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Spinach, ricotta and cheese gnocchi

Nutmeg, salt, 2 eggs, butter 100 g, potatoes 500 g, spinach 500 g, Ricotta alla Pugliese Abbasciano 250 g, black pepper, Parmigiano Reggiano, semolina 40 g.

How to make it:

Boil the potatoes before peeling them, peel them once they’re cooked and mash them very well.

In the meanwhile boil the spinach for 10 minutes with small flame without adding water, drain them and mince them.

Mix the mashed potatoes, the minced spinach, the Ricotta, the eggs, the semolina, half of the butter in a bowl and season the mix with salt, pepper and nutmeg.

At the same time warm the oven to 200°C and boil a pot of salted water.

When the water boils, put in the dough with a teaspoon. Gnocchi are ready when they emerge.

Put them in a well buttered oven-proof dish, add the rest of the butter and dust generously with Parmigiano Reggiano, then bake for 10 minutes. Serve hot.

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