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.
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.
