Mini spinach dumplings get a spicy, herby hit.
Cook: 30 Mins
Serves: 4
Price: 79p per serving
Nutritional Information
Each 298g serving contains
Energy
2056kj
492kcal
2056kj
492kcal
25%
Fat
17.3g
17.3g
Med
25%
25%
Saturates
8.3g
8.3g
Med
42%
42%
Sugars
2.1g
2.1g
Low
2%
2%
Salt
1.22g
1.22g
Med
20%
20%
of your reference intake.
Typical energy values per 100g:
690kj/165kcal
Typical energy values per 100g:
690kj/165kcal
Ingredients
700g Maris Piper potatoes, chopped
80g Asda Mild Baby Spinach
1 egg, beaten
150g-200g plain flour
160g diced pancetta
2 cloves garlic, chopped
1 red chilli, deseeded and diced
10g sage leaves
20g Parmesan, shaved
Method
1
Bring a large pan of water to the boil, add the potatoes, and cook for 12 mins until tender. Drain and mash.
2
Put 50g of the spinach in a processor with the egg and blitz to a paste.
3
Stir through the mash; season with black pepper. Add the plain flour, 50g at a time, mixing as you go, until it forms a dough.
4
Dust a work surface with flour and knead the dough for 1 min. Divide into 4 and roll into logs. Cut into 3cm pieces.
5
Put the pancetta in a nonstick frying pan; dry-fry for 4-6 mins. Add the garlic, chilli and sage. Cook for 2 mins.
6
Cook the gnocchi in boiling water for 1-2 mins or until they float to the top. Drain and add to the frying pan. Cook for 2-3 mins, then stir in the remaining spinach, until wilted, and top with parmesan, to serve.