Curried Spinach w/ Gluten Free Gnocchi



I sometimes wish my superpowers were more exciting.  List-making is not terribly sexy or awe-inspiring.  I visualize what needs to happen then scribble (with .09 lead pencil and paper) the amounts then compile all the amounts into another list, then figure out the day and order in which things need to happen.

It might take numerous drafts to achieve something understandable and useable.  I may even teeter into OCD moments of how a proper list should look and I recopy the lists until they are right.  But so it is, and though I don’t wear a cape (yet) I do know that this superpower has served myself and many others well.  In my work I would notice, and probably others would feel the effects as well, if there were no lists.  Kind of like socks.



There is something about putting it on paper in order that lets me sleep at night.  The 2-a.m.-Worries already weasel their way into my night as a catering event gets closer so the lists help tone down the fret-scale multiple notches.  Superpowers–we call on them as they are needed.

Below is the aforementioned new favorite of mine, the .09 Vibe Papermate pencil.  I’ve loved the older style of Papermate with the .07 leads but the .09 is so luxurious and satisfying.  It makes list-making a pleasure.



And now some lunch after all that hard work…




It’s spring and it’s May so the rulebook says to add greenery to anything you make.  Here is a little curry addition to the usual spinach and gnocchi combo, with a few tidbits from the garden.



Curried Spinach Gnocchi

Prep Time: 10-15 minutes

Cook Time: 5 minutes for gnocchi, 10 minutes for sauce


Boil for 4-5 minutes:

1 1/2 cups Gnocchi or Gluten Free Gnocchi

Drain and toss with a little olive oil. 


Sauté in a sauce pan:

2 Tablespoon Olive Oil or Butter

2/3 cup Leek or Onion, diced

2 cloves Garlic, minced

3/4 teaspoon Cumin Seeds

1 1/2 teaspoon Coriander, ground

1 teaspoon Ginger, grated

A pinch or two of Crushed Red Chiles or Cayenne

Sauté for a few minutes then add:

1 cup Spinach, chopped

1/2 cup Tomatoes, diced

1/3 cup Yogurt (or Coconut Milk)

1/4 cup Stock or water

1 1/2 teaspoons Curry Powder,  or 1/2 – 1 teaspoon Red Curry Paste (depending what you use)

1/2 teaspoon Sea Salt

1/4 teaspoon Garam Masala

Simmer a few minutes then add the cooked gnocchi.  Add more water or stock if it becomes too thick. 

Taste and adjust. 

Drizzle on before serving:

Fresh Lemon or Lime juice

Chives and Cilantro, minced




Beforehand these papers are some of the most important artifacts in the world to me, kept safe in the special folder…until the event is over, then their clutter is brushed aside as I move on to the next set of crucial lists.





2 thoughts on “Curried Spinach w/ Gluten Free Gnocchi”

Leave a Reply

Your email address will not be published. Required fields are marked *