Gnocchi in Italian style is generally made with potatoes and refined flour. They are small dumplings that are boiled and sauteed with butter or any sauce preferred. They are had as a pasta based dish. But here I gave a new twist to Gnocchi which I stir fried with spinach for a perfect side dish that goes very well with our very own chapattis or rice.
And for a healthier version, I went in for sweet potatoes and whole wheat flour. So replace the usual potatoes and paneer with Gnocchi and make your spinach curry in this new style. So check for a step by step guide with pictures to prepare it.
- 2 medium size sweet potato, boiled & mashed (approx. 2 cups mashed)
- pinch of salt
- 1/4 tsp. turmeric powder
- 1 tsp coriander-cumin powder
- 1/2 tsp. red chili powder
- 1 tsp. kasoori methi. crushed
- 1 egg yolk
- 1/2-3/4 cup whole wheat flour (atta)
- some rice flour to be dusted
- 2-3 thick bunches spinach, chopped
- 2 tbsp. oil
- 1 tsp. cumin seeds
- 1 tsp. garlic, chopped
- 1 onion, chopped
- 1/4 tsp. asafoetida
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. coriander-cumin powder
- 1 tsp. lime juice
In a bowl mix together the mashed sweet potato, pinch of salt, turmeric powder, coriander-cumin powder, garam masala powder, crushed kasoori methi, red chili powder and the egg yolk.
Add the whole wheat flour and knead into a soft dough. Cover and keep aside for 15-20 minutes. On a floured surface divide the dough into several small portions and roll each portion lengthwise like long snakes.
Cut them into 1" pieces. Press a fork over each of them to leave an impression. Transfer to a plate that has been dusted with some rice flour. Meanwhile bring sufficient water to boil along with few drops of oil.
Drop the prepared gnocchi pieces in it, few at a time, till they float to the surface. Remove with a slotted spoon and transfer to a plate. Keep aside.
Heat oil in a pan and temper with cumin seeds. Saute for a few seconds and then add the garlic and green chilies. Fry till the garlic changes colour.
Then add the onions and asafoetida. Saute till light brown. Add the spinach, turmeric powder and coriander-cumin powder. Keep stirring on a medium flame till the moisture has evaporated.
Add the prepared gnocchi and lime juice. Give it a mix and stir fry for a minute or two. Switch off the flame and serve as a side dish with either rice or chapatti.
Boil the sweet potatoes.
Mash them with egg yolk, salt, turmeric powder, red chili powder,
kasuri methi and coriander-cumin powder.
The mashed sweet potato mix.
Add the flour to it and knead into a dough.
Shape the dough into a log.
Cut into equal portions.
Roll each portion lengthwise and further cut them into small pieces.
Press each of the pieces with a fork to leave an impression on them.
All the beautiful Gnocchi pieces.
Transfer to a plate that has been dusted with rice flour.
In hot boiling water, drop the pieces few at a time and simmer.
Till they rise to the top.
Remove them with a slotted spoon.
Transfer to a plate.
Heat oil in a pan and temper with cumin seeds.
Add the garlic and green chilies.
Add the onions and asafoetida and saute till light brown.
Add the spinach, salt, turmeric powder and coriander-cumin powder. Fry
till the moisture has evaporated.
Add the prepared Gnocchi and lime juice. Stir fry for a minute or two.
Serve as a side dish with either rice or chapattis.