Emerald Scissor Pasta (Spinach Gnocchi) by @le.renard.et.les.raisins

21 min

2 servings

🥕

130 g

Spinach shoots

🌾

150 g

Flour

🧂

0.5 tsp

Salt

🫙

0.5 tsp

Ground cumin

🧈

30 g

Dairy-free margarine

🧄

2 cloves

Garlic

🌿

Sage

🌿

1 tbsp

Pesto

🥣

1 tsp

Plain soy yogurt

🍝

1 tbsp

Pasta cooking water

  1. Combine
    • Spinach shoots
    • Flour
    • Salt

    In a blender, combine the spinach with the flour, salt, and cumin if using.

  2. Blend

    Blend until a ball of dough forms, about 30 seconds to 1 minute, no more, as over-blending makes the gnocchi rubbery.

  3. Sauté
    • Dairy-free margarine
    • Garlic
    • Sage

    In a pan, saute the margarine with the garlic and sage (option 1), or saute the margarine alone (option 2).

  4. Cut
    • Flour
    • Pasta cooking water

    Cut the dough with scissors directly over a pot of salted boiling water, dipping the scissor blades in flour between cuts.

  5. Cook

    Let the gnocchi cook until they rise to the surface, about 2-3 minutes.

  6. Drain

    Drain the gnocchi and add them to the hot pan, then cook for 2-3 minutes and serve.

  7. Add
    • Pasta cooking water
    • Pesto
    • Plain soy yogurt

    For option 2, add the gnocchi to the pan, let them saute for 2-3 minutes, add the pasta cooking water and pesto, mix, and serve with 1 tsp of soy yogurt per plate.

Emerald Scissor Pasta (Spinach Gnocchi) by @le.renard.et.les.raisins

21 min

2 servings

🥕

130 g

Spinach shoots

🌾

150 g

Flour

🧂

0.5 tsp

Salt

🫙

0.5 tsp

Ground cumin

🧈

30 g

Dairy-free margarine

🧄

2 cloves

Garlic

🌿

Sage

🌿

1 tbsp

Pesto

🥣

1 tsp

Plain soy yogurt

🍝

1 tbsp

Pasta cooking water

Preparation Steps

  1. Step 1/7

    In a blender, combine the spinach with the flour, salt, and cumin if using.

    🥕Spinach shoots
    🌾Flour
    🧂Salt
    🫙Ground cumin

  2. Step 2/7

    Blend until a ball of dough forms, about 30 seconds to 1 minute, no more, as over-blending makes the gnocchi rubbery.

  3. Step 3/7

    In a pan, saute the margarine with the garlic and sage (option 1), or saute the margarine alone (option 2).

    🧈Dairy-free margarine
    🧄Garlic
    🌿Sage

  4. Step 4/7

    Cut the dough with scissors directly over a pot of salted boiling water, dipping the scissor blades in flour between cuts.

    🌾Flour
    ✂️Scissors
    🍲Pot

  5. Step 5/7

    Let the gnocchi cook until they rise to the surface, about 2-3 minutes.

    🍲Pot

  6. Step 6/7

    Drain the gnocchi and add them to the hot pan, then cook for 2-3 minutes and serve.

    🧺Colander

  7. Step 7/7

    For option 2, add the gnocchi to the pan, let them saute for 2-3 minutes, add the pasta cooking water and pesto, mix, and serve with 1 tsp of soy yogurt per plate.

    🍝Pasta cooking water
    🌿Pesto
    🥣Plain soy yogurt
    🥄Spoon

Composition

Ingredients

Types

Vegetables, Grains, Spices, Fats, Herbs, Sauces, Dairy Alternatives, Liquids

Ingredients

Spinach shoots, Flour, Salt, Ground cumin, Dairy-free margarine, Garlic, Sage, Pesto, Plain soy yogurt, Pasta cooking water

Notes

Ground cumin (optional, or ground anise), Dairy-free margarine (for the garlic and sage sauce option), Garlic (minced, for the garlic and sage sauce option), Sage (a few leaves, for the garlic and sage sauce option), Pesto (for the pesto sauce option), Plain soy yogurt (per person, for the pesto sauce option), Pasta cooking water (for the pesto sauce option)

Allergens

Gluten, Soy, Milk, Tree nuts

Dietetics

Dietary regimen

Pescatarian, Egg-Free, Sugar-Free, Vegetarian

Calories

410 kcal

Macro nutrients

Protein: 12g, Carbohydrates: 65g, Fat: 11g, Fiber: 5g, Sugars: 2g

Nutritional Information

Minerals

Iron: 3.2mg, Magnesium: 55mg, Potassium: 420mg, Calcium: 80mg, Sodium: 620mg

Vitamins

Vitamin A: 280µg, Vitamin K: 220µg, Folate: 110µg, Vitamin C: 15mg

Preparation

Time Information

Preparation

15 minutes

Cooking

6 minutes

Overall

21 minutes

Difficulty

Level

Medium (2/4)

Steps

7 steps

Equipments

Utensils

Scissors, Pot, Spoon, Colander

Appliances

Blender, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Everyday Meal

Origin

Source

Platform

instagram

Original Creator

@le.renard.et.les.raisins

Origin

Cuisine

French, Italian

Geographic

France, Europe

Various

Aspect

Texture

Chewy, Soft, Tender

Flavors

Savory, Garlicky, Herby, Earthy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

raw dough : 1 day (wrapped in plastic film or airtight container,refrigerated), cooked gnocchi with sauce : 2 days (in an airtight container,refrigerated,reheat in a pan before serving), raw dough or shaped gnocchi : 1 month (freeze on a tray before transferring to a bag,cook from frozen directly in boiling water)