Spinach gnocchi with burrata


Total time: 1hr 15m
Preparation Time: 75m

Servings
For 4 people


Nutritional Information

Contains 824 Kcal, 35g Protein, 83g Carbohydrates, 37g Fat


Ingredients

  • Potatoes
  • 1.2 kg mealy potatoes, with skin on
  • salted water, boiling
  • Gnocchi
  • 100 g baby spinach
  • water, boiling
  • 1 fresh eggs
  • 100 g Pecorino romano, finely grated
  • 250 g white flour
  • 0.25 tsp nutmeg
  • 0.5 tsp salt
  • Dressing
  • 2 tbsp clarified butter
  • 3 baby lettuce, shredded lengthwise
  • 50 g baby spinach
  • 1 garlic clove, pressed
  • 0.25 tsp salt
  • To serve
  • 100 g Pecorino romano, finely shaved
  • 4 burrata piccola (each approx. 50 g)
  • 0.25 tsp sea salt
  • a little pepper

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Instructions

  • Potatoes

    Cook the potatoes in boiling salted water for approx. 30 mins. until soft. Drain the potatoes, cut in half, allow the residual moisture to evaporate by shaking the pan on the switched-off hob. Push the potatoes through a sieve into a bowl, allow to cool.
  • Gnocchi

    Preheat the oven to 60°C, warm the bowls and plates. Blanche the spinach briefly in boiling water, remove using a slotted spoon, cool immediately in ice-cold water, drain the spinach well, puree with the egg, add to the potatoes along with the flour and cheese, mix quickly to create a dough, season. On a lightly floured surface, shape the gnocchi mixture into rolls (each approx. 1.5 cm in diameter), Cut the rolls into pieces approx. 1 cm long, roll them over the prongs of a fork.
  • Dressing

    Heat the clarified butter in a non-stick frying pan. Fry the gnocchi in portions for approx. 4 mins., stirring occasionally, keep warm. Fry the lettuce in the same pan for approx. 3 mins. Add the spinach and garlic and fry briefly, season with salt. Add the gnocchi, mix carefully.
  • To serve

    Serve the gnocchi on the pre-warmed plates. Place the burrata on top, scatter over the Pecorino, season.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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