Spinach gnocchi in cheese sauce
Instructions
Clean and Wash spinach well.
Boil them with the dripping water, sprinkle the pretzels, drain and strizzateli.
Mince finely.
Wash the potatoes and boil in salted water.
Drain and peel them.
Still hot to pass up the puree potato masher on the work surface.
Mix potatoes with spinach.
Season the mixture with a pinch of nutmeg, a pinch of salt, egg yolks and two tablespoons of grated Parmesan cheese.
Stir the flour and continue to knead.
Flour the work surface and roll out the mixture in many rolls of 1.
5 cm in diameter.
Cut each roll into pieces 2.
5 cm's side.
Passed all the pieces on the prongs of a fork to give them the classic gnocchi shape.
Grate the fontina.
In a large skillet melt the butter sweet flame and add the grated cheese and the cream gradually, stirring continuously.
In a saucepan, boil water and when it boils, add salt.
Transfer the gnocchi a few at a time and drain when they are afloat.
Transfer the gnocchi into the pan with the sauce and stir gently.
Ingredients and dosing for 6 persons
- For the gnocchi:
- 500 g of spinach
- 100 g of flour
- 1000 g of potatoes
- 2 tablespoons of grated parmesan cheese
- 1 pinch of nutmeg
- 2 egg yolks
- Salt
- = = For Work Surface:
- Flour
- For seasoning:
- 70 g of fontina cheese
- 50 g of butter
- 30 cl of cream