Spinach and tomato gnocchi

Preparation – 45 minutes

For the best result, you can cook the potatoes inside their skins and peel them afterwards. Peel the potatoes and roughly chop them for or a quicker version. Boil the potato pieces for 20 minutes.

Mash the potatoes, use a fine sieve and a large spoon to get a smooth result. Run the potatoes through the sieve using the (soup) spoon. Season with salt and pepper.

Dust your hands and the work surface with flour. Mix the egg yolks, flour and finely grated cheese into the mashed potatoes with your hands. The dough should feel a little sticky.

Divide the dough into equal pieces and roll into 1 long strip, about 2. 5 cm thick. Cut the roll into smaller pieces and use a fork to make gnocchi, see the example below:

Slightly press with your thumb and roll forward to create a ridged pattern. The sauce will stick better because of this structure. Dust the gnocchi with a little flour to prevent them from sticking together.

Bring a pan of water to a boil and add a pinch of salt.

Meanwhile, rinse the spinach, removing any tough stems. Peel the shallots and cut them into (half) rings. Finely chop the sun-dried tomatoes and set the oil aside. Roughly chop the walnuts.

Finishing the gnocchi with spinach – 30 minutes

Cook the gnocchi in the pan of boiling water for a few minutes. Don't add too many gnocchi at once. The gnocchi is done when they float to the top.

Heat a good splash of the oil from the tomatoes in a large frying pan and sauté the gnocchi for a few minutes until the outside is slightly crispy and golden brown. Cook the gnocchi in batches, if you sauté them all at once they won't become nice and crispy.

Fry the shallots briefly and add the sun-dried tomatoes. Gradually add fresh spinach, but don't overcook the spinach. Season with salt and pepper. Serve immediately with chopped walnuts, enjoy!