Spinach Gnocchi
Gnocchi is a potato-based dumpling, a perfect substitute for pasta. You can buy ready-made gnocchi, but it’s so easy to make it yourself – and then they can be gluten-free too! I used gluten-free flour and if you want it to be vegan, just leave out the egg.
Ingredients
Method
- Peel and boil the potatoes until tender.
- Place the spinach in a large mixing bowl, pour over the water from the potatoes and leave for a couple minutes to wilt. Drain the potatoes
- Drain the spinach in colander, squeezing out as much water as possible with a spoon. Make a ball in your palm and squeeze again then chop.
- Mash the potatoes then add the spinach and let it cool completely.
- Add the flour and egg and mix well until you get a dough.
- Flour a work surface and your hands. Take large spoonfuls of the mixture and roll these out into a thin log. Cut off small bits and roll them into rugby ball shapes. With a fork you can add a pattern too, if liked.
- Boil water in a large, shallow pan. Add a few gnocchi at a time to the boiling. When the gnocchi rise to the top, remove them with a slotted spoon to a bowl. Repeat with the rest.
- Make the spinach sauce: heat a spoonful of olive oil a frying pan and add the garlic and chilli. Cook for 30 seconds then add the rinsed & drained spinach and the lemon juice. Put the lid on, turn down the heat and steam for a couple of minutes until the spinach has wilted. Season with salt and pepper. Add enough gnocchi to be well covered with the spinach sauce (keep the rest for another meal).
- Serve with grated Parmesan, if liked.