Spinach Gnocchi with Tomato Sauce and Cheese

1. 1 Olive oil 8 ml
2. 2 Ground black pepper 1 g
3. 3 Hard cheesepack 200 g ≈ $2.64 20 g
4. 4 Fresh basilpack 30 g ≈ $2.50 50 g
5. 5 Garlic≈ $10.00 per kg 5 g
6. 6 Wheat flour 20 g
7. 7 Eggspack 10 pcs ≈ $1.89 0.5 pcs
8. 8 Parmesanpack 200 g ≈ $6.00 10 g
9. 9 Fresh spinachpack 150 g ≈ $2.50 25 g
10. 10 Potatoes≈ $2.15 per kg 110 g
11. 11 Canned tomatoespack 400 g ≈ $1.30 100 g
12. 12 Salt 2 g
13. 13 Sunflower oil 10 ml
14. 14 Tomatoes≈ $4.67 per kg 60 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Boil potatoes¹⁰ in their skins until tender

2. Peel potatoes¹⁰ and mash into a smooth purée

3. Mix in spinach, grated Parmesan⁸, egg yolks, and salt

4. Gradually incorporate flour until the dough is sticky and cohesive

5. Divide dough into portions, roll into ropes, and cut into small pieces

6. Heat oil and sauté garlic⁵ until golden

7. Add tomatoes¹⁴ and basil, simmering for 10–15 minutes until smooth