Spinach gnocchi with burrata

Spinach gnocchi with burrata

Total: 1 hr 15 Min. | Active: 1 hr 15 Min.
Nutritional value / people: 824 kcal
, Fat: 37 g
, Carbohydrate: 83 g
, Protein: 35 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 ⅕kg mealy potatoes, with skin on
salted water, boiling


100g baby spinach
water, boiling
1 fresh egg
250g white flour
100g Pecorino romano, finely grated
¼tsp nutmeg
½tsp salt


2tbsp clarified butter
3 baby lettuce, shredded lengthwise
50g baby spinach
1 garlic clove, pressed
¼tsp salt

To serve

4 burrata piccola (each approx. 50 g)
100g Pecorino romano, finely shaved
¼tsp sea salt
a little pepper
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How it's done


Cook the potatoes in boiling salted water for approx. 30 mins. until soft. Drain the potatoes, cut in half, allow the residual moisture to evaporate by shaking the pan on the switched-off hob. Push the potatoes through a sieve into a bowl, allow to cool.


Preheat the oven to 60°C, warm the bowls and plates. Blanche the spinach briefly in boiling water, remove using a slotted spoon, cool immediately in ice-cold water, drain the spinach well, puree with the egg, add to the potatoes along with the flour and cheese, mix quickly to create a dough, season. On a lightly floured surface, shape the gnocchi mixture into rolls (each approx. 1.5 cm in diameter), Cut the rolls into pieces approx. 1 cm long, roll them over the prongs of a fork.


Heat the clarified butter in a non-stick frying pan. Fry the gnocchi in portions for approx. 4 mins., stirring occasionally, keep warm. Fry the lettuce in the same pan for approx. 3 mins. Add the spinach and garlic and fry briefly, season with salt. Add the gnocchi, mix carefully.

To serve

Serve the gnocchi on the pre-warmed plates. Place the burrata on top, scatter over the Pecorino, season.

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