Easy
4 per.
30 min
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.
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.
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.
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