Spinach gnocchi with gorgonzola sauce
easy
60 mins
60 mins
Ingredients
- 750 g floury potatoes
- 250 g leaf spinach
- 7-10 Tbsp Salt
- 200 g Flour
- 7-10 Tbsp Pepper
- 1 Onion
- 1 Garlic clove
- 2 TABLESPOONS Olive oil
- 250 g Whipped cream
- 150 g Blue cheese (e.g. Gorgonzola cheese)
- 1 TABLESPOON sauce thickener
- 7-10 Tbsp dried pink berries
- 1/2 bunch Oregano
- 7-10 Tbsp Flour
Directions
- 1
Wash the potatoes and cook in boiling water for about 20 minutes. Sort the spinach, wash thoroughly and steam briefly in a little boiling salted water. Drain well, squeeze and puree. Drain potatoes, rinse with cold water, peel and press hot through a potato press. Add spinach and flour and knead. Season to taste with salt and pepper.
- 2
Form potato dough into a roll on a floured work surface. Cut off approx. 1 cm thick taler, press the surface slightly with a fork. Let the gnocci simmer in boiling salt water for about 4 minutes until they float to the surface. For the sauce peel onion and garlic and dice finely. Fry in hot oil. Add cream and bring to the boil. Dice the cheese, add it and let it melt. Bring to the boil again, stir in the sauce thickener. Season with salt and crushed pink berries. Pluck the oregano leaves from the stalks and chop roughly. Add to the sauce just before serving.
- 3
Add cream and bring to the boil. Dice the cheese, add it and let it melt. Bring to the boil again, stir in the sauce thickener. Season with salt and crushed pink berries. Pluck the oregano leaves from the stalks and chop roughly. Add to the sauce just before serving. Lift the gnocci out of the water with a skimmer and drain well. Arrange on a plate with the sauce
Nutrition Facts
690 kcal
65 g
36 g
20 g
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