By Andrew Z. Galarneau
Here's a recipe from "The Italian Cooking Course," featured in today's Buffalo News. Katie Caldesi spent years cooking with Italians across the country's 20 regions to collect homegrown favorites that reflect the real breadth of Italian cuisine.
Gnocchi gnudi di spinaci con salsa burro e salvia
Spinach Gnocchi Nude in Butter and Sage Sauce
The name of these gnocchi literally means ‘nude’ – they are like the spinach and ricotta stuffing you find in ravioli or tortelli, only without their pasta covering.
Makes 30 (serves 4 as a main or 6 as a starter)
FOR THE GNOCCHI
350g cooked spinach
225g cow’s milk ricotta
1 egg yolk
50g Parmesan, finely grated
50g plain flour or ‘00’ flour
salt and pepper, to taste
½ teaspoon grated nutmeg
FOR THE SAUCE
oil, for coating
50g salted butter
6 large sage leaves
25g Parmesan, finely grated
Thoroughly squeeze the spinach dry of water. Chop it in a food processor or with a sharp knife. Mix together all the remaining ingredients for the gnocchi in a bowl.
Form quenelles between two dessert spoons by pressing the mixture together firmly to pack it into oval shapes. Make sure you tightly pack the mixture between the spoons so that it doesn’t break up in the water. As you make each quenelle, leave it, not touching another one, on a floured surface.
Bring a large pan of salted water to the boil and, with a slotted spoon, put the gnocchi into the water in batches. Let them bob up to the surface and bounce around for around 3–4 minutes, until cooked through. Leave them on a warm serving dish coated with a little oil to stop them sticking together. Meanwhile, melt the butter with the sage leaves in a large frying pan. When all the gnocchi are cooked, toss them in the sauce and serve scattered with a little Parmesan.
(From "The Italian Cooking Course: More than 400 authentic recipes and techniques from every region of Italy" by Katie Caldesi (c) 2013 Kyle Books.)
taggedFood and Drink