Spinach and potato dumplings with Taleggio cheese sauce

Ingredients for 2 servings:

• 400 g potatoes, floury variety
• 150 g leaf spinach, frozen
• 150 g flour
• e.g. salt and pepper
• 100g Taleggio
• 125 ml cream
• salt and pepper
• chives

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Gnocchi with spinach

Peel the potatoes and boil in salted water until soft. Drain, press through a potato ricer, and let cool. Defrost the spinach, squeeze dry, and chop very finely. Mix the potatoes and spinach on a floured board, gradually adding the flour. Season with salt and pepper and form into a soft dough. Form the dough into rolls approximately 1-2 cm in diameter. Cut the rolls into 1-2 cm long pieces and form gnocchi. Boil in salted water until they float to the surface. Remove from the water with a slotted spoon and let drain. For the sauce, remove the crust from the Taleggio and cut the cheese into pieces. Heat the cream, add the cheese, and melt over medium heat. Season with pepper, bring to a boil, and add the gnocchi to the sauce. Serve garnished with chives.