Chestnut Gnocchi with Spinach Cream

Photo of the Chestnut Gnocchi with Spinach Cream – recipe of Chestnut Gnocchi with Spinach Cream on DeliRec

Chestnut Gnocchi with Spinach Cream

Name: Chestnut Gnocchi with Spinach Cream
Prep time: 40 min
Total time: 40 min
Yield: 06 Porções
Ingredients: 2 teaspoon salt; 400 g potatoes; 200 g Pingo Doce frozen chestnuts; 50 g flour + 1 c. soup; 2 unit(s) S eggs; . to taste nutmeg qb; 4 cup skimmed milk; 2 unit(s) spinach; 30 g grated parmesan cheese; . to taste chives

🇧🇷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.

Did you like this recipe?

Chestnut Gnocchi with Spinach Cream

Tags

Did you like this recipe?

You may also like