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Gnocchi with spinach, sage and walnuts

Gnocchi with spinach, sage and walnuts

What you need:

  • 400 g cooked potatoes

  • 6-8 tablespoons wheat flour

  • 50 g of Parmesan cheese

  • 100-150 g fresh spinach

  • 1 egg

  • 1/2 teaspoon nutmeg

  • salt and pepper

Tomato sauce:

  • 1 red onion

  • 2 cloves of garlic

  • 1 dl white wine

  • butter / oil

  • 1 can of skinned tomatoes

  • 1 small can of concentrated tomato puree

  • salt and pepper

  • 1 teaspoon cane sugar

  • 1 handful of fresh sage

  • Walnuts (fry them lightly)

Method:

  • Run the cooked potatoes, spinach, wheat flour, Parmesan, eggs, nutmeg, salt and pepper in a food processor

  • Put the mixture in a syringe bag and refrigerate the bag for approx. 1 hour

  • Spray approx. 2 cm of the mixture (cut with a knife or scissor) into boiling water

  • When they reach the surface they are finished and can be taken up with a slotted spoon.

  • Chop the onion and garlic finely.

  • Sauté in some butter and oil

  • Add concentrated tomato puree and sugar

  • Then white wine and let it reduce slightly

  • Then add the peeled tomatoes

  • Let simmer simmer on low heat for 5-10 minutes

  • If the sauce is too thick, add some water

  • Add for the last minutes the fresh sage leaves are stir

  • Serve the Gnocchi with the tomato sauce and the roasted walnuts.

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