Spinach Gnocchi with Tomatoes

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