There are many different kinds of gnocchi in addition to the now standard potato variety. Pin, from Piacenza, combine greens with ricotta and Parmigiano. To serve 6:
Prep Time: 45 minutes
Cook Time: 5 minutes
Ingredients:
- 1 1/8 pounds (500 g) greens or beet greens
- A medium onion, minced
- 1 clove garlic, minced
- 1 tablespoon minced parsley
- 3 tablespoons olive oil
- 1/2 cup - 2 tablespoons (70 g) unsalted butter
- 1/2 cup bread crumbs
- 1 1/2 cups freshly grated Parmigiano
- 4/5 pound (350 g) ricotta
- 2 eggs
Preparation:
Wash the greens, pick them over and discard the toughest ribs, then boil them for a couple of minutes in abundant salted water, drain them (you can if you want reserve this water for later), squeeze them dry, and chop them coarsely.
In a skillet, sauté the garlic, onion and parsley in 2 tablespoons of butter and the oil until the onion turns translucent, then stir in the greens. Cook for a few minutes more, then transfer the greens mixture to a large bowl and stir in the bread crumbs and grated cheese. Next incorporate the ricotta , bind everything with the eggs, and mix thoroughly.
Make gnocchi 3/4 of an inch long and half that in width, taking a pinch of the mixture at a time and rolling it between your hands to give it a spindle shape with pointy ends, and rolling the finished gnocchi in flour. While you are working bring salted water to a boil and melt the remaining butter. Boil the gnocchi in the water, skimming them off the pot as soon as they rise to the surface, and serve them with the melted butter. I might also have more grated cheese at table for those who want it. And a bottle of a white from the Colli Piacentini.
Yield: 6 servings Pin.
In a skillet, sauté the garlic, onion and parsley in 2 tablespoons of butter and the oil until the onion turns translucent, then stir in the greens. Cook for a few minutes more, then transfer the greens mixture to a large bowl and stir in the bread crumbs and grated cheese. Next incorporate the ricotta , bind everything with the eggs, and mix thoroughly.
Make gnocchi 3/4 of an inch long and half that in width, taking a pinch of the mixture at a time and rolling it between your hands to give it a spindle shape with pointy ends, and rolling the finished gnocchi in flour. While you are working bring salted water to a boil and melt the remaining butter. Boil the gnocchi in the water, skimming them off the pot as soon as they rise to the surface, and serve them with the melted butter. I might also have more grated cheese at table for those who want it. And a bottle of a white from the Colli Piacentini.
Yield: 6 servings Pin.
