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Say no to grease and yes to health with this recipe featuring ragi gnocchi with spinach fondue

Updated on:20 January 2020, 12:21pm IST
This decadent gnocchi and fondue combo is sure to be your ultimate comfort food. Just sit back, unwind and relish its goodness.
Deeksha Sarin
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Bursting with the goodness of ragi and spinach, this unique pasta is drool-worthy. Image courtesy: Shutterstock

Picture this: You’re snuggling inside your cosy blanket in this chilly weather and all of a sudden you crave for a decadent comfort food–say for instance, a bowlful of mac and cheese.

But just the mere thought of loading up on a whopping amount of calories scares the shit out of you, and you end up swallowing this craving along with those tears of disappointment.

Thankfully, life is not that dull. You can savour something as decadent as mac n cheese without worrying about the excess calorie load. How, you ask? By making ragi gnocchi and spinach fondue for yourself.

Also read: Make broccoli great again with this poached broccoli recipe

Oh, no no! Don’t you dare judge this book by its cover! Ragi and spinach not only add to the health quotient but also enhance the texture of the gnocchi to such an extent that is sure to melt in your mouth. Yes, it’s that succulent and tender!

Ragi gnocchi recipe
Image courtesy: Radisson Blu Atria, Bengaluru

Chef Michael Raj. A, ChefDe Partie, Radisson Blu Atria in Bengaluru shares a recipe of this unique variant of gnocchi. So, let’s get rolling!

Ingredients
2 potatoes
1 egg yolk
1 cup ragi flour
2 pinches crushed pepper
1 tbsp parmesan cheese, grated
Salt to taste
250 gms spinach
100 ml olive oil
4 garlic cloves, chopped
1 onion, chopped

Preparation
1. Scrub the potatoes clean and put them in a large pot (do not peel the potatoes). Cover with cold water and bring to a boil with some salt in it. Cook, uncovered, until the potatoes are tender.

2. Drain the potatoes and let them cool slightly using a paring knife to scrape off and discard the skins. Then thoroughly mash the potatoes with a large fork or potato masher.

3. Stir in the ragi flour, egg yolk, cheese, salt and pepper to form a smooth dough.

4. Divide the dough into four parts and work with one section at a time.

5. Roll a section of dough into a long, inch-thick strip on a well-floured surface and cut it into bite-size pieces.

7. Meanwhile, bring a large pot of salted water to a boil. Add bite-sized gnocchis and give them a quick but thorough stir. Wait for 10-20 seconds and then remove them with a slotted spoon. Repeat the same procedure with the remaining gnocchis.

9. Wash the spinach under running water and clean it. Now blanch it by putting it in boiling water just for one minute and then put it immediately in ice water.

10. Remove the spinach from ice water, blend it in a mixer grinder till you get a paste.

11. Heat oil in a pan over medium flame. Add chopped garlic and onion along with a little salt.

12. Finally, add the spinach paste and gnocchi. Toss them well. Finish with some olive oil.

Et voila… you’re done!

So, what are you waiting for? Don the chef’s hat and cook for yourself a fancy delight with all the nutrition intact!

Deeksha Sarin Deeksha Sarin

An eccentric foodie and a die-hard falooda lover, Deeksha loves riding scooty in search of good street food! Being a full-grown adult, she is shamelessly addicted to stationary and all-things cutesy. Excellent in making spontaneous plans in town and abroad, she is perpetually bitten by the travel bug.