Don’t be intimidated by the homemade pasta in this recipe — gnocchi is time consuming but simple, and so worth it.
By Jehanne Ali
- 3 large russet potatoes, boiled and mashed
- 1¼ cup '00' flour ( or plain flour)
- ½ tsp salt
- 1 large egg
- 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
- Mix all the ingredients and form a ball. Divide into 3 small balls and form a long strip from each dough ball. Cut into ½ 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.
- 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.
Jehanne is an enthusiastic baker, food blogger, mother and wife all in one. She swaps her scalpel from her day job as a doctor to kitchen utensils in the evening and creates magical treatment of healthy treats for her family, which she shares in her blog, The Cooking Doctor. She is a firm advocate of healthy eating and always believes that honest and healthy food will steer you clear from the doctors.