Hello everybody, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, gnocchi with egg & spinach. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
I like this served with a simple garlic butter sauce and some oregano. Remove eggs; run under cold water to stop cooking, then peel. In a small bowl using a fork, beat the eggs and then set them aside.
Gnocchi With Egg & Spinach is one of the most popular of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Gnocchi With Egg & Spinach is something that I have loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook gnocchi with egg & spinach using 10 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Gnocchi With Egg & Spinach:
- Take 2 servings Gnocchi
- Make ready 3-4 Eggs *lightly whisked
- Prepare 1 Pinch Salt
- Take 1 tablespoon Oil
- Prepare 100 g Baby Spinach *You can cook as much as you want to eat
- Prepare Salt & Pepper
- Get <Sauce>
- Make ready 1 tablespoon Oyster Sauce
- Make ready 1/2 tablespoon Soy Sauce
- Prepare A few drops Sesame Oil
Gnocchi on Cutting Board and Rustic Wood Background. Ukrainian traditional lazy dumplings with cottage cheese. Gnocchi was the first thing I ever cooked. But before we proceed right to how to make gnocchi, here's some factoids about these delectable dumplings you might want to know.
Instructions to make Gnocchi With Egg & Spinach:
- Combine all the sauce ingredients in a small bowl.
- Cook Gnocchi in boiling salted water according to the instruction OR until cooked.
- Season Eggs with a pinch Salt. Heat Oil in a frying pan over medium heat, and cook soft scrambled egg. Transfer to a plate. Cook Baby Spinach. It won’t take long. Season lightly with Salt & Pepper.
- Place drained Gnocchi on a serving plate, cover with cooked spinach and scrambled egg. Drizzle with some sauce and enjoy.
I finally tried adding whipped egg whites to Gnocchi. It was a triumph but needed careful handling. I whipped an egg white to soft peaks then put my potato through a ricer. On this basis, I settled on the potato gnocchi commonly eaten in the north of Italy, in the hope that Giorgio Locatelli, who hails from Lombardy, calls potato gnocchi with ragù alla bolognese one of his. I have a recipe for sweet potato gnocchi that i love.
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