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🍽️ Crispy Green Gnocchi with Sage Butter and Walnuts

524 kcal · 30 min · 4 servings

Ingredients

• 500 g mealy-cooking potatoes
• 250 g fresh spinach leaves
• salt
• 1 shallot
• 1 clove garlic
• 1 tbsp olive oil
• 75 g flour
• 2 tbsp freshly grated parmesan
• 1 egg yolk
• 1 egg
• salt
• pepper (from the mill)
• nutmeg
• 100 g peeled walnuts
• 50 g butter

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Steam the potatoes for about 30 minutes until they are cooked through.
3. 3. Wash the spinach and remove any tough stems.
4. 4. Blanch the spinach briefly in boiling salted water.
5. 5. Shock the spinach immediately, squeeze it dry and chop it finely.
6. 6. Peel the shallot and garlic and chop them finely.
7. 7. Sauté the shallot and garlic in olive oil until translucent.
8. 8. Stir in the chopped spinach and remove the pan from the heat.
9. 9. Peel the cooked potatoes and press them through a potato ricer.
10. 10. Let the potatoes steam off briefly to cool down.
11. 11. Mix the potatoes with the spinach mixture, flour, Parmesan, egg and egg yolk.
12. 12. Season the mixture with salt, pepper and nutmeg.
13. 13. Adjust the amount of flour until the mixture is easy to shape.
14. 14. Use two spoons to scoop out elongated gnocchi shapes from the mixture.
15. 15. Cook the gnocchi in simmering salted water for about 10 minutes.
16. 16. Chop the walnuts coarsely while doing this.
17. 17. Remove the gnocchi from the water with a slotted spoon.
18. 18. Fry the gnocchi in hot melted butter with the walnuts until golden brown.
19. 19. Arrange the gnocchi on pre-warmed plates and serve.

Nutrition per serving

• kcal: 524
• Protein: 14 g · Fett/Fat: 36 g · Carbs: 36 g