Spinach Gnocchi in Cheese Sauce are a tasty and creamy first course. The soft texture of the gnocchi blends with the intense flavor of Parmigiano and Fontina cheeses, all enhanced by the delicacy of the spinach. Perfect for a special lunch or dinner!
Thoroughly clean the spinach and wash it well
Boil them in just enough water to wilt them, salt, drain and squeeze them
Chop them finely
Wash the potatoes and boil them in salted water
Drain them and peel them
Pass them while still hot through a potato ricer, collecting the purée on the work surface
Combine the potatoes with the spinach
Flavor the mixture with a pinch of nutmeg, a pinch of salt, the egg yolks and two tablespoons of grated Parmigiano
Incorporate the flour and continue to knead
Flour the work surface and roll the mixture into many rolls 15 cm in diameter
Cut each roll into 25 cm-long pieces
Pass all the pieces over the tines of a fork to give them the classic gnocchi shape
Grate the Fontina
In a large pan melt the butter over very low heat and add the grated cheese and the cream little by little, stirring continuously
In a pot bring plenty of water to a boil and salt it when it boils
Pan
Saucepan
Sieve
Italy
Transfer the gnocchi a few at a time and drain them when they float to the surface
Transfer the gnocchi to the pan with the sauce and toss gently
| Energy (kcal) | 146.02 |
| Carbohydrates (g) | 13.34 |
| of which Sugars (g) | 0.91 |
| Fat (g) | 8.4 |
| of which Saturates (g) | 4.7 |
| Protein (g) | 4.41 |
| Fiber (g) | 1.37 |
| Sale (g) | 0.09 |
