Soft, wonderful and light.
Yogev Yaros' ricotta gnocchi (photo: Alon Masika)
The word gnocchi has become commonplace on almost every menu - from the neighborhood cafe to Michelin-starred restaurants and even on the supermarket's shopping list.
The term "gnocchi" describes a wide range of dumplings and dumplings from Italian cuisine.
The oldest of them is the Roman version of gnocchi that is prepared from enriched semolina porridge, as was done back in the days of the Roman legions, two thousand years ago.
The use of potatoes in gnocchi only began in the 16th century, when the mysterious root traveled on European ships on their way back from the "New World".
without much effort.
Ricotta gnocchi with spinach in brown butter (photo: Alon Masika)
Nudi - loosely translated "naked" are actually dough balls in a Tuscan, light and refreshing version of gnocchi and very reminiscent of the filling of ricotta ravioli, but without the dough.
The name only describes the "naked" filling without the pasta shell.
Outside Tuscany they are sometimes called "ricotta gnocchi" and you can add spinach leaves as in this recipe or chopped herbs, such as parsley, chives or basil.
The classic dictates glazing the noddy with brown butter, meaning butter that is heated in a pan to the point where the milk solids separate from the fat and begin to brown and acquire a nutty aroma and a deep golden hue.
Another great advantage of this recipe, which is very simple and relative to the other gnocchi, can be prepared quickly and with pretty much zero effort and the result always inspires wonder and conversation at the table.
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Ricotta and spinach gnocchi
Ingredients
For ricotta gnocchi:
1 Kusrikuta
¾ grated Parmesan
1 small bunch of spinach, separated into leaves
2 eggs
½ sifted white spelled flour
2 cups durum semolina flour
salt to taste
For the butter and sage sauce:
100 grams of butter
5-6 sage leaves
Lemon zest from one lemon
Salt
Ground black pepper
To submit:
Parmesan
For the conversion table click here >
Preparation
How do you make nodi - ricotta and spinach gnocchi?
1 Boil water in a pot and add a little salt, add the spinach leaves, infuse for about 30 seconds and immediately transfer to an ice water bath to cool.
Drain the spinach leaves and dry well by squeezing, finely chop.
2 Drain the ricotta well to get rid of as much moisture and water as possible and place in a wide bowl.
Mix together with the spinach, parmesan, eggs, white flour and salt.
Cover the bowl and chill in the refrigerator for about an hour.
3 Wet your hands a little, form the mixture into small balls (about the size of a ping pong ball) and place them in a pan well lined with durum flour.
Pour more durum flour over them to cover.
Cover, and cool again in the refrigerator for another 3 hours.
4 Boil water again in a large pot and add a little salt, shake the gnocchi from excess flour (but not completely) and cook them in water until they float (it is important to cook the gnocchi in rounds so as not to crowd them during cooking).
5 At the same time, heat a wide Teflon pan, melt the butter, add the sage leaves and wait until the butter starts to turn golden.
6 Add the gnocchi and sauté until glazed and lightly browned.
Grate over lemon zest, salt and pepper.
Place on serving plates, sprinkle a little more Parmesan on top and serve.
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Tags
recipe
Gnocchi
ricotta
cheeses
Spinach