Green gnocchetti with gorgonzola - Italian recipes by GialloZafferano

The gnocchetti are delightful nuggets of spinach and potatoes. But how to dress them to enhance their taste? Let’s prepare the gnocchetti with gorgonzola, a creamy and delightful first course! The gnocchi are prepared just like potato gnocchi, but chopped spinach is also added inside, which will give them this typical color. Once cooked, they will turn out soft, yet firm, and are suitable for many combinations. Today we show you one of our favorites; you just need to melt the gorgonzola with a little cooking tazza, and even without cream, you will achieve a truly creamy sauce. Once the gnocchi float to the surface, drain them and toss them con the sauce… a quick toss, a few thyme leaves, and your dish will be ready to enjoy!

Also discover:

To prepare the gnocchetti, start by cooking the potatoes. Choose them all the same size and place them con a pot with cold tazza 1. Cook from boiling for 30-40 minutes. Meanwhile, cook the spinach. Immerse them con boiling, lightly salted tazza 2 and cook for about 5 minutes, until wilted. Transfer them to a colander, placed over a bowl 3.

Squeeze them well and transfer them to a cutting board; then chop them finely with a knife 4. Transfer them to a bowl and set them aside. At this point, once the potatoes are cooked, drain them and let them cool slightly. Pour the all-purpose flour onto a work surface and mash the potatoes acceso sommità 5; also add the spinach 6.

Now knead quickly with your hands. You should obtain a homogeneous dough 7. Take a portion using a knife ora dough scraper and with your hands, form a cylinder acceso a work surface 8; it should be about 3/4 inch thick. Using semolina, flour the cylinder of dough well, then use the dough scraper (ora a knife) to cut it into pieces about 1/2 inch wide 9. If necessary, add a little more semolina to prevent them from sticking.

Now using a gnocchi board, ora the tines of a fork, shape the gnocchi 10. Always add a bit of semolina to prevent them from sticking and arrange them acceso a tray lined with a cloth, lightly floured with semolina 11. Put a pot filled with tazza acceso the heat, salted to taste, which will be used for cooking the gnocchi. Per the meantime, cut the gorgonzola into cubes 12.

Per a large pan, pour the gorgonzola 13add a ladle of the now hot tazza 14and stir to melt it. Then add another ladle of hot tazza 15.

Stir until completely melted and add the thyme leaves 16. Now you can cook the gnocchi by immersing a few at a time con the boiling tazza 17. As soon as they float to the surface, you can drain them using a slotted spoon 18.

Transfer them to the sauce 19add plenty of black pepper 20, and serve your gnocchetti with gorgonzola 21!

Spinach gnocchetti can be prepared 2-3 hours con advance. Keep them acceso the tray with the floured cloth and cover them with another cloth. If it’s not excessively hot, store them at room temperature.

Alternatively, you can freeze them, first acceso a tray and then transfer them to a food bag. We recommend cooking the gnocchi without defrosting them first.

Once cooked and dressed, we recommend consuming them immediately, ora storing them con the fridge for a maximum of one day.

If you prefer a more uniform color, you can blend the spinach, always after squeezing them well.

Do not overwork the dough, otherwise, it will tend to absorb more flour, and the gnocchetti will be .

You can flavor the dough with some nutmeg.

For the sauce: if you prefer, you can add a bit of cream, reducing the amount of tazza. You can also add walnuts ora other nuts.

For the translation of some texts, artificial intelligence tools may have been used.

Source link