Ingredients for 4 people:
- 600 g of potatoes
- Salt, white pepper
- Nutmeg
- 300 g flour
- 300 g frozen spinach
- 1 egg
- 50 g Parmesan
- 500 g of cream
- Some sage leaves
- Lemon peel
Preparation:
- Carefully place the blade guard in the mixing jug.
- Peel the potatoes, cut them into cubes and place them in the jug with 1 l. cold water. Cook at SL speed, 120 degrees, 20 minutes (until potato is tender).
- Drain the potatoes with the steamer basket.
- Remove the blade guard carefully. Place the potatoes in the mixing jug and season with salt, pepper and nutmeg and cook on speed 1, 60 degrees, 5 minutes.
- Add the flour and the thawed and drained spinach. Crush at a speed of 4, 5 minutes with the stopper of the mixing jug half open so that the mixture cools.
- Add the whole egg and the grated Parmesan. Crush at speed 4, 5 minutes.
- Remove the mixture from the mixing jug.
- Put on the blade guard carefully.
- Put 1 l of water in the clean mixing jug. Season with salt and heat to SL speed, 120 degrees, 5 minutes.
- Shape into small, slightly flattened balls and cook at SL speed, 100 degrees, 1 minute. Drain them with the steamer basket and keep them on a plate with a little oil.
- Repeat the operation until the dough is finished.
Prepare the sauce:
- Place the cream and some sage leaves in the mixing jug with the blades uncovered. Crush at speed 8, 8 seconds. Add salt and pepper and cook, at 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 good shape, make a small ball of dough with your hands. Pass it through the base of a fork by lightly squeezing it to take a more oval shape. When you get to the pointy side, stick the dough into it a bit. In this way, the sauce will enter the incision you have made.
