These gnocchi are not made from potato dough. The process of cooking is done much more quickly as no potatoes have to be cooked.
225 g deep-frozen leaf spinach, defrosted, or fresh spinach, blanched, chop coarsely
150 g ricotta
100 g flour
70 g LEIMER breadcrumbs
100 g parmesan cheese, finely grated
a pinch each of salt, nutmeg, pepper
garlic to taste
50 g nut butter (lightly browned butter)
parmesan, coarsely grated
Stir all the ingredients together and season with salt, pepper and nutmeg (possibly a bit of garlic). Form small dumplings with 2 teaspoons. Let the gnocchi simmer in boiling salt water for about 10 minutes (do not allow to boil anymore). Garnish with browned butter and parmesan cheese flakes.
- Depending on the season, you can also mix finely chopped wild garlic or other aromatic herbs.
- When preparing the nut butter, put some leaves of fresh sage into the pan and serve with the gnocchi.
- Make the gnocchi on stock and freeze them on a tray. Then transfer the frozen gnocchi to a freezer plastic bag and take out and cook when needed.