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Spinach And Potato Gnocchi

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Ingredients
  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
For sauce
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Vegetable
Interest: 
Quick, Healthy

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