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Ingredients
Gnocchi with Spinach, Blue Cheese and Walnuts
- 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 Tbsps butter
- 80 grams Blue cheese
- 2 Tbsps chopped Walnut
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.
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.
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.
(Percentage of daily recommendation)
| Calorie | 560 cal. | (27 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.7 g | (22 %) |