Herb Gnocchi with Spinach and Tomato

01Method

1. 1

   Bring a large pot of salted water to a rolling boil.

2. 2

   Grate the cooked potatoes into fine pieces and finely chop the fresh herbs.

3. 3

   Mix together the grated potatoes, flour, egg, and chopped herbs until a smooth dough forms, then shape into individual dumplings.

4. 4

   Drop the dumplings into the boiling water. Once they float to the surface, cook for 2–3 minutes until tender.

5. 5

   Heat olive oil in a large skillet over moderate heat.

6. 6

   Cut the pancetta into small cubes and sauté with the cooked dumplings and halved tomatoes until lightly browned.

7. 7

   Stir in the fresh spinach and remove from heat. Season with the herb pesto, salt, and pepper to taste.

8. 8

   Toast the pine nuts in a dry skillet and sprinkle over each portion along with shredded manchego.