Spinach Potato Jowar Gnocchi by Unknown


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


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.

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