Medium
4 people
Ingredients
700 g potatoes
400 g fresh spinach
100 g Grana Padano
100 g flour
1 bunch sage
butter
salt
pepper
Preparation
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.
Related recipes
Medium
4 people
Grana Padano Gnocchi
Moyen
4 per.
60 min
Gnocchis de pommes de terre violettes et jeunes épinards au Grana Padano Riserva
6 people
Gnocchi with meat ragù and Grana Padano petals
Medium
4 people
60 min
