Spinach Gnocchi

Ingredients

• 3 tablespoons spinach puree
• 5 medium potatoes
• Sea salt as required
• ½ cup refined flour
• ¼ teaspoon nutmeg powder
• Crushed black peppercorns to taste
• Salt to taste 
• 2 teaspoons + 4 tablespoons extra virgin olive oil
• 4 teaspoons butter
• 4 tablespoons chopped garlic
• 2 teaspoons red chilli flakes
• 50 grams parmesan cheese

Method

1. Preheat the oven to 180ºC.
2. Spread sea salt in a baking tray, arrange the potatoes over the salt and cover with aluminium foil. Keep the tray in the preheated oven and bake for 40-45 minutes.
3. Peel the potatoes and pass through a strainer (to mash them) into a mixing bowl while they are still hot.
4. Add spinach puree, refined flour, nutmeg powder, crushed black peppercorns and salt and mix well to form soft and smooth dough.
5. Dust some refined flour on the surface, take a portion of the dough and roll into cylinder.
6. Cut into 2 cm pieces, apply some refined flour over a fork and press each cylinder to make a design.
7. Boil water in a deep non-stick pan. Add salt, 2 teaspoons olive oil and the gnocchi and boil for 4-5 minutes or till the gnocchi start to float on top.
8. Heat remaining olive oil and butter in a shallow non-stick pan. Add garlic and sauté till golden brown.
9. Add red chilli flakes and mix. Drain the gnocchi and add to the pan. Add salt, crushed peppercorns and toss well.
10. Transfer onto a serving plate, grate parmesan cheese on top and serve hot.