Stuffed gnocchi with wild spinach, ricotta and pumpkin seeds
One Italian gnocchi recipe originates from the northern Italian Alps and the Apennines. The typical ingredient for these excellent stuffed gnocchi: wild mountain spinach
5 from 3 votes
Prep Time 40 minutesmins
Cook Time 5 minutesmins
Total Time 45 minutesmins
Course gnocchi, Main Course, main dish
Cuisine Italian, Trentino South Tyrol
Servings 8serves
Calories 348kcal
Ingredients
Dough:
1.5kgpotatoesmealy
2egg yolks
nutmeg
1pinchsalt
someplain flour
Filling:
200gwild spinachor fresh spinach leaves
30gbutter
140gricotta
2tbspumpkin seeds
1egg
6tbsGrana cheeseor Parmesan, grated
salt
100gbutter
sage leaves to taste
Grana cheesegrated
Instructions
For the gnocchi dough, cook the potatoes in steam or water until soft. Peel them while still warm, mash them with a potato masher on a floured work surface and add a little salt. Add the egg yolks and a generous pinch of nutmeg. Quickly work into a smooth dough with some flour. Do not use too much flour as otherwise the dough could become tough.
For the filling, roast the pumpkin seeds in a coated pan without fat and chop finely. Blanch the spinach briefly in boiling water, squeeze it and chop with a chopping knife with a curved blade. Fry the spinach in butter until no more liquid escapes. In a bowl, mix the ricotta, grated Grana cheese, pumpkin seeds and the egg with the spinach.
For the gnocchi, form small dumplings from the dough but not too small. Make a hole with your finger and fill it with the spinach-cheese mixture, preferably with a piping bag. Close the hole again with the dough. Let the gnocchi simmer in lightly boiling salted water for 3-5 minutes until they rise to the surface. The cooking time depends on the size of the gnocchi.
Serve the stuffed gnocchi with melted sage butter and well-ripened Grana cheese. If you like rich food, fry a few strips of bacon in the butter.