Spinach Gnocchi with Cherry Tomatoes

Rinse the potatoes and steam for about 30 minutes.

Rinse, trim and blanch the spinach in salted water. Remove the spinach and squeeze the excess water. Chop the blanched spinach finely.

For the gnocchi, peel the shallots and chop finely. Peel the garlic and squeeze through garlic press. 

Heat olive oil in a pan and saute the shallots until translucent. Stir in the squezzed garlic, spinach and then remove from the heat.

Peel the cooked potatoes, and press through the potato ricer. Add the riced potato to the spinach mixture and mix with flour, Parmesan, egg and yolk and nutmeg .Season with salt and pepper. Add some more flour, if required, so that the mixture is malleable.

With the help of two tablespoons, form small dumpling out of the potato and spinach mixture. Add the dumpling to boiling salted water and let it simmer until done for about 10 minutes. 

For the sauce, peel the shallots and chop finely. Heat olive oil in a pan and saute the shallots until translucent. Add in the flour and pour in the wine. Let it simmer for about 5 minutes and add the milk. Transfer the ingredients to a blender and puree everything fine. Transfer the puree to a bowl and stir in the creme fraiche. Season with salt.