For Italian cuisine lovers like me, the gnocchi is a gastronomic paradise. They match with so many sauces and especially cheese-sauces, but this time i cooked them in a single pan with spinach and leeks.


For the gnocchi:
  • 500 gr potatoes, cleaned and cut into cubes
  • 2 yolks
  • 150-200 gr flour for all uses (depends on the moisture of the potatoes)
  • 75 gr parmesan
  • salt
  • pepper
For the sauce:
  • 1 onion, cut in cubes
  • 1 leek, cut in rings
  • 1 clove garlic
  • 1/2 glass white wine
  • 400 gr fresh spinach
  • 1 teaspoon salt
  • Cayenne Pepper (at will)
  • 2 tablespoons olive oil
  • 500 gr gnocchi


For the gnocchi:
  • Boil the potatoes in a saucepan with salted water until they are tender.
  • Once prepared, strain and let the moisture evaporate for 20 minutes in a large strainer.
  • Break the potatoes with a fork and leave them aside.
  • Once the purée has cooled, but a little lukewarm still, pour in the yolks 150g. flour, parmesan cheese, salt and pepper.
  • Stir well until the mixture becomes tight. If necessary, add a little more flour (the less, the better).
  • At the same time, put a pot of water and salt on a strong fire and let it boil.
  • Using a spatula, put the potato mixture in a pastry bag.
  • Flour a surface very well and start with the pastry bag and make dough strips like a cord.
  • With a knife cut the strips every 1.5 cm creating small gnocchi.
  • Take a deep bowl fill with water and ice. Then thoroughly oil the surface of a pyrex.
  • Lower the fire and, at the point where the water is simmering, pour into the gnocchi. As they rise to the surface, remove them with a skimmer and transfer them to the icy water.
  • Once finished with all the gnocchi, again with the skimmer, remove them from the chilled water, strain them, wipe them well with a piece of paper and put them in a bowl of some olive oil in the fridge.
  • They are ready for cooking.
For the sauce:
  • Put the olive oil in the pan to burn.
  • Saute the onion with the leek and garlic.
  • Then add the white wine.
  • Finally, add the spinach and let it just wither, pour in the gnocchi.
  • Salt and pepper and it's ready to serve.

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