Spiced calzone
by
131 recipes
Potato dumplings and baked spinach
ingredients
servings
3
Early potatoes
600 oz
Spinach
300 oz
Grated Grana Padano
30 oz
Extra virgin olive oil
1 spoon
Nutmeg
to taste
Iodized salt
to taste
Side Dishes from Italy
Potato dumplings and baked spinach
Potato dumplings and baked spinach
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A delicious, quick and light recipe based on new potatoes and spinach # babies
preparation
step 1
First, carefully wash the fresh potatoes under running water and boil them in boiling water for about 15 minutes (alternatively you can cook them in the microwave as explained here http://bit.ly/2upptYh)
step 2
In the meantime, sprinkle spinach in salty boiling water (if you buy them frozen, follow the instructions on the packaging) then drain them into a bowl of water and ice and finally squeeze them
step 3
Once cooked peel the potatoes, crush them with a fork and add to the compound obtained the spinach well squeezed and smoothed finely
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step 4
Then add grated grated padano, nutmeg and salt and mix thoroughly
step 5
Make your meatballs with your hands (usually I get 30 small ones), place them on an oven-baked pan and brush with the oil evo
step 6
All you have to do is pour your potato and spinach meatballs in a ventilated oven at 200 ° for about 10 minutes
step 7
Once cooked, you can consume them immediately, keep them in the fridge for a day or freeze them forever ready to enjoy
