Best Spinach Gnocchi Recipe See more

Best Spinach Gnocchi Recipe See more

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.

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.

for the gnocchi 500 g potato 50 g spinach 2 eggs 100 g wheat flour 100 g corn starch Salt black pepper to taste 1/2 teaspoon grated nutmeg

for the gnocchi 500 g potato 50 g spinach 2 eggs 100 g wheat flour 100 g corn starch Salt black pepper to taste 1/2 teaspoon grated nutmeg

Ingredients

Ingredients

For the béchamel sauce 20 g spinach 500 ml milk 25 g butter 25 g wheat flour Salt and black pepper to taste grated nutmeg to taste

For the béchamel sauce 20 g spinach 500 ml milk 25 g butter 25 g wheat flour Salt and black pepper to taste grated nutmeg to taste

Ingredients

Ingredients

 To serve 1 handful of fresh spinach Grated Parmesan cheese to taste

 To serve 1 handful of fresh spinach Grated Parmesan cheese to taste

Ingredients

Ingredients

Now let's go to the preparation mode...

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.

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.

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.

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.

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.

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.

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.

Sauce 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.

Sauce 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.

Sauce 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.

Sauce 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.

Enjoy your food!