Spinach and Grana Padano semolina gnocchi
Chef Danilo Angé
Ingredients
600 ml skimmed milk
150 g semolina
50 g Grana Padano, over 16 months
300 g spinach
30 g butter
Salt & pepper
Preparation
Wash the spinach, blanch in a pan without any seasoning until wilted and chop finely.
Boil the milk with half the butter and a pinch of salt and pepper.
Add the semolina, cook for 10 minutes, stirring to avoid any lumps.