for 4 person

Gnocchi dough

600 g	mealy potatoes, cut into pieces
300 g	carrots, cut into pieces
	salted water, boiling
200 g	white flour
100 g	half-fat quark
1	egg
½ tsp	salt
a little	nutmeg

To cook the gnocchi

	salted water, boiling
1 tbsp	olive oil

Sauce

2 dl	single cream for sauces
1 dl	water
100 g	blue cheese (e.g. Gorgonzola), cut into chunks
¼ tsp	salt
a little	pepper
150 g	baby spinach
80 g	raspberries

How it's done

Gnocchi dough

Boil the potatoes and carrots in salted water for approx. 15 mins. until soft. Drain the water, allow the residual moisture on the potatoes and carrots to evaporate by shaking the pan on the switched-off hob until the potatoes are dry and whitish in colour. Push through a sieve, allow to cool a little. Mix in the flour and quark. Add the egg, season and mix well by hand. The mixture should still be moist but no longer stick to your hands. Add a little more flour if necessary.

To shape the gnocchi

On a lightly floured surface, shape the dough into 4 rolls (each approx. 2 cm in diameter). Cut the rolls into pieces approx. 2 cm long. Place the gnocchi on a floured towel. Preheat the oven to 60°C, warm the platter and plates.

To cook the gnocchi

Cook the gnocchi in batches in gently simmering salted water for approx. 5 mins. until they float to the surface. Remove with a slotted spoon, drain, transfer to the warmed platter, add the oil and keep warm.

Sauce

Bring the cream and water to the boil with the gorgonzola, season. Add the spinach, allow to wilt. Plate up the gnocchi, serve the sauce on top, sprinkle with the raspberries.

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