Spinach and Parmesan Gnocchi

Cloud-like texture that melts on the palate, marbled with the deep green of spinach. Brown butter coats every bite with a toasted note.

• Prep time: 45 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 534
• Protein: 17 g
• Carbs: 74 g
• Fat: 17 g

Ingredients

• 800 g Potato ( whole )
• 300 g Spinach ( fresh, stemmed )
• 200 g Wheat flour ( sifted )
• 1 piece Egg ( whole )
• 60 g Parmesan cheese ( finely grated )
• 50 g Minimum butter sweet ( cubed )
• 1 pinch Nutmeg
• 1 pinch Gray sea salt

Instructions

1. Cooking the potatoes

   Cook whole potatoes with the skin in boiling water. They are ready when a knife blade sinks in with no resistance.

2. Preparing the spinach

   Blanch spinach for 1 minute, refresh immediately. Squeeze them firmly in your hands: not a drop of water should remain, that is the secret to non-sticky dough. Chop them very finely.

3. Making the dough

   Peel and pass the still-hot potatoes through a food mill. Add spinach, egg, nutmeg, and flour. Work quickly until the dough is supple and homogeneous.

4. Shaping

   Form ropes on a floured surface, cut into 2 cm pieces. Mark each gnocchi with the back of a fork so the sauce clings well.

5. Cooking and finishing

   Plunge into boiling salted water. As soon as they float to the surface, they are cooked. Remove with a slotted spoon and toss in a pan with foaming butter that smells like toasted hazelnuts.

Chef's tips

• Use starchy potatoes to prevent the dough from becoming elastic.
• Do not overwork the dough once the flour is added, or your gnocchi will be rubbery.
• The secret lies in drying the spinach: if they are wet, you will need to add more flour and lose lightness.

Storage

Consume immediately after cooking. You can freeze raw gnocchi flat on a tray before bagging them.