Saag Gnocchi
We are on letter G of Alphabetti: An A to Z of pasta, and we've got gnocchi! This is based on a belter of an Indian curry, the classic saag aloo.
10 prep
20 minutes cook
Serves 4
Ingredients
- 400gyoung spinach
- 25gunsalted butter
- 500g packaged gnocchi, cooked to packet instructions
- another 25gunsalted butter
- 1 tspcumin seeds
- 1 tspmustard seeds
- 2 cloves garlic, finely sliced
- 1 tspturmeric
- 1/2 tspcoriander
- 1/2 tspkashmiri chilli powder
- 2 tbspdouble cream
- 150mlgnocchi cooking water
- 100gbutter
- 1 tsppul biber
- 100mldouble cream
Normally it contains chunks of tender potato, but because this is Alphabetti it's going to paired with tender, bouncy gnocchi. Clever, no? We're also jazzing it up with spicy butter and a drizzle of double cream.
Method
Pour around 150ml boiling water over the spinach and leave to cover and wilt. When it's completely wilted, pour into a blender and blitz (with its water) until it's very smooth.
Get a frying pan and add the butter. Fry the pre cooked gnocchi (remember to save the water!) until brown and crispy - you may need to do this in a few batches. Remove with a slotted spoon and give the pan a wipe.
Add another knob of butter and the cumin seeds, mustard seeds and sliced garlic. Fry until seeds start to pop - roughly 30 seconds.
Pour over the blitzed spinach. Add a splash of water if things look like they will burn, and thoroughly mix to combine. Add the turmeric, coriander and chilli powder. Stir to combine.
Add the gnocchi and stir through along with the cream and pasta water.
Fry the chilli flakes in the butter until the butter turns crimson then plate up - a few spoonfuls of gnocchi and sauce, a drizzle of butter and a drizzle of cream.
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