Spinach and ricotta cheese gnocchi

  • Difficulty: medium
  • Preparation: 60 minutes
  • Cooking: 5 minutes
  • Dose for: 6 persons
Spinach and ricotta cheese gnocchi
- cooked spinach, 17.6 oz
- burro & Senza Lattosio Montanari&Gruzza, 3.5 oz
- Grana Padano Montanari&Gruzza 20 months, 5.3 oz
- Ricotta cheese, 17.6 oz
- egg, 3
- kamut flour, 5.3 oz
- sage
- salt
- pepper
- nutmeg
If you've never made a knell, don't worry, it isn't complicated... after the first two or three, it will be a child game.
With a knife, mince finely cooked spinach. In a bowl add spinach, ricotta cheese, eggs, flour, grana, a pinch of salt, a grind of pepper and a scratching of nutmeg. Mix all.
Make knells with the mixture, helping with two spoons and pass them in a few of flour, before putting them on the pan, and then put it in the fridge for about half an hour.
In a saucepan melt the butter and then add the sage.
In a big pot boil a lot of water, salt it and put the knells in it, little by little.
Pick them up helping with a skimmer when they surface and flavour them in the butter.
My favourite pairing is with a glass of Lagrein from Alto Adige. Enjoy your meal.
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