Gnocchi with Spinach sauce

 

Gnocchi

1 pound potatoes

1 cup flour

1/2 teaspoon salt

1 egg

1. cook the potatoes until tender. Let cool, peel and pass through a potato ricer. Make sure there are lumps. If so, just pass potatoes through the ricer once more

2. mix flour and salt and place on a surface, make a well in the middle and add potatoes and egg. Mix with your hands to form a soft dough. It should not stick to your fingers

3. on a floured surface, separate dough in parts and make ropes and cut into about 3/4 inch pieces. Sprinkle the pieces with a little flour to prevent them from sticking and let rest for 20 minutes before cooking

4. bring salted water to a boil and cook the gnocchis. They will be ready when they float on the surface.

5. fry gnocchis in olive oil before serving

Spinach Sauce

1 pound baby spinach, fresh or frozen

1 onion, diced

2 garlic cloves, minced

bacon (thick cut), diced

1-1 1/2 cups heavy cream

Parmesan, grated

nutmeg, grated

salt and pepper to taste

1. fry onions in olive oil until translucent. Add bacon, and cook for another minute. Add garlic.

2. pour spinach to onion mixture, and cook through. Add cream, season with nutmeg, salt & pepper to taste. Cook until sauce has thickened a bit and finish with cheese