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    Vegetable gnocchi skewers with Grana Padano

    4 people
    T460 min

    Lactose Free


    • 800 g potatoes
    • 100 g fresh spinach
    • 100 g Grana Padano
    • 200 g flour
    • 1 egg yolk
    • extra virgin olive oil
    • salt



    STEP 1

    Boil the potatoes in their skins in salted water. Drain, let cool, peel and mash with a ricer until creamy, then separate the mashed potatoes into two bowls.


    STEP 2

    Parboil the spinach, drain and squeeze the water out well. Chop the spinach using a knife and add it to one of the bowls. Mix, adding a pinch of salt and 50 g of flour, then knead the dough on a floured worktop until firm.

    STEP 3

    Add the yolk of 1 egg, a pinch of salt and 150 g flour to the other bowl, mix and knead the dough on a floured worktop until firm, adding some extra flour if necessary.


    STEP 4

    Make gnocchi by forming the dough into little balls and create ridges using the tines of a fork.
    Cook the gnocchi for a few minutes in plenty of salted water; as soon as they float to the surface, they are ready. Drain and drizzle with olive oil and make the skewers, alternating yellow and green gnocchi.

    STEP 5

    Arrange the skewers on a baking sheet lined with parchment paper, sprinkle with finely grated Grana Padano and bake in a preheated oven at 200 °C for 15 minutes using the grill setting, until they are crisp and golden brown.
    Serve the gnocchi skewers hot.