In the arms of Nonna! It was a wonderful place to be. Great-grandmothers exist to make generations feel special. Nonna was the Mediterranean infused in one artistic soul. She made the dress she wore and cooked with joy to honor her Tuscan heritage. She was someone you just wanted to be around.
Gnocchi made with potato are the classic that comes to mind. My version of a Florentine recipe uses whole wheat flour, goat chèvre (not ricotta), spinach, freshly grated nutmeg, fresh mint, sage and I've added Manchego sheep cheese. I have a craving for these any day of the week.
Gnocchi made with potato are the classic that comes to mind. My version of a Florentine recipe uses whole wheat flour, goat chèvre (not ricotta), spinach, freshly grated nutmeg, fresh mint, sage and I've added Manchego sheep cheese. I have a craving for these any day of the week.
Serves four / makes forty gnocchi
INGREDIENTS
2 cup goat chévre
1 cup grated Manchego sheep cheese
1 cup fresh grated Regiano Parmesan
1 BIG bunch fresh spinach
1 bunch fresh mint (or twelve leaves)
1 bunch fresh sage (or twelve leaves)
4 egg yolks
4 tbsp butter (optional/ you can use all olive oil as well)
1 cup whole wheat pastry flour
Extra Virgin Olive Oil
Freshly ground pepper
Sea salt
Gnocchi prepped and waiting to go in the pot.
DIRECTIONS
1. Wash fresh spinach leaves removing the extra stems. Steam in pot with water and drain well, pressing the water out with the back of a wooden spoon. Chop spinach. Place in a mortar and pestle and work until crushed and purée like. Set aside in a large mixing bowl.
2. ADD:
2/3 cup of total flour (reserving the 1/3 for dusting your chopping block surface where you will lay out the gnocchi to air briefly before cooking).
1 cup grated Manchego cheese
4 egg yolks
Chévre
Chopped fresh mint
Freshly grated nutmeg
Freshly ground pepper and sea salt
MIX all well by hand until thoroughly combined. Dust your work surface with remaining flour if you have not already. Using two baby sized spoons, shape the mixture into an oval shape and lay on floured surface. I used my dusted hands for the final shaping rolling lightly at ends.
3. Bring a pot of water to boil.
4. Set your 4 tbsp butter, and equal or better, amount of olive oil in a sauté pan on medium heat—watching so it doesn't burn. Wash and dry your sage leaves placing them into the hot butter/ oil mix and let cook until just starting to fry, it takes about three minutes for the sage if your heat is right. Leave the sage butter/oil on low heat. You will add the gnocchi to this pan after they cook.
5. Add gnocchi in two batches to the GENTLY boiling water. Slip the gnocchi into the water by hand. When they rise to the top surface they are ready. With a slotted spoon remove them and lay them in your warm sage oil.
6. Repeat with second batch.
To serve dress with grated fresh parmesan. And fresh pepper. Ecco la!
Comments