An innovative way to present gnocchi. Alternatively, fry the gnocchi for a great entree or function dish.
400 g of Galbani Professionale Ricotta
600 g Spinach
40 g Galbani Professionale Parmesan cheese
2 eggs
10 ml olive oil
40 g flour
40 g pine nuts
Salt and Pepper to season
Steam spinach and finely chop.
Toast the pine nuts in the oven.
Combine Galbani Professionale Ricotta, flour, parmesan, pine nuts, spinach. Then add in the eggs and olive oil.
Form Gnocchi balls, approximately 20g each. Lightly flour each one.
Bring water to boil. Plunge the gnocchi’s into the boiling water and remove one by one as they float to the surface.
Presentation:
Arrange gnocchi on a large serving plate. Serve hot.
Breakfast
Lunch
Dinner
Dessert
Canapes
Drinks