Potato Gnocchi With Spinach And Sundried Tomatoes

1. 1

   Gently boil sundried tomatoes for 3 minutes until softened. Remove and slice julienne. Set aside. Remove stems from spinach and wash, then slice into julienne. Set aside. Core the red pepper and slice julienne. Set aside.

2. 2

   Boil the potatoes in the skin until tender. Remove from water and let dry. Lift skin off and rice while still hot. Add egg yolk, set aside and let cool. Season with salt and white pepper and work into a dough with the flour. Roll into finger thick cylinder rolls. Cut into 2-3 cm length. Shape and swirl the gnocchi with the tip of a fork. Simmer in salted water for a few minutes until floating and drain thoroughly.

3. 3

   Heat olive oil in a large saute pan on medium heat, add the gnocchi and saute for a few minutes until color is achieved. Add red pepper, mushrooms and tomatoes and saute for 2 minutes. Add the pesto and gently mix well. Add the parmesan and spinach. Season with salt and fresh cracked pepper. Remove from heat to serving dish and top with crumbled feta cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.