How to make Spinach Gnocchi from scratch...

Want to make melt in the mouth gnocchi? Here’s how to make spinach gnocchi from scratch…

There are more such recipes on my channel:  https://goo.gl/XBwLLc

This delicate pasta is loved by kids and fancied by grownups…everyone enjoys it!

Adding spinach to the gnocchi dough not only makes for pretty gnocchi but also improves the nutritional quotient.

Gnocchi pasta is fairly easy to make and the best part is that it can be served with any sauce. BTW this is a vegetarian recipe (eggless).

Let me know how it turned out in your kitchen…I would love to hear from you 😊

Spinach Gnocchi                Serves 3 to 4

Ingredients:

For the DOUGH

Steamed Potato  – 7 medium or about 350g

All purpose flour – 1/3 cup + extra

Semolina – 2 tbsp

Spinach leaves (Blanched) – 1/3 cup

Salt – ¼ tsp

For the SAUCE

Button Mushroom (chopped finely) – 5

Garlic (chopped finely) – 3 large cloves

Dried oregano – 1 tsp

Red chili flakes – ½ tsp

Pepper powder – ¼ tsp

Salt – to taste

Extra virgin olive oil – 1 ½ tbsp

Parmesan cheese (grated) – 1 tbsp

Method:

1.    Peel the potatoes and grate them while they are still warm.

2.    Pat the spinach leaves with a kitchen towel to get rid of the excess moisture. Chop them up as finely as you can. Keep aside.

3.    For the DOUGH: In a large bowl mix together all the ingredients except spinach. Give the spinach leaves a final squeeze to get rid of the moisture. Add it into the DOUGH and mix well to combine.

4.    Take it out onto a floured surface and knead lightly. Add a bit more flour as required to bring it all together. The dough should not be too sticky. Cover and let it rest for 10 mins.

5.    After resting the dough, knead it very lightly and divide it into 4 equal portions. Roll out each into long thin rolls or sausages. Cut into smaller pieces (about ¾ inch). Use a dusting of flour and a fork to shape the pieces into gnocchi.

6.    Take a piece and flatten it onto the fork. Carefully roll it over and release it from the fork. Repeat with all the pieces. (you could just roll them into little cylinders with your palm too)

7.    Rest the gnocchi in the fridge for 30 mins.

8.    For the SAUCE: Heat the olive oil in a pan. Add in the garlic and cook till the raw smell disappears. Add in the mushroom, season with salt and cook for 2 mins stirring continuously. Add in the chili flakes, pepper powder and oregano. Toss it up.

9.    Boil water in a large vessel and add salt to it. Drop in the gnocchi one by one. They will sink to the bottom at first. Once they all float to the top cook for a minute longer. Take them out and put them in the sauce pan. Add about ½ cup of the pasta water to the sauce pan. Toss to mix well. Add in 1 tbsp of Parmesan and mix well.

10.  Serve hot, sprinkle more Parmesan cheese on top.

© Rinki’s Kitchen