Starting today, your spinach gnocchi will be homemade. Why? Because homemade is always better! So with this recipe I invite you to spend a rainy and free Sunday in the kitchen. With wheat flour, fresh spinach leaves and a bubbly pot full of wonderfully creamy béchamel sauce. Then check out the recipe.
Ingredients
for the gnocchi
500 g of potato
50 g of spinach
2 eggs
100 g of wheat flour
100 g of corn starch
Salt pepper to taste
1/2 teaspoon grated nutmeg
For the béchamel sauce
20 g of spinach
500 ml of milk
25 g of butter
25 g of wheat flour
Salt and black pepper to taste
grated nutmeg to taste
To serve
1 handful of fresh spinach
grated parmesan cheese to taste
Method of preparation spinach gnocchi
First, put the potatoes in a pan. Add water to cover the potatoes, salt and cook for about 25 minutes.
Then drain the water and let the potatoes cool for about 5 minutes.
Meanwhile, beat the spinach leaves and eggs in a tall bowl with a mixer. Then pass the mixture through a sieve to remove larger pieces.
Peel the potatoes and mash them with a potato masher in a large bowl. Add the spinach and egg mixture, flour, cornstarch, salt and pepper, then knead until it no longer sticks to your fingers.
Then place the dough on a surface sprinkled with wheat flour. Now work in parts: Always shape one part into a roll of about 2 cm, then cut into pieces of 2-3 cm in length and cook immediately.
Boil plenty of salted water, reduce the heat and cook the gnocchi until they rise to the surface. Remove from pan with a slotted spoon and set aside in a lightly oiled bowl.
Sauce
For the sauce, beat the spinach with the milk in a blender.
Then strain the mixture through a sieve. Reserve the sieve residue.
Melt the butter in a pan. Add the flour mixing with a whisk and let it cook a little.
Add the milk mixed with the spinach and cook, stirring constantly, until the mixture thickens and no longer tastes like flour.
Season with salt, pepper and nutmeg, then turn off the heat and set aside.
In a large skillet, melt the butter and add the gnocchi, letting it fry for about 5 minutes.
Place the béchamel sauce on a plate, pour the gnocchi on top and sprinkle with the leftover spinach milk, fresh spinach and grated Parmesan cheese. Serve immediately.
See also this Recipe in the Web Stories Version Spinach's Gnocchi