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    Spinach and Grana Padano semolina gnocchi
    Difficoltà
    Easy
    		Preparazione
    T230 min
    		Servings for
    4 per.
    Gnocchetti_semola_Grana_spinaci p

    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

    Grana PadanoGnocchi

    Preparation

    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.

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