When you have a spare time or potatoes leftover, you can be creative an make the gnocchi yourself. Otherwise, buy some good ones from the market and just make the sauce!
For the Gnocchi
600 gr cooked or baked potatoes
2 filling spoons of ricotta
3 twigs of thyme
200 gr of flour (best: type 550)
100 ml olive oil
50 gr butter
For the sauce
20 ml olive oil
20 gr butter
1/2 small onions
200 gr of fresh or defrosted spinach
200 gr goat cream cheese
100 gr mascarpone
50 gr cream
50 ml white wine
25 gr pan toasted pine nuts
4 twigs of thyme
salt and pepper
Mash the potatoes using a ricer or for until completely mashed. Put them into a big bowl and mix in salt, ricotta, thyme and egg. Add the flour and knead the dough for 3 to five minutes until soft and not sticky.
Flour a work surface. Split the dough in two rolls. Cut the rolls evenly into bite size pieces. Press them down with a fork to get the Gnocchi shape.
Cook the gnocchi in boiling water until it rises. Sieve out the rise gnocchi and fry them directly in a frying pan using olive oil. Add in butter, season with salt and pepper. Put them aside.
Sautèe garlic and onions with olive oil and butter. Add the spinach and cook for 5 minutes. Add the mascarpone, cream, goat cream cheese and thyme. Stir for 3 minutes until creamy. Add the wine and cook for 1 minutes until it reduces. Season with salt and pepper.
Fold in the Gnocchi and the roasted pine nuts. Serve.