GNOCCHI VERDE

GNOCCHI VERDE image

Categories Potato

Number Of Ingredients 8

1.5kg potatoes
500g spinach
2 egg yolks
2 tbs grated Parmesan cheese
75g flour, plus flour for the board
Nutmeg
75g unsalted butter
3 more tablespoons grated Parmesan

Steps:

Peel the potatoes, cut them into even chunks and cover with cold water and a teaspoon of salt. Bring to a simmer and cook for 25 minutes or until tender but not falling apart. Pass the potatoes through a mouli-legumes. Wash the spinach well and then drop into a pan full of well-salted boiling water. Cook for two minutes and then drain the spinach and refresh in a bowl of cold water. Drain the spinach again and squeeze out every drop of water until very dry. Chop the spinach until it is very fine, preferably in a food processor. Mix together the spinach and potatoes before adding the egg yolks, the first lot of cheese and then folding in the flour. Season with salt, white pepper and a little freshly grated nutmeg. Sprinkle a board with flour and then roll out the mixture into long sausage shapes about a centimetre-and-a-half in diameter. Bring another wide pot of water to the boil with a pinch of salt. Melt the butter in a large ovenproof dish. Drop a dozen or so gnocchi into the water, or as many as you can without overcrowding them, and let them come back to a simmer. Simmer for 30 seconds after they come to the surface before lifting them out into the buttered dish. Repeat the process until all the gnocchi are cooked. Sprinkle them with the remaining cheese and bake in a medium-hot oven (190C) for 10 minutes or until gently browned.