Gnocchi with Spinach and Basil

Ingredients

• 1 kg starchy potatoes
• Salt
• 150 g spinach
• 60 g basil
• 1 egg
• 200 g Flour
• nutmeg
• 250 ml heavy cream
• 2 tbsp crème fraîche
• 2 Eggs
• 80 grated cheese (e.g., Pecorino)

Instructions

1. 1.

   Wash the potatoes and cook in salted water for about 30 minutes. Drain, peel, press through a potato ricer and let steam off. Rinse the spinach and basil, shake dry, strip leaves, set aside some basil for garnish, blanch the rest with spinach briefly in salted water. Shock, squeeze out excess liquid, finely chop. Mix the egg and flour into the potatoes. Season with salt and nutmeg. Knead everything into a smooth dough. On a floured surface roll into finger‑thick ropes and cut into about 1 cm wide pieces. Cover with a kitchen towel and rest for about 10 minutes. Then drop into boiling salted water. Let them gently float for another 8–10 minutes; the gnocchi are done when they rise to the surface.

2. 2.

   Preheat the oven to 200 °C (fan).

3. 3.

   Whisk together the cream, crème fraîche, eggs and cheese, seasoning with nutmeg and a pinch of salt. Remove the gnocchi from the water with a slotted spoon and drain well. Place in an oven‑proof dish (or four individual ramekins) and pour over the egg‑cream mixture.

4. 4.

   Bake in the oven for 10–15 minutes until golden brown and serve.