Potato and spinach gnocchi with sage butter

Ingredients

For 1 serving

• Potatoes200 g
• Spinach100 g
• All-purpose flour50 g
• Parmigiano Reggiano10 g
• Butter8 g
• Fresh sage3 g
• Saltto taste

Contains: gluten, lactose,

In season: March – May, October – November

Method

1. Wash the potatoes and put them whole, skin on, in a pan of cold water; bring to the boil and cook for 25–30 minutes over medium heat, until a fork goes through without resistance. With the skin on they absorb less water and need less flour.
2. Meanwhile wash the spinach and wilt it in a frying pan over medium heat with just the water clinging to the leaves for 3 minutes; squeeze it hard and chop it finely.
3. Peel the potatoes while still hot and press them through a potato ricer onto a board. Add the spinach, a pinch of salt and most of the flour and knead briefly, until the dough is soft and no longer sticky; work it as little as possible.
4. Roll the dough into finger-thick ropes, cut them into 2 cm pieces and set them on a tray dusted with the remaining flour. Bring a pan of water to the boil and salt it.
5. Drop in the gnocchi and lift them out with a slotted spoon as soon as they float, after 1–2 minutes.
6. Meanwhile melt the butter in a frying pan over low heat with the sage leaves for a minute, until sizzling and fragrant. Toss the gnocchi in the butter for a minute and finish with the grated Parmigiano Reggiano.