Spinach and Potato Gnocchi

by Elad Stern

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A healthy, rich, vegan eggless version of an italian classic. . . It contains many helpful minerals, free from gluten and fat, and will melt in your mouth. . . Be sure to blanch the spinach for at least 5-8 minutes, as well as squeeze it thoroughly so that the oxalic acid, that which reduces iron intake, is diminished.

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Spinach and Potato Gnocchi recipe - How to make Spinach and Potato Gnocchi

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Preparation Time: 20 mins Cooking Time: 40 mins Total Time: 601 hours 3Makes 2 to 4 servings
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Ingredients

For The Gnocchi
3/4 cup blanched and chopped spinach
2 cups mashed potatoes
3 tbsp besan (bengal gram flour)
2 tbsp rice flour (chawal ka atta)
1/3 cup jowar (white millet) flour
2 tbsp almond spread
salt to taste

For The Tomato Sauce
tomatoes
1/8 tsp asafoetida (hing)
1/2 tsp turmeric powder (haldi)
3 peppercorns (kalimirch)
2 cloves (laung / lavang)
1 1/2 tbsp olive oil
3 tbsp curds (dahi)
salt to taste

Method

To make gnocchi

Boil potatoes with skin until tender. Drain, peel and mash.
Blanch the spinach for 5-8 minutes on low flame, in hot water.
Drain, cool and squeeze tightly, until liquids are out.
Chop the spinach, then add to potatoes.
Add the rest of the ingredients, and mix well with a spoon. Take a handful amount, making a 2cm thick snake out of it. Put the snakes on a surface.
Cut each snakes into 3cm long pieces. (optional) mark the top of each piece with a fork.

To make tomato sauce

Make a cross with knife at the base of each tomato. Boil them together for 1 minute.
Take out the tomatoes, cool, peel the skin and chop finely.
Heat the oil or ghee in a small pan. Add the asafoetida, and wait 5 seconds.
Add the chopped tomatoes and simmer for 4 minutes.
Add the turmeric, peppercorns and cloves and simmer for another 10-11 minutes.
Add the curds and simmer for 2-3 minutes.
Add salt and mix well.

How to proceed