Two kinds of gnocchi with chives and Parmesan

Ingredients for 4 servings:

• 750 g floury potatoes
• e.g. iodized salt
• 1 onion(s)
• 1 garlic clove(s)
• 1 m.-large zucchini
• 1 bunch of chives
• a few stalks of parsley
• a few stalks of basil
• 150 g spinach, young
• 2 tbsp almond flakes
• 160 g wheat flour
• 40 g cornstarch
• 2 egg yolks
• some pepper, freshly ground
• some nutmeg, freshly grated
• 4 tbsp extra virgin olive oil
• 100 g peas, frozen
• 50 ml dry white wine
• 100 ml whipped cream
• 100 g Parmesan, shaved

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 15 minutes

Wash the potatoes and boil them in salted water with the skin on for about 30 minutes. Peel the onion and garlic and finely dice them. Wash the zucchini and thinly slice them. Wash and trim the herbs and spinach. Finely chop the chives. Finely chop the parsley and a handful of spinach. Roast the almond flakes in a non-stick pan for 3-4 minutes. Drain the potatoes, peel them, press them while they are still warm, and let them steam in the pot over low heat for about 10 minutes. Mix the flour with the cornstarch, set aside 3 tablespoons, and gradually knead the rest into the potato mixture with the egg yolks. Season the potato dough with salt, pepper, and nutmeg. Halve the dough and knead one half with the parsley, chopped spinach, half of the chives, and the remaining flour mixture. Quarter the potato dough. Shape the dough pieces into approximately 2 cm thick rolls and cut diagonally into 3 cm pieces. Cook in a large pot of boiling salted water for about 4 minutes, drain, and set aside. Sauté the zucchini slices in a pan with 2 tablespoons of olive oil for 2-3 minutes. Add the diced onion and garlic, sauté for 1 minute, add the remaining spinach and peas, deglaze with white wine, and sauté with the lid on for 1-2 minutes. Stir in the cream and remaining olive oil, add the gnocchi, and toss to coat. Serve sprinkled with Parmesan cheese, the remaining chives, basil, and almonds. Approx. 743 kcal per serving.