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Wholemeal Gnocchi

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Now that I'm settling into my new life in my own home, the cooking bug has begun to struck. Part of that is my diet, and realising what is in processed food, and how I can make decent foods by freezing extra portions and only cooking twice a week.

The first thing I tried was Gnocchi. I'm no cooking master, so if I can make it, so can anyone else. Below is my recipe along with my additions.

Sweet Potato Gnocchi with Spinach and Onion sauce.
Prep time: 1 hour, but makes up to 5 portions.

Gnocchi
-------
2 large sweet potatoes
Italian herb mix (dried)
1-3 cups of wholemeal flour, dependant on mix.

Steam 2 large sweet potatoes then allow to cool.

Add a generous sprinkling of herbs. I liked to use an Italian Herb mix, which has sage, margoram, oregano and basil.

Add wholemeal flour in parts, until your dough becomes firm and starts to ball together. If the mix is a bit wet, keep adding flour until it's a better texture.


Turn out portions of the dough onto a cutting board. Many recipes will tell you to knead dough until silky, however, I didn't find I had to. Just knead it a little, adding flour if still too sticky. Press the dough with your hands, into flatter circular shapes. Turn it over as you do, making sure both sides are covered with flour.

Cut dough piece into 2cm strips, then flatten gently with the knife. Then, cut each strip into 2cm squares. If pieces aren't perfect, don't worry. It's more aesthetics to get them similar more than requirement.

Bring a saucepan of water to the boil. Then drop in gnocchi pieces in one at a time. They will sink to the bottom and will seem like they will stick together, but soon will bob up to the top and float. When they float, skim them out with a slotted spoon and put to the side. Floating means they are cooked. Gnocchi still sitting on the bottom of the pan need to be left longer.

Leave Gnocchi to cool.


Spinach and Onion sauce
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1 onion
100g spinach
500-750ml tomato puree (tinned or jar)
Italian herb mix

Dice one onion and fry it in a non-stick pan. A little oil can be added if you prefer.

When onion is caramelised, add your baby spinach leaves. 100g would be suitable, but you can add more or less based on what you have in your fridge.

Throw in the cool gnocchi and let them get a bit of a fry on them.

Add tomato puree and Italian herb mix.

Let cook through for 10-15 minutes, at a simmer.


Serve. 

Microwave Carrot & Walnut cake
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