Potato et Spinach Gnocchi
Ingredients
- 10 1/2 oz floury mealy potatoes, diced
- 6 oz spinach
- 1 egg yolk
- 1 tsp olive oil
- 4 1/2 oz plain all-purpose flour
- salt and pepper
- spinach leaves to garnish
sauce
- 1 tbsp olive oil
- 2 shallots chopped
- 1 garlic clove crushed
- 1/2 pint passata sieved tomatoes
- 2 tsp soft light brown sugar
Instructions
- Cook the diced potatoes in a saucepan of boiling water 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 the spinach and shred the leaves.
- Transfer the mashed potato to a lightly floured chopping board and make a well in the centre. Add the egg
- yolk, olive oil, spinach and a little of the flour and 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.
- Cook the gnocchi, in batches, in a saucepan of boiling salted water for about 5 minutes or until they rise to the surface.
- Meanwhile, make the sauce. Put the oil, shallots, garlic, passata (sieved tomatoes) and sugar into a saucepan and cook over a low heat for 10 - 15 minutes or until the sauce has thickened.
- Drain the gnocchi using a perforated spoon and transfer to warm serving dishes. Spoon the sauce over the gnocchi and garnish with the fresh spinach leaves.
- Add chopped fresh herbs and cheese to the gnocchi dough instead of the spinach, if you prefer.
Calories: 278 kcal
Carbohydrates: 49 g
Protein: 8 g
Fat: 6g
Saturated Fat: 1 g
Cholesterol: 49 mg
Sodium: 60 mg
Potassium: 897 mg
Fiber: 5 g
Sugar: 7 g
Vitamin A: 4356 IU
Vitamin C: 34 mg
Calcium: 80 mg
Iron: 5 mg