March 02, 2011

gnocchi time: ricotta & spinaci


i think that my body is looking very much for the spring to come because i'm particularly hungry for veggies! for that reason i decided to brush up a very old (and unfortunately rarely used by this time) recipe for these lovely gnocchi. for sure it's an italian recipe, but some how my family used to prepare it in poland (maybe because our spinach is sooo good!). 
these are not typical gnocchi: no potatoes, only few spoons of flour and a truly veggie taste! it's also very easy and light so no worries for who is having an after-winter detox treatment :)

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il mio corpo probabilmente non vede l'ora che arrivi la primavera perchè ho un particolare appetito per le verdure! per questo motivo ho deciso di rispolverare una vecchia (e purtroppo ultimamente poco usata) ricetta per questi splendidi gnocchi. sono sicura che è una ricetta italiana, ma in qualche modo la mia famiglia in polonia la conosceva e preparava (forse perchè i nostri spinaci sono davvero buoni!).
questi non sono i tipici gnocchi: niente patate, poche cucchiaiate di farina e un gusto davvero molto veggie! sono anche molto facili da preparare e leggeri perciò niente paura per chi ha già iniziato un programma detox post-invernale :) 
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moj organizm prawdopodobnie nie moze sie doczekac kiedy przyjdzie wiosna bo mam wyjatkowy apetyt na warzywa! z tego powodu postanowilam odkurzyc bardzo stary (i ostatnio niestety rzadko uzywany) przepis na te wysmienite kopytka. przepis jest z pewnoscia wloski, ale jakims sposobem moja rodzina w polsce go znala i stosowala (moze dlatego, ze nasz szpinak jest naprawde smaczny!).
to nie sa typowe kopytka: nie ma ziemniakow, maki tylko kilka lyzek a smak prawdziwie warzywny! sa poza tym bardzo latwe do przygotowania i lekkie wiec nawet ci, ktorzy przeszli juz na po-zimowy program detoksowy nie musza omijac mojego bloga szerokim lukiem :)



you will need, vi servirà, bedziecie potrzebowac:

- about 500g (18 oz) of fresh spinach, di spinaci freschi, swiezego szpinaku
- about 250g (9 oz) of fresh ricotta cheese or similar, di ricotta fresca, twarogu lub sera ricotta
- 1 egg, uovo, jajko
- 4 tablespoons of grated grana padano or parmigiano, grana o parmigiano grattuggiati, tartego sera grana padano lub parmezanu
- about 5 tablespoons of flour + some more for dusting, ca. 5 cucchiai di farina + un po' per formare gli gnocchi, ok. 5 lyzek maki + troche wiecej by uformowac kopytka
- 1/2 teaspoon of nutmeg, cucchiaino di noci moscate, lyzeczki galki muszkatolowej
- salt and peper, sale e pepe, sol i pieprz
- olive oil and some more grana for serving, olio di oliva e un po' di grana per servire, oliva z oliwek i grana do posypania na koniec

wash spinach leafs, cut off the stalks and boil in salted water for about 10 minues. strain well, cut in small pieces and put in a bowl togehter with ricotta, grana, egg, nutmeg, salt and peper. work gently until the pastry is homogeneous. add slowly the flour - the quantity depends on the composition of the pastry: less is better but you must be able to form the gnocchi with your hands. form small balls, roll them in flour and boil in salted water (on extremely small fire!!) until they flow to the surface. serve hot with best quality olive oil, some grana/parmigiano and freshly blended peper. 

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lavate le foglie di spinaci, togliete il gambo e bollite in acqua salata per ca. 10 minuti. scolate bene e tagliate finemente. mettete gli spinaci in una ciotola insieme alla ricotta, grana, un uovo, le noci moscate, sale e pepe. lavorate delicatamente per fare diventare l'impasto omogeneo. aggiungete gradualmente la farina - la quantità dipende dall'impasto: è meglio metterne meno  ma deve essere possibile formare delle palline con le mani. fate le piccole palline, rotolatele nella farina e cuocete in acqua salata (su fuoco molto basso!!) finché non riemergono sulla superficie. servite caldi con olio d'oliva, un po di grana/parmigiano e pepe macinato fresco.

***

umyjcie liscie szpinaku, usuncie lodyge i gotujcie w osoloniej wodzie przez ok. 10 minut. odsacznie dokladnie z wody i drobno posiekajcie. przelozcie do miski i dodajcie twarog, grane/parmezan, jajko, galke muszkatolowa, sol i pieprz. polacznie delikatnie wszytkie skladniki. dodajcie powoli make - ilosc zalezy od kompozycji ciasta: im mniej tym lepiej ale musicie byc w stanie uformowac recznie kulki. uformujcie niewielkie kulki, obtoczcie w mace i gotujcie w osolonej wodzie (na bardzo malym ogniu!!) az wyplyna na wierzch. podajcie gorace, posypane serem i swiezo mielonym pieprzem.



20 comments:

Colores said...

buoniiiiiii:-)))

Gaia said...

Uh buoni...gli gnocchi gnudi...come si chiamano a casa mia!


BuonissimI!

blackbookkitchendiaries said...

gorgeous! i am in love with this already. funny thing is, i was just going to make some gnocchi for dinner tonight:) thanks for sharing this and have a great weekend.

marifra79 said...

Che buoni devono essere! Adoro la ricotta e di solito la uso per i ripieni dei tortelli ma non avevo mai pensato a poterla utilizzare per degli gnocchi! Grazie per l'idea! Un abbraccio e buon fine settimana

The Cooking Photographer said...

Everything in Italy is so beautiful, and your spinach ricotta gnocchi are one nice example of this. Someday I'll live there, maybe in Rome. Just for awhile. :)

Laura

Chow and Chatter said...

wow this looks great and simple always adore your passion for spring :-)

Rebecca

Nammi said...

Looks delicious, how do you serve this , i mean what kind of sauce?

Monet said...

I have been craving veggies too. Spring must be in the air! Thank you so much for sharing with me tonight. I hope you have a weekend full of love, laughter and great food!

Mary said...

That looks sooooo incredibly delicious!

Great blog; happy I found you!

Mary xo
Delightful Bitefuls

Mary said...

I haven't made these in years. I'll have to remedy that very soon. This is my first visit to your blog and I've just spent time browsing through your earlier entries. I'm so glad I did. You've created a lovely spot for your readers to visit. I'll definitely be back. I hope you have a wonderful day. Blessings...Mary

The Glamorous Gourmet said...

Those look delicious - what's not to love about ricotta and spinach in gnocchi? YUM! I just signed up to follow your fabulous blog - stop by and visit me sometime at www.theglamorousgourmet.com. Looking forward to your next delicious post - cheers!

roz said...

I so love gnocchi, especially made with spinach! Your blog is simply lovely and I love reading your posts! I hope that you consider stopping over to my blog to share this post for my get-together this weekend focused on all things seasonal and fresh! Ciao Bella, Roz at la bella vita

Gloria said...

Love ricottais amazing and delicious!! gloria

The Blonde Duck said...

I'm so ready for spring!

Beach Vintage.com said...

Autumn is coming here in Australia and this dish looks perfect.

theUngourmet said...

I've been wanting to make gnocchi. This recipe looks fun and healthy and so very springy! :)

Catherine said...

sounds good ,i love spinach!

Betty Manousos@ CUT AND DRY said...

I've always wanted to make this meal!
Mmmm, great recipe, and good looking dish! Yummy!

I need to try it out asap!

B xx

terry said...

Dobbiamo seguire e ascoltare il nsotro corpo che sente la primavera e ha bisogno di depurarsi e quindi cera verdure..e la natura ce le offre con tutti i requisiti per depurarci, dagli asparagi per i reni, i carciofi per il fegato, il tarassaco sempre per via urinarie...insomma... w la primavera ei suoi doni!

e complimenti per i tuoi gnocchi stupendi!!!
baci

Terry

KUCHARNIA, Anna-Maria said...

Witaj! Wiesz, przepis na szpinakowe kluseczki był pierwszym jaki zamieściłam rok temu na moim blogu:)
Twoje są przepiękne:)
Pozdrawiam!

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