Spinach Gnocchi with tomato sauce and mushrooms

 

I look at the fridge, and there it was one potato, some spinach, few mushrooms, tomato sauce leftover from the lasagna, and I said to myself...spinach gnocchi!

Spinach Gnocchi with tomato sauce and mushrooms

1 potato

200 grams spinach

2 egg yolk

Nutmeg

Salt

100 grams parmiggiano reggiano grated

Flour 00 as needed

Tomato sauce leftover from the lasagna

10 mushrooms, garlic, olive oil.

Boil the potato until tender. Strain it, and let it cool. Cook the spinach in water. Strain it, and let it cool.

Slice the mushrooms, and sautee them with garlic. Add the tomato sauce, and simmer it for 7 minutes.

Once the spinach is cold, strain it very well, and chopped it finely. Mash the potato very fine. Mix the spinach, potato, parmiggianio cheese, egg yolk, salt and nutmeg. Slowly, add flour until you have a soft, non-sticky dough. Shape it in a tube, and cut it in 2 cms long. Pass it by a gnocchi mold. Boil it in hot water until they float. Once they are floating, leave it there 2 minutes. Take them out of the water. Place them on a plate with tomato sauce and some parmiggiano on top. ENJOY!