Spinach gnocchi, bacon and cream

The gnocchi in the photo are Tyrolean gnocchi (spatzle) of spinach. Unlike gnocchi tradicionales , are prepared with a specific kitchen utensil: a kind of press with holes. This utensil is placed on the saucepan and will be the one that will shape the dough (rather liquid) before it falls into the boiling water.

In the recipe we start with gnocchi already made but if you want to make them at home you will have to use 250 g of spinach, 250 g of flour, 3 small eggs, 100 g of water, salt and nutmeg. We will have to sauté the spinach and, once cooked, mix them with the eggs, water, salt, and nutmeg. When everything is integrated we will add the flour, stirring constantly so that there are no lumps.

More information - Sorrentine gnocchi


Discover other recipes of: Pasta recipes, Recipes Vegetables

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