Spionáiste Gnocchi i Anlann Gorgonzola

Gnocchi:

• Peel the potatoes, cut them into large cubes and cook them in salted water. Drain, let cool a little and press through. Let cool down further.

• At the same time, steam the washed and slightly cleaned spinach in half a cup of water for about 10 minutes. Drain, let cool a little and puree.

• Add the spinach to the pressed potatoes and mix everything - if possible with a wooden trowel.

• Mix the flour with the pepper and the grated nutmeg and add to the spinach-potato mixture. Knead everything vigorously with your hands until you have a smooth, easily malleable dough.

• Now shape several finger-thick rolls from the dough and cut them into 2 cm long pieces. Then form balls out of this between your hands and press them in with a fork. Store temporarily on a large plate and cover and leave to rest for a while.

Cheese sauce:

• Make the sauce while the gnocchi are resting:

• At the same time, fill a large saucepan with approx. 2 liters of water for the gnocchi, salt and bring to the boil.

• Toast the pine nuts without fat in a pan, keep them ready.

• Then peel the onion and cut into very small cubes. Peel and finely chop the garlic as well.

• Sauté both in a separate saucepan in the tablespoon of olive oil, pour the cream on top and bring everything to a boil.

• Cut the gorgonzola into cubes and add to the boiling cream. Turn the heat down a lot and dissolve the cheese in the cream while stirring. Then add the processed cheese so that the sauce is nice and creamy. Only set the heat to "keep warm"

• Add the gnocchis in 2 portions to the boiling water and cook for approx. 3 - 4 minutes. When they swim up, they are done.

• Already can be served. Sprinkle the pine nuts over it and let them taste good .....