Spinach and Potato Gnocchi
by Elad Stern
This recipe has been viewed 6833 times
A healthy, rich, vegan eggless version of an italian classic. . . It contains many helpful minerals, free from gluten and fat, and will melt in your mouth. . . Be sure to blanch the spinach for at least 5-8 minutes, as well as squeeze it thoroughly so that the oxalic acid, that which reduces iron intake, is diminished.
- Boil potatoes with skin until tender. Drain, peel and mash.
- Blanch the spinach for 5-8 minutes on low flame, in hot water.
- Drain, cool and squeeze tightly, until liquids are out.
- Chop the spinach, then add to potatoes.
- Add the rest of the ingredients, and mix well with a spoon. Take a handful amount, making a 2cm thick snake out of it. Put the snakes on a surface.
- Cut each snakes into 3cm long pieces. (optional) mark the top of each piece with a fork.
- Make a cross with knife at the base of each tomato. Boil them together for 1 minute.
- Take out the tomatoes, cool, peel the skin and chop finely.
- Heat the oil or ghee in a small pan. Add the asafoetida, and wait 5 seconds.
- Add the chopped tomatoes and simmer for 4 minutes.
- Add the turmeric, peppercorns and cloves and simmer for another 10-11 minutes.
- Add the curds and simmer for 2-3 minutes.
- Add salt and mix well.
- Grease a baking tray or pad with baking paper.
- Put tomato sauce in the bottom of the tray.
- Put the Gnocchi above the tomato sauce, in one layer if possible.
- Bake 15 minutes over Medium-High heat (210 C) until browned. Serve hot.
This recipe was contributed by Elad Stern on 02 Jan 2013
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