Gnocchi is a traditional dish of a poor peasant woman’s cuisine in Italy. Prepare them from a variety of products, mainly from flour and potatoes with various additives. Spinach is often put in the dough, it gives a boring note to the dull and pale flour dishes. In this recipe, I tried to enrich ordinary potatoes with color, and with flavor - added celery with spinach. Roasted onion and dill can be added to gnocchi potato dough, but most importantly, do not add a lot of flour so that the gnocchi remain tender and melt in your mouth.
Another important point is that you need to get ready-made gnocchi immediately after they float to the surface, otherwise you will have boiling potato and spinach porridge in your pan.
- Cooking time: 45 minutes
- Servings: 4
Ingredients for gnocchi with celery, spinach and potatoes
- 350 g of potatoes;
- 100 g of celery root;
- 130 g of frozen spinach;
- chicken egg;
- 65 g wheat flour;
- chili peppers;
- black pepper, vegetable oil, sea salt.
Method of cooking gnocchi with celery, spinach and potatoes
Peel a small piece of celery, cut into cubes and boil until cooked in a small amount of water. Celery is boiled rather quickly, depending on the size of the cubes, usually 5-7 minutes is enough.
Boil the potatoes in their uniform. Tip - drain the water from the finished potatoes and pour cold water into the pan, then the skin will be easier to clean.
Rubbed potatoes finely or pass through the press. I do not advise you to chop the potatoes in a blender - the starch will stand out and you will get a sticky, tasteless mass.
Celery is thrown back on a sieve, let it drain. Ready celery is very soft, it must also be passed through a potato masher or rubbed through a sieve.
Add frozen spinach to potatoes and celery, and a set of vegetables from which to prepare the dough for gnocchi is ready.
Add a raw chicken egg, wheat flour and sea salt. Knead the dough thoroughly so that all ingredients are evenly distributed. We make the dough very thick, if necessary, add flour or oatmeal. At this stage, season the dish with hot chili (chop finely) and ground black pepper, if, of course, you like spicy food.
Next, make small gnocchi. You can scoop up a little dough with a teaspoon, form a small dumpling and roll in flour, but there is a more productive way. Liberally sprinkle the table with flour, lay out a few tablespoons of dough, roll up the sausage, as thick as a finger. Then we cut the sausage with a sharp knife - small “pads” are obtained, which are prepared very quickly.
We take a large and wide saucepan, pour 2 liters of water into it, bring to a boil, add salt. Put gnocchi in boiling water.
First, the gnocchi will sink to the bottom of the pan, and when they re-emerge, they should immediately be taken out of the water - the gnocchi are ready.
There are many sauces for gnocchi, but, in my opinion, there is nothing tastier than good sour cream with a green onion. Season the dish to your liking and serve hot. Enjoy your meal!
