Gnocchi con crema di spinaci
gourmet
Preparation time
1 oraDifficulty
DifficileCooking time
15 minutiServings
4Un piatto complesso realizzato con semplici ingredienti con le patate, gli spinaci e la panna
Ingredients
- Yellow potatoes500 g
- Fresh spinach300 g
- Type 00 flour250 g
- Cooking cream100 ml
- Butter25 g
- Eggs1 u (60 g)
- Garlic1 clove
- Nutmegto taste
- Parmigiano Reggiano DOPto taste
- Fine saltto taste
Procedure
0. First, boil the whole potatoes with their skins in lightly salted water until tender. This will take about 20-25 minutes, depending on the size of the potatoes. Drain the potatoes and peel them while still warm, using a paper towel or gloves to protect your hands.
1. Mash the potatoes with a potato masher or, if you don't have one, pass them through a sieve to obtain a fine consistency. Place the mashed potatoes on a clean work surface and make a well in the center. Add the lightly beaten egg, a pinch of salt, and, if desired, a little nutmeg.
2. Gradually add the flour and knead gently until the dough is soft and elastic. Be careful not to overwork the dough, as it will become too tough. Divide the dough into small portions and form long rolls, then cut them into small pieces. If desired, lightly ridge the bottom of the gnocchi with the tines of a fork to better capture the sauce.
3. Prepare the spinach cream: Rinse the spinach under running water and remove any tough stems. In a large saucepan, melt the butter over medium heat and add the whole garlic clove. Add the washed spinach and let it wilt, stirring occasionally.
4. Once wilted, remove the garlic clove and transfer the spinach to a blender. Blend the spinach until smooth. Pour the cream into a pan and heat over medium heat. Add the creamed spinach to the hot cream and blend well until smooth. Season with salt and pepper to taste.
5. Cooking the gnocchi and assembling them: Bring a pot of lightly salted water to a boil. Cook the gnocchi in small batches, taking care not to overcrowd the pot. When the gnocchi float to the surface, carefully remove them with a slotted spoon and transfer them directly to the pan with the creamed spinach.
6. Toss the gnocchi with the creamed spinach until well coated. Serve the gnocchi hot, sprinkled with grated Parmigiano Reggiano, if desired.
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Creation date Apr 12, 2024
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.