Delicious with gnocchi
Instructions
Wash the potatoes and boil in their skins, then peel them and put them in the potato masher.
Mix the mashed 100 g of flour, egg, spinach and chopped ham and salted.
Coarsely chop the fontina.
With the potato mixture formed balls about the size of a small walnut, mash, get a little fontina, then form balls again, aligning them as on floured pastry Board.
Let them sit for an hour.
Meanwhile, boil the pasta in salted water and cook them al dente.
In a second saucepan boil, then add salt and Bake until the dumplings are afloat, so check them out by hand by hand with a skimmer.
On skewers strung a dumpling, a butterfly and another dumpling and align the skewers in a baking dish.
Melt the butter and pour it on the skewers, sprinkle Parmesan, add the Sage, pepper and Grill 10 minutes in the oven at 190 degrees.
Ingredients and dosing for 8 persons
- 400 g of powdery potato
- Flour
- 1 egg
- 100 g of boiled spinach
- 30 g of ham
- 100 g of fontina cheese
- 100 g of type paste butterflies
- 50 g of grated parmesan cheese
- 50 g of butter
- 1 sprig of sage
- Salt
- Pepper