Imagine the pillowy-soft texture of homemade gnocchi, but transformed into a stunning, sliceable main course. That’s the magic of this Spinach and Potato Roulade! It’s a rustic, comforting dish where a tender potato dough is rolled around a savory, garlicky spinach filling. Gently poached and then sliced to reveal a beautiful spiral, each piece is a perfect bite of comfort. Drizzled with melted butter and a generous dusting of Parmesan, it’s a showstopper that’s surprisingly simple to create and guaranteed to impress.
Ingredients
• For the Savory Spinach Filling
• 2 lbs / 900g fresh spinach
• 3 Tbs / 45g butter
• 1 large yellow onion, chopped
• 1 large clove garlic, minced
• 1½ Tbs / 22ml white wine vinegar
• ½ tsp / 3g salt
• ¼ tsp dried oregano, crushed
• 1 pinch of nutmeg
• For the Tender Potato Dough
• 2 lbs / 900g starchy potatoes, like Russets
• 2 whole eggs
• 1 egg yolk
• 1½ tsp / 9g salt
• ⅛ tsp nutmeg
• 2 to 2½ cups / 240g to 300g all-purpose flour, plus more for dusting
• For the Garnish
• ½ cup / 113g butter, melted
• ¾ cup / 75g freshly grated Parmesan cheese
Instructions
1. Prepare the Filling: Wash the spinach thoroughly. In a large pot, cook the spinach, covered, using only the water clinging to its leaves until completely wilted. Drain and, once cool enough to handle, squeeze out as much excess moisture as possible. Chop the spinach finely.
2. Sauté the Aromatics: In a medium skillet, melt 3 tablespoons of butter over medium heat. Sauté the chopped onion and garlic until golden and fragrant. Stir in the chopped spinach, vinegar, ½ teaspoon salt, oregano, and nutmeg. Cook for a few more minutes, stirring, until the mixture is thick and well-combined. Taste and adjust seasoning if needed, then set aside to cool.
3. Prepare the Dough: Boil the potatoes in their skins until tender. Peel them while still hot and pass them through a potato ricer or a coarse sieve into a large bowl. Allow the potato to cool slightly.
4. Mix the Dough: Lightly beat the 2 whole eggs and 1 egg yolk. Stir the beaten eggs into the riced potatoes along with 1½ teaspoons of salt and the nutmeg. Gradually add 2 cups of flour, mixing with your hand until a smooth dough forms. Add more flour as needed to create a dough that is stiff enough to hold its shape but is not overly dry.
5. Roll it Out: Generously flour a large sheet of parchment or waxed paper. Place the dough on top and roll it into an 11×13 inch rectangle, dusting with flour as needed to prevent sticking.
6. Assemble the Roulade: Spread the cooled spinach filling evenly over the dough, leaving a 1-inch border on the two short ends and one long side. Leave a 2-inch border on the remaining long side. Starting from the long side with the 1-inch border, tightly roll the dough into a log, using the paper to help lift and guide it. Pinch the seam and the ends securely to seal the filling inside.
7. Wrap for Cooking: Carefully wrap the entire roulade in a large piece of cheesecloth, ensuring you have 2-3 layers. The cheesecloth should be several inches longer than the roulade on both ends. Tie the ends securely with kitchen twine, like a sausage. Tie another piece of twine around the middle to help it keep its shape.
8. Poach the Roulade: Gently lower the wrapped roulade into a large roasting pan or stockpot. Cover it completely with boiling, salted water. Simmer gently for 50 minutes, carefully turning it over halfway through the cooking time.
9. Rest and Unwrap: Carefully lift the roulade from the water and let it rest on a cutting board for 5 minutes. Snip the twine and gently unwrap the cheesecloth. If it sticks, use a sharp knife to help peel it away.
10. Slice and Serve: Using a sharp knife, cut the roulade into ¾-inch thick slices. Serve immediately on warm plates, generously drizzled with melted butter and sprinkled with freshly grated Parmesan cheese.
Nutritional Information
• (per serving)
• Serves: 6 generously
• Calories: 560 kcal
• Protein: 16g
• Carbohydrates: 58g
• Fat: 30g
• Sodium: 850mg
• Disclaimer: Values are estimated and can vary based on used.
Pro Tips
• Dry potatoes are your best friend. After boiling and peeling, let the potatoes sit for a few minutes to steam dry. Excess moisture will make the dough sticky, requiring too much flour and resulting in a tough roulade.
• Squeeze that spinach! The filling must be as dry as possible. Use your hands, a potato ricer, or a clean kitchen towel to wring out every last drop of water to prevent a soggy interior.
• Don’t overwork the dough. Mix just until the are combined. Overworking develops gluten, which will make your gnocchi-like dough chewy and dense instead of light and tender.
• Secure the wrap. Tie the cheesecloth snugly, but not so tight that the roulade can’t expand slightly as it cooks. The ties at the ends and middle are crucial for maintaining its beautiful log shape during poaching.
FAQ
Q: Can I make this spinach and potato roulade vegan
A: Yes, you can adapt this recipe to be fully vegan. For the dough, use a vegan egg replacer. In the filling and for the garnish, substitute the dairy butter with a high-quality plant-based butter. Finally, replace the Parmesan with your favorite vegan Parmesan alternative or a sprinkle of nutritional yeast for a cheesy flavor.
Q: How can I add more protein to this vegetarian dish
A: To boost the protein, you can mix 1 cup of crumbled firm tofu or 1 cup of drained ricotta cheese into the spinach filling before spreading it on the dough. Serving the roulade alongside a simple lentil or white bean salad would also increase the overall protein of the meal.
Q: Can this potato roulade be made ahead of time
A: Absolutely. You can poach the roulade, let it cool completely, and then store it, still wrapped, in the refrigerator for up to 2 days. When you’re ready to serve, simply unwrap, slice, and gently pan-fry the slices in melted butter until they are heated through and golden.
Q: Is it possible to make this recipe gluten-free
A: To make this roulade gluten-free, substitute the all-purpose flour with a high-quality gluten-free all-purpose flour blend that includes xanthan gum. Use the same gluten-free flour for dusting your work surface to prevent the dough from sticking.
