FAST

GNOCCHI WITH FRESH RICOTTA AND FIELD HERBS

EASY | 30 minutes

Ingredients

4 people
  • Fresh spinaches 350 g
  • Extra virgin olive oil 30 g
  • Fresh Sheep Ricotta 350 g
  • Grated Pecorino Romano 50 g
  • 00 flour 45 g
  • Garlic 1 clove
  • Eggs 2
  • Table salt to taste
  • Black pepper 1 pinch
  • Nutmeg to taste
  • 00 flour for flouring 50 g
For the condiment
  • Butter 100 g
  • Sage 1 sprig
  • Table salt 1 pinch
  • Black pepper to taste
  • Grated Pecorino Romano 150 g
  • Tomato sauce (as an alternative to the butter and sage condiment) 240 g

Method

1

In a very large pan, heat the oil and flavour the garlic.

2

In the meantime, wash and dry the spinaches, then pour them into the pan with garlic, cover and let them sweat over medium-low heat for 7-8 minutes.

3

When the spinaches are tender and flavoured, remove the garlic, drain them on a work surface, squeeze them lightly to remove the cooking liquid in excess and mince them finely.

4

Take the Sheep Ricotta, remove its liquid, put it in a bowl and add it to the spinaches, season with salt and an abundant sprinkle of nutmeg and amalgamate well. Now add the grated Pecorino Romano, egg and flour to the mixture.

5

Amalgamate carefully, then shape some small balls, put them in the flour and place them on a tray.

6

Put plenty of salted water to boil, and as soon as it is ready, cook the small balls for 2/3 minutes. When they come to the surface, drain them well and place them on a serving dish.

7

Pour melted butter over the gnocchi, add sage and a lot of pecorino, then serve the ricotta and fresh herbs gnocchi still hot.

8

An alternative condiment, equally tasty and widespread, involves flavouring the gnocchi with tomato sauce scented with basil.

RECIPE BY: Luisa Bayre and her staff

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