Potato Gnocchi

Ingredients list for Potato Gnocchi

• 4 large Potatoes roasted, peeled and mashed
• 1/4 cup Refined flour (maida)
• 1 Onion
• 3 cloves Garlic
• 3 tablespoons Extra virgin olive oil
• 2 cups Fresh tomato puree
• 1 Egg
• to taste Salt
• 1/4 cup Cream
• 1 cup Spinach puree
• 1/2 teaspoon Crushed black peppercorns
• 1/2 teaspoon Dried oregano
• a few Basil leaves
• 2 tablespoon Parmesan cheese grated
• a few sprigs Parmesan cheese

Method

1. Chop onion and garlic finely. Heat 2 tbsps extra virgin olive oil in a non-stick pan, add garlic and sauté for 1 minute. And onion and continue to sauté.
2. Add tomato puree, stir and let it cook. Meanwhile place sufficient water to boil in a deep non-stick pan. Place potatoes in a dough maker. Add egg, salt and process for 1 minute. Add flour and process for 2 minutes.
3. Add spinach puree and process for 1 minute. Add 1 tbsp extra virgin olive oil and process. Grease your palms, take a small portion of the dough in your palms and roll into cylinders. Cut into small pieces, shape into small cylinders or any other shape of your choice.
4. Put them into the boiling water. As they cook they will rise up to the surface. Add salt, crushed black peppercorns and dried oregano to sauce and mix well. Tear a few basil leaves and add.
5. Add cream and Parmesan cheese and mix. Drain gnocchi and place in a plate. Drizzle sauce over. Garnish with Parmesan shavings and basil leaves. Serve hot.

Nutrition Info