Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 6 | 60 minuti |
Ingredients
| 600 g | spinach |
| 200 g | ricotta Sterilgarda |
| 2 | egg |
| 1 | egg yolk |
| 120 g | grated parmesan cheese |
| 150 g | white flour |
| q.b | nutmeg |
| 150 g | butter |
| 1 | clove of garlic |
| q.b | black pepper |
| q.b | salt |
| q.b | sage |
Preparation
- Clean the spinach and boil it in a little water for about 10 minutes. Drain and let it cool, squeeze well, and roughly chop it with a knife.
- Melt 30 grams of butter in a pan, brown the garlic, then add the spinach and let it cook for about 10 minutes.
- Add salt, remove from heat and let cool.
- Take a large bowl and mix the spinach with the Sterilgarda Ricotta, the whole eggs and the yolk, half of the grated cheese, a little nutmeg and finally the flour.
- Mix the ingredients well with your hands, adding a little salt and pepper. The goal is to obtain a smooth mixture.
- To create the irregular shape of the gnocchi, use a spoon and, as they are ready, roll them in flour and then place them on a plate covered with baking paper.
- Boil them for a few minutes in salted water, removing them from the heat as they rise to the surface.
- Move the malfatti into a pan containing melted butter and sage.
- Once the malfatti are flavored inside the pan, serve with a sprinkling of grated Parmesan cheese.
Put the water for the broth on the heat with the vegetable stock cube and add the lemon zest. Bring to the boil and simmer for 5 minutes Turn off the heat, ...
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