POTATOES GNOCCHI CON SPINACI E I PECORINI DI FORTETO

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POTATOES GNOCCHI CON SPINACI E I PECORINI DI FORTETO

2 lb red skin potatoes

½ cup (or more) flour

2 egg yolks

2 cups fresh spinach

1 garlic clove

½ cup butter

2/3 cup young pecorino cheese

1/3 cup seasoned pecorino

3 tbs e.v.o.

Freshly ground black pepper

 

Put the potatoes in a pan covered by abundant cool   water. Bring to the  boil. Once tender remove from pan and peel  off the skin and pass through a vegetables mill when warm.

Let them cool down a bit  then knead them with the egg and flour till you obtain a medium consistency, or else the gnocchi will become too hard.

Less flour you use, the better it is.  Make the pasta into small snakes and cut the gnocchi: lay them on  flowered trays and leave them in a dry part of the kitchen.

In a large pan heat the e.vo. and the garlic cloves with its peels add spinaches and sautéed them . Remove pan  from flame , pick and  through away garlic  add salt and butter.

Cook the gnocchi in a very large pan with abundant lightly salted water. Add a few gnocchi  at the time  and as soon as they will rise remove them immediately with a flat strainer and add them to the spinach pan. Incorporate them very delicately with the mix and the now melted butter, season with coarsely grated cheeses and black pepper .

2017-09-21T03:00:27+00:00

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