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Spinach Gnocchi with Tomatoes

Spinach and potato gnocchi served with spicy tomato sauce. This recipe is from FoodFood TV channel

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Spinach Gnocchi with Tomatoes
Main Ingredients Fresh spinach leaves (palak), Potatoes
Cuisine Italian
Course Noodles and Pastas
Prep Time 16-20 minutes
Cook time 21-25 minutes
Serve 4
Taste Tangy
Level of Cooking Moderate
Others Veg

Ingredients list for Spinach Gnocchi with Tomatoes

  • 8-10 Fresh spinach leaves (palak) blanched
  • 4 medium Potatoes peeled and boiled
  • to taste Crushed black peppercorns
  • to taste Salt
  • 2½ tablespoon Garlic crushed
  • ½ cup Refined flour (maida)
  • 2 tablespoon Olive oil
  • 4 tablespoon Extra-virgin olive oil
  • 7-8 Fresh basil leaves

Method

  1. To make gnocchi, boil 2 cups water in a deep non-stick pan.
  2. Mash potatoes in a bowl.
  3. Finely chop spinach leaves and add to the potato along with crushed peppercorns, salt, 1 tbsp garlic and refined flour and mix well. Knead the mixture into soft dough. Divide the dough into 7-8 equal portions and shape them into medium-sized balls. Put them in the boiling water and cook till fully done. Drain and discard water.
  4. To make tomato sauce, heat olive oil in another non-stick pan, add remaining garlic and sauté till lightly browned. Add tomato puree, crushed peppercorns and salt and mix well. Cook till the gravy thickens.
  5. Heat extra-virgin olive oil in the 3rd non-stick pan, add the gnocchi and saute, stirring continuously, till lightly browned on all the sides.
  6. Put tomato sauce in a soup plate, roughly tear basil leaves and place over it. Top with gnocchi and serve immediately.

Nutrition Info

Calories 1420
Carbohydrates 136.2
Protein 14
Fat 91.3
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