Spinach Gnocchi

Blanch spinach, wring out, cut into small pieces and crush finely. Boil potatoes, peel (hihi) at the beginning through a potato press, then press through a sieve. Add egg, 80 g Parmesan cheese, flour and semolina to the cooled potato mixture. Add spinach and knead well. Dust the surface with flour and form rolls about three centimeters thick. Cut them into slices about one centimeter thick. Press the slices with a fork dipped in flour. Dust with flour. Cook the gnocchi in salted boiling water for about four minutes. Drain. In the meantime, heat butter, lightly fry sage leaves and pour over gnocchi form. Sprinkle with remaining parmesan.

Our tip: Use the young, tender spinach from the farmers’ market!

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