13.01.2006
Spinach Ricotta Gnocchi with chili pepper and sage butter
Rezept in Deutsch   
 




These very light gnocchi are enormously delicious. They should be generously seasoned.



Spinach Ricotta Gnocchi with chili pepper and sage butter

Catergory: gnocchi, vegetarian
Serves: 4
Recipe source: own recipe

Ingredients:
300 g spinach leaves without the stems
100 g butter
50 ml olive oil
250 g ricotta cheese
1 clove of garlic
3 eggs medium size
1 tsp. salt
freshly ground pepper
nutmeg
150 g flour
50 g durum wheat semolina
1 small red onion
1 tsp. sugar
20 sage leaves
1/2 red chili pepper
50 g pecorino cheese


Preparation:

Wash the spinach and make it wilt, while still dripping wet, in a hot sausepan. Then rinse it in very cold water. Squeeze the water out and chop the spinach finely.

Purée the spinach, 50 g butter, ricotta, eggs, 1/2 clove of garlic with salt, pepper and nutmeg in a food processor. Then mix it with the flour and the semolina. Let the mixture rest for about 30 min. in the fridge.

Use a wide pot to boil 5 litres of salt water ( use at least 1/2 tbsp. salt for 1 litre of water). Use two tablespoons to shape oval gnocchi, put them into the boiling water and simmer them for an additional 3 min. after they have risen to the water’s surface. Remove them from the water and let them drip off on kitchen paper.

Cut the peeled onion in fine slices and fry them with 50 g butter and 50 ml olive oil in a pan. Sprinkle some sugar over the onions and fry until they are slightly golden. Now add 1/2 clove of garlic and 1/2  chili pepper without the seeds, both finely diced. Cut the sage leaves in small strips and add them with the drained gnocchi. Swing the gnocchi in the pan until they are warmed up. Serve on hot plates and sprinkle some pecorino cheese over the gnocchi.


Use more or less chili pepper as you like. Always remove the seeds so that you can control its pepperiness more easily. The little white skins inside are very hot, too.

If you don’t like pecorino cheese you might want to take parmesan or grana pardano.

Geschrieben von Franz um 10:30 | in: recipes in English
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Lynne
Looks wonderful, Franz. Thanks for your contribution to HHDD#14.
Geschrieben von Cafe Lynnylu um 22:00, 13.08.2007 | Link | |
figswithbri.com
Your recipe looks delicious. I LOVE gnocchi. I just want to let you know that in America, pepperoncini are a totally differnt thing than what I think you want to say, which is bell pepper. Just so you know. Pepperoncini in the US are very sour pickled hot Greek peppers. So, the recipe would come out quite strange. Keep up the good work!
Geschrieben von Bri um 01:07, 15.08.2007 | Link | |
Unbenannter Kommentar
Your gnocchi look wonderful Franz. Thanks for joining hHDD>
Barbara
www.winosandfoodies.typepad.com
Geschrieben von Anonymous um 04:54, 28.08.2007 | Link | |


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