Gnocchi with Rhubarb and Poppy Seeds
The gnocchi with rhubarb and poppy seeds from Spoonsparrow bring spring to the table!
Ingredients
- 800 g waxy potatoes
- Salt
- 160 g Emmer or spelt whole‑grain flour (plus extra for dusting)
- 1 egg
- 20 g coconut palm sugar
- 400 g rhubarb
- 20 g butter (2 tsp)
- 75 ml apple juice
- 40 g poppy seeds
- 4 sprigs Mint
Instructions
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1.
Peel, wash and boil the potatoes in salted water for about 30 minutes. Drain, let steam off, peel, and press through a potato ricer into a bowl. Cool. Mix in flour, egg and sugar until a smooth dough forms. On a floured surface roll the dough into finger‑thick ropes and cut into pieces about 1.5 cm wide. Roll each piece over a fork’s ridges and cover with a kitchen towel; let rest for about 15 minutes.
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2.
Meanwhile wash, trim and cut the rhubarb diagonally into ~2 cm pieces. Heat 1 tsp butter in a large pan and sauté the rhubarb for 2 minutes. Deglaze with apple juice, simmer for 3–4 minutes, then remove from heat.
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3.
Cook the gnocchi in boiling water for about 8 minutes. While they cook melt the remaining butter in a pan, add poppy seeds and let them foam. Lift the gnocchi with a slotted spoon and toss with the rhubarb into the poppy‑seed mixture. Divide among four plates. Wash mint, pat dry, shake off excess water and garnish the gnocchi.
