Gnocchi with spinach and ricotta

gnocchi épinards et ricotta

I remember the first day I met my parents in law. It was in june almost 3 yrs ago from now at the seaside house. It was that so warm, over food, welcome like you might have seen as caricature in some movies. As for example in the Big Blue when Johanna Arquette meets the mother of Jean Reno. This last one welcomes her with that huge pasta plate saying « benvenuta« . Well, NO! this is not only a caricature, I can garanty that to you. I wasn’t welcome with a pasta plate, the dinner was excellent as always when it is done by Nora, my mother in law, but I was welcome by the gigaquantity. The dinner started with a huge (at least for me at that time, innocent of the italian customs) salmon risotto, 2 servings of course, same size of course, then large prawns with 2 servings, same size, ending with a crostata (jam strawberries pie). I had great difficulties ending up the 2nd risotto plate…it was thus difficult for me to « faire bonne figure » keep the face.

Nora is that kind of women convinced that to show her love, affection the « ti voglio bene » it goes along with food and its quantities. Naturally she will prepare a menu that satisfy everybody, meaning that she is able to do a different menu for everyone of us for a same meal. I don’t really like « pasta al sugo« , the pasta with tomato sauce,  and it was under these circumstances that she made me discovered the gnocchi con spinaci e ricotta, that I have now regularly integrated at home.

gnocchi épinards er ricotta

Gnocchi with spinach and ricotta

For 4 to 6 servings:

  • 1 kg of fresh spinach
  • 400 g of ricotta (the goat one, more tasty)
  • 2 yolks
  • 60 g of freshly grated Parmesan
  • flour
  • salt and pepper
  • butter
  • sage leaves

Warm up the oven at 190°C. Wash the spinach (at least 3 times, the sand is quite hard to remove), take the leaves. Dry them with a salad spinner then cook them. Reserve them in a colander. When they are cold press the spinach before cutting them with scissors in a salad bowl. Add the ricotta, the Parmesan, yolks, 2-3 table spoons of flour, salt and pepper. Mix.  Boil some water (4-5 liters).  With hands make some spinach bowl the size of a mandarin orange. Roll them in flour twice and put them in boiling water with a perforated spoon. Gnocchi are ready when they comeup at the surface. Take them out with the perforated spoon. Put them in a plate, add some pieces of butter, sage leaves and put in the oven for 25-30 minutes.

This recipe take a long time to prepare, specially if you are using the fresh spinach. Count about 1 hour to wash and clean them! But the taste is just unbeatable with the fresh vegetables!

Gnocchi aux épinards et ricotta

pour 4-6 personnes:

  • 1 kg d’épinards frais
  • 400 g de ricotta de brebis
  • 2 jaunes d’oeuf
  • 60 g de parmesan rapé
  • farine
  • sel et poivre du moulin
  • beurre
  • quelques feuilles de sauge

Préchauffer le four à 190°C. Laver les épinards. Prélever les feuilles. Les essorer et les faire cuire dans une poele sans aucun autre ajout. Les réserver dans une passoire. Lorsqu’elles ont refroidi les presser et les ciseler au dessus d’une jatte. Ajouter  les jaunes d’oeufs, la ricotta et le parmesan. Saler et poivrer. Mélanger. Ajouter 2 c. à soupe bombée de farine. Mélanger. Mettre de l’eau à bouillir. Verser de la farine dans une assiette creuse. Façonner à la main des petites boules de la taille d’une mandarine avec la préparation à base d’épinards et les rouler dans la farine. Les mettre de coté progressivement. Les repasser dans la farine et les mettre dans l’eau bouillante à l’aide d’un écumoire. Les gnocchi sont cuits lorsqu’ils remontent à la surface. Les retirer avec l’écumoire et les déposer dans un plat à gratin. Parsemer de morceaux de beurre et de feuilles de sauge. Enfourner pour 25-30 minutes.

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