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Ingredients
4 servings
4 servings
For the gnocchi dough
- 500g potatoes
- 150g all-purpose flour
- 10g salt
- 100g spinach
For the veggie sauce
- 50g sliced red onion
- 280g mixed Roma tomatoes (red & yellow), cut into quarters
- 1 teaspoon oregano
- 20g pitted black olives
- 1 garlic clove, minced
- 200g zucchini, sliced a la julienne
- 6 zucchini flowers
- Sea salt
- Extra virgin olive oil
- 10 basil leaves
- Parmigiano cheese, to taste
Instructions
Cook the potatoes in boiling water until soft. Mash them and let cool to room temperature.
Blanch the spinach in salted boiling water for 30 seconds, then cool in an ice bath. Drain and squeeze out all excess water.
In a food processor, blend the spinach until smooth to create a purée.
In a large bowl, combine the mashed potatoes, spinach purée, salt, and flour. If the dough is still a little sticky, add more flour until the right consistency is reached.
For the veggie sauce, place the quartered tomatoes in a bowl along with the red onion, oregano, garlic, black olives, and julienned zucchini. Season with sea salt and drizzle with extra virgin olive oil. Marinate for 10 minutes.
Heat a large pan over medium heat and pour in the marinated mixture. Toss for 1 minute, then turn off the heat and gently fold in the zucchini flowers and basil leaves.
Bring a large pot of salted water to a boil. Drop spoonfuls of the gnocchi dough into the water and cook until they float. Drain the gnocchi and add them to the pan with the veggie sauce. Toss over medium heat for 1 minute and finish with Parmigiano cheese to taste.
Plate and serve immediately. Enjoy!
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