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    Purple Potato Gnocchi and Baby Spinach with Grana Padano Riserva

    Group 393Medium
    Group 3824 people
    T460 min

    Lactose Free


    1 kg purple potatoes
    150 g Grana Padano Riserva
    200 g baby spinach
    1 egg
    300 g flour
    extra virgin olive oil
    1 shallot
    salt & pepper



    STEP 1

    Boil the potatoes in salted water, peel and mash using a food mill.
    In a bowl, combine the mashed potatoes with the egg and flour, seasoning with salt and pepper to taste.


    STEP 2

    Knead well until the mixture is dense and evenly combined.
    Make gnocchi by shaping the mixture into long strands and cut them with a knife.

    STEP 3

    Boil the gnocchi in plenty of salted water for a few minutes.
    Drain the gnocchi and sauté in a pan with a drizzle of olive oil, 1 chopped shallot and the baby spinach..


    STEP 4

    Serve the gnocchi immediately, sprinkled with grated Grana Padano Riserva.