Potato Poppy Seed Gnocchi

Ingredients

• 700 g waxy potatoes
• Salt
• 1 tbsp poppy seeds
• 50 g starch
• 2 egg yolks
• flour (for rolling)
• a little oil (for the tray)
• 150 g Baby spinach
• 1 ripe red-skinned pear
• 100 g blue cheese (deveined)
• 70 ml Vegetable broth
• 1 strip untreated orange zest
• 1 garlic clove (sliced)
• 3 slices ginger
• 1 piece cinnamon stick
• 5 sage leaves
• chili salt
• pepper (ground fresh)
• freshly grated nutmeg

Instructions

1. 1.

   For the gnocchi peel and wash the potatoes, cook them in salted water for about 20 minutes until tender, then drain. Pass them hot through a potato ricer, spread on a tray and let cool at room temperature for 5 to 10 minutes. Roast the poppy seeds in a pan without fat over low heat until fragrant, then remove from the pan.

2. 2.

   Weigh out 600 g of the potato mash, place it on a work surface and sprinkle with starch, poppy seeds and a pinch of salt. Add the egg yolks and quickly knead all ingredients by hand into a smooth dough. With a little flour form 2 cm wide ropes and cut them into pieces 1 to 2 cm long.

3. 3.

   Bring plenty of salted water to a boil, cook the gnocchi until they rise to the surface, then let them sit for another 2 minutes. Skim them out with a slotted spoon, place side by side on an oiled tray, cool and cover until ready to use.

4. 4.

   Rinse the spinach, wash it and dry thoroughly. Wash the pear, remove the core and cut it into 1 cm cubes. Cut the blue cheese into small pieces.

5. 5.

   Heat the broth in a large deep pan with orange zest, garlic, ginger, cinnamon stick fragments and sage leaves. Add the pre-cooked gnocchi and warm them. Add spinach and pear cubes and warm again. Remove from heat and stir in the blue cheese. Season the gnocchi with chili salt, pepper and nutmeg, then remove all whole spices before serving.