Spinach Gnocchi in Cheese Sauce is a tasty and creamy first course dish. The soft consistency of the gnocchi blends with the intense flavor of Parmesan and Fontina cheese, all enriched by the delicacy of the spinach. Perfect for a special lunch or dinner!
Clean the spinach thoroughly and wash them well
Boil them with just the draining water, salt them, drain them, and squeeze them
Finely chop them
Wash the potatoes and boil them in salted water
Drain them and peel them
Pass them through a potato ricer while still hot, 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 to knead
Flour the work surface and roll out the mixture into many 15 cm diameter rolls
Cut each roll into pieces of 25 cm per side
Roll all the pieces over the prongs 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 cream gradually, mixing continuously
Frying Pan
Saucepan
Sifter
Italy
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
Transfer the gnocchi to the pan with the sauce and mix gently
| Energy (kcal) | 141.85 |
| Carbohydrates (g) | 13.54 |
| of which Sugars (g) | 0.88 |
| Fat (g) | 7.99 |
| of which Saturates (g) | 4.85 |
| Protein (g) | 4.04 |
| Fiber (g) | 1.36 |
| Sale (g) | 0.1 |
