Spinach Gnocchi

Ingredients

• 800 g starchy potatoes
• Salt
• 100 g spelt flour
• 1 egg
• 1 yolk
• nutmeg
• 1 onion
• 1 Garlic clove
• 400 g spinach
• 1 pear
• 1 tbsp butter
• black pepper (ground)
• 2 tbsp clarified butter
• 150 g Gorgonzola cheese
• 50 g walnut kernels

Instructions

1. 1.

   Peel, wash and boil the potatoes in salted water for about 30 minutes. Drain, press through a potato masher and let them steam off. Then mix with flour, egg, yolk, salt and nutmeg and let the dough rest briefly.

2. 2.

   Meanwhile peel and finely dice the onion and garlic. Wash, trim, dry and chop the spinach. Peel the pear, halve it, remove the core and cut the halves into thin strips. Sauté the onion and garlic in hot butter until translucent. Add the spinach, wilt it and evaporate the liquid. Season with salt and pepper.

3. 3.

   On a floured surface roll the potato dough into strands about 2 cm thick. Cut pieces roughly 1.5 cm long and flatten slightly. Fry the gnocchi in hot clarified butter together with the pear strips in a large non‑stick pan for 5–6 minutes until golden brown. Arrange half on plates and top with spinach.

4. 4.

   Sprinkle Gorgonzola over the gnocchi, cover with the remaining spinach gnocchi and garnish with coarsely chopped walnuts before serving.