Semolina Gnocchi With Spinach (Vg)
Delicious Italian gnocchi made with semolina and spinach. Serves about 2, in Italy it's usually eaten as a first course (like pasta).
Ingredients
Gnocchi
- 480 ml soy milk 16.2 oz
- 10 g olive oil 2 1/4 tsp
- 1 tbsp nutritional yeast or vegan parmesan
- 125 g semolina flour (package should say for gnocchi or gnocchi alla romana and soups) 4.40 oz
- 230 g fresh spinach 8 oz
- Salt and pepper to taste
Topping
- 2 tbsp olive oil
- 6 sage leaves
Instructions
- Heat soy milk with olive oil, nutritional yeast (or parmesan), salt, and pepper until just starting to bubble. Once warm, gradually whisk in the semolina, stirring constantly to avoid lumps. Cook for about 5-6 minutes until thick and smooth.480 ml soy milk, 10 g olive oil, 1 tbsp nutritional yeast or vegan parmesan, 125 g semolina flour (package should say for gnocchi or gnocchi alla romana and soups), Salt and pepper to taste
- Sauté the spinach in a pan with a splash of water until wilted, then squeeze out all the excess water and chop finely. This is important as we don't want to add extra water to the mix.230 g fresh spinach
- Mix the spinach into the semolina mixture until well incorporated.
- Spread the mixture onto a surface with baking paper. form it into a log, and let it cool slightly until firmer.
- Slice the log into discs with a serrated knife (if it sticks wet the knife in between discs) and arrange them slightly overlapping in a baking dish.
- Heat olive oil with fresh sage leaves(slightly torn for more flavour) until fragrant, then drizzle over the gnocchi.2 tbsp olive oil, 6 sage leaves
- Cook at 200°C/400F (static oven) for 25/30 minutes until golden and crispy on top. For extra crispiness, broil for a few minutes at the end. Serve and enjoy!
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