← All recipes

🍽️ Crispy Spinach Potato Gnocchi with Tomatoes and Cream Sauce

442 kcal · 30 min · 4 servings

Ingredients

• 500 g floury potatoes
• 250 g spinach
• salt
• 1 shallot
• 1 tbsp olive oil
• 1 clove garlic
• 75 g flour
• 2 tbsp freshly grated parmesan
• 1 egg yolk
• 1 egg
• salt
• pepper (from a mill)
• nutmeg
• 1 shallot
• 2 tbsp butter
• 2 tbsp flour
• 150 ml dry white wine
• 250 ml milk
• 2 tbsp crème fraîche
• salt
• 250 g cherry tomatoes
• basil

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Steam the potatoes in a pot with a little water for about 30 minutes until soft.
3. 3. Wash the spinach and remove any tough stems.
4. 4. Blanch the spinach briefly in boiling salted water (cook briefly in boiling water).
5. 5. Shock the spinach immediately with cold water to stop the cooking process.
6. 6. Squeeze the spinach well to remove excess moisture.
7. 7. Finely chop the spinach.
8. 8. Peel the shallot and chop it finely.
9. 9. Heat olive oil in a pan and sauté the shallot until translucent.
10. 10. Press the garlic into the pan and stir briefly.
11. 11. Stir the chopped spinach into the shallot mixture.
12. 12. Remove the pan from the heat.
13. 13. Peel the cooked potatoes.
14. 14. Press the potatoes through a potato ricer.
15. 15. Let the pressed potatoes steam briefly to cool down.
16. 16. Mix the cooled potatoes with the spinach mixture.
17. 17. Add flour, Parmesan, egg, and egg yolk to the mixture.
18. 18. Season everything with salt, pepper, and ground nutmeg.
19. 19. Mix the ingredients well until a homogeneous dough forms.
20. 20. Adjust the amount of flour if necessary so that the mixture is moldable.
21. 21. Use two spoons to shape elongated dumplings from the mixture.
22. 22. Bring salted water in a pot to a gentle simmer.
23. 23. Cook the gnocchi for about 10 minutes in the salted water until done.
24. 24. Peel the shallot for the sauce and dice it finely.
25. 25. Melt butter in a pan and sauté the shallot cubes.
26. 26. Dust the shallots with flour.
27. 27. Deglaze the pan with wine.
28. 28. Let the sauce simmer gently for about 5 minutes.
29. 29. Add the milk to the sauce.
30. 30. Puree the sauce finely until smooth.
31. 31. Stir the crème fraîche into the sauce.
32. 32. Season the sauce with salt.
33. 33. Wash the cherry tomatoes.
34. 34. Add the tomatoes to the pot with the gnocchi about 2 minutes before the end of the cooking time.
35. 35. Drain the gnocchi and tomatoes together.
36. 36. Let the water drain well.
37. 37. Arrange the gnocchi and tomatoes on a plate.
38. 38. Pour the sauce over the gnocchi.
39. 39. Garnish the dish with fresh basil.
40. 40. Serve the gnocchi hot.

Nutrition per serving

• kcal: 442
• Protein: 14 g · Fett/Fat: 19 g · Carbs: 45 g