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.
Cut the pumpkin into cubes and cook it in a pan with oil and rosemary until soft. Season with salt and pepper and lightly mash the pumpkin with a fork. ...
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