Homemade Spinach Olive Gnocci (bread Version)

Name: Homemade Spinach Olive Gnocci (bread Version)
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some olive oil; 2 tablespoons Flour; 1 piece egg; 2 pcs tomato; 1 clove garlic; 1/2 onion

by Sleeping sheep

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Materials for two

Have done Gnocchi before. See http://home.meishichina.com/space-298117-do-blog-id-194440.html (you can refer to http://blog.sina.com.cn/s/blog_46d08fb00100rfat.html for the explanation of terms.)
It was processed by the supermarket that I bought. Do it yourself today, with plenty of food and clothing.

Gnocchi is traditionally made with mashed potatoes.
But today I chose to use bread. The mixed-selling bread that I used was baked at home, and the texture was somewhat different from that of mashed potatoes. But it's still a bit sticky, like gnocchi.
Gnocchi also contains spinach and green olives as the main ingredients, with curd and parmesan cheese as supplements, and it tastes good just by cooking it this way.
Finally, use black olives and tomatoes as toppings, and stir-fry the cooked Gnocchi.
Chefs who like olives, you must try this dish O(∩_∩)O~"

Ingredients

Some Olive Oil
2 tablespoons Flour
1 piece Egg
2 pcs Tomato
1 clove Garlic
1/2 Onion

Homemade Spinach Olive Gnocci (bread Version)

1. Drain the green olives and mash them with a stirring rod together with 15 g of olive oil.

Homemade Spinach Olive Gnocci (bread Version) recipe

2. Thaw frozen spinach, squeeze out the excess water, add it to the green olive puree, and break it into puree. (Same as fresh spinach, wash, chop slightly, and squeeze water.)

3. Cut off the edges of the bread and cut into small pieces. Slowly add to the spinach olive puree and break it with a stirring rod. Become a mushy spinach olive mash.

4. Pour curd, parmesan cheese, flour and eggs into a flour pan.

5. Add the spinach and olive puree from step 3 to the basin.

6. Add a small amount of salt and pepper and stir well. If you think there is too much water, consider adding more bread or flour. The shape should be pinchable.

7. Sprinkle flour on the workbench, take regular spinach olive paste, and roll into long strips about 1.5-2 cm in diameter.

8. Cut into pieces each about 1.5 cm wide. Boil water in a saucepan and add a small amount of salt to the water.

9. Wash your hands, soak in water, and roll the cut pieces into a cone shape. (If you are not so particular about eating at home, you can directly wet your palms, take an appropriate amount of spinach and olive puree with a spoon, and then knead it into a cone.) After kneading, throw it in slightly boiling water and cook until it floats on the surface of the water. Leak it out.

10. So finish all the spinach olive puree. The cooked Gnocci is ready for use.

11. Cut the tomato into long thin strips, cut the onion into fine rings, cut the garlic into thin slices, and cut the black olives whole or into two.

12. Put a small amount of olive oil in the pot, heat it up, add black olives, garlic and onion and saute until fragrant.

13. If the tomato is particular, put it in hot water, peel it, and remove the capsule. Or use it directly and add it to the pot. Give two tablespoons of water and slowly boil the juice.

14. Add the cooked Gnocci, stir fry evenly, add salt and pepper. Finally, serve on a plate, sprinkle with parmesan cheese and parsley leaves, and it's ready.