Don’t be intimidated by the homemade pasta in this recipe — gnocchi is time consuming but simple, and so worth it.
By Jehanne Ali
Gnocchi with Spinach and Dill Sauce
rown the butter in the saucepan and add in the garlic and pine nuts. Throw in the spinach and stir fry until slightly wilted. Add in the dill, sour cream and season with salt. Tip in the cooked gnocchi and divide into servings.
- Prep Time: 45 mins
- Cook Time: 20 mins
- Total Time: 1 hour 5 mins
- Yield: 2-3 1x
- Category: Main
Ingredients
Scale
Potato Gnocchi
- 3 large russet potatoes, boiled and mashed
- 1 1/4 cup ’00’ flour ( or plain flour)
- 1/2 tsp salt
- 1 large egg
Spinach and Dill Sauce
- 1 packed cup spinach
- a small bunch dill
- 1 tbsp sour cream
- a few sprigs fresh oregano
- 2 tbsp unsalted butter
- 3 tbsp pine nuts
- 1 clove garlic, mince
- salt to season
Instructions
Potato Gnocchi
- Mix all the ingredients and form a ball. Divide into 3 small balls and form a long strip from each dough ball. Cut into 1/2 inch length.
- Using fork tines, roll the small pieces to form ridges.
- Boil for few minutes in hot boiling water until the gnocchi float, which is al dente.
Spinach and Dill Sauce
- rown the butter in the saucepan and add in the garlic and pine nuts. Throw in the spinach and stir fry until slightly wilted.
- Add in the dill, sour cream and season with salt. Tip in the cooked gnocchi and divide into servings.
