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Potato gnocchi with spinach and fresh cheese (gluten-free)
Prepare delicious potato gnocchi with spinach and fresh cheese. They are a great choice for a gluten-free diet! This simple recipe combines Nominal's nutritious potato dough with fresh spinach and fine cheese to create a perfectly balanced dish full of flavour.
Ingredients
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200 g potato dough mix
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200 ml milk
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150 g fresh cream cheese (e.g. Lučina)
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1 egg
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80 to 100 g of Tyrolean speck, prosciutto, etc.
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100 g fresh spinach
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a little butter
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salt
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pepper
For this recipe you need the following products:
Directions
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Roast the slices of speck cut into smaller strips in butter until crispy. Remove to a plate and throw the chopped spinach into the pan. Season with pepper and salt and let the spinach wilt for a few minutes. Add the fried speck and wait for the gnocchi.
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Knead the mixture, milk, fresh cheese and egg into a dough. Knead and shape into gnocchi once it has rested for 10 minutes. The quickest and easiest way is to roll the dough into a 1 cm thin roll and cut into small pieces. Drop into boiling lightly salted water and cook for about 3 min (until they float). Add the well-drained gnocchi to the pan, stir in the spinach and serve.
Our tip: Fresh cheese can be replaced with brynza in the recipe.
