Spinach Gnocchi with Almond Butter Sauce
by Tarla Dalal
Gnocchi are almost easier to make than to pronounce "n-yoki". The word means "lumps" because of the irregular, somewhat craggy shapes these dumplings have. Gnocchi are boiled in the same fashion as pasta is and are served generally with a cream based sauce. Spinach and cottage cheese gnocchi served in a toasted almond and butter sauce makes an outstanding first course. Alternatively, try gnocchi as a rich and creamy side dish. Make sure you drain out all the water from the spinach before you make the gnocchi. Test one gnocchi by boiling it in water. If it crumbles, add some more flour to the mixture. Always make the gnocchi the day you are going to serve them, because they will discolour if left overnight. Also prepare the sauce just before you are ready to eat!
Spinach Gnocchi with Almond Butter Sauce recipe - How to make Spinach Gnocchi with Almond Butter Sauce
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For The Spinach Gnocchi
4 cups chopped spinach (palak)
1 cup grated paneer
1/4 tsp nutmeg (jaiphal) powder
4 tbsp plain flour (maida)
1/8 tsp baking powder
salt to taste
1 tsp salt
1 tbsp oilfor cooking the gnocchi
For The Almond Butter Sauce
6 tbsp butter
3 tbsp of almond (badam) slivers
freshly ground black pepper powder to taste.
For the spinach gnocchifor the spinach gnocchi
- For the spinach gnocchifor the spinach gnocchi
- Blanch the spinach in boiling water for 1 minute. Drain and refresh in ice-cold water. Drain again and squeeze out all the water.
- Chop the spinach finely.
- Combine all the ingredients in a bowl and mix well to form a soft dough.
- Divide the gnocchi into approximately 30 equal sized balls.
- Press each one gently to flatten them using a fork.
- Boil plenty of water in a broad pan and add 1 teaspoon of salt and 1 tablespoon of oil to it.
- When the water is boiling, add the gnocchi a few pieces at a time and allow them to cook for 3 to 4 minutes.
- Carefully remove the gnocchi from the boiling water, using a slotted spoon. Keep aside.
For the almond butter sauce
- For the almond butter sauce
- Heat the butter in a pan and sauté the almonds till they are lightly toasted.
- Season with pepper and keep aside.
How to proceed
- How to proceed
- Just before serving, toss the gnocchi in the almond butter sauce and mix well.
- Serve immediately.
- While cooking the gnocchi boil one first to see that it does not crumble in the water. If it does, add some more flour.
- If you want the gnocchi to be a little spicy, add 1 to 2 finely chopped green chillies.
| Energy | 399 cal |
| Protein | 9.8 g |
| Carbohydrates | 12.8 g |
| Fiber | 1.9 g |
| Fat | 34.3 g |
| Cholesterol | 0 mg |
| Vitamin A | 4545.5 mcg |
| Vitamin B1 | -0.3 mg |
| Vitamin B2 | -0.1 mg |
| Vitamin B3 | 0.7 mg |
| Vitamin C | 20.2 mg |
| Folic Acid | 83.6 mcg |
| Calcium | 260 mg |
| Iron | 1.6 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 189.6 mg |
| Potassium | 156.5 mg |
| Zinc | 0.7 mg |
Spinach and paneer spiced with nutmeg powder, a very tasty combination.I serve the fluffy- soft Spinach Gnocchi with almond butter sauce as a side dish with risotto rice, it can also be served as a starter.