Vegan spinach gnocchi with mushroom
Vegan
spinach gnocchi with mushroom recipe
Ingredients:
3-4 servings
2 large potatoes / 3
medium potatoes, baked or steamed then mashed
1 pack of baby spinach
/ 1 bunch of spinach, just take the leaves in a fine blender with a little
water
2.5 cups of
semolina/wheat flour
1/2 tsp fine salt
Tomato sauce
1 pack of any
mushrooms, thinly sliced
1/2 chopped onion
2 finely chopped garlic
1/2 can of Tomato puree
1/2 tsp Italian
Seasoning
1/2 tsp dried basil / 1
tbsp finely chopped fresh basil
1/4 tsp dry oregano
Salt very little
A little water (25ml)
2 tbsp olive oil for
sauteing
1 tbsp olive oil for
the gnocchi to keep it from sticking
also read:
How to make:
Step 1
Mix mashed potatoes
with spinach that has been blended really smooth
Step 2
Once blended, add the
flour little by little, if you can lift it, place it so you can knead it
Step 3
Knead slowly while
slowly adding flour & mixing well and divide the dough into 3-4 parts
Step 4
It's time to play with
the dough, roll it lengthwise like a small snake so that it can be cut into
about 1 cm thickness according to taste. If possible, don't make it too small
or too big
Step 5
Heat the water, after
it boils add 1 tsp salt then put the gnocchi into the water. If it floats (2-3
minutes) it means it's cooked. Remove and drain, pour a little olive oil so it
doesn't stick to each other.
Step 6
Sauté the onions until
fragrant then the garlic, after wilted add the mushrooms and cook until the
water comes out
Step 8
Add the canned tomato
sauce along with other seasonings and water, stir after 2 minutes, remove the
sauce and pour over the gnocchi that has been arranged on a plate.
