Potato & Spinach Gnocchi Recipe

  • 1 mealy potatoes, peeled (10 1/2 ounce 300 gallon )
  • 1 spinach, plus extra to garnish (6 ounce 175 gallon )
  • 1 egg yolk
  • 1 teaspoon olive oil
  • 1 cup all-purpose flour
  • salt and pepper
  • Sauce
  • 1 tablespoon olive oil
  • 2 shallots, chopped
  • 1 clove garlic, crushed
  • 1 1/4 cups sieved tomatoes
  • 2 teaspoons soft, light brown sugar
Dice the potatoes and put them in a pan of boiling water. Cook them for 10 minutes, or until cooked through. Drain and mash the potatoes.

Meanwhile, in a separate pan, blanch the spinach in a little boiling water for 1-2 minutes. Drain and shred the leaves.

Transfer the potato to a floured cutting board. Make a well in the center. Add the egg yolk, olive oil, spinach, and a little of the flour. Quickly mix the ingredients into the potato, adding more flour as you go, until you have a firm dough. Divide the mixture into very small dumplings.

Put the gnocchi in a pan of boiling salted water and cook for about 5 minutes, or until they rise to the surface.

Meanwhile, make the sauce. Put the oil, shallots, garlic, sieved tomatoes, and sugar into a pan and cook over low heat for 10-15 minutes, or until the sauce has thickened.

Use a slotted spoon to drain the gnocchi, then transfer to warm serving dishes. Spoon the sauce over the gnocchi and garnish with the fresh spinach leaves.

Similar Recipes
Creamed Peas and Potatoes
small new potatoes
Cheesy Potato Casserole
can cream of celery soup
black pepper
cheddar cheese
frozen hash brown potatoes
sour cream
Red Potato Salad
red potatoes
lemon juice
sour cream

Potato & Spinach Gnocchi Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2022 Tecstra Systems, All Rights Reserved, RecipeTips.com