Spinach Gnocchi with Almond Butter Sauce

Gnocchi are almost easier to make than to pronounce "n-yoki". The word means "lumps" because of the irregular, somewhat craggy shapes these dumplings have. Gnocchi are boiled in the same fashion as pasta is and are served generally with a cream based sauce. Spinach and cottage cheese gnocchi served in a toasted almond and butter sauce makes an outstanding first course. Alternatively, try gnocchi as a rich and creamy side dish. Make sure you drain out all the water from the spinach before you make the gnocchi. Test one gnocchi by boiling it in water. If it crumbles, add some more flour to the mixture. Always make the gnocchi the day you are going to serve them, because they will discolour if left overnight. Also prepare the sauce just before you are ready to eat!

Preparation Time: 10 mins
Cooking Time: 20 mins
Makes 4 servings
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For The Spinach Gnocchi
4 cups chopped spinach (palak)
1 cup grated paneer
1/4 tsp nutmeg (jaiphal) powder
4 tbsp plain flour (maida)
1/8 tsp baking powder
salt to taste
1 tsp salt
1 tbsp oilfor cooking the gnocchi

For The Almond Butter Sauce
6 tbsp butter
3 tbsp of almond (badam) slivers
freshly ground black pepper powder to taste.

1. While cooking the gnocchi boil one first to see that it does not crumble in the water. If it does, add some more flour.
2. If you want the gnocchi to be a little spicy, add 1 to 2 finely chopped green chillies.