Potato gnocchi with spinach

Ingredients

Directions

1. 1

   Wash the potatoes and boil in boiling water for about 25 minutes until soft. Sort the spinach, wash and drain well. Grate parmesan. Wash basil, shake dry, pluck off leaves and chop.

2. 2

   Meanwhile, bring 250 ml of water and oil to the boil in a saucepan. Add flour, mix with a wooden spoon and burn while stirring. Put the flour dumpling in a bowl and let it cool down a little. Stir in the eggs one by one with the whisk of the hand mixer.

3. 3

   Drain the potatoes, peel them and press them through a press. Mix potatoes, basil, parmesan and choux pastry and season with salt and a little nutmeg. Form the gnocchi mixture into 2 rolls (approx. 2 cm Ø each) on a floured work surface.

4. 4

   Use the prongs of the fork rollers to press them slightly flat to obtain the typical pattern, then cut them into pieces about 1.5 cm wide.

5. 5

   Place the gnocchi in 2 portions in plenty of lightly simmering salted water and leave to stand for 5-6 minutes until the gnocchi float to the surface. Lift them out with a skimmer, drain them and place them on a greased baking tray.

6. 6

   Simmer the cream in a saucepan for about 4 minutes. Add the spinach, simmer for 3-4 minutes and season with salt, pepper and nutmeg.

7. 7

   Heat butter in a large frying pan. Fry the gnocchi for about 2 minutes while turning them, then add creamed spinach, mix and arrange on plates.