spinach and ricotta cheese gnocchi
While I was making these gnocchi, a big storm with wind and rain came crushing down outside my window. The fireplace was on, and although it was only early afternoon it seemed late at night. So in my kitchen the atmosphere was quite depressing . To make matters worse , when I beginning to form the little balls of gnocchi I was not so convinced, the consistency was not so right I thought . Luckily the deep green from the spinach was the only thing that made me feel in a better mood. These gnocchi made from ricotta cheese and fresh spinach, are not real gnocchi , in fact there is not even half a potato in them, these are a lightweight version of the traditional ones.
For the dressing, I had the courage to go outside under the rain and pick a few sage leaves from my garden, completely wet I come back in the kitchen .Without washing the sage … .. (that was already well clean from the rain) I prepared a simple condiment of melted butter and sage.
Wahoo they were delicious, light and delicate. I was very please and a little sunshine appeared on my face.
Not by chance that green symbolizes HOPE , in Italy anyway!
Serves 4
500 grams of spinach
500 grams of ricotta
80 grams of flour
80 grams grated parmesan cheese
2 eggs
nutmeg
a handful of sage leaves
40 grams butter
Salt and pepper
How it work:
Wash spinach and cook in a saucepan with a pinch of salt for 3-4 minutes or until they are ready. Drain and cool under water. Wring and chop. In a bowl combine spinach, ricotta, 50 grams of grated parmesan cheese, nutmeg, 2 eggs, 50 grams of flour, a pinch of salt and pepper. Mix well until the mixture is compact . In your hands roll into walnut size balls. On a plate, pour the remaining flour, roll in it the balls one at a time. Cook the balls in boiling water. In a small pan melt the butter with the sage leaves. Once the balls come to the surface, drain with a slotted spoon, arrange on a plate and pour over the melted butter and sage. Serve with a sprinkle of pepper and Parmesan.
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