For the gnocchi
6 medium asterix potatoes
2 egg yolks
¾ cup wheat flour (100 g)
1 cup whole milk (250 ml)
½ egg (25 g)
1/3 cup wheat flour (35 g)
1/3 cup melted whole unsalted butter (35 g)
Salt to taste
2 tablespoons of Soya Soya Oil (30 ml)
To sauté the gnocchi
¼ cup Soya Soya Oil (60 ml)
For the side dish
3 tablespoons of Soya Soya Oil (45 ml)
100 g champignon mushroom
100 g portobello mushroom
1 chopped onion (120 g)
1 chopped garlic clove (15 g)
½ bundle of ruffled spinach (120 g)
¼ teaspoon salt (2 g)
To finish
Grated parmesan cheese to taste
Gnocchi: peel and cook the potatoes, mash and mix with the egg yolks and wheat flour. Knead until the dough is smooth and homogeneous and season with salt.
Make rolls and cut the gnocchi 2 cm wide.
Boil water and cook the gnocchi until they rise to the surface. Remove with a slotted spoon and drizzle with the two tablespoons of Soya Soya Oil.
Finishing: in a frying pan, heat the Soya Soya Oil and sauté the cooked gnocchi until they are evenly browned. Set aside.
In the same pan, add another 3 tablespoons of Soya Soya Oil, the mushrooms, add garlic, onion and sauté until lightly browned. Return the gnocchi to the pan, add the spinach, sauté a little more until the leaves wilt and adjust the salt.
Serve with grated Parmesan cheese on top.
