Food Blogs
Potato Gnocchi Recipe
Prep Time | 15 minutes |
Cook Time | 15 minutes |
Servings |
MetricUS Imperial
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Ingredients
- Potatoes roasted peeled and mashed4 large
- Cream 1/4 cup
- Onion - 1
- Garlic 3 cloves
- Extra virgin olive oil 3 tablespoons
- Fresh tomato puree 2 cups
- Egg- 1
- salt to taste
- Refined flour 1/4 cup maida
- Spinach puree 1 cup
- Crushed black peppercorns 1/2 teaspoon
- Dried oregano 1/2 teaspoon
- leaves Basila few
- Parmesan cheese grated2 tablespoon
- Parmesan cheese a few sprigs
Ingredients
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Instructions
- 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.
- Step 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.
- Step 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.
- Step 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.
- Step 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.