How to make Spinach Gnocchi with Tomatoes -
Spinach and potato gnocchi served with spicy tomato sauce.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Fresh spinach leaves (palak) (ताज़ा पालक), Potatoes (आलू)
Cuisine : Italian
Course : Noodles and Pastas
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You can also find more Noodles and Pastas recipes like Baked Spaghetti Glass Noodles and Egg Stir Fry Fresh Carrot Pasta Dough Pasta Sofrito with Chicken
Spinach Gnocchi with Tomatoes Recipe Card
Hindi: palak
Treasure house of vitamins and minerals, spinach must be included in the week's menu. The usage can be varied: chopped spinach leaves cooked with potatoes is a semi-wet vegetable with rotis, a few spinach leaves thrown in with mixed vegetables and turned into a soup is lovely on a cold winter night, chopped and blanched spinach makes a different sort of raita, spinach puree can be used in cutlets or kababs, the list goes on.
Prep Time : 16-20 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Spinach Gnocchi with Tomatoes Recipe
Fresh spinach leaves (palak) blanched 8-10
Potatoes peeled and boiled 4 medium
Crushed black peppercorns to taste
Salt to taste
Garlic crushed 2½ tablespoon
Refined flour (maida) ½ cup
Olive oil 2 tablespoon
Extra-virgin olive oil 4 tablespoon
Fresh basil leaves 7-8
Method
Step 1
To make gnocchi, boil 2 cups water in a deep non-stick pan.
Step 2
Mash potatoes in a bowl.
Step 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.
Step 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.
Step 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.
Step 6
Put tomato sauce in a soup plate, roughly tear basil leaves and place over it. Top with gnocchi and serve immediately.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
