Spinach Gnocchi with gorgonzola and speck cream
Pandora
GNOCCHI AGLI SPINACI (Spinach gnocchi with gorgonzola and speck cream)
Category: First dish
Nb persons: 4
1 k potatoes - (use the old one, because new are
-to full of water
300 g spinach
250 g flour
1 egg
Boil potatoes with skin till they are soft. When ready , drain, take away
skin and mush them ( over a rolling board) when they are still hot. Then,
let them cool.
Steam spinach for some minutes (I have used frozen cubes), then squeeze
very well and mince in a food processor.
Spinach must be very dry: if you want to be sure they are perfectly dry, put
them in a frying pan without seasoning and cook for some minutes.
Add spinach to mushed potatoes, add one egg and flour and mix well with your
hands. Dough must be not soft nor hard.
Cut the ball of dough in four piece. take one piece at a time and roll it
on the rolling board in order to obtain long snakes of dough (half an inch
thick).
Cut gnocchi (1 inch long) with a knife and put them over a floured napkin.
If you want you can roll them over a fork to make stripes.
When all gnocchi are ready, you can frozen them or you can cook in a big pan
full of boiling and salted water to which you have added a TBS of olive oil.
Gnocchi are ready when they come on the surface. Take them with a strainer
and put in a bowl or in a frying pan with your preferred sauce.
I like to eat them with ragù and reggiano cheese. With gorgonzola and speck
cream or with a simple tomato sauce with basil.
Gorgonzola and speck cream:
Put some butter in a frying pan. When it is liquefied, add some chopped
scallions and stripes of speck. Evaporate with white wine. Then add little
pieces of gorgonzola cheese and some cream or milk or both. Sprinkle with
black pepper and chopped parsley.
Mix till gorgonzola is liquefied.
Enjoy
Pandora
Nutritional facts per serving (daily value):
Calories 261kcal
Protein 10g (20%)
Total Fat 2g (3%)
Sat. 0g (2%)
Chol. 47mg (16%)
Carb. 51g (17%)
Fiber 3g (13%)
Sugars 1g
Calcium 89mg (9%)
Iron 5mg (29%)
----------
Exported from Shop'NCook 3.1 (http://www.shopncook.com)
biig
Pandora...what is speck? tia...Sharon
Pandora
"biig" <bi...@mnsi.net> ha scritto nel messaggio
news:43C276BC...@mnsi.net...
>> cream or with a simple tomato sauce with basil.
>>
>> Gorgonzola and speck cream:
>> Put some butter in a frying pan. When it is liquefied, add some chopped
>> scallions and stripes of speck. Evaporate with white wine. Then add
>> little
>> pieces of gorgonzola cheese and some cream or milk or both. Sprinkle with
>> black pepper and chopped parsley.
>> Mix till gorgonzola is liquefied.
>> Enjoy
>> Pandora
>
> Pandora...what is speck? tia...Sharon
it is smoked and raw ham. It's typical of Trentino Alto Adige anothern
Italy region.
Cheers
Pandora
Elisa
"Pandora" <miryb...@alice.it> wrote in message
news:dptovp$i33$1...@area.cu.mi.it...
> For those interested here is my recipe for "green gnocchi"
>
Thanks Pandora,
Elisa
Pandora
"Elisa" <el...@myhome.com> ha scritto nel messaggio
news:gdxwf.57130$XJ5....@twister.nyroc.rr.com...
You are welcome . I hope you understand :)
Cheers
Pandora
>
>
serene
serene
Wayne Boatwright
> What is speck, Pandora? I don't recognize the term.
>
> serene
>
Take a look at item 3 on the page...
http://www.igourmet.com/shoppe/shoppe.asp?cat=3&subcat=Bacon
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
serene
<wayne...@waynes.gang> wrote:
>On Mon 09 Jan 2006 12:01:44p, serene wrote in rec.food.cooking:
>
>> What is speck, Pandora? I don't recognize the term.
>>
>> serene
>>
>
>Take a look at item 3 on the page...
>
>http://www.igourmet.com/shoppe/shoppe.asp?cat=3&subcat=Bacon
Cool, thanks, and thank you, too, Pandora -- I didn't see your
response before I asked.
serene
biig
> >> I like to eat them with ragù and reggiano cheese. With gorgonzola and
> >> speck
> >> cream or with a simple tomato sauce with basil.
> >>
> >> Gorgonzola and speck cream:
> >> Put some butter in a frying pan. When it is liquefied, add some chopped
> >> scallions and stripes of speck. Evaporate with white wine. Then add
> >> little
> >> pieces of gorgonzola cheese and some cream or milk or both. Sprinkle with
> >> black pepper and chopped parsley.
> >> Mix till gorgonzola is liquefied.
> >> Enjoy
> >> Pandora
> >
> > Pandora...what is speck? tia...Sharon
>
> it is smoked and raw ham. It's typical of Trentino Alto Adige anothern
> Italy region.
> Cheers
> Pandora
Thanks Pan...my friend's father is a sport fisherman who spends his
winters in Florida. They catch a fish called speck.....Sharon
Pandora
"serene" <ser...@serenepages.org> ha scritto nel messaggio
news:coc5s1595ocpupbai...@4ax.com...
> What is speck, Pandora? I don't recognize the term.
>
> serene
I Think I have answer this morning. Speck is smocked raw ham! Typical of
Trentino Alto Adige (Nothern italian region).
Look here. perhaps you recognize it.
cheers
Pandora
Pandora
biig
Thanks....two different items....lol....Sharon
jake
Pandora
"jake" <kaas...@hotmail.com> ha scritto nel messaggio
news:43c2f0f5$0$729$5fc...@dreader2.news.tiscali.nl...
So do I! You can try to put it in your sage focaccia: GNAM!
Cheers
Pandora
jake
What an excellent idea./ But I'll eat it with pretty much anything :)
Pandora
Yes! it's good also with anything!
Panda
jake
:)