Spinach Gnocchi

Method

1. Use Agria potatoes from Avezzano. Boil them in cold salted water for about 40 minutes after the water comes to a boil.
2. Peel the potatoes and let them cool.
3. Boil the spinach and blend with an immersion blender. Add a pinch of salt.
4. Add remilled semolina flour and start mixing until a dough forms.
5. Let the dough rest.
6. Cut the dough and shape the gnocchi (using a fork or making a hole in the center, or simply cut pieces).
7. Prepare the sauce: melt butter with fresh sage.
8. Cook the gnocchi in salted boiling water.
9. Drain the gnocchi and add them to the pan with the butter, adding a bit of the cooking water.
10. Turn off the heat, let the temperature drop slightly, and add Parmesan cheese.
11. Serve.