Vegetable gnocchi skewers with Grana Padano

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Vegetable gnocchi skewers with Grana Padano
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Details

. Difficulty: Medium . Serves: 4 people . Preparation time: 60 munutes
Lactose free Lactose free

Ingredients

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

Preparation

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.
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.
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.
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.
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.
 
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