Potato and spinach ñoquis recipe

The gnocchi constitute one of the most traditional dishes of Italian cuisine. In general, they are usually prepared with potatoes, flour and egg, however, in recipes, we put at your disposal a variety of flavors so you can surprise your guests with original dishes from traditional recipes. In this case, we will show you how Make potato and spinach gnocchi, a recipe that brings iron, fiber and beta -carotenes. Keep reading and discover the steps to prepare potato and spinach gnocchi.

Ingredients to make potato and spinach gnocchi:

1. To start the potato and spinach recipe, you must first wash the potato carefully and prick it with a knife or fork. Then cook it in the microwave 4 or 5 minutes. Turn it over and cook on the other side the same time.

Trick: If you don have or do not want to cook in the microwave, you can boil them. We recommend that you do it with the peel so that it does not absorb so much water and get a dry puree.

2. Once cooked, pélada and pí it to form a smooth puree. Be careful not to burn it.

3. sheet leaf by leaf and disinfect spinach. Then, picked it up or proclaimed it in raw.

4. Mix the potato puree that you have previously prepared with chopped spinach. Next, it season to taste considering that, when cooking the gnocchi, they can lose some taste in the water. So, it will be preferable to season a little more.

5. When you have tried the filling and you liked it, add the egg.

6. Add the ingredients of the dough of your potato and spinach gnocchi and, once the preparation is very cold, add the baking powder and the flour progressively, until you have a malleable and tender mass, but not Stuck in the hands. Be sure not to add more than the total recipe, or to knead, so that your gnocchi are soft.

Trick: You can replace 25 grams of flour with cornstarch to be softer. If you are gluten or celiac intolerant, then you should replace the total flour by cornstarch.

7. When you have the dough ready, let it stand 15 minutes and Sepala in 4 parts to start forming the gnocchi. To do this, see it on the table with a little more flour. Then, with your hands, stretch it as a long and fine cylinder, without exceeding you, and cuts approximately 2 cm portions. Provide a ball shape with the palms of your hands and arrange them on the floured table, while you finish using the rest of the dough.

8. In abundant boiling water, cooking 1 ñoqui test to make sure it does not disarm. On the contrary, if it is disarmed, it will be necessary to add more flour, but do not worry, you are still in time to assemble them again. If it goes well, cook the rest of the spinach and potatoes. It is not advisable that you cook all the gnocchi at the same time, do it little by little.

Trick: This step you can do it once you have only 1 ñoqui, before finishing the entire dough, so that you do not have to disarm and assemble them all again, if necessary.

9. as they rise to the surface, remove them from the water with a sparkling and serve them with your favorite sauce. Ready to eat! What do you think of the recipe for healthy spinach ñoquis? Tell us in the comments and share with us the photograph of the result.