Potato Roll with Spinach (Gluten-Free)

Potato dough salty gluten-free

The aroma of roasted meat and a hearty homemade side dish is sure to bring the whole family to the table. We've prepared a recipe for an impressive potato roulade filled with creamy spinach, perfectly paired with slow-roasted pork neck. With our reliable Nominal potato dough mix, you'll have the perfect base for creating homemade meals that are easy to prepare and always delicious.

Ingredients

Potato dough:

500 g Nominal potato dough mix
420–450 ml hot water
1 egg
2 tbsp high-quality oil (our secret ingredient for an incredibly soft dough)
a pinch of salt

For the creamy spinach filling:

frozen leaf spinach
33% whipping cream
1 onion and good-quality lard
Nomix gluten-free flour
fresh garlic, salt, and pepper

Roasted pork neck:

1 kg pork neck, cut into large cubes
3 onions, roughly chopped
1 whole garlic bulb, sliced
1 tsp crushed caraway seeds and 1 tsp sweet paprika
salt, pepper, and 150 ml water

For this recipe you need the following products:

Directions

Prepare the roasted pork a day in advance. Mix the pork neck, onions, garlic slices, spices, and water thoroughly in a roasting pan and leave to marinate overnight in the refrigerator. The next day, roast at 180 °C until the meat is tender and full of flavour.
Place the frozen spinach in a saucepan, add the cream, and let it simmer gently. Finely chop the onion, sauté it in lard, sprinkle with Nomix gluten-free flour, and prepare a light roux while stirring continuously. Stir the roux into the spinach and season with salt, pepper, and fresh garlic. Let the filling cool before using it.
Pour the Nominal potato dough mix into a bowl, add the egg, salt, and don't forget the two tablespoons of oil, which give the dough its wonderfully soft texture. Gradually add the hot water while mixing. The dough should be soft, slightly sticky, and noticeably more tender than traditional dumpling dough. If you're unsure, it's better to add a little more water.
Spread the dough onto baking paper into a neat rectangle about 1.5–2 cm thick. Bake in a preheated oven at 180 °C for only about 8 minutes. Watch carefully so the dough doesn't brown or dry out. As soon as you remove it from the oven, lightly brush it with oil or melted butter to prevent cracking.
Let the dough rest for a minute or two, but roll it while it's still pleasantly warm. Spread the cooled spinach filling evenly over the surface. Use the baking paper to help roll it up neatly so the roulade keeps its perfect shape.
Return the rolled potato roulade to the oven for another 15–20 minutes at 180 °C. Slice and serve with the hot roasted pork.