| Contessa Nera's recipe Spinach dumplings in sauce Ingredients1/2 bunch of onions50 g of fresh spinach in leaf225 g of flour2 eggs280 ml of sour cream100 g of burronoce moscata50 g of fresh parmesan cheese175 g of emmenthal some fresh sage leaves1 bunch of parsley, pepper Preparation Finely chop the onions and spinach and place them in a bowl. Chop the parsley and mix 3 tablespoons of it with the soft cheese and eggs. Add the flour to the contents of the bowl, grate a pinch of nutmeg over it, salt, pepper and mix until you get a soft dough. With your floured hands, divide the dough into 4 parts and form small rolls 25 cm long. Make gnocchi of the same size from each roll and press them with the prongs of the fork, then place them in the refrigerator for 20 minutes. In a large pot, bring the water to the boil, dip the dumplings in it, cook them for a few minutes and take them out with the skimmer as soon as they surface. Prepare the sauce. Put the cream and butter in a saucepan. Chop the sage leaves, add 1 tablespoon to the casserole, heat over low heat, then add the emmenthal and stir until the cheese melts. At the moment of serving, place the gnocchi in a hot serving dish, grate the parmesan cheese over it, garnish with whole sage leaves and serve with the sauce on the side. |
