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Spinach Gnocchi
Ingredients
Gnocchi:
- 300 grams of potatoes, peeled and cubed
- 175 grams of spinach
- 1 egg yolk
- 1 table spoon of olive oil
- 125 grams of flour
- salt
- pepper
Sauce:
- 1 table spoon of olive oil
- 1/2 onion, chopped
- 1 clove of garlic, minced
- 300 ml of passata (tomato pulp)
- 2 tea spoons of brown sugar
To garnish:
- mozzarella cheese, grated
- arugula
Instructions
- Boil potatoes, drain, cool down and mash.
- Blanch spinach shortly, drain and chop.
- Mix potatoes with flour, yolk, olive and spinach.
- Knead smooth, uniform dough. You may need more flour depending on what kind of potatoes you are using. Dough cannot be sticky.
- Add salt and pepper.
- Form small balls.
- Cook gnocchi in salt water. Count 5 min starting from the moment when gnocchi will be afloat.
- Meantime prepare sauce.
- Heat oil, add garlic and onion, fry 2 min, add passata and sugar, simmer 10 -15 min.
- Serve gnocchi on arugula, poured with tomatoes sauce and sprinkle with mozzarella.
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