For the sauce
2 cups of chopped spinach
1 cup of milk
1 onion
6 tablespoons of all-purpose flour
2 cups of chicken broth
1 cup of grated Parmesan cheese
Salt to taste
For the potatoes
1 kg of potatoes
1 egg
1/2 cup of all-purpose flour
Salt to taste
For the sauce
2 cups of chopped spinach
1 cup of milk
1 onion
6 tablespoons of all-purpose flour
2 cups of chicken broth
1 cup of grated Parmesan cheese
Salt to taste
For the potatoes
1 kg of potatoes
1 egg
1/2 cup of all-purpose flour
Salt to taste
Make the sauce: In a blender, blend together the spinach, milk, onion, and flour
Transfer to a pot and add the chicken broth and Parmesan cheese
Bring to a boil and let thicken slightly
Check the seasoning and set aside
Prepare the potatoes: Boil the potatoes with their skins in water until they're tender
Remove the skins and mash or press through a ricer
Mix in the egg, flour, and salt
Mix lightly
Shape into rolls and cut into 2 cm pieces
Cook in boiling water
Remove from the water as they rise to the surface with a slotted spoon
Transfer to a bowl and drizzle the warm sauce on top
Serve immediately
Each serving is approximately 161 calories.
