Crispy gnocchi with spinach cream sauce

July 8, 2009 in Dips and sauces, Italian, Main dish, Pasta

I just love experimenting with different cuisines and trying out new dishes, but at times i find myself facing some limitations as a vegetarian. Nonetheless, i always try to make my own alterations to the recipes. In that light, one of my favorite cuisines is Italian…as it never disappoints a vegetarian! God bless the Italians for exporting their food so well….no matter where i go in the world, i know i will surely find an italian place to eat at! After Indian, Italian is probably what i make most often at home. And Gnocchi is the perfect dish for days when you can’t take anymore penne/spaghetti/farfalle type of pastas! I still haven’t found the courage to make my own gnocchi (I hear it’s quite a challenge), but click here if you’re ready to make your gnocchi from scratch. I intend to try it as soon as i am ready for home-made gnocchi! I made my store-bought version with a spinach cream sauce and roasted hazelnuts and it was divine! (interesting info – the word ‘gnocchi’ actually means ‘lumps’!)


What you need for 2 servings:
250 gms gnocchi
1 tbsp chopped hazelnuts
200 gms frozen spinach (defrosted, drained and chopped)
1 clove garlic, finely chopped
1 tbsp chopped parsley
1/2 cup ricotta cheese
1 cup heavy cream
2 tbsps grated parmesan
olive oil
salt and pepper

Start by heating a spoon of olive oil in a pan, then toss in the hazelnuts. Add the gnocchi after a minute and reduce the flame. Cook the gnocchi on a low-flame until they start turning brown. Turn off the flame and sprinkle with salt, pepper and parsley.

In a seperate pan, heat a spoon of olive oil, add the garlic and sautee for a minute. Follow it up with the spinach and cook for about 5 minutes. Then add the ricotta and cream, and stir until mixture comes to boil. Turn off the flame and add salt.

Divide the gnocchi between two plates, pour the spinach sauce in the center, and top with grated parmesan.