The husband and wife team at Discover the Umbrian Countryside focus on using local ingredients, and it’s no surprise why. Not only do they run a beautiful agriturismo — complete with a garden, fields of grain, olive trees, and a pool overlooking the stunning valley below — but they also have local producers nearby to supply food items, such as eggs and “Chianina” beef. This green gnocchi recipe is perfect as a Spring time dish!
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2 1/4 lbs fresh spinach
9 oz fresh sheep ricotta (if not sheep ricotta, cow ricotta will do as well)
5 1/4 oz bread crumbs
5 1/4 oz parmesan cheese
5 1/4 oz flour
7 oz butter
Salt, pepper, & nutmeg
First, clean the spinach and then boil the spinach leaves in water.
Stir fry the spinach along with olive oil and a bit of garlic.
Chop the spinach mixture finely, and when its turned cold, place in a bowl, adding the ricotta cheese, grated parmesan, bread crumbs, flour, and eggs.
Add to the mixture dashes of salt, pepper, and nutmeg, and then mix really well.
Roll the mixture into small gnocchi balls, and place in the fridge for a few hours. (It’s best to prepare them the day before serving!)
Melt butter in a pan and add some bacon (after slicing into small bits) and sage. Leave it on the stove until the butter has turned a little brown, and the bacon and sage are crispy.
Cook the gnocchi in salted boiling water; when they start to float after a few minutes, they are done.
Take the gnocchi out of the water and put on a plate. Top them with Parmesan cheese and pour on the melted butter with sage and crispy bacon.