Green gnocchetti
Instructions
First boil the potatoes in salted water without Peel and meanwhile carefully washed spinach and cook in very little water or steaming, slightly salandoli.
When the potatoes are cooked, Peel, mash and chopped cooked spinach, then stir the two vegetables and, as long as they are still warm, add the crumbled cheese and let cool.
Add remaining ingredients in order to obtain a dough too soft nor too dry, increasing or decreasing the amount of bread crumbs as needed and then formed of large dumplings about as a nut or a little more, with floured hands.
Then let them sit for a couple of hours.
After this time, place the dumplings in boiling water and, when they come to the surface, drain them with a skimmer.
Toss with olive oil and cumin, black, or, if you prefer, with melted butter and Sage.
Ingredients and dosing for 4 persons
- 2 potatoes
- Salt
- 600 g of spinach
- 200 g of fresh ricotta
- 1 egg
- 4 tablespoons of grated parmesan cheese
- 4 tablespoons of wholemeal wheat flour type 2
- 3 tablespoons of integral breadcrumbs
- For seasoning:
- Olive oil extra virgin and gomashio (or butter and sage)