Spinach, Swiss chard, sorrel, vine leaves and above all, the lettuces are leaf vegetables and are vital part of our diet. They contain so much vitamin A, calcium, iron, and chlorophyll that they are very good for our health, especially when organically grown grown and eaten raw. But if you would want to find a way where spinach tastes delicious and saves some of the nutrients then try it in gnocchi. And if you add creamy mushroom sauce into them, it is so finger-licking that you can definitely see yourself getting into.
For Spinach Gnocchi Baked in a Creamy Mushroom Sauce you will need these ingredients:
- 300g floury potatoes
- 200g spinach
- 1 small onion
- 1 small garlic clove
- 1 Tbs olive oil
- 1 egg
- 30g spelt flour
- 1 pinch nutmeg
- Coarse salt, white pepper
…and for the sauce you will need:
- 300g mushrooms
- 1 shallot
- 2 Tbs butter
- 150g heavy cream
- 1 Tbs arrowroot
- 1 tsp coarse salt
- 1 pinch white pepper
- 1 Tbs soysauce
- 2 Tbs finely chopped flat-leafed parsley
To make the gnocchi, first you have to cook the potatoes in their skins, peel and press through a potato sieve or grate, while the potatoes are still warm.
Meanwhile tear the spinach leaves, finely dice the onion, and mince the garlic.
Gently pan fry the onion and garlic in the oil until transparent, then add the spinach and cook gently. Add the vegetables to the potatoes, add the egg and flour, mix well and season with nutmeg, salt, and pepper.
With damp hands, or 2 spoons form the mixture into small rounds. Cook the gnocchi in boiling, salted water until they float to the surface.
To make the sauce, first slice the mushrooms. Finely dice the shallot and cook in the butter until transparent.
Add the mushrooms and cook briefly.
Mix the cream with 3 tablespoons of water and add to the mushrooms. Dissolve the arrowroot in a little water, add to the sauce and stir until it thickens.
Season to taste with salt, pepper, and soy sauce and stir in the parsley.
Serve with gnocchi.
If you want your spinach gnocchi to be dairy free, you can saute the vegetables in organic spread, which is made from a blend of organic fruit and plant based oils (virgin coconuts, flaxseed, hi-oleic sunflower, palm fruit and canola and is lower in calories and saturated fat than butter is, it is gluten free and doesn’t contain any GMOs. It looks like butter, it smells like butter, and it melts like butter.