Vegan gnocchi with spinach and asparagus

When the weather was still nice and warm, every day I went to the farmer market. And there are cool things – radishes, chives, green onions, fresh spinach. Several bunches of spinach, with roots, and every meal is better.

Now is cold and raining, then I force myself to do groceries, but this really brighten my days.

And, when I’m home and cuddling with hot tea, I browse internet and try not to take baits. But I worry about opinions claiming that vegetarianism is “only soybeans and chickpeas.” That it’s boring and tasteless. And how long you can live on vegetables with vegetables and hummus with falafels.

I hope that Raven Kitchen convince you that this are not reliable opinions. 🙂 Anyway, today dinner is easy and light. You can, of course, have it as a side dish to the main course. But, for me, the bowl of kopytka (really, in polish we have so many names for noodles – pyzy, kopytka, kluski, kluski śląskie, in english only noodles or gnocchi) with spinach, accompanied by salads and raw salads, just for lunch.

Kopytka (gnocchi) made of potatoes (with a hint of turmeric, because I had terribly pale potatoes).

For this fresh spinach, lemon, some leftover asparagus (I planned soup, but…this was better idea). Really good meal, simple and easy.

Ingredients:

gnocchi:

1 kg of potatoes

1 – 1.5 cups oat flour (wheat)

2 – 3 tablespoons of potato starch

(Optional) 0.5 tsp turmeric

spinach:

bunch of green onions

5 – 6 bunches of fresh spinach

bunch of asparagus (optional)

juice and grated rind of one lemon

white pepper

salt

4 – 5 tablespoons of vegetable milk (or cow / goat / sheep but then the dish will not be vegan)

1 tablespoon of coconut oil (ghee – but then cease to be a vegan dish)

Preparation:

Gnocchi:

• Boil potatoes in lightly salted water and then cool it. Potatoes must be cold because warm will strongly absorb the flour.
• Potatoes grind.
• Add the turmeric, flour and starch and knead the dough. Form the gnocchi and cook al dente.

Spinach:

• Wash spinach, clean the roots and cut all (or tear by hand) into smaller pieces.
• Asparagus break approx. 2 – 3cm pieces.
• Finely cut spring onions.
• In a saucepan warm up coconut oil, add the spring onions. Fry about 1 minute. (White parts of onions should become transparent).
• Add the spinach, peas, asparagus, zest and lemon juice. Season lightly with salt and pepper.
• Fry, stirring approx. 3 – 4 minute or until the spinach wilt.
• Add the milk. Mix.
• Add gnocchi, stir gently and cook for another few minutes to evaporate excess liquid (approx. 5 minutes).

Bon Appetite!