Spinach gnocchetti are a tasty and colorful first course, perfect for those who love the combination of vegetables and cheese. These small green gnocchi are enriched with ricotta and parmesan cheese to make them soft and creamy. The tomato sauce, flavored with basil, adds a touch of freshness and completes the dish.
Boil the spinach in a little salted boiling water, squeeze them and chop them finely
Put them in a bowl and mix them with the ricotta, lightly beaten eggs, a pinch of salt, nutmeg, parmesan, and flour (enough to make the mixture solid and moldable)
Form small balls and coat them with a little flour
Prepare a tomato sauce by heating the oil, adding the tomato pulp, a few basil leaves, salt, pepper, and cooking everything for 5/6 minutes
Bring water to a boil, salt it, and when it starts boiling, add the gnocchetti
As they float to the surface, drain them and place them on a plate, dressing them with tomato sauce and parmesan
Bowl
Food Mill
Pastry Roller
Italia
| Energy (kcal) | 122.29 |
| Carbohydrates (g) | 4.02 |
| of which Sugars (g) | 2.37 |
| Fat (g) | 8.89 |
| of which Saturates (g) | 3.7 |
| Protein (g) | 6.44 |
| Fiber (g) | 0.74 |
| Sale (g) | 0.08 |
