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Spinach and Ricotta Gnocchi
1 bunch spinach
1 large egg
500g ricotta
1/2 cup pecorino
2 teaspoons salt
1 3/4 cups flour

Shred the leaves off the spinach. Wash and boil in salted water. Drain well and cool. Chop finely.
Break the egg into the shredded spinach. Add the ricotta, pecorino, salt and 1 cup of flour. Make a dough. Add flour if necessary. The dough should be manageable and not too wet.
Cut away pieces of the dough and roll into a long sausage shapes. Cut into gnocchi size pieces. These gnocchi freeze well.
Boil in salted water. Gnocchi are ready when they come to the surface.
Sauce: in a skillet, brown a fair amount of salted butter ( depending on the quantity of gnocchi you are serving) adding sage leaves and basil leaves so that they become crisp.
Drain and toss the gnocchi in a browned butter sauce. Sprinkle with parmesan cheese.

Recipe by Franco Forleo (Franco's Restaurant - Johannesburg)

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