Ingredients for 4 people:
- 600 g potatoes
- Salt, white pepper
- Nutmeg
- 300 g flour
- 300 g frozen spinach
- 1 egg
- 50 g Parmesan cheese
- 500 g cream
- A few sage leaves
- Lemon peel
Preparation:
- Carefully place the blade guard in the mixing jar.
- Peel the potatoes, dice them and place them in the mixing jar with 1 litre of cold water. Cook on speed 0, 120 degrees, 20 minutes (until the potato is soft).
- Drain the potatoes in the steamer basket.
- Carefully remove the blade guard. Place the potatoes in the mixing jar, season with salt, pepper and nutmeg and select “sauce”, speed 1, 60 degrees, 5 minutes.
- Add the flour and the thawed and drained spinach.
- Blend on speed 4, 5 minutes with the mixing jar lid half open to allow the mixture to cool.
- Add the whole egg and grated Parmesan. Blend on speed 4, 5 minutes.
- Remove the mixture from the mixing jar.
- Carefully replace the blade guard.
- Place 1 litre of water in the clean mixing jar. Season with salt and heat on speed 0, 120 degrees, 5 minutes.
- Pour small, slightly flattened balls through the spout and cook on speed 0, 100 degrees, 1 minute. Drain them in the steamer basket and keep them on a lightly oiled plate.
- Repeat the operation until the dough is finished.
Prepare the sauce:
- Place the cream and a few sage leaves in the mixing jar with the blades uncovered. Blend on speed 8, 8 seconds. Season with salt and pepper and select “sauce”, speed 1, 100 degrees, 7 minutes. Finish by adding grated lemon peel.
- Serve the sauce hot with the gnocchi.
Tips…
- To give the gnocchi a nice shape, make a small ball of dough with your hands. Roll it around the base of a fork, pressing it lightly so that it takes on a more oval shape. When you get to the pointed part, poke the dough into it a little. This way, the sauce will go into the incision you have made.
