Pine Nuts (gnocchetti) of Bobbio: a dive into the taste of Val Trebbia
Pine Nuts of Bobbio: the miniature delight that conquers the palate Hidden among the Piacenza hills, in the lush Val Trebbia, is a small gastronomic treasure: the Pine Nuts of Bobbio. These ricotta and spinach gnocchetti, with their characteristic elongated and tapered shape, are a true masterpiece of simplicity and taste.
A journey through time with a single bite
The origins of the Pine Nuts of Bobbio are lost in the mists of time, among the ancient walls of the monastery of San Colombano. Legend has it that the monks, skilled herbalists, used wild spinach that grew abundantly in the surrounding valleys to create a nutritious and tasty dough. From here, these gnocchetti were born, nicknamed “pine nuts” for their small and tapered shape.
An explosion of taste on the table
They are a versatile dish with a delicate flavor, suitable for various interpretations. Tradition wants them seasoned with a simple fresh tomato and basil sauce, but they are also excellent with mushroom, cream, and sausage sauces, butter and sage. Their soft texture and refined taste make them perfect for any occasion, from a family lunch to a dinner with friends.
The original recipe
The preparation of Pine Nuts of Bobbio is an artisanal process that requires care and attention. The dough is made by hand, mixing ricotta, chopped spinach, eggs, Grana Padano cheese, breadcrumbs, salt, and pepper. Once a homogeneous mixture is obtained, small elongated gnocchi are formed, then cooked in salted boiling water. Try preparing them at home for an unforgettable culinary experience.
Here are some other fresh pasta recipes from Piacenza:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6 people
- Cooking methods: Stove, Boiling
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 410.51 (Kcal)
- Carbohydrates 45.58 (g) of which sugars 4.76 (g)
- Proteins 21.80 (g)
- Fat 16.25 (g) of which saturated 10.25 (g)of which unsaturated 5.32 (g)
- Fibers 2.12 (g)
- Sodium 530.70 (mg)
Indicative values for a portion of 182 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 17.6 oz cow's milk ricotta
- 2 cups all-purpose flour
- 3.5 oz grated Grana Padano cheese
- 3.5 oz breadcrumbs
- 1 egg
- 3.5 oz spinach, cooked, boiled
- to taste salt
- to taste nutmeg
Tools
- Pastry Board Wooden pastry board, cutting board, birch wood board 23.6×31.5 inches for kneading, rolling pasta
- Bowl WhiteRhino Set of 3 bowls with lid, large kitchen bowls with BPA-free lid, space-saving glass bowls, for cooking, preparing, storing food
Steps
Let’s start by washing the spinach, which we will then cook in boiling water for about 7/8 minutes. After that, we drain them, squeeze them well, and chop them with a mezzaluna or a knife.
Meanwhile, in a large bowl, we place the ricotta and spinach, mix them. Add the cheese and breadcrumbs, mix, add the egg, salt, and nutmeg. Work everything until a homogeneous dough is obtained. If the dough is too soft, add more flour, but not too much; it should still be soft
Cut small slices of dough and stretch them with your hands to form strips about an inch in diameter. Then cut the strips into pieces about a half-inch long and use the palm of your hands to form small strips so they are plumper in the middle and tapered at the edges. Our pine nuts are ready.
Storage and Variation of Pine Nuts of Bobbio
Once ready, before cooking, they can be frozen. In some recipes, 2 or 3 boiled potatoes are added to the dough
FAQ (Questions and Answers)
How do you season the Pine Nuts of Bobbio?
You can make a sauce with mushroom sauce, or simply with butter and sage. Finally, a sprinkle of grated Grana cheese, serve
