Green gnocchi with tomato sauce and Mozzarella...

Any kind of dumplings made with potato have to be good, right? I know it's like that with me ;) but, on this occasion I was a little bit skeptical when I read Anotnio's recipe for green gnocchi... I love spinach, I really do - Like it's sharp, metallic taste and that rough feeling you get on your teeth when eating it. I love traditional potato gnocchi too, but somehow I wasn't sure that those two would work so well together. Only for my trust for Antonio I gave it a go. How lucky! Gnocchi turned out perfectly! The texture was more rough than of those traditional ones - which I think are soft and "pillowy" like. The taste - spinach wasn't too overpowering and went perfect with potatoes. Tomato sauce and mozzarella binds everything together! (Even though my two little girls still ate gnocchi as usual... with melted butter and... sugar :P ).

green gnocchi

This great recipe comes from "Simple cooking" by Antonio Carluccio.
Green gnocchi are made by adding a little cooked, well-drained and very finely chopped spinach. Another type of gnocchi is what is known as gnocchi alla romana, and these are made with semolina or polenta.

How to make it...

Green gnocchi:
- 500 g mashed floury potatoes
- 110 g plain flour
- 200 g spinach, cooked and squeezed dry and very finely chopped
- 1 egg
- salt and pepper
- 40 g Parmesan, freshly grated
- 150 g buffalo mozzarella, cut into small cubes
Tomato sauce:
- 1 garlic clove, peeled and finely chopped
- 6 tablespoons olive oil
- 500 g canned chopped tomatoes
- 6 basil leaves

green gnocchi antonio carluccio

Make the gnocchi by mixing together the potatoes, flour, spinach and egg, adding more flour if the dough is too wet.  Season lightly.
Make the simple tomato sauce by frying the garlic in the olive oil until soft, a few minutes.  Add the tomatoes, basil, and some salt and pepper, and cook for 20 minutes.
Shape and cook the gnocchi - Using your hands, roll a little of this mixture at a time into sausage shapes.  Cut these into 3 cm chunks, then press with the tines of a fork to create a ridged impression (these ridges will help the sauce to stick).  Add the gnocchi to boiling salted water, after a few seconds they will swim up to the surface. When ready, drain, then add the sauce, Parmesan and some pepper, and mix well.
Divide the gnocchi between the plates, sprinkling over the mozzarella cubes and some more basil leaves to finish.


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