Spinach And Potato Gnocchi
|Potatoes||3 Large, peeled and quartered|
|Egg whites||2 , lightly beaten|
|Semolina||170 Gram (1 Cup)|
|Spinach||250 Gram, shredded and cooked|
|Freshly ground black pepper||To Taste|
|Grated parmesan cheese||2 Tablespoon|
|Chicken stock||375 Milliliter (1 1/2 Cups)|
|Dry white wine||3 Tablespoon|
|Evaporated milk||1 Cup (16 tbs)|
|French mustard||1 Teaspoon|
|Grated parmesan cheese||3 Tablespoon|
|Polyunsaturated mayonnaise||2 Teaspoon|
|Mixed dried herbs||1 Teaspoon|
|Cornflour||2 Tablespoon, blended with 1/2 cup /125 milliliter water|
|Water||125 Milliliter (1/2 Cup, Required For Blending The Corn Flour)|
1.Boil, steam or microwave potatoes.
Drain well and mash.
Add egg whites, semolina, spinach and pepper; mix to combine.
Set aside to cool completely.
2.Turn out on a lightly floured board and knead briefly.
Break off portions and roll into a sausage 1 cm diameter.
Cut into 3 cm pieces.
Press each piece lightly with a fork.
Drop into a large saucepan of boiling water.
Cook for 5 minutes or until gnocchi rises to the surface.
Remove with a slotted spoon and keep warm.
3.To make sauce, bring stock, wine and evaporated milk to the boil.
Mix in mustard, cheese, mayonnaise and herbs.
Stir in cornflour mixture and bring back to the boil, stirring constantly.
Simmer for 5 minutes and season to taste with pepper.
To serve, place gnocchi on a warm serving plate, spoon over sauce and sprinkle with Parmesan cheese.