Spinach and Parmesan Gnocchi
Ingredients
- 800 gPotato (whole)
- 300 gSpinach (fresh, stemmed)
- 200 gWheat flour (sifted)
- 1 pcEgg (whole)
- 60 gParmesan cheese (finely grated)
- 50 gUnsalted butter (cubed)
- 1 pinchNutmeg
- 1 pinchGray sea salt
Method
Cloud-like texture that melts on the palate, marbled with the deep green of spinach. Brown butter coats every bite with a toasted note.
- 1
Cook whole potatoes with the skin in boiling water. They are ready when a knife blade sinks in with no resistance.
- 2
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Consume immediately after cooking. You can freeze raw gnocchi flat on a tray before bagging them.
