Gnocchi con Spinaci Au Gratin

Here's an exciting dish that will make your mouths water.

Serves 4 to 6  Prep Time 30 minutes  Cooking Time 1 hour

500 grams spinach
750 grams potatoes, peeled
2 1/2 cups all-purpose flour
3 large eggs

For the sauce
1/4 cup butter
1 1/2 teaspoons all-purpose flour
2 cups heavy cream
70 grams gorgonzola cheese
salt and pepper to taste
nutmeg to taste

1  Make the gnocchi: Boil spinach in salted water; drain well. Purée in a food processor. Set aside.

2  Boil potatoes until fork-tender. Mash the potatoes in a food processor and purée. While puréeing, add the flour. Pulse just until blended.

3  Add the puréed spinach and process until it forms a dough. Add the eggs until combined.

4  Take the dough out of the processor then roll into a 3/4-inch-thick log. Cut into pieces, coat in a little flour, then make lines using a fork.

5  Cook the pieces in salted boiling water. When they start to float, they are cooked. Set aside.

6  Make the sauce: Melt butter in a small pot. Add the flour and mix to form a paste. Pour in the cream and lower heat. Stir until slightly thick or until the mixture starts to coat the spoon.

7  Take the sauce off the fire and add the gorgonzola. Return to low flame and stir until cheese has completely melted. Season with salt, pepper, and nutmeg.

8  To assemble, toss a few pieces of gnocchi with the sauce then place in a gratin dish. Spoon sauce into the dish, filling to one-thirds full. Place the dish in the oven (set to broil temperature) and allow the cheese and cream sauce to melt slowly and brown a little. Serve warm.

Photography by Patrick Martires │ Styling by Paulynn Chang Afable

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