Spinach Gnocchi in Cheese Sauce is a tasty and creamy first course. The soft texture of the gnocchi blends with the intense flavor of Parmesan and Fontina cheese, all enriched by the delicacy of spinach. Perfect for a special lunch or dinner!
Carefully clean the spinach and wash them well
Boil them with just the water from rinsing, salt them, drain them, and squeeze them
Chop them finely
Wash the potatoes and boil them in salted water
Drain and peel them
While still hot, pass them through a potato masher, collecting the puree on the work surface
Mix the potatoes with the spinach
Season the mixture with a pinch of nutmeg, a pinch of salt, the egg yolks, and two tablespoons of grated Parmesan
Incorporate the flour and continue kneading
Flour the work surface and roll the mixture into many rolls of 15 cm in diameter
Cut each roll into pieces 25 cm long
Pass all the pieces over the tines of a fork to give them the classic gnocchi shape
Grate the Fontina cheese
In a large pan, melt the butter over a very low flame and gradually add the grated cheese and cream, stirring continuously
In a pot, bring plenty of water to a boil and when it boils, salt it
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 mix gently
Pan
Pot
Sieve
Italia
| 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 |
