Spinach gnocchi
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2 rates
Preparation : 15 min
Cooking : 25 min
Total time : 40 min Rest : 0 min
2 people
200 g of potatoes
100 g of spinach
200 g of plain flour
50 g of cornstarch
1 tsp of nutmeg
1 pinch of fleur de sel
1 pinch of pepper
1 vegetable bouillon cube
10 g of semi-salted butter
3 tbsp of crème fraîche
3 tbsp of cream cheese
0.5 bunch of dill
25 ml of olive oil
Associated products
RECIPE STEPS
1
Fill the metal bowl with boiling water (0.5 L).
Peel and cut the potatoes into cubes, rinse them under warm water, place them in the steamer basket and immerse them in the simmering water of the metal bowl.
Run the program.
- 200 g of potatoes
Steam
20:00 / / 140°C
2
In the large transparent bowl of the ROBOT equipped with the metal blade, mix the spinach with the flour, cornstarch, nutmeg, salt and pepper by running the program.
During the minute of mixing, gradually reduce the speed of the metal blade to form a dough ball.
- 100 g of spinach
- 200 g of plain flour
- 50 g of cornstarch
- 1 tsp of nutmeg
- 1 pinch of fleur de sel
- 1 pinch of pepper
Robot
3
Add the cooked potatoes and restart the mixing at low speed using the PULSE function to control the incorporation.
- 200 g of potatoes
Robot
4
Divide the dough into 5 pieces and then roll them on the work surface to shape them into strings. Slice each string into gnocchis and reserve them in the steamer basket.
5
In the metal bowl, add a cube of vegetable broth to the potato cooking water. Bring the broth to a simmer by running the program.
- 1 vegetable bouillon cube
Stir-fry
03:00 / Auto / 160°C
6
Dip the steam basket into the broth and then cook the gnocchi until they rise to the surface.
Steam
10:00 / / 120°C
7
In a hot pan, melt a knob of butter.
Sauté the pre-cooked gnocchi and stir regularly.
- 10 g of semi-salted butter
8
Mix the cream and fresh cheese with the freshly chopped dill, olive oil, salt, pepper and incorporate the resulting cream into the pan-fried gnocchi.
Stir regularly and let it cook over low heat for 5 minutes before serving and enjoying hot.
- 3 tbsp of crème fraîche
- 3 tbsp of cream cheese
- 0.5 bunch of dill
- 25 ml of olive oil
