Potato Gnocchi and Spinach Curry

Welcome to my 200th blog post! As I begin my fifth year blogging, I'm excited to get into the kitchen to cook and create delicious dishes each week. The last two years, life pulled me away from posting as often as I'd wanted, but looking forward, I already have a slew of seasonal, vegetable heavy recipes to share with you.  Also, as you may know, my serious passion next to food, is Halloween! I spend much of each year planning and creating new ideas for some deliciously festive Halloween dishes and I cannot wait to show you what I've come up with this year! They are so fun and did I mention, delicious! So stay tuned...Here is a spicy and comforting vegetarian main dish of Potato Gnocchi and Spinach Curry.   

I thought I'd be creative and have a bit of fun with the Indian dish, Aloo Palak, a curry with potato and spinach. In this delicious version, I substituted the potatoes with a coriander and turmeric infused potato gnocchi. It was a fun addition that added another layer of flavor and a chewy texture to an already amazing dish. I made this really spicy, by adding some Thai chilies from my backyard but you can always tone down the spice to your taste and omit them. Enjoy!

Potato Gnocchi and Spinach Curry

adapted recipe inspired by theprettybee.com
Serves 4

1 Tbsp olive oil
1 yellow onion, chopped
2 Tbsp curry powder (I used Spice Hunter)
2 tsp Garam masala
2 tsp cumin
2 tsp sugar
1 1/2 t salt
1/2 tsp pepper
1/2 tsp turmeric
2 cup vegetable broth
3 cloves garlic, finely minced
red pepper flakes (to taste)
2 cups spinach, chopped
1/2 cup peas
2 cans coconut milk
Potato Gnocchi (see recipe below)
1/4 cup cilantro, chopped
3 small hot chiles, sliced (to taste) 

Add oil to a large skillet, over medium high heat cook onions until translucent, about 5 minutes. Add next seven spices and heat until fragrant, ~2 minutes.  Add vegetable broth and garlic and simmer until reduced by half, 15-20 minutes. Add red pepper flakes, spinach, peas and coconut milk and heat through about 5-10 minutes. Add cooked gnocchi and cilantro. Garnish with hot chilies for added heat.

Coriander and Turmeric Infused Potato Gnocchi

2 medium potatoes (measure out 1 cup cooked potato)
2 cups all purpose flour
1 egg
1 tsp coriander
1/2 tsp turmeric
1/2 tsp salt

Place unpeeled potatoes into a medium saucepan and cover with water. Cook until potatoes are cooked through. About 20-30 minutes. 
Drain and let potatoes cool slightly. Peel potatoes and mash with a potato ricer. Measure out 1 cup of packed cooked potatoes and add to a medium bowl. Let cool. Add coriander, turmeric, and salt to the all purpose flour and mix well. Add flour mixture and egg to the potatoes and mix until incorporated. Cut dough into quarters and roll each quarter into thin ropes of dough. Cut ropes into 1/2 inch pieces and roll between two forks to make grooves. 

Drop gnocchi into salted boiling water and cook until they float to the surface about 3-5 minutes.  Add gnocchi to prepared curry and serve immediately.

Other recipes to try:

Indian Spiced Lentils

Tomato Garlic Soup

Couscous and Carrot Salad

Whipped Feta Dip

Cheese, glorious cheese! I'm sure I'm not alone when I say, I cannot go a single day without eating cheese...lots of cheese. It's probably my only calcium source next to leafy green veggies. Feta, Cheddar, Jack, Gruyere, Parmesan, Brie, Bleu Cheese, Mozzarella...you get the picture. Plain and simple, cheese just makes life better. 
This Whipped Feta Dip is heaven! It's creamy, salty, lemony and slightly sweet. It's so delicious that it would be great with just about anything. Throw it on cold sandwiches, or hot sandwiches like grilled cheese or a savory panini. Stuff it in a chicken breast with mushrooms or an omelet.  It would be an incredible addition to a charcuterie plate or a veggie platter, the possibilities are endless. Or just, keep it simple and smear it on a cracker! Enjoy! 

Whipped Feta Dip

Makes ~1 cup

4 oz. cream cheese
1/2 cup feta cheese, crumbled
1 clove garlic, minced
zest and juice of one Meyer lemon
1 tsp extra virgin olive oil
chives or fresh dill, chopped
honey drizzle

Add cream cheese, feta, garlic, lemon juice, and olive oil into a food processor and process until smooth. Transfer to a small bowl and add chopped chives (or dill) and lemon zest. Stir in gently and refrigerate for about 30 minutes or overnight. Serve with crackers or sliced baguettes and drizzle generously with honey. Enjoy!

Other recipes to try:
 

White Corn and Cotija Dip

Homemade Hummus

Morrocan Carrot Dip