Gastronomixs

Spinach gnocchi

Creation by Hans Rompes, restaurant Latour* (Grand Hotel Huis ter Duin), Noordwijk aan Zee, the Netherlands.

Spinach gnocchi

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Ingredients

300

g

Bildstar potatoes

30

g

egg yolk

80

g

flour

80

g

chlorophyll

50

g

spinach powder

Preparation method

  • Bake the potatoes in the oven until done.
  • Make a dry purée from the potatoes and mix with the other ingredients.
  • Turn the purée into a neat roll and portion into gnocchi, using a fork if necessary.
  • Briefly boil the gnocchi until they are done and rise to the surface.

Serving suggestions

  • As a potato garnish in a fish dish.
  • In a vegetarian dish with Parmesan cheese.

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