Spinach Gnocchi from The French Kitchen: A Cookbook by Joanne Harris and Fran Warde
This is a great cold-weather dish: rich, warm and flavoursome. Ideal for lazy nights in.
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Ingredients
- 600 g floury potatoes, peeled and cut into pieces
- a bunch of basil
- 100 g blue vein cheese
- 75 g butter
- freshly ground black pepper
- sea salt
- 1 egg yolk
- 150 g flour, plus extra for dusting
- 350 g spinach, trimmed and washed
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