Green gnocchi with ragù sauce

Name: Green gnocchi with ragù sauce
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 3 servings
Cuisine: italian
Ingredients: 150 g semolina flour remilled; 50 g 00 flour; 350 g potatoes; 250 g spinach fresh; 350 g Bolognese ragù; q.s. extravirgin olive oil; q.s. salt

4.5

To be a homemade pasta, it is definitely simple to prepare. Gnocchi lend themselves to countless dressings, one of my favorites being ragù

Yield: 3 servings

Total time: 45 min

Preparation time: 25 min

Cooking time: 20 min

Difficulty:

Cost:

Weight per serving: 390 g

Energy: 535 Kcal

Carbohydrates: 66 g

Fats: 20 g

Proteins: 29 g

Running: 55 min

Allergens: Gluten, Milk

Pairing: Lambrusco

Occasion: Family dinner

Ingredients

Portions for 3 servings

Semolina flour (remilled)

150 g

00 flour

50 g

Potatoes

350 g

Spinach (fresh)

250 g

Bolognese ragù

350 g

Extravirgin olive oil

q.s.

Salt

q.s.

Method

It takes steps in 45 min

1 - Boil the potatoes in plenty of water, once cooked peel them and set them aside to cool

2 - Cook the spinach in a frying pan with half a glass of water and a bit of salt, let them cook until the water has completely dried up, then set aside

3 - Mix the flour with the potatoes, spinach, and a pinch of salt. The indicated measurements are correct, but it greatly depends on the type of potato and how much water it absorbed during cooking. Do not pour all the flour in at once, and if needed, add a little more. The right consistency should be sticky but workable

4 - Shape the gnocchi as desired and set them aside lightly dusted with flour

5 - Put a pot of salted water on the stove to cook the gnocchi and heat up the ragù in a large pan. As soon as the gnocchi float to the surface, drain them and transfer them to the pan with the ragù. Stir them for a minute together with the ragù over high heat

6 - Plate by covering with a spoonful of ragù sauce and a drizzle of olive oil