Potato pan with spinach, blue cheese and walnuts
A potato pan with spinach, blue cheese and walnuts is a recipe featuring fresh ingredients from the leafy greens category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g waxy potatoes
- Salt
- 150 g wheat flour
- 50 g whole grain semolina
- 1 egg
- 1 yolk
- nutmeg
- flour (for working)
- 600 g fresh spinach leaves
- Salt
- 1 Garlic clove
- 3 tbsp butter
- 80 g blue cheese
- 2 tbsp chopped walnuts
Instructions
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1.
Wash the potatoes and boil 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. Use slightly more or less flour so the dough is not too sticky and remains workable.
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2.
Roll the gnocchi dough on a floured surface into strands about 2 cm thick and cut small pieces. Press a pattern with a fork if desired and simmer in salted water for about 5 minutes until they rise to the surface.
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3.
Wash, trim and blanch the spinach briefly in salted water. Shock in ice water and finely chop. Peel and mince garlic; sauté in hot butter, then add spinach and drained gnocchi. Plate and crumble cheese on top, sprinkle walnuts, serve.
