Spinach Gnocchi – gluten-free

Time

60 min

SErves

2

Calories

859 kcal

Carbs

126g

Protein

10g

Fat

32g

Ingredients

For the spinach gnocchi

  • 400 g potatoes, floury boiling
  • 220 g potato starch
  • 200 g cherry tomatoes – wash, cut in half
  • 100 g of spinach – wash
  • 50 g smoked tofu – cut into 5 mm cubes
  • 3 tbsp pine nuts
  • 2 cloves of garlic (optional) – peel and finely dice
  • 4 tbsp olive oil, heat-resistant
  • ¼ teaspoon nutmeg powder
  • Crystal salt and pepper from the mill

Instructions

For this gnocchi we finely pureed the spinach, finely mashed the potatoes, mixed the two together and seasoned them with a spicy flavor. A wonderfully aromatic dish – very tasty!

Step 1

For the spinach gnocchi, first cook the potatoes with the skin in plenty of salted water until soft.

Step 2

In the meantime, fill another saucepan with water and bring to the boil. Blanch half of the spinach in it for 60 seconds; then immediately quench in ice water (this activates the chlorophyll and it stays nice and green). Take the spinach out of the ice water, put it in a sieve and drain well. Then puree finely in a tall vessel with a hand blender.

Step 3

As soon as the potatoes are soft-boiled, drain them, quench them briefly (this makes them easier to peel) and let them steam out briefly. They should still be warm, as this makes them easier to process. Then peel.

Step 4

While the potatoes are steaming out, fill the pot with water again and bring to the boil. Salt the boiling water with plenty of salt, reduce the heat a little so that the water simmered gently.

Step 5

Put the peeled potatoes together with the pureed spinach, nutmeg, salt and pepper in a bowl and use a potato masher to form a fine mixture. Then add the potato starch and knead an even dough with your hands.

Step 6

Roll the mixture on the work surface into an approx. 2 cm thick sausage, then cut into 2.5 cm pieces with a pastry card or a knife. Then shape into balls with your hands, then press a tofu cube in the middle, close it all around and shape it into a ball again.

Step 7

If you prefer the traditionally shaped gnocchi, you can then give the balls the obligatory grooves. To do this, take a fork and turn it over so that the curved prongs point upwards. Then you carefully press one ball after the other very lightly over the prongs, directly into the gently boiling water.

Step 8

Let the gnocchi simmer for about 5 minutes until they float on the surface. Then carefully remove with a slotted spoon, place in a sieve and allow to drain. Drizzle with 2 tablespoons of olive oil to prevent the gnocchi from sticking together.

Step 9

Heat the remaining olive oil in a large, non-stick pan and lightly fry the gnocchi on all sides for 5 minutes. Then add the tomatoes, garlic and pine nuts and fry for 2 minutes. Fold in the remaining spinach, heat briefly and season with salt and pepper.

Step 10

Take the spinach gnocchi out of the pan, arrange on two plates and enjoy.

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Recommended Products

Gluten-Free Pasta: More than 100 Fast and Flavorful Recipes

When you cut out gluten, often you cut out your favorite pasta dishes, too, or find the store-bought gluten-free substitutes to be disappointing. But if it’s pasta you’re craving, there’s a whole world of noodles just waiting to be twirled around your fork: homemade fresh pastas, Asian rice-based noodles, and quick GF boxed brands that will satisfy. You WILL eat pasta again!

75 Gnocchi Recipes

Creating your own pasta is all about enjoying the process while you work with your hands, making conventional and flavors of fresh pasta (for sharing with your loved ones) through the use of a wooden table and simple kitchen tools.I hope you’d have a great time enjoying the book “75 Gnocchi Recipes”.

Gluten-Free Pasta: More than 100 Fast and Flavorful Recipes

When you cut out gluten, often you cut out your favorite pasta dishes, too, or find the store-bought gluten-free substitutes to be disappointing. But if it’s pasta you’re craving, there’s a whole world of noodles just waiting to be twirled around your fork: homemade fresh pastas, Asian rice-based noodles, and quick GF boxed brands that will satisfy. You WILL eat pasta again!

75 Gnocchi Recipes

Creating your own pasta is all about enjoying the process while you work with your hands, making conventional and flavors of fresh pasta (for sharing with your loved ones) through the use of a wooden table and simple kitchen tools.I hope you’d have a great time enjoying the book “75 Gnocchi Recipes”.

More Recipes

Delicious coriander pesto with pumpkin seeds

Coriander pesto is a wonderful alternative to basil and parsley pesto. It impresses with its refreshing aromas and fine consistency! Ideal for Asian cuisine. Step 1 Finely mix the pumpkin seeds in a food processor and place in a small bowl. Then press the garlic;...

How to Make a Gluten-Free Sourdough Starter

As with wheat sourdough baking, if you want to make traditional, healthy gluten-free sourdough bread you are going to need a starter. You have a few options in obtaining one: 1. You can attempt to capture the wild yeasts and bacteria present in your area by creating...

Parsnip- Apple Lamb’s Lettuce

This refreshing, fruity parsnip and apple lamb's lettuce tastes excellent. It also provides your body with valuable bitter and vital substances. Step 1 Mix all the ingredients for the dressing in a bowl. Then fold in the carrots and parsnips and season with salt,...

Cucumber Cold Soup

This cold cucumber soup is the perfect refreshment on hot summer days! It's also low in calories, healthy and can be prepared in just 10 minutes. So, you should definitely try it. Step 1 Prepare the ingredients. Step 2 For the cucumber soup, mix all ingredients -...

"The colonics at Vitalis are just the best. I love the attention, caring and pampering experience. From the ayurvedic belly massage to the hand and foot reflexology and the ever so gentle flow of water. The depth of release I experience on all levels every time is incredible. Being a yoga teacher I like to treat my body as a temple and internal cleansing will always be part of this."

Suzi S., Byron Bay

“The level of service you provide is fantastic. Having been a customer for many years, I am consistently impressed by the professionalism. And I love flying in from Germany to see you. Thank you!”

Inge Lorenz, Germany

The colonic was one of the best experience I’ve ever had. Ela was absolutely fantastic. She is very gentle and really professional. I was feeling at ease knowing I was in perfect hands at that time. Later on I was given some good advice about a liver cleanse.

Stephanie M., Tweed Heads