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Green Gnocchi from an Umbria Cooking Vacation
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We love any type of gnocchi, whether made with potatoes, semolina, cheese, or, as in this case, a combination of spinach and ricotta. In Tuscany you would find these called “gnudi,” as they are like the “nude” filling of a ricotta pasta without the noodle encasing it. But outside Tuscany you’ll find them called spinach and ricotta gnocchi or, as in this recipe from our friends in Umbria, “green gnocchi.”
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Recipe for Green Gnocchi
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Ingredients
- 2 1/4 lbs fresh spinach
- 9 oz fresh sheep ricotta (if not sheep ricotta, cow ricotta will do as well)
- 5 1/4 oz bread crumbs
- 5 1/4 oz parmesan cheese
- 5 1/4 oz flour
- 7 oz butter
- 3 eggs
- Bacon
- Sage
- Salt, pepper, & nutmeg
Instructions
- First, clean the spinach and then boil the spinach leaves in water.
- Sauté the spinach along with olive oil and a bit of garlic.
- Chop the spinach mixture finely, removing the water, and when it is cold, place in a bowl, adding the ricotta cheese, grated parmesan, bread crumbs, flour, and eggs.
- Add to the mixture dashes of salt, pepper, and nutmeg, and then mix really well.
- Roll the mixture into small gnocchi balls, and place in the fridge for a few hours. (It’s best to prepare them the day before serving!)
- Melt butter in a pan and add some bacon (after slicing into small bits) and sage. Leave it on the stove until the butter has turned a little brown, and the bacon and sage are crispy.
- Cook the gnocchi in salted boiling water; when they start to float after a few minutes, they are done.
- Take the gnocchi out of the water and put on a plate. Top them with Parmesan cheese a sauce made with melted butter, sage, and crispy bacon.
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