Spinach Potato Jowar Gnocchi by Unknown

Ingredients

For The Gnocchi

• ¾  Cup Spinach, blanched & chopped
• 2 Cups Potatoes, boiled & mashed
• ⅓ Cup Jowar/Sorghum flour
• 3 tbsp Besan/Bengal Gram Flour
• 2 tbsp Rice flour
• 2 tbsp Blanched Almond Paste
• Salt to taste

For Tomato Sauce

• 1 ½  tbsp Olive Oil
• 3 Peppercorns
• 2 Cloves
• 1 ½ Cup Blanched Tomato Puree
• A Pinch of Asafoetida
• ½ tsp Turmeric Powder
• 1 tsp Madras Curry Powder
• Salt to taste
• 3 tbsp Curd

Other Ingredients

• ½ Cup Processed Cheese, grated

Method

To Make Gnocchi-

• In a mixing bowl combine spinach and potatoes, mix well.
• Add the rest of the ingredients and mix well.
• Take a small portion, roll into a ball and gently press with a thumb.
• Boil 2 cups of water in a pot. Put in prepared gnocchi and blanch for 2mins.
• Remove with perforated spoon and set aside till in use.

To Make Tomato Sauce-

• Heat the oil or ghee in a small pan. Add the asafoetida, and wait 5 seconds.
• Add peppercorns, cloves and saute till fragrant.
• Add tomato puree and simmer for 4-5 minutes.
• Add the turmeric, Madras curry powder and cook on medium flame for another 7-8 minutes.
• Season with salt and mix well.
• Add the curd and simmer for 2-3 minutes more.

For Assembling–

• Take a baking dish or skillet and put tomato sauce on the bottom of the dish.
• Arrange the Gnocchi above the tomato sauce in one layer.
• Top it off with some grated cheese.
• Bake in a preheated oven at 180*c for 10 mins or until browned.
• Serve hot.