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.
Servings: 4 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.
