Chard, spinach and ricotta small gnocchi
These spinach and chard dumplings are an excellent and tasty vegetarian recipe.
Their taste will win you over!
This recipe goes perfectly with an aromatic white wine:
Malvasia, Italy
Fendant du Valais AOC, Switzerland
Gewürztraminer Reserve Grand Cru d’Alsace AOC, France
Chard, spinach and ricotta small gnocchi
Servings 4
Ingredients
- 400 gr chard
- 300 gr spinach
- 3 eggs
- 200 gr grated parmesan cheese
- 350 gr ricotta
- 200 g butter
- 200 gr flour
- 200 ml milk
- 100 gr stale bread crumbs
- 20 gr breadcrumbs
- 1 clove of garlic
- marjoram
- thyme
- parsley
- extra virgin olive oil
- salt
- pepper
Instructions
- Wash the beets and spinach, stew them in a saucepan with the only water that has remained on the leaves after washing.
- Add the oil and the clove of garlic and sauté for a few minutes.
- Drain and, if necessary, squeeze if still wet.
- Chop and place in a large bowl.
- Soak hard bread crumbs in milk.
- Chop the parsley, thyme and marjoram and add the spinach and chopped chard.
- Add the ricotta, eggs, 300 g grated Parmesan cheese, breadcrumbs and hard bread crumbs.
- Add salt and pepper.
- Knead the mixture well(must be dense and consistent, in case it does not turn out so add more breadcrumbs and knead until you get the right consistency, probably you have not squeezed well spinach)
- Make small balls and roll them into a flour tray.
- Cook in plenty of boiling and salted water for a few minutes.
- Season with melted butter scented with sage and a sprinkling of grated parmesan.