Let's continue with the green vegetables in an Italian style setting also today. I have previously shown how to make homemade gnocchi, which are Italian potato dumplings, and now I'm going to make a tasty oven bake with them. You can read my basic gnocchi making tips here.
This recipe makes a huge portion that would serve around four people. For this bake I would start by making the gnocchi first.
½ kg Potatoes
1 dl Wheat flour
1 tsp Salt
These amounts are approximate and flour should be added carefully while checking the texture of the dough. It's important to get a texture that holds together at the boiling stage and is neither too soggy nor floury. After a couple of times making gnocchi you'll know what I'm talking about.
Peel the potatoes and boil them for about 30 minutes until they are soft and let them cool down. Then mash the potatoes. Pressing through a potato ricer avoids lumps. Add a pinch of salt and some flour into the bowl and mix and knead until you have a bouncy firm paste that can easily be shaped.
Shape the dough into small balls and boil them in water until they float on the surface.
A few pine nuts
2 Cloves of garlic
1 Red onion
A glass of white wine
Vegetable stock cube or powder
Chop the onion and fry it in olive oil until translucent. Chop the garlic and add it to the pan along with the pine nuts and spinach and fry them for a couple of minutes. Then pour in the wine and dissolve a little stock powder (or a cube) into the wine as it comes to the boil. Grate nutmeg into the sauce and let it simmer for further 10 minutes. Add a little chopped basil towards the end.
Mix the gnocchi with the sauce and put everything into an oven dish. Cover with grated mozzarella and bake at 180C until the cheese is melted and golden brown.