heart_likeLiked by 7


  • fb
  • print
  • twitter

    Grana Padano, bread and spinach Gnocchi

    Group 393Medium
    Group 3824 people
    T460 min

    Danilo Cortellini


    For the Gnocchi:
    300 g (10.5 oz) rustic bread, chopped and crust removed
    150 g (5.3 oz) Grated Grana Padano Riserva over 20 months
    4 eggs
    100 ml (3.5 oz) milk
    200 g (7.5 oz) cooked spinach

    For the Grana Padano béchamel:
    500 ml (17.6 oz) milk
    40 g (1.4 oz) butter
    40 g (1.4 oz) plain flour
    100 g (3.5 oz) Grated Grana Padano Riserva over 20 months
    Salt, pepper and nutmeg to taste



    STEP 1

    Layer the cling film on the table and place in the middle 1 quarter of the mixture. Wrap the mixture into the cling film so as to create a long-shaped tube of around 2 cm (1 inch) in diameter. Apply a bit of pressure while rolling the gnocchi on the table and make sure that the gnocchi mixture is well wrapped inside the film. To try and make more sense of this step think of it as if you ever have made maki sushi.


    STEP 2

    Now repeat the procedure for all of the Grana Padano gnocchi mixture and cook the film wrapped gnocchi in simmering water for about 12 minutes and when ready let them cool down (in iced water if you want to speed up) before unwrapping. The gnocchi should be firm by now.

    STEP 3

    To prepare the béchamel, melt the butter in a casserole and add the sieved flour to it. Cook for a couple of minutes on medium heat until the roux (mix of butter and flour) is well golden. Now pour in the milk, stirring vigorously with a whisk, and bring to boiling point while continuing to mix. Season with salt and pepper and a touch of nutmeg. The béchamel should be now ready, creamy and with no lumps. Remove from the heat and stir in the grated Grana Padano cheese until it melts. If there are lumps, pass the sauce through a fine sieve.


    STEP 4

    Slice the gnocchi into 1 to 2 cm (about ½ inch to just under 1 inch) slices and grease an oven proof dish with butter. Place the gnocchi into the dish overlapping them to create a pattern. Do not top one slice of the gnocchi with the other entirely as it will prevent the sauce to spread evenly.

    STEP 5

    Now top the gnocchi with abundant béchamel and why not, sprinkle with some more grated Grana Padano.
    Place it under the grill of your oven on maximum power to get an evenly nice golden colour all around and when ready enjoy it straight away.