Spinach Gnocchi in Cheese Sauce

Preparation

1. STEP 1 OF 17

   Carefully clean the spinach and wash them well

2. STEP 2 OF 17

   Boil them with just the water from rinsing, salt them, drain them, and squeeze them

3. STEP 3 OF 17

   Chop them finely

4. STEP 4 OF 17

   Wash the potatoes and boil them in salted water

5. STEP 5 OF 17

   Drain and peel them

6. STEP 6 OF 17

   While still hot, pass them through a potato masher, collecting the puree on the work surface

7. STEP 7 OF 17

   Mix the potatoes with the spinach

8. STEP 8 OF 17

   Season the mixture with a pinch of nutmeg, a pinch of salt, the egg yolks, and two tablespoons of grated Parmesan

9. STEP 9 OF 17

   Incorporate the flour and continue kneading

10. STEP 10 OF 17

    Flour the work surface and roll the mixture into many rolls 15 cm in diameter

11. STEP 11 OF 17

    Cut each roll into pieces 25 cm long

12. STEP 12 OF 17

    Pass all the pieces over the tines of a fork to give them the classic gnocchi shape

13. STEP 13 OF 17

    Grate the Fontina cheese

14. STEP 14 OF 17

    In a large pan, melt the butter over a very low flame and gradually add the grated cheese and cream, stirring continuously

15. STEP 15 OF 17

    In a pot, bring plenty of water to a boil and salt it when it boils

16. STEP 16 OF 17

    Transfer the gnocchi a few at a time and drain them when they float to the surface

17. STEP 17 OF 17

    Transfer the gnocchi to the pan with the sauce and mix gently

Suggestions

• Pan

• Pot

• Sieve

General Information

Analysis

Macronutrients (100 gr)