Gnocchi with Spinach and Walnuts
Gnocchi with spinach and walnuts is a recipe featuring fresh ingredients from the leafy greens category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g starchy potatoes
- 150 g wheat flour
- 50 g whole-grain semolina
- 1 egg
- 1 yolk
- Salt
- nutmeg
- flour (for working)
- 200 g Gorgonzola cheese
- 150 ml heavy cream (30%)
- 200 ml vegetable broth
- Salt
- pepper (ground)
- 250 g Spinach
- 2 Garlic cloves
- 2 tbsp olive oil
- Salt
- 40 g walnut kernels
Instructions
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1.
Wash the potatoes and cook them in salted water for about 30 minutes. Drain, peel, press through a potato ricer and let steam off. Add flour, semolina, egg and yolk, mix well, and season with salt and nutmeg. Adjust flour amount so the dough is not too sticky and remains workable.
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2.
Crush Gorgonzola, cream and vegetable broth together over medium heat until creamy; season with salt and pepper and keep warm on low heat.
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3.
Roll the gnocchi dough on a floured surface into strands about 2 cm thick, cut or punch out small pieces. Optionally press a pattern with a fork and simmer in salted water for about 5 minutes until they rise to the surface.
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4.
Wash, trim and roughly chop the spinach. Peel garlic, slice thinly and slowly brown in hot oil. Add spinach, let it wilt and steam until liquid evaporates; lightly salt.
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5.
Remove gnocchi with a slotted spoon and drain. Toss in sauce and serve on plates topped with spinach. Sprinkle with coarsely chopped walnuts before serving.
