Gnocchi with Wild Spinach & Hot Pepper - Gnocchetti con Orapi e Peperoncino

In the past the people of the Abruzzo Region often seasoned their pasta with wild greens rather than meat-based sauces. Orapi are a local variety of wild spinach that isn't available outside the Abruzzo; in the absence of wild spinach I would substitute for them with a mixture of regular spinach and a little broccoli raab. To serve four you'll need:

Prep Time: 30 minutes

Cook Time: 20 minutes

Ingredients:

• 1 pound (500 g) potato gnocchi
• 2 1/4 pounds (1 k) wild spinach, well washed and chopped
• 2 cloves garlic, chopped
• 1 or more hot peppers to taste, seeded, ribbed and chopped
• Freshly grated Pecorino Romano
• Olive Oil
• Salt
• Optional: A quarter to a hald pound (1-200 g) broccoli raab, chopped

Preparation:

Set a pot of water to boil. While it is heating, shake most of the water off the spinach (or spinach & broccoli mixture) and cook it, stirring it about, in a second pot. When it is thoroughly wilted drain it and squeeze it dry.

Over a low flame, simmer the garlic, oil, and red pepper, and when the garlic begins to turn gold stir in the greens. By now the water should be boiling; cook the gnocchi, drain them, and stir them into the skillet. Cook for a minute or two more, dust the gnocchi with freshly grated cheese, and serve.

A wine? A rich trebbiano of the sort that comes from the Abruzzese would be nice.

Yield: 4 servings gnocchi with wild spinach and hot pepper.

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