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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 2 |
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Tuscan Style :) Ingredients:
spinach puree - 5 tablespoon |
potato - 6 medium |
refined flour (maida) - 1 cup |
salt to taste |
peppercorns,crushed - 8-10 |
olive oil - 3 tablespoon |
onion ,chopped - 2 medium |
garlic,chopped - 5 clove |
capsicum,chopped - 1 medium |
tomato concasse - 2 cup |
cream - 1/4 cup |
oregano - 1 teaspoon |
parmesan cheese,grated - 2 tablespoon |
basil leaves - 5-6 |
Directions:
1. Boil potatoes, till just cooked. Drain, peel and mash while still hot. Cook the mashed potatoes in a pan so that all the excess moisture dries up.
2. Add refined flour, spinach purée, salt and one-fourth teaspoon crushed peppercorns and mix till smooth. Do not over-knead the dough. Divide the dough into four portions and shape each portion into a one-inch thick roll. Cut the roll into one-inch long pieces. Press each piece with the prongs of a fork to make a design, and lightly roll in flour.
3. Gently lower the gnocchi into a pan of boiling salted water and cook till they rise to the surface. Drain and refresh in chilled water. Drain again and stir in one tablespoon of olive oil and set aside.
4. For the sauce, heat the remaining oil in a pan and sauté the onions, garlic and green capsicum. Add the tomato concasse and sauté for five minutes. Add three-fourth cup of water and bring the mixture to a boil. Stir in the cream, mix and bring to a boil again.
5. Toss the gnocchi in the sauce, add salt, remaining crushed peppercorns and dried oregano.
6. Sprinkle Parmesan cheese and roughly torn basil leaves.
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