Gnocchi, gnocchi,
gnocchi... it's almost my bane, as I always keep coming back to it
and could eat truck loads of it. That is especially the case if I
combine it with some sort of a sage butter and a fresh salad like in
today's post! I cooked this dish in the late summer, but never got
around posting it. Maybe now it can bring a tiny bit of summer back
during these dark November evenings.
Ingredients for the spinach gnocchi:
800g new potatoes
3-4dl wheat flour
200g fresh spinach
leaves
1 tsp salt
I
think I have added the following ”warning” to all my gnocchi dishes so far as making the dough requires a certain amount of
experience to know when it has the correct consistency.
Please note that the ingredient
amounts are approximate and flour should be added carefully while
checking the texture of the dough. Too much flour can easily ruin the
dough. It's important to get the texture right, which should hold
together at the boiling stage and doesn't get soggy.
This is how to get
started for this dish:
I used waxy new
potatoes again as I have noticed that my gnocchi tend to hold
together better when they're made with new potatoes. Peel the
potatoes and boil them for about 30 minutes until they are soft. Then
mash them by pressing through a potato ricer into a bowl and let them
cool down.
While the potatoes
cook, boil the spinach leaves in water for about two minutes and
drain them thoroughly afterwards by pressing all the excess fluid
out. This can be done with the help of a sieve. Then quickly chop the
spinach finely, with a hand mixer for example. Or you could crush it
using a mortar and pestle. Set it to the side and let cool.
Add the spinach, a
pinch of salt and some flour into the potato mash and mix and knead
until you have a bouncy firm dough that is easy to shape.
Shape the dough
into small balls with teaspoons or by hand. Another method is to make
a longish thin rod and then cut small pieces out of it. If you want
to you can press some decoration in with a fork or dent the gnocchi
with your fingers.
Next, bring some
water to the boil and put the gnocchi in; keep the water boiling
heavily throughout. Boil the gnocchi until they float on the surface,
which happens quite quickly (around two minutes).
I served the
gnocchi this time with sage and walnut butter and a fresh watermelon
hedgehog salad. It's very much fun cutting animal shapes out of fruit
for salads – try it if you own whimsical cookie cutters! I made
hedgehog shaped cut-outs of watermelon and combined them with
lettuce, cottage cheese and a simple olive oil vinaigrette.
You can make the
walnut and sage butter quickly by heating butter in a pan, adding
sage leaves and frying until they are crispy and have infused the
butter. Towards the end add some chopped walnut pieces to the pan.
Then just mix it into the gnocchi and serve – lovely!
Stay hungry!
Your VegHog
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