Green gnocchi with provolone cheese
Instructions
Wash the potatoes and boil in salted boiling water, then, still warm, Peel and pass through the potato masher.
Clean spinach and wash them repeatedly and then, with the only remaining their adherent water boil them by adding a pinch of salt.
When cooked, drain well and chop finely.
Mix spinach with potato puree and add to the mixture halfway through the thinly chopped Provolone Auricchio, flour and eggs; slightly salted.
Work the mixture with your hands until obtaining a smooth and homogeneous dough, if hand stick too add a little more flour.
Obtained dall'impasto many balls of the size of a walnut and cook in small quantities, in boiling salted water.
Drain gradually gnocchi and place in a bowl and toss with remaining provolone, cut into slices and ground pepper.
Ingredients and dosing for 4 persons
- 200 g of sweet provolone cheese
- 750 g of powdery potato
- 800 g of spinach
- 250 g of flour
- 2 eggs
- Salt
- Pepper