Squash gnocchi with spinach
Ingredients
for 4 people
| 500 g | squash (e.g. Hokkaido), cut into approx. 2 cm cubes |
| 300 g | mealy potatoes, peeled, chopped |
| salted water, boiling | |
| 200 g | white flour |
| 80 g | durum wheat semolina |
| 1 tsp | salt |
| 2 tbsp | Maizena cornflour |
| salted water, boiling |
| olive oil for frying | |
| 1 | onion, finely chopped |
| 1 | garlic clove, squeezed |
| 1 tsp | hot curry powder |
| 2 ½ dl | vegan cream substitute |
| ½ dl | water |
| 200 g | leaf spinach |
| ¼ tsp | salt |
| a little | pepper |
| 2 tbsp | pumpkin seeds, roasted |
How it's done
Dough
Cook the squash and potatoes (uncovered) in boiling salted water for approx. 20 mins. until soft. Drain the potatoes and squash, allow to cool slightly, pass through a food mill and into a bowl. Add the flour, durum wheat semolina and salt, mix well by hand. The mixture should still be moist but no longer stick to your hands.
Shape
Sprinkle a little cornflour onto the work surface, shape the mixture into rolls (each approx. 2 cm in diameter). Cut the rolls into pieces approx. 2 cm long.
Gnocchi
Cook the gnocchi in batches in simmering salted water for approx. 5 mins. until they float to the surface. Remove the gnocchi with a slotted spoon, drain.
Sauce
Heat the oil in a non-stick frying pan. Reduce the heat, fry the gnocchi in batches for approx. 4 mins., stirring occasionally. Remove, keep warm. Heat a dash of oil in the same pan. Sauté the onion, garlic and curry powder for approx. 2 mins. Pour in the vegan cream and water, bring to the boil. Reduce the heat, simmer for approx. 2 mins. Add the leaf spinach and gnocchi, heat through in the sauce, season, plate up. Sprinkle the pumpkin seeds on top.
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