Ingredients
- 75g rocket or spinach finely chopped
- 250g Tongola Curdly (100g per container)
- 50g plain flour
- 3 tablespoon semolina
- 1 egg
- 1 egg yolk extra
- 50g grated Parmigiano reggiano
Method
Fry the rocket or spinach in butter until most of the liquid has evaporated. Then mix all ingredients together until you get a smooth dough. Do not be tempted to add more flour. If you are using big eggs, one may do. Leave dough in the fridge for at least 30 minutes.
Divide dough into four pieces, then, using floured hands, roll one piece into a sausage shape on a floured surface, then cut into 2cm discs. Repeat with remaining dough using floured hands, lightly roll dough pieces into ovals, then create ridges by gently rolling the tines of the back of a fork over each piece.
Place gnocchi in a lightly floured tray lined with baking paper and refrigerate until ready to cook.
Cook gnocchi, in batches, in salted simmering water for 2-3 minutes or until gnocchi float to the surface, then remove using a slotted spoon. Serve with a mixed vegetable sauce or with sage-infused melted butter.
Esther Haeusermann
Leave a Reply
You must be logged in to post a comment.
