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| Delicious appetizer or entrée |
Equipment:
Food Processor
Large oven or toaster oven
Baking tray
Sauce Pan
Ingredients:
1 1/4 cup unsalted walnuts (either raw or lightly toasted)
1/2 cup cooked russet potato packed, without skin
5 -6 cups fresh, washed, stemmed spinach, wilted in sauce pan and water squeezed out = 1/2 cup wilted spinach (or 1/2 cup frozen spinach, water squeezed out)
1 large garlic clove
a few leaves of fresh, washed basil
2 tsp lemon juice
2 TBL olive oil
1 tsp black pepper
to taste...salt (I used herbamare)
1/4 cup rice flour, or a little more to set up
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| Add vegan alfredo dipping sauce and your favorite marinara |
Combine all ingredients in food processor, except for the spinach and rice flour, and process until thoroughly combined.
Add spinach and rice flour (and taste for salt and basil) until set up enough to roll
Place rolled gnocchi on oiled baking sheet and bake for around 20 minutes to 1/2 hour until the spinach turns bright green ( do not over bake and turn the spinach dark green, no worries on undercooking, they can be a little cold)
Serve hot from the oven, or, store in refrigerator and serve as a cold appetizer
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| Used as an entrée, not rolled, but spooned out onto baking tray |
