Potato & Spinach Gnocchi Recipe

  • 1 mealy potatoes, peeled (10 1/2 ounce 300 gallon )
  • 1 spinach, plus extra to garnish (6 ounce 175 gallon )
  • 1 egg yolk
  • 1 teaspoon olive oil
  • 1 cup all-purpose flour
  • salt and pepper
  • Sauce
  • 1 tablespoon olive oil
  • 2 shallots, chopped
  • 1 clove garlic, crushed
  • 1 1/4 cups sieved tomatoes
  • 2 teaspoons soft, light brown sugar
Dice the potatoes and put them in a pan of boiling water. Cook them for 10 minutes, or until cooked through. Drain and mash the potatoes.

Meanwhile, in a separate pan, blanch the spinach in a little boiling water for 1-2 minutes. Drain and shred the leaves.

Transfer the potato to a floured cutting board. Make a well in the center. Add the egg yolk, olive oil, spinach, and a little of the flour. Quickly mix the ingredients into the potato, adding more flour as you go, until you have a firm dough. Divide the mixture into very small dumplings.

Put the gnocchi in a pan of boiling salted water and cook for about 5 minutes, or until they rise to the surface.

Meanwhile, make the sauce. Put the oil, shallots, garlic, sieved tomatoes, and sugar into a pan and cook over low heat for 10-15 minutes, or until the sauce has thickened.

Use a slotted spoon to drain the gnocchi, then transfer to warm serving dishes. Spoon the sauce over the gnocchi and garnish with the fresh spinach leaves.

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