NOURISH | spinach & basil gnocchi

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Like gyoza dumplings, homemade gnocchi is a staple in our house and we just tweak the ingredients according to what is in season. There are lots of great sauces that pair well with this gnocchi but if you don't have time to make a sauce from scratch - toss with a little grass-fed melted butter or extra virgin olive oil, fresh basil leaves, grated parmesan and cracked pepper -  so simple but so good.   

 

 
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Season: all year (adjust the ingredients to suit the seasons
Makes: serves 4
Time: 30 - 45 minutes (depending on your gnocchi making skills)


 

INGREDIENTS

1kg floury potatoes, peeled and cooked
6 Tbs. unsalted, grass-fed butter
3 cups baby spinach
2 cups fresh basil
2 large organic eggs, beaten
1 large egg yolk
1 cup + 2 tablespoons all-purpose flour (more as needed)
sea salt & cracked black pepper
finely grated parmesan, for serving

METHOD

DOUGH

Melt 2 tablespoons of the butter in a large pan over medium heat. Add the spinach and basil, and cook, stirring occasionally, until wilted and tender, 1 to 2 minutes.

Let cool completely in the pan. Wring out the spinach in a clean kitchen towel, and finely chop. Transfer to a blender, add the eggs and yolk, and blend until combined.

Add the spinach mixture to the still-warm potato and combine. Add the flour and 1 teaspoon of salt, and mix the dough gently with your fingers until it comes together. The dough should be soft but not sticky. Add more flour, 1 tablespoon at a time, if needed.

SHAPE

Line 2 baking trays with parchment paper and dust well with flour. Then lightly flour a work surface.

Turn the dough out onto the flour and gently flatten it by hand until about ¾ inch thick. If the dough is still sticky to touch, lightly dust the top with flour.

With a sharp knife, cut the dough into strips around ¾ inch wide. Using your hands, roll and lengthen the strips until about ½ inch in diameter. Using the knife, cut into 1 inch pieces.

To give the gnocchi ridges, you can either use the side of your thumb to gently roll down the lengthy of a gnocchi board, or gently press the tines of a fork into the dough.

Arrange the gnocchi in a single layer on the lined baking trays (don't let them touch). If not cooking the gnocchi right away and would like to freeze the gnocchi, see notes below.

COOK

Bring a large pot of well-salted water to a boil. Reduce the heat to just below the boil. Add the gnocchi and cook until they float to the surface, 1 to 3 minutes. Use a slotted spoon to transfer them to a bowl.

SERVE

Gently mix with your preferred sauce or simply toss with a little melted grass-fed butter or extra virgin olive oil, fresh basil leaves, grated parmesan and cracked pepper. Serve immediately.

 

NOTES

  • You can freeze the shaped, uncooked gnocchi for up to 1 month. Place the uncooked gnocchi on lined baking trays and pop them in the freezer. When the are rock hard, dived into portions and transfer to freezer containers, and pop in freezer. Cook as directed above without thawing.