SERVING
for 4 persons
NUTRITIONAL VALUE (per portion)
614,4 kcal
20,7g protein
39,1g fat
44,9g CH
INGREDIENTS
220-240g buckwheat flour
250g ricotta cheese
1 large egg
1 level tablespoon + 2 level teaspoons sea salt
60g baby spinach (washed and dried)
CHEESE SAUCE
150g blue cheese (such as Regina blue)
1.5 dcl double cream
1 large egg yolk (optional)
sea salt, freshly ground white pepper
freshly grated nutmeg
PREPARATION
- Beat the egg with a fork in a large mixing bowl. Add ricotta, two teaspoons of salt and mix everything again. Add flour and knead into a dough. Divide the dough into four parts, wrap in cling film, place back in a bowl and let it rest in the fridge for 1 hour. After resting, take the first ball out of the fridge and shape it into a long snake. Using a knife, cut the snake into approximately 1.5 cm long pieces, which you then shape with a gnocchi board (or fork) into gnocchi. After making the gnocchi, they should land on the baking paper with as little handling as possible. Repeat the same with the other balls.
- Pour all the cream into a small cooking pot with the exception of two tablespoons, which are placed in a small bowl. Heat the pot with the cream, add the egg yolk to a bowl of cold cream and mix well. In a large bowl, bring to a boil 3 liters of water along with a tablespoon of salt. Slowly add the cheese, cut into smaller pieces, to the heated cream (it should not boil) while stirring constantly. When the cheese is completely melted, pour the cheese mixture very slowly into the yolk mixture and stir constantly in between. When the mixture is well mixed, pour it into a larger pan, add the spinach, season and set on medium heat.
- Put the gnocchi in a pot of boiling water and wait for them to float to the surface, then cook for another minute (2-3 minutes in total). Then transfer the gnocchi directly into the cheese sauce with the foam spoon. Cook for another minute and transfer the gnocchi with a larger spoon evenly into four deeper plates. Pour the rest of the sauce over the gnocchi with a spoon and serve.
NOTES
– For a lighter version replace heavy cream with whole milk.
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