Purple Potato Gnocchi and Baby Spinach with Grana Padano Riserva
1 kg purple potatoes
150 g Grana Padano Riserva
200 g baby spinach
300 g flour
extra virgin olive oil
salt & pepper
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.
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.
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..