Hi @plantpoweronhive today I want to prepare one of the recipes that has been on my phone for a long time. I found this recipe on social media, I found a vegan recipe that is very easy to make but the process requires patience in preparing it.

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Mushroom Sauce Spinach Ganochi

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As we know ganochi is a type of potato-based pasta that originated in Italy. I was very curious about the taste, initially hesitant to prepare it because in the original recipe they used semolina flour. Well here I did not find that type of flour, as a result I replaced it with flour. Hehe really doubt the texture will be different, but who will know the result if we don't try it?

I gave a different touch to the ganochi this time by giving spinach juice as a natural coloring in the ganochi dough. The original recipe uses baby spinach, again I just used local spinach. Well the combination of the dough is enough to give a beautiful color to the ganochi I like.

Besides the ganochi batter, there was a change in the sauce. I made a sauce that usually uses cream sauce but I made a sauce from chopped mushrooms that I combined with peanuts. The savory sauce I'm sure anyone will like it.

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Now instead of being curious, let's see and make the recipe according to what I prepared with 1 serving of Spinach Ganochi.

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Ingredients Ganochi

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2 potatoes
5 spinach stalks
5 spoons of wheat flour
½ tsp fine salt

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Procedure Making Ganochi

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Step 1

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Clean the potato skins then cut the potatoes according to taste so that they are easily soft when boiled later.

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Step 2

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Then boil the potatoes with enough to be perfectly soft, add siratake mushrooms briefly in the potato cooking water.

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Step 3

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While waiting for the potatoes to cook, prepare the spinach leaves and then blend with a little water until smooth.

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Step 4

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Puree the potatoes with a pestle, until completely smooth and then add flour.

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Step 5

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Add salt then stir until everything is well mixed.

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Step 6

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Add spinach juice little by little that has been blended earlier, then knead until smooth.

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Step 7

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If the dough is just right roll it out lengthwise, now during this process I give it flour so it doesn't stick.

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Step 8

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Then cut about ½ cm or according to your taste, because I like it small so I cut it smaller.

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Step 9

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Then use the back of a cutlery to form a line press a little so that it forms.

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Step 10

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Heat the water, after boiling add the boiled ganochi until the ganochi floats to the top, meaning it is cooked. Remove then give a little oil of any kind so as not to stick here I use a little sesame oil.

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Mushroom Sauce Ingredients

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2 dried shiratake mushrooms
½ onion
3 cloves red onion
1 Tomato
6 koro bean seeds (optional)
Salt to taste

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To make the sauce you can use any type of mushroom you like. Well here because I only have siratake mushrooms I added the mushrooms in the sauce. While the beans you can use whatever you like or can replace it with lentils.

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Making Mushroom Sauce

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Step 1

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Cut all the ingredients you want to use, first I cut the beans into small pieces.

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Step 2

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Cut the two onions according to the taste of small size to be sauteed later.

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Step 3

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Also cut small mushrooms so that later it will be good when stirred with ganoci.

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Step 4

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Then cut the tomatoes into small squares, well here you can also blend the tomatoes.

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Step 5

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Saute onions and shallots until fragrant, cook until fragrant.

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Step 6

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Add tomatoes, then add enough water then add koro beans.

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Step 7

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Finally add the mushrooms, stir until evenly seasoned with enough salt and mushroom broth.

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Serving Suggestion

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Prepare ganochi in a serving plate then pour mushroom sauce over it. Now the mushroom sauce ganochi is ready to be served on a serving plate. For the portion itself, this recipe is only one serving but the result is quite a lot in my opinion. I enjoyed this as dinner, the combination of the sauce with the ganochi in my opinion is very good. Very similar to enjoying pasta pads in general but the local version hehe. The savory sauce is not spicy at all, but if you want it, you can add chili sauce as a complement. I made the sauce itself not too creamy, but if you want it creamier and more intense add tomato paste on top of the chili.

This was my first attempt at enjoying ganochi and I thought it was very good. The potato and spinach gave it a really nice aroma. Special you will find a really good flavor from the potato I really like this combination.

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