Green gnocchi with tomato sauce
Instructions
Boil the potatoes in their skins.
Meanwhile, Peel and wash the spinach, Swiss chard and lettuce.
Scalded vegetables for 2-3 minutes in boiling salted water.
Drain, and chop finely strizzatele.
Peel the potatoes, put them in the potato masher by dropping the puree in a bowl.
Add the flour, chopped vegetables, parmesan cheese, 1 tablespoon oil and the egg.
Work the mixture with a fork, then transfer it on the floured work surface and lightly knead several keep until it is homogeneous.
Blanched tomatoes, sbucciateli and cut them into cubes.
Let them Brown with 4 tablespoons oil, add salt and pepper.
Cook to vivacious fire for about ten minutes.
Add the chopped herbs and continue cooking gently for a few seconds.
Formed of dumplings with potato mixture and vegetables using two spoons.
Pour into lightly salted water and let them cook until they are afloat.
Drain the gnocchi from the water with a slotted spoon.
Toss with the tomato sauce and hot flavors.
Ingredients and dosing for 4 persons
- 200 g of spinach
- 200 g of beets
- 200 g of lettuce salad
- 400 g of potatoes
- 70 == G Flour
- 1 egg
- 40 g of grated parmesan cheese
- 600 g of ripe tomatoes
- 1 bunch of mixed herbs (sage, rosemary, thyme, marjoram)
- 5 tablespoons of olive oil extra virgin
- Salt
- Pepper