Blue gnocchi with pecorino cream are a tasty and impressive dish. The special blue color makes them perfect for a special occasion or a gourmet dinner. The pecorino cream adds a salty and savory note that enhances the delicate flavor of the gnocchi.
Step 1 of 7: Boil the potatoes and mash them with a fork.
Step 2 of 7: Meanwhile, cook the spinach in a pan.
Step 3 of 7: Combine the mashed potatoes, spinach, flour and egg in a bowl and knead until you obtain a smooth mixture.
Step 4 of 7: Form the gnocchi from the dough and place them on a baking tray.
Step 5 of 7: Cook the gnocchi in boiling water until they rise to the surface.
Step 6 of 7: Prepare the pecorino cream by mixing the grated pecorino, milk and butter in a saucepan until a thick cream is obtained.
Step 7 of 7: Serve the gnocchi on individual plates and dress them with the pecorino cream.
Recipe by
In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, and Milk
| Average values | Per 100 g |
|---|---|
| Energy | 557 kJ133 kcal |
| Fat | 5.64 g |
| of which saturated fatty acids | 3.03 g |
| Carbohydrates | 15.9 g |
| of which sugars | 1 g |
| Fibre | 1.3 g |
| Protein | 5.01 g |
| Salt | 0.16 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
