Gnocchi With Celery, Spinach And Potatoes. Step-by-step Recipe With Photo

Gnocchi is a traditional dish of poor peasant cuisine in Italy. They are prepared from a variety of products, mainly from flour and potatoes with various additives. Spinach is often placed in dough, which gives a dull and pale flour dish a cheerful flavor. In this recipe, I tried to enrich ordinary potatoes with color and aroma - I added celery with spinach. You can add fried onions and dill to potato gnocchi dough, but most importantly, don't add too much flour to keep the gnocchi tender and melt in your mouth.

Another important point, you need to get ready-made gnocchi immediately after they float to the surface, otherwise you will have a bubbling porridge of potatoes and spinach in your pan.

• Cooking time: 45 minutes
• Servings: 4

Ingredients for celery, spinach and potato gnocchi

• 350 g potatoes;
• 100 g root celery;
• 130 g frozen spinach;
• chicken egg;
• 65 g wheat flour;
• chili peppers;
• black pepper, vegetable oil, sea salt.

Cooking gnocchi with celery, spinach and potatoes

Peel a small piece of celery, cut into cubes and boil until tender in a little water. Celery cooks quite quickly, depending on the size of the cubes, usually 5-7 minutes is enough.

We boil potatoes in their uniforms. Advice - drain the water from the finished potatoes and pour cold water into the pan, after which the skin will be easier to clean.

Grate potatoes finely or pass through a press. I do not advise chopping the potatoes in a blender - starch will stand out and you will get a sticky, tasteless mass.

Throw the celery on a sieve, let the water drain. Finished celery is very soft, it also needs to be passed through a potato press or rubbed through a sieve.

Add frozen spinach to the potatoes and celery, and the set of vegetables you can use to make gnocchi dough is ready.

Add raw chicken egg, wheat flour and sea salt. Knead the dough thoroughly so that all ingredients are evenly distributed. We make the dough very thick, if necessary, add flour or oatmeal.

At this stage, we season the dish with hot chilli (chop finely) and ground black pepper, if, of course, you like spicy food.

Next, we sculpt small gnocchi. You can scoop up some dough with a teaspoon, form a small dumpling and roll in flour, but there is a more productive way. Sprinkle a lot of flour on the table, lay out a few tablespoons of dough, roll a sausage as thick as a finger. Then we cut the sausage with a sharp knife - we get small "pads" that cook very quickly.

We take a large and wide saucepan, pour 2 liters of water into it, bring to a boil, salt. Gently put the gnocchi in boiling water.

First, the gnocchi will sink to the bottom of the pan, and when they float up again, they must be immediately removed from the water - the gnocchi are ready.

There are many sauces for gnocchi, but in my opinion, there is nothing tastier than good sour cream with green onions. Season the dish to your liking and serve it hot. Bon Appetit!