Gnocchi Gratin

Ingredients

• 1 kg starchy potatoes
• 150 g spinach
• Salt
• 150 g ricotta
• 100 g grated Parmesan
• 2 Eggs
• Pepper
• Nutmeg (freshly grated)
• 100 g flour
• olive oil (for the pan)','150 g sour cream','20 g breadcrumbs

Instructions

1. 1.

   Preheat the oven to 180°C fan.

2. 2.

   Wash the potatoes thoroughly and pierce them several times with a fork. Place on a baking sheet lined with parchment paper and bake for about 50 minutes, until soft.

3. 3.

   Meanwhile, wash and trim the spinach, blanch in boiling salted water for 1-2 minutes, drain, shock in cold water, squeeze out excess moisture, and finely chop. Mix with ricotta, 30 g Parmesan, and one egg. Season with salt, pepper, and nutmeg.

4. 4.

   Remove potatoes from oven but keep it on. Let them cool briefly, peel, and press through a potato ricer onto the work surface. Spread and let cool again, season with salt, pepper, and nutmeg, sprinkle flour over, beat in the second egg. Knead into a smooth dough, adding more flour if too soft.

5. 5.

   Divide the dough evenly into small pieces and fill each with 1 tsp spinach cream. Shape all dough into equal-sized round gnocchi.

6. 6.

   Grease a baking dish with oil and place the gnocchi inside. Spread sour cream over them. Mix remaining Parmesan with breadcrumbs and sprinkle on top. Bake in the oven for about 25 minutes, then let cool briefly before serving.