Gnocchi verde

Yield: 1 servings

Measure Ingredient
2½ gram Butter
1 small Onion; finely chopped
40 grams Panceta
300 grams Frozen spinach; thawed and
\N \N ; thoroughly drained
1 pinch Salt
250 grams Ricotta
90 grams Flour
1 \N Egg
80 grams Grated Parmesan
¼ teaspoon Nutmeg
\N \N Salt and pepper
\N \N Nettles
\N \N Wild oregano
2 larges Tomatoes
\N \N Baked beans
\N \N White wine
\N \N Garlic

Heat a large knob of butter in a pan. Fry onion and pancetta in the buttter. Add the garlic. Steam the salted spinach for 5 minutes until compacted. Squeeze the water out and sieve.

For the sauce: Add some garlic to the pan of melted butter. Add the wine, tomatoes and baked beans.

Whisk together the egg and salt. Beat the ricotta and flour and add the bacon, onion, spinach, grated Parmesan and a little more flour. Mix very well.

Flour a large surface and form sausages/dumplings of the mixture about 2 cm thick. Cut into 2 cm lengths and dust with flour. Poach in lots of salted water and serve with Parmesan or place in a buttered oven proof dish, scatter with herbs and black pepper and Parmesan and bake for 20 minutes.

Serve with chopped nettles sprinkled over the top of the dish.

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Carlton Food Network

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