The semolina gnocchi with spinach and ricotta are a lighter version, with very little butter, of the Roman semolina gnocchi, which in this recipe are stuffed with a delicate ricotta and spinach cream.
It is a simple and quick first course to make, complete and tasty, which can also be a one-course meal. They are vegetarian like the flour and water gnocchi with basil tomato, which I recommend trying.
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 30 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 cup semolina
- 1 quart milk
- 2 cups spinach, cooked, boiled
- 1 cup ricotta
- 1 egg
- to taste grated cheese (Parmesan or Grana Padano)
- A few knobs of butter
- coarse salt (1 tablespoon)
- to taste fine salt and ground black pepper
Preparation
Put the milk in a pot with a tablespoon of coarse salt and bring to a boil. When it boils, add the semolina gradually while stirring with a spoon or whisk. Cook the semolina for 10 minutes, stirring occasionally to prevent it from sticking.
Turn off the heat and add the whole egg, stirring quickly to mix well into a semi-firm dough. Oil a large plate or flat surface and pour the semolina on it, spreading it to about 1/2 inch thick. Let it cool.
Take a round cookie cutter or cutter or a glass about 2-3 inches in diameter (you can choose the size) and cut out discs. Place the semolina gnocchi on a baking sheet lightly greased with butter or oil.
Take the blanched and squeezed spinach. Chop them together with the ricotta and add a few pinches of salt and a sprinkle of ground pepper. Pour the spinach cream over the semolina gnocchi, sprinkle with plenty of grated cheese and a few knobs of butter. Bake in the oven at 355°F for 20 minutes until golden.
Enjoy your meal!!
