by Namrata Bhargava
This recipe has been viewed 1518 times
We all love pasta and gnocchi is my favourite pasta. Moong Gnocchi is gnocchi with a twist. Remember boiled potatoes are low in calories and fat, but high in fiber and nutrients, just adding moong sprouts makes it a fiber rich healthy Indian snack.
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Moong Gnocchi recipe - How to make Moong Gnocchi
Preparation Time:    Cooking Time:    Total Time:
Makes 1 serving
- Add salt and pepper to the potatoes and go on adding plain flour till you can knead to a soft dough.
- Divide the mixture into equal portions.
- Shape each portion into a cylindrical roll 25 mm. (1") in length. Lightly flatten each gnocchi using a fork. Keep aside.
- Bring 1/2 pan of water to boil and put batches of gnocchi in it. Test is; if cooked it rises to surface, leave it on surface for 5-8 seconds and then drain and keep aside. Cook all gnocchi similarly.
- Repeat step 4 to boil and drain the remaining gnocchi. Keep aside.
- Drizzle 1 tsp of oil over the gnocchi and keep aside.
- Heat oil in a broad non-stick pan. Add the cumin seeds and let them brown a little.
- Add finely chopped onions, green chillies and basil and cook the onions till they are translucent.
- Add finely chopped tomatoes (you can also puree them in a mixer, I like the tomato pieces in my Moon gnocchi) and saute. Once tomatoes are cooked, add 1/2 cup water, salt and pepper. Let the sauce cook for 3-4 Minutes
- When oil starts leaving the sauce add gnocchi and toss gently.
- Add the sprouted moong and gently toss, simmer for 1 minute.
- Switch off the gas and cover the dish and let the flavors settle for 3-5 Minutes
- Serve hot, topped with grated cheese and finely chopped fresh basil and coriander leaves.
This recipe was contributed by Namrata Bhargava on 23 Sep 2015
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