This amazing and quick recipe is super healthy! It can easily be adapted to be dairy-free and gluten-free.
Info
- Amount: 3 servings
- Prep time: 5 minutes
- Cooking time: 30 minutes
Ingredients
- 300 grams of gnocchi (you can find gluten free versions)
- 450 grams frozen spinach or 1 to 1.5 kg of fresh spinach (when buying frozen, it’s better if it’s pre-cut). This recipe works better with frozen spinach.
- 2 tablespoons of olive oil (+ another two to toast the nuts)
- 2 cups milk (can be substituted with oat or soy milk for dairy free version)
- 2 tablespoons flour (can be substituted with gluten free flour) or 2 tablespoons cornstarch
- 2 tablespoons vegetable bouillon powder + a little more for seasoning to your taste
- 2 tablespoons ground nutmeg
- 2 grams of chopped natural walnut
- Salt to taste
Instructions
- Put the two tablespoons of olive oil to heat in a medium saucepan 2
- Once the oil is hot, add the frozen or fresh spinach
- Fresh spinach: let the spinach cook with the oil about 4-5 minutes over medium-high heat. If it gets too dry, add a splash of water.
- Frozen spinach: let the ice melt and the spinach cook in the oil (approx. about 8 minutes) over medium-high heat. Wait for the excess water to evaporate.
- Once the spinach is slightly cooked, put it in the blender or use a hand blender just for a few seconds. The idea is for the spinach to be semi-blended but not completely pureed.
- Return the spinach to the pot and cook for another 5 minutes over medium heat.
- Add the milk and wait for it to heat up, then lower the spinach mixture to medium-low heat.
- Bring 1 liter of water to a boil in a large pot.
- Add the vegetable bouillon powder to the spinach mixture and mix well.
- Mix the two tablespoons of flour or cornstarch in a separate cup with a little water until it becomes a paste. The idea is to wait for the milk that we added before.
- Wait for the mixture to thicken. If it still seems too liquid, you can add another two tablespoons of flour/cornstarch with water.
- Add the nutmeg. Also add salt and more vegetable bouillon to your taste. Leave the spinach mix heating over very low heat.
- Add the gnocchi to the boiling water (carefully so that the water does not boil over). Let it cook 2-4 minutes until the gnocchi begin to float. Then remove them from the water with a ladle and remove the excess water.
- Heat the remaining 2 tablespoons of oil in a skillet over medium high heat. Add the walnut pieces and a little salt to taste. Lower the heat to medium and allow the walnuts to toast for 2 minutes. (It is important to be careful not to burn them).
- Serve the gnocchi in a bowl. Serve the spinach mixture on top and add the toasted walnuts as a garnish at the end.
Buon appetito! Enjoy your meal!
The (Ok)ay Life Project 