One of my goals for this year was to make more dishes myself, completely from scratch. So far, I havent been very succesfull in fulfilling the goals yet. I didn’t make any veggie burger so far (I eat too many of them outdoos already) and fermenting my own vegetables just sounds like too much effort. BUT maybe this gnocchi counts for making pasta? It is pasta right?
It’s been a while I made gnocchi myself. I sometimes buy gnocchi in the supermarket and although I loved this creamy version, I rarely make it. Mainly because it can end up tasting like a big dough-ball. And when I made it myself it often ends up too soft.
But not with this one. I was very pleased with myself when I tasted it. The gnocchi was firm, yet soft inside, full of flavour and not too “doughy”.
Together with the gilled tomatoes, this makes a very nice, elegant dish that I’m sure will do great at dinner parties. The grilled tomatoes taste good with spaghetti or simply served with some mozzarella as well.
- 300g patent flour
- 125g fat free quark
- 2 handfuls fresh spinach, shredded
- 2 eggs
- 150g cherry tomatoes
- 3 tomatoes
- ½ onion
- 1 tbsp white wine vinegar
- ½ tbsp balsamic vinegar
- 1 tsp sugar
- 8 tbsp olive oil
- 5 garlic cloves
- pistach nuts, to taste
- basil leaves, to taste
- sea salt
Pre-heat the oven at 220C.
In a large bowl, mix together the flour, quark, spinach, a pinch of salt and eggs to a soft doug. Add more flour when it’s too watery.
Turn onto a floured surface and knead until smooth. Divide dough into small balls and place them on a baking sheet.
Cover your hands with flour and knead small balls of the dough. Place them on a baking sheet and leave to rest for 10 minutes.
Meanwhile, chop the cherry tomatoes in halves and the other tomatoes in pieces. Place them on a baking tray.
Very finely chop the onion and mix together with the white wine vinegar, balsamic vinegar, sugar and some salt. Marinate the tomatoes with this mixture. Add the garlic cloves (with skin) and bake tomatoes for 15 minutes.
Bring a large pan of salted water to boil. Add the gnocchi and cook for 3 minutes, until they rise to the surface. Use a slotted spoon to drain and trasfer to a plate.
Heat a frying pan and melt the butter. Grill the gnocchi on high heat for 3 minutes.
Serve the gnocchi with the roasted tomatoes, garlic cloves, pistach nuts and some basil leaves.