Potato spinach gnocchi

• Produce

  • 1 lb Potatoes
  • 4 1/2 oz Spinach

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 cup All purpose/plain flour
  • 3 shakes Nutmeg

• Dairy

  • 2 tbsp Cream cheese
  • 1/4 cup Parmesan, grated

• Other

  • salt and papper

Found on carolinescooking.com

Description

Ingredients

• 1lb/450g potatoes
• 4½oz/125g spinach, weight after any stems have been removed
• 1 egg
• 1 cup/140g all-purpose/plain flour
• a few shakes of nutmeg
• salt and papper
• ¼ cup/10g grated parmesan
• 2 tbsp cream cheese

Directions

• Peel and boil the potatoes until tender.
• Place spinach in a bowl, pour over the water from the potatoes and leave for a couple minutes to wilt.
• Drain both the potatoes and spinach. Place spinach in a dish towel and squeeze out as much water as possible.
• Roughly chop the spinach and add to the potatoes. Blend both together - this can be easier after giving the potatoes a bit of a mash first.
• Allow the potato-spinach mixture to cool then add the remaining ingredients and mix well.
• Flour a work surface and your hands.
• Take large spoonfuls of the mixture and roll out into a log then cut off chunks and roll into balls.
• Bring a shallow pan of water to the boil. Add a few gnocchi at a time to the water, keeping it boiling.
• When the gnocchi rise to the top, remove with a slotted spoon to an oiled bowl and repeat.
• Serve with pesto, or simply olive oil and topped with parmesan.