Casentinesi gnocchi represent the culinary tradition of the area near Arezzo. The recipe is simple and the dish is flavorful, as is characteristic of Tuscan cuisine. Among the ingredients, ricotta and spinach stand out, which, mixed together, give the gnocchi the right consistency.

Gnocchi casentinesi

The Casentinesi gnocchi represent the culinary tradition of the area near Arezzo, in Tuscany. The recipe is simple and the dish is flavorful, as is typical of Tuscan cuisine.

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Print Recipe Vota la ricetta

Prep Time: 30

Cook Time: 10

Total Time: 40

Course: First courses

Cuisine: Tuscan cuisine

Servings: persone

Ingredients

400 gr Ricotta
450 gr Spinach
100 gr Grana Padano grated
100 gr Flour sifted
100 gr Bread crumbs
80 gr Butter
2 nr Eggs
qb Salt
qb Pepper
qb nutmeg

Instructions

Soak the bread crumbs in water.
Clean and wash the spinach. Boil in slightly salted water for about 5 minutes.
Drain, squeeze out excess water, and chop.
Place the chopped spinach in a bowl and add each ingredient one by one, except for the butter and part of the Grana Padano cheese. Leave a little flour aside.
Form into balls and coat with the remaining flour.
Cook the gnocchi in water for about 2 minutes (when they rise to the surface).
Meanwhile, melt the butter in a small pan.
Drain the gnocchi with a slotted spoon to avoid breaking them and place them in a bowl.
Add the melted butter and sprinkle with the remaining Grana. Serve hot.