Pumpkin and ricotta gnocchi with palak sauce
|100 g||ricotta cheese|
|100 g||cake flour|
|black pepper — to taste|
|20 g||parmesan cheese — finely grated|
|3-4 tbsp||coconut oil|
|3 tbsp||coconut oil|
|1||garlic clove — sliced|
|1 slice||fresh ginger — julienned|
|2||dried red chillies|
|750 g||baby spinach|
|1 tbsp||garam masala|
|200 ml||coconut cream|
|1 tsp||brown sugar|
|1 tsp||red wine vinegar|
|parmesan cheese — thinly shaven|
|pumpkin seeds — toasted|
For the gnocchi
Using a large metal spoon, mix all the ingredients together. Once together, divide into 4 pieces, You may need to add in extra flour so that you can roll the dough into long, 2cm width “snakes”. Using a sharp knife, cut off 2cm pieces. Repeat until all the dough has been shaped.
Bring a pot of salted water to the boil. Drop the individual pieces of gnocchi into the boiling water. Using a slotted spoon, fish the gnocchi out of the pot when they raise to the surface. Arrange the gnocchi in an olive oil bathed pan so that they don’t stick together. Be generous, You will cry if the gnocchi sticks together in one solid lump.
For the palak sauce
Heat the oil and add the garlic ginger and red chilli to the pan. Allow to soften. Add the spinach and wilt. Add the Garam Masala and mix thoroughly. Allow to cook down so that half the water evaporates. Using a stick blender, blend the mixture into a thick puree. Add the coconut cream, sugar, vinegar and salt to taste for balance.
Before serving, heat the palak sauce. In a large frying pan, heat some coconut oil and pan fry the pieces of gnocchi until they take on some colour.
Serve with shavings of parmesan cheese and a sprinkle of the toasted pumpkin seeds you got out of the pumpkin.
Recipe extract reprinted with permission from Kamini Pather from her new ebook, Eat Glocal. Follow along on Instagram for more recipes.