell them from here. They sure look amazing Liz! I love gnocchi and these storzapretis would be a wonderful treat. They look so plump, moreish and delicious. Have bookmarked this page and look forward to making them soon. Best wishes! ๐Ÿ˜€

  28. I totally agree with you! These delicate little dumplings are delish!

  29. This looks so wholesome and inviting, I would love some Italian tonight now ๐Ÿ˜€

    Choc Chip Uru

  30. I love your description – “flavorful orbs of dough” sounds so elegant. Your storzapretis turned out perfectly.

  31. I even have problem to pronounce ‘storzapretis’…let alone to make one. My husband isn’t fond of mint either..not even on toothpaste. Marjoram sounds like a great substitute.
    Have a great weekend, Liz!

  32. Oh skinny tips I am gonna have to be sure to miss none of those. Love the look of this dish Liz it looks like the ticket for my house

  33. I used the marjoram too, I knew the mint wouldn’t work. We really enjoyed these, they were
    so tasty. Have a Happy Thanksgiving Liz.

  34. Hi Liz, these is such a wonderful recipe, I know that everyone in my family would love this as well!

  35. It might have a different number, say #8, but we also have food rule #164 so I went with marjoram too. Dried even. Must I forfeit my Dorista card? Hope not. I know you enjoyed the pleasant change of everyone at your table enjoying these! I have more in the freezer to pull out soon.

  36. I like how you made larger ones. I bet they stay together better… hmmm. I may need to try making these again.

  37. I loved the marjoram. It’s a herb I normally don’t seek to use myself unless in a recipe, but now I want to plant some in the balcony. A hit indeed!

  38. you know, Liz, I dont think I’ve used marjoram much at all, the mint calls my name but your description now has me on the fence… ๐Ÿ™‚ Have a lovely Sunday!

  39. Given how much work these were, I was also thinking that I should have made a double batch and frozen some for later. They were darn tasty, but I can see these being a special occasion meal.

  40. My husband also hates mint and I am glad that the marjoram went over well. My husband loved them but I thought they were a lot of work to make. I like your comments about the Jerusalem artichokes, I guess I am glad that I never found them. I am still on the hunt for Kuri squash for next week, sigh.

  41. Gorgeous! Good call on the marjoram…Tee hee on Bill’s take on mint =) Thank you always for the sophisticated gourmet education. Must say the combo of spinach and goat cheese or ricotta sounds yummy!

  42. Bill is hilarious! Happy to know that you all enjoyed this.

  43. Liz, you made individulal servings too – what a pretty sight in those bright red mini serving pots – but all your dishes look fabulously elegant!

  44. ‘What the heck’ was also my first thought when I saw that word. But holy moley these things look like the most delicious food ever! I am so glad I came across this post and I will be making these soon.

    But definitely no to the mint in food, I would use marjoram for sure ๐Ÿ™‚

  45. Are these a side or a main dish.
    Look delicious!

    • They could be either, Charlie. Just be forewarned—they are quite delicate, so cook in just simmering water so they don’t fall apart. Hope you enjoy!

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