Spinach Gnocchi with Grana Padano, Butter and Sage

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Spinach Gnocchi with Grana Padano, Butter and Sage


. Difficulty: Medium . Serves: 4 people . Variety: Gnocchi


700 g potatoes
400 g fresh spinach
100 g Grana Padano
100 g flour
1 bunch sage


Boil the potatoes in their skins in salted water. Drain, let cool, peel and mash with a ricer until they are smooth.
Parboil the spinach, drain and squeeze the water out well. Chop the spinach with a knife and add to the mashed potatoes, stirring and kneading on a floured surface.
Continue to knead, adding salt and flour if necessary, until the dough is compact.
Make gnocchi by forming the dough into little balls and create ridges using the tines of a fork.
Cook the gnocchi for a few minutes in plenty of salted water; as soon as they float to the surface, they are ready.
Serve the gnocchi warm with butter, sage and grated Grana Padano.