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    Spinach and Grana Padano semolina gnocchi

    4 per.
    T230 min

    Chef Danilo Angé


    • 600 ml skimmed milk
    • 150 g semolina
    • 50 g Grana Padano, over 16 months
    • 300 g spinach
    • 30 g butter
    • Salt & pepper


    STEP 1

    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.


    STEP 2

    Remove from the stove; add the spinach and half of the grated Grana Padano. Spread out the dough on a baking sheet to a thickness of about 1,5 – 2 cm and leave to cool.

    STEP 3

    With the help of pastry cutters, cut the gnocchi, place them on a parchment-lined baking dish, sprinkle with the remaining Grana Padano and flakes of butter. Place them in the oven for 10 minutes at 190° C, until golden.