Vegetarian Recipes - Spinach Gnocchi with Cheese Sauce Recipe

  
 

Spinach Gnocchi with Cheese Sauce Recipe

 

Ingredients

 

Serves 4-6

  • 3 large floury potatoes, peeled

  • 1 1/2 lb/750 g spinach, stems removed

  • 1 cup/150 g all purpose/plain flour

  • 1 large egg yolk

  • salt and freshly ground black pepper to taste

  • generous 1 1/2 cups/200 g freshly grated Taleggio or Fontina cheese

  • 1/2 cup/125 ml milk

  • 6 tbsp butter

  • 6 leaves fresh sage

  • 1 tbsp extra-virgin olive oil

Method:

  1. Cook the potatoes in a large pot of salted, boiling water for about 20 minutes, or until tender. Drain and mash in a large bowl. Let cool.

  2. Cook the spinach in a large saucepan over low heat for 5 minutes, or until tender. Drain, squeezing out the excess water.

  3. Process the spinach in a food processor or blender until pureed. Mix the spinach puree into the potatoes. Stir in the flour, egg yolk, and salt to make a smooth dough.

  4. Flour your hands and shape the dough into "sausages" about 2/3 inch (1.5 cm) in diameter. Cut into 3/4-inch (2-cm) lengths. Dust with flour to prevent them from sticking.

  5. Melt the Taleggio or Fontina with the milk in a small saucepan over low heat, stirring constantly, for 5 minutes, to make a smooth cream.

  6. Melt the butter with the sage in a small saucepan over medium heat for about 2 minutes, or until the butter begins to brown.

  7. Cook the gnocchi in small batches in a large pot of salted boiling water with the oil for about 3 minutes, or until they bob to the surface.

  8. Remove with a slotted spoon and transfer to a serving dish with the cheese sauce. Drizzle with the sage butter and season with salt and pepper. Serve hot.