Gnocchis aux épinards

Ingrédients

• 1 lbs potatoes ((e.g. Yukon Gold) peeled and chopped)
• 2 ounces fresh spinach
• 1 cup all-purpose flour
• 1/2 tsp salt
• 1 lbs potatoes ((e.g. Yukon Gold) peeled and chopped)
• 2 ounces fresh spinach
• 1 cup chickpea flour
• 1/2 cup tapioca flour (or potato starch / arrowroot flour)
• 1/2 tsp salt

Préparation

1. 1

   You can watch the video for easy visual instructions.First, peel and chop the potatoes into 1-inch pieces.

2. 2

   Then, steam the potatoes until tender and mash them using a potato masher (or ricer).

3. 3

   Meanwhile, blend the flour and spinach for about 30 seconds (until the flour is green).

4. 4

   Next, combine the spinach flour mixture and the mashed potatoes, mix well, and form it into a dough ball (I did this part by hand).If the mixture is too moist, add a little more flour, just a teaspoon at a time.

5. 5

   Using a sharp knife, divide the gnocchi dough into 4 pieces and roll each into 1-inch wide ropes.

6. 6

   Cut each strand into even-sized gnocchi (about ½-inch wide) and optionally roll each piece over the back of a fork or gnocchi board.While optional, this creates ‘grooves’ for sauce to cling to.

7. 7

   Next, bring a large pot of salted water to a boil. Carefully lower the gnocchi into the boiling water and simmer them for 4-5 minutes until they float.Don’t overcrowd the pot; otherwise, they won’t cook evenly – you may need to cook the gnocchi in batches.

8. 8

   Finally, remove the gnocchi from the pot with a slotted spoon and serve it with the sauce or toppings of your choosing. Enjoy!