A simple, tasty variation on the more standard potato gnocchi, from Emilia Romagna.
Prep Time: 45 minutes
Cook Time: 5 minutes
Ingredients:
- 2.2 pounds (1 k) beet greens
- 1 1/4 pounds (500 g) fresh ricotta
- 5 eggs
- 3 cups (360 g) flour
- A hint of nutmeg
- Salt
Preparation:
Wash the beet greens well and pick them over, discarding any tough ribs, then mince them with a lunetta (a twin-handled, crescent-shaped blade -- if you use a food processor be careful not to liquefy the greens).Combine the flour, minced greens, ricotta, eggs, nutmeg and a pinch of salt in a large bowl and work the mixture until is smooth and soft, first with a wooden spoon and then with your hands.
Using your hands and keeping the dough floured lest it stick, roll the dough into a thin snake and cut it into pieces no longer than 3/4 of an inch (2 cm). While the gnocchi are drying a little on your work surface bring abundant lightly salted water to boil, and melt a goodly amount of unsalted butter in a separate pot.
Add the gnocchi to the water, removing them as soon as they are done with a skimmer (they'll rise to the surface; taste one to make sure, it should be firm but not taste raw). Serve with abundant unsweetened butter and freshly grated Parmigiano.
Serves 6.
A wine? I'd go with a light Sangiovese di Romagna.
