Gnocchi with Spinach, Blue Cheese and Walnuts

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Gnocchi with Spinach, Blue Cheese and Walnuts
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Health Score:
7,9 / 10
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 20 min.
Ready in

Ingredients

for
4
For the gnocchi
500 grams starchy potatoes
salt
150 grams Pastry flour
50 grams Wheat semolina
1 egg
1 egg yolk
Nutmeg
Pastry flour (for dusting)
For the sauce
600 grams fresh Spinach
salt
1 garlic clove
3 tablespoons butter
80 grams Blue cheese
2 tablespoons chopped Walnut
How healthy are the main ingredients?
SpinachpotatoWalnutsalteggNutmeg

Preparation steps

1.

For the gnocchi: Rinse the potatoes and boil in salted water until fork tender, about 30 minutes. Drain, peel, and press through a potato ricer. Allow to sit in the hot pot for the moisture to evaporate. In a bowl, combine the potatoes with the flour, semolina, egg and egg yolk. Season with salt and nutmeg. If necessary, add extra flour so that the dough is malleable and not too sticky. 

2.

On a lightly floured surface, roll the gnocchi dough into ropes that are 2 cm (approximately 3/4 inch) thick in diameter. Cut into small gnocchi. If desired, press each one with a fork. Simmer the gnocchi in a pot of boiling salted water until they rise to the surface, about 5 minutes. 

3.

For the sauce: Rinse the spinach and blanch in a pot of boiling salted water. Rinse with cold water to cool and finely chop. Peel and chop the garlic. Heat the butter in a skillet and add the garlic to cook until fragrant. Stir in the spinach and the drained gnocchi, and toss until the spinach is wilted. Divide the gnocchi between plates and crumble the blue cheese over top. Garnish with walnuts.