Spinach and potato balls in gorgonzola sauce | Romagnoli F.lli Spa
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Cooking tools:
- Saucepan
- Colander
- Immersion blender
- Kitchen shears
- Skillet
- Pot
- Potato masher
- Mixing bowl
- Oven
- Baking sheet
- Whisk
- Chef's knife
- Cutting board
- Stove
- Kitchen scale
- Wooden spoon
- Measuring cup
- Plate
Ingredients
- Spinach, 400 g
- Eggs, 2
- Potatoes, 400 g
- Shallot, ¼
- Milk, 120 ml
- Diced soft cheese, 50 g
- Breadcrumbs, to taste
- Butter, 40 g
- Flour, 20 g
- Milk, 100 ml
- Gorgonzola, 200 g
- Extra virgin olive oil, to taste
- Salt, to taste
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