Spinach Gnocchi in Cheese Sauce are a tasty and creamy first course. The soft texture of the gnocchi blends with the intense flavor of Parmesan and Fontina cheese, all enriched by the delicacy of spinach. Perfect for a special lunch or dinner!
Clean the spinach thoroughly and wash it well
Boil it with only the water clinging to it, salt it, drain it, squeeze it, and chop it finely
Wash the potatoes and boil them in salted water
Drain and peel them
Pass them through a potato masher while still hot, collecting the purée on the pastry board
Mix the potatoes with the spinach
Season the mixture with a pinch of nutmeg, a pinch of salt, the egg yolks, and two tablespoons of grated Parmesan
Incorporate the flour and continue kneading
Flour the pastry board and roll the mixture into many 15 cm ropes
Cut each rope into 25 cm pieces
Run all the pieces over the tines of a fork to give them the classic gnocchi shape
Grate the Fontina
In a large frying pan, melt the butter over very low heat and add the grated cheese and the cream a little at a time, stirring constantly
In a pot, bring plenty of water to a boil and when it boils, salt it
Transfer the gnocchi a few at a time and drain them when they rise to the surface
Transfer the gnocchi to the frying pan with the sauce and mix gently
Frying Pan
Casserole Dish
Sieve
Italia
| Energy (kcal) | 141.85 |
| Carbohydrates (g) | 13.54 |
| of which Sugars (g) | 0.88 |
| Fat (g) | 7.99 |
| of which Saturates (g) | 4.85 |
| Protein (g) | 4.04 |
| Fiber (g) | 1.36 |
| Sale (g) | 0.1 |
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