The word gnocchi is derived from the Italian word nocchio, meaning knots (gnocco is the singular form). In italian cooking gnocchi are small thick dumplings usually made with potato, semolina or wheat flour, egg and cheese. Can be served with a sauce or in soup.
Creamy spinach gnocchi, this velvety deliciousness, is a very easy and quick recipe, served on your table in less than 30 minutes. For a quick lunch or dinner after a long day all you need is this foolproof recipe. It calls for: (serving two people)
- 500g fresh gnocchi cooked as per package directions
- 500ml milk or 2 cups (you can use skimmed milk)
- 200 ml cream, or one cup
- 2-3 tbsp butter
- 3 tbsp flour
- 1 cup fresh spinach (or thawed)
- 1 tbsp garlic salt
- salt to taste
Cook the gnocchi according to package instructions and set aside.
Melt the butter over medium heat then add the flour and cook it to make the roux. Slowly add the milk and cream to the roux and whisk constantly to avoid any lump.
Before the sauce starts to thicken add the garlic salt, salt and spinach and cook for 3-5 minutes until the spinach has wilted and sauce thickened.
Return the gnocchi to the sauce and fold to combine. You can add parmesan cheese to the sauce or simply sprinkle on top. Serve immediately and enjoy heaven in you mouth.
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