Gnocchi With Spinach And Basil Sauce
|Potatoes||2 1⁄4 Pound, chopped (1 Kilogram)|
|Chopped fresh basil||1 Tablespoon|
|Whole wheat flour||6 Ounce (175 Gram)|
|Water/Oil||1⁄4 Cup (4 tbs) (For Mixing)|
|Basil leaves||4 (For Garnish)|
|Olive oil||1 1⁄2 Tablespoon|
|Celery sticks||2 , finely chopped|
|Plum tomatoes||21 Ounce, chopped (600 Gram)|
|Tomato puree||1 1⁄2 Tablespoon|
|Spinach||12 Ounce, finely chopped (350 Gram)|
|Chopped fresh basil/3 tablespoons dried basil||1 Ounce (25 Gram)|
Cook the potatoes in a pan of salted boiling water for 15 minutes, or until tender.
Drain and press through a sieve.
Stir in the tablespoon of basil and gradually add the flour.
Mix to a soft dough, adding a little water or oil if the mixture is too stiff, or more flour if it is too wet.
Cool slightly, then knead the dough lightly until smooth.
Divide it into quarters and shape each portion into a roll, 40cm (16in) long and 2.5cm (1 in) in diameter.
Cut the dough into 2cm (3/4 in) lengths and press a fork lightly into each one to make a pattern.
Place them on a floured surface and leave to dry for 10-15 minutes.
Meanwhile, make the sauce.
Heat the olive oil and saute the celery until softened.
Add the tomatoes, tomato puree and spinach; cook uncovered over a medium heat for 5-10 minutes, stirring occasionally.
Add the basil and season to taste with salt and pepper.
Cook the gnocchi, in batches, in boiling water for 2-3 minutes, or until they rise to the surface.
Keep warm until they are all cooked.
Top with the sauce and serve at once.
Sprinkle with a little cheese, if desired, and garnish with basil leaves.