Gnocchetti Green – a recipe for Italian cuisine, the basis for gnocchetti is always potatoes, but if you add spinach or beets to potatoes, for example, you can get a variety of taste and color. Green gnocchetti go well with any seasoning. They can simply be seasoned with ghee and sprinkled with cheese, or cheese sauce, or a seafood-based sauce like shrimp.
Gnocchetti Green ingredients
- Potatoes 700 g
- Spinach 400 g
- Wheat flour 100 g
Gnocchetti Green recipe
The recipe for gnocchetti greens is very simple. Wash and dry the spinach well. Transfer the spinach to a saucepan. Cover and put on low heat. You can add a small amount of water, but this is not necessary.
When the liquid has evaporated and the spinach darkens, transfer it to a sieve and squeeze out the excess liquid. Finely chop the stewed spinach with a knife.
Boil the potatoes in their skins while they are still warm, peel and grate on a coarse grater. And then let it cool.
Place the dough on a floured board and knead. If the dough is too sticky, add a small amount of flour, but not too much. The dough should not be tight, otherwise the gnocchetti will turn out hard.
Divide the dough into several pieces and roll with a 2-3 mm thick sausage. Cut small pieces from each sausage.
Next, the gnoсchetti will need to be molded. In Italy, special boards with grooves are used for this. You can use skewers. By putting several pieces together. You can also use an ordinary plug. Greens gnocсhetti boil in boiling salted water, they will float when ready. Remove the gnoсchetti with a slotted spoon, sprinkle with permesan or sauce and serve.