Spinach gnocchi in gorgonzola sauce
easy
75 mins
75 mins
Ingredients
- 750 g floury potatoes
- 7-10 Tbsp Salt
- 200 g leaf spinach
- 350 g Flour
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 1 Onion
- 1 Garlic clove
- 1 TABLESPOON Olive oil
- 2 (200 g each) Cup of whipped cream
- 200 g Gorgonzola cheese
- 20 g Pine nuts
- 7-10 Tbsp some tarragon leaves
Directions
- 1
Wash the potatoes and cook in boiling salted water for about 20 minutes. Sort the spinach, wash it and fry it in a little boiling salted water and let it collapse. Drain, squeeze and puree.
- 2
Drain the potatoes, rinse with cold water, peel and press hot through a potato ricer. Mix with flour and spinach to a smooth dough. Season to taste with salt, pepper and nutmeg. Form into long rolls with floured hands, cut into pieces of about 2 cm and press grooves into them with a fork.
- 3
Cook the gnocchi in boiling salted water for about 4 minutes at medium heat. Peel onion and garlic, chop finely and fry in hot oil. Add cream and bring to the boil. Dice the gorgonzola and melt in the cream sauce.
- 4
Season to taste with salt and pepper. Roast pine nuts in a pan without fat. Drain gnocchi and arrange on plates with cheese sauce. Sprinkle with pine nuts and serve garnished with tarragon.
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