Tuesday, April 5, 2011

Spinach Gnocchi

Spinach Gnocchi

make about 10 -12 gnocchi

* Be sure to use freshly grated Parmigiano Reggiano cheese - pre-grated cheese in the grocery store will not work as well.

10 ounces of fresh spinach
1/3 cup flour
1 egg, beaten lightly
1/4 teaspoon sea salt
a few grindings of pepper
1/4 cup freshly grated Parmigiano Reggiano Cheese or Grana Padano
1/2 cup freshly grated bread crumbs *

Thoroughly wash the fresh spinach and place in a steamer basket.  Steam until wilted.  Remove and place in clean towels and wring out as much liquid as you can.  Chop finely.

Place all ingredients in a bowl and mix thoroughly.  Shape the mixture into balls and place on a cookie sheet or any prep pan.  The mixture will be very wet.  Flour your hands or roll the gnocchi in a little flour to shape them into balls a little smaller than the size of a walnut.  At this point, you can put them in the fridge until you are ready to cook them later.

Bring a pot of salted water to a boil.  With a slotted spoon or a handled strainer, place a few gnocchi at a time in the simmering water and cook for about 2 minutes.  Remove with the slotted spoon to a serving dish and keep warm by tenting with a piece of foil.  Repeat with remaining gnocchi.

You can dress these gnocchi with just some olive oil, sea salt and some more grated cheese.  This is my favorite way to eat them.

*  Make your own fresh bread crumbs for this.  Just take any bread and grind it in your food processor.  Fresh bread crumbs!  It makes a difference. 

The Italian Dish

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