Spinach gnocchi recipe

Spinach Gnocchi recipe

This article was published by: Matthew

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♼ Recipe origin is unknown. Spinach gnocchi recipe, recipe Rating: 4.5
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Ingredients

1 kg	potatoes
250 g	fresh spinach leaves
250 g	ricotta cheese
30 g	freshly grated Parmesan cheese
1	egg
¼ tsp	freshly grated nutmeg
¼ tsp	salt
some	black pepper
300 g	flour

Instructions

Boil the potatoes until very soft, then drain and let them cool slightly. Still warm, peel the potatoes and push them through a potato ricer.

In the meantime wash the spinach and take the stems off. Cook the wet spinach over low heat until wilted. Then chop and purée in a blender together with the egg, Parmesan cheese, Ricotta and the seasoning. Mix with the potatoes and add as much flour as necessary that the dough is not sticky anymore. Knead properly!

Divide the dough into several pieces. With your hands roll each to a approximately 2cm sausage. Cut off approximately 3cm dumplings. These can now be rolled over a fork to get the typical marks of gnocchi but you don’t necessarily have to. Transfer the dumplings in patches into boiling salted water and cook until they rise to the surface. With a slotted spoon, take out of the water.

Serve the gnocchi mixed with any sauce. Best is a tomato based sauce, but they are also delicious with a cheese sauce.


Preparation time:
ca. 30 min
Cooking / Baking Time:
ca. 10 min
Grade of difficulty:
medium
Calories per portion:
n/a