Name: Ricotta and Spinach Gnocchi
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: italian
Ingredients: 250 g Spinach; 250 g Cow's milk ricotta; 220 g Semolina flour; 40 g Parmesan cheese; 1 Eggs; 5 g Salt; 40 g Butter (for the seasoning); q.s. Sage (for the seasoning); q.s. Salt (for the seasoning)

Yield: 4 servings

Total time: 45 min

Preparation time: 20 min

Cooking time: 25 min

Difficulty:

Cost:

Tools: Bowl, Stove, Pan

Weight per serving: 220 g

Energy: 430 Kcal

Carbohydrates: 39 g

Fats: 21 g

Proteins: 20 g

Golf: 1 h 30 min

Allergens: Milk, Gluten, Eggs

Diet: Vegetarian

Pairing: Valpolicella

Occasion: Family dinner

Ingredients

Portions for 4 servings

4

Spinach

250 g

Cow's milk ricotta

250 g

Semolina flour

220 g

Parmesan cheese

40 g

Eggs

1

Salt

5 g

For the seasoning

Butter

40 g

Sage

q.s.

Salt

q.s.

Directions

It takes 7 steps in 45 min

1

Cook the spinach in a pan with a pinch of salt and a little water

2

Let them cook until they dry out, then roughly chop them and set them aside to cool

3

Once cooled, combine the spinach with ricotta, salt, egg, grated Parmigiano Reggiano, and flour, mixing everything together

4

Turn the dough onto a floured surface and shape the gnocchi by rolling it out and cutting it into sections of about two centimeters

5

Bring a large pot of salted water to a boil for cooking the gnocchi

6

Melt the butter in a pan with a few sage leaves and a pinch of salt

7

Cook the gnocchi and drain them as soon as they float to the surface. Sauté them in the pan with the butter and serve with a sprinkle of grated Parmigiano Reggiano