Spinach Gnocchi with Cheese Sauce

Rinse the potatoes well and cook with the skin for about 45 minutes in a 200 °C oven. Now cut in half and scoop out with a spoon.

Roughly chop the washed spinach. Finely dice a shallot and sauté it in a frying pan with butter.

Add a clove of pressed garlic and the spinach and sauté until soft and collapsed.

Press the potato quantity through a press and mix with nutmeg, salt, pepper, egg, egg yolk, a little bit of potato starch, 50 g of butter, half of the rosemary and a quarter of the spinach. Form the mixture into sausages, cut into pieces and make a bulge in each dumpling. Now cook in boiling hot salted water until done. The gnocchi are cooked when they float on the surface. Remove with a sieve spoon and drain.

Remove the skin from one shallot and cut it into fine rings. Sauté in butter in a frying pan, add garlic, remaining rosemary and extinguish with whipping cream and vegetable soup. Let it boil briefly, then grate in the cheese and let it melt. Stir in the remaining spinach and season to taste.

Arrange the gnocchi on plates and pour the sauce over them.

Our tip: Use the young, tender spinach from the farmers’ market!

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