Gnocchi Gratin with Fried Eggs

Ingredients

• 800 g starchy potatoes
• 120 g flour
• 40 g Parmesan cheese
• 2 Eggs
• Salt
• black pepper
• nutmeg
• 200 g fresh spinach leaves
• 1 onion
• 2 fresh garlic cloves
• 5 tomatoes
• 1 tbsp butter
• Salt
• ground black pepper
• nutmeg
• 6 Eggs
• 150 ml milk
• 2 balls mozzarella (about 125 g each)

Instructions

1. 1.

   Wash the potatoes and steam them for about 30 minutes. Peel, press through a potato masher, mix with flour and Parmesan, then add the eggs. Season with salt, pepper and a pinch of nutmeg; knead into a dough.

2. 2.

   Roll the dough into finger‑thick ropes and cut into pieces about 3 cm wide. Press ridges into each piece with the back of a fork.

3. 3.

   Bring plenty of salted water to a boil, add the gnocchi, then reduce heat so it simmers (not boiling) until they float to the surface. Remove and drain.