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Spinach Gnocchi with Mango and Green Onion Salsa


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This dish can be served as an appetiser or a main course. The sauce is unusually tangy. You can also toss the gnocchi (pronounced: 'nyoki') in any other sauce of your choice.

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Serves 2.


Ingredients



For the spinach gnocchi
1 cup grated boiled potato
3 tbsp plain flour (maida)
2 tbsp spinach (palak) puree
a pinch of nutmeg (jaiphal) powder
salt and black pepper (kalimirch) powder to taste

Other ingredients
1 tbsp butter
1 tsp chopped parsley
1 tablespoons oil for cooking
1 tsp salt

To be mixed together into a salsa
1/2 cup chopped ripe mango
1 tbsp chopped spring onions whites
1 tbsp chopped spring onion greens
1/2 green chilli, chopped
salt to taste

Method

    For the spinach gnocchi
    1. Combine all the ingredients in a bowl and knead very well.
    2. Divide the mixture into 12 to 15 equal portions.
    3. Shape each portion into a cylindrical roll 25 mm (1") in length. Roll each gnocchi between 2 forks to give a serrated finish; or you can shape them into dumplings.
    4. Boil plenty of water on a large pan and add 1 teaspoon of salt and 1 tablespoon of oil to it. Drop a few pieces at a time of the prepared gnocchi in it and allow to cook for 2 minutes.
    5. Carefully remove the gnocchi from the boiling water using a slotted spoon. Keep aside.
    6. Heat the butter in a pan and add the gnocchi to it. Toss gently, adding the parsley and place on individual plates.
    7. Serve immediately with the salsa.
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