Fluffy, light as air gnocchis with the goodness of greens and cottage cheese. What could be better?
This recipe has been adapted from a book called ‘Great Greens’. I love to experiment with different spices. My palate is not suited to bland food. Besides spices are very good for the health.
The nutrients in spinach strengthen the body, contain calcium, iron, Vitamin K and folic acid. Even children will love these tasty gnocchis.
You can also substitute ricotta cheese if you don’t have paneer. The dressing gives it the extra flavour to make it absolutely delicious. They just disappear when I make them at home for dinner.
PREP:20 minutes plus chilling COOK TIME: 20-25 minutes SERVES:4
- 750 g fresh spinach, washed and trimmed
- 200 g fresh paneer (cottage cheese)
- 1 tsp cumin seeds
- 1 green chili, chopped
- 2 flakes garlic, chopped
- 2 egg yolks
- 50 g Parmesan cheese
- ½ tsp nutmeg, freshly grated
- 50 g plain flour, plus extra for shaping
- Salt and Pepper to taste
- 75 g butter
- 1 tsp red chilli powder
- 125 g Parmesan cheese, grated
Place the spinach in a pan with the cumin seeds, green chili, garlic and 1 tablespoon water. Cover and cook for a few minutes until the leaves are wilted and tender. Increase the heat to drive off any remaining water. Squeeze dry and leave to cool.
To make the gnocchis, place the spinach, paneer, egg yolks, Parmesan, nutmeg, salt and pepper in a blender or food processor. Puree until smooth. Turn into a large mixing bowl, sift over the flour and mix to form a dough. Cover with clingfilm and leave in the refrigerator for 15 minutes.
Using well-floured hands, take small pieces of the gnocchi mixture (about 15 g) and shape them into 24 ovals or egg shapes. As each gnocchi is made, place it on a lightly floured tray until ready to cook.
Bring lightly salted water to boil in a large pan, reduce the heat to simmer and poach 5-6 gnocchi at a time for a few minutes until they puff up and rise to the surface. Remove with a slotted spoon and pile into individual warmed dishes.
Melt the butter and add the chilli powder. Take it off the heat immediately. Spoon over the gnocchis, sprinkle with the Parmesan cheese and serve hot.