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Chestnut Gnocchi with Spinach Cream
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
06 servings
Gabriela Barbosa
@gabrielabsantos- Ingredients
- Recipe
- salt2 teaspoon
- potatoes400 g
- Pingo Doce frozen chestnuts200 g
- flour + 1 c. soup50 g
- S eggs2 unit(s)
- nutmeg qb. to taste
- skimmed milk4 cup
- spinach2 unit(s)
- grated parmesan cheese30 g
- chives. to taste
- Boil the potatoes with the skin on in water seasoned with a teaspoon of salt.
- Drain them, remove the skin, put the chestnuts in the same water and cook for about 10 minutes.
- Pass the potatoes and chestnuts through the passevite, add the 50 g of flour, the eggs, a pinch of nutmeg and pepper and mix well.
- Form the gnocchi and place them on the countertop sprinkled with the remaining flour. Reserve.
- Place a pan with the milk on the heat and, when it boils, introduce the spinach, letting it cook until it softens.
- Add the Parmesan and blend with a hand blender.
- Cook the gnocchi in water seasoned with the rest of the salt, remove them with a slotted spoon and then drizzle them with the spinach cream and sprinkle with a little pepper and chopped chives.
- Serve immediately.
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