Spinach gnocchi with garlic and walnuts

1 servings

Ingredients

Quantity Ingredient
½ pounds Boiling potatoes
1 large Egg; lightly beaten
1 pinch Salt
¼ cup Grated Parmesan cheese
1 cup Cooked spinach; squeezed dry
1 teaspoon Dried basil
2½ cup White whole wheat flour
OR whole wheat flour
¼ cup Olive oil
2 Cloves garlic; minced
⅓ cup Chopped walnuts
3 tablespoons Chopped fresh parsley

Directions

GARLIC AND WALNUT TOPPING

8 SERVINGS OVO-LACTO

We serve our gnocchi with a garlic-and-walnut infused olive oil, but you can also serve them with pesto, tomato sauce or sage butter.

Put potatoes into large pot and add cold water to cover. Bring to a boil and cook until tender, about 30 minutes. Drain. Cool slightly, peel and mash in a large bowl. Add egg, salt, cheese, spinach and basil. Mix thoroughly. Gradually work flour into potato mixture. Turn dough out onto lightly floured surface and knead until smooth and elastic.

Line baking sheet with wax paper and lightly flour. Break off small pieces of dough and roll into balls about ¾ inch in diameter. Place in a single layer on prepared pan. Continue until all dough is formed.

Bring a large pot of water to a boil. Meanwhile, in medium skillet, heat oil over medium heat. Add garlic and cook, stirring often, 1 minute. Add walnuts, reduce heat to low and cook, stirring often, 1 minute more. Remove from heat. When water boils, add salt then working in batches, drop gnocchi into water. Cook 10 seconds after dumplings rise to surface, about 10 minutes total. Remove with slotted spoon and divide among 8 serving bowls.

Reheat olive oil mixture, then spoon over gnocchi. Serve warm.

PER SERVING: 321 CAL.; 9G PROT.;11 G TOTAL FAT (2G SAT. FAT); 46G CARB.; 28MG CHOL.; 79MG SOD.; 4G FIBER.

Converted by MC_Buster.

Recipe by: Vegetarian Times Magazine, September 1998, page 44 Converted by MM_Buster v2.0l.

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