Gnocchi Del Casentino-Gnocchi with Greens

I first came across this recipe in the cookbook titled “Tuscany The Beautiful Cookbook”.  That recipe uses wild greens such as dandelion, chicory, curly endive and nettles.  I prefer to use spinach in this recipe mainly because it is easy to find.  This recipe originated in the Casentino mountains in Tuscany, which are home to several monasteries.  The monks used what was at hand to make many of their dishes, mainly wild greens.

Gnocchi del Casentino conditi con burro e salvia

Image via Wikipedia

Gnocchi Del Casentino
Gnocchi with Greens


2 pounds fresh spinach
1 ¼ cups ricotta cheese
1 large egg
1-¼ cups grated Parmesan cheese
Pinch of nutmeg
Salt and pepper to taste
1-cup all-purpose flour
Fresh sage (optional)

Wash the spinach thoroughly and trim off the ends.
Place the spinach in a large saucepan.
Add a small amount of water (enough to steam the spinach).
Bring the water to a boil.
Reduce heat to medium, cover and cook for 3 to 5 minutes or until tender.  Drain spinach well, squeezing out excess liquid.
Pat spinach dry with paper towels.
Cut or chop spinach finely and put into a medium bowl.
Add the ricotta cheese, egg, ¾ cup Parmesan cheese, nutmeg and salt and pepper.
Mix ingredients together.
Dust your hands with flour and roll mixture into 1-inch balls.
Roll the balls in the remaining flour to lightly coat.

Gnocchi del Casentino before cooking

Image via Wikipedia

Drop the gnocchi, a few at a time into a pot of boiling water and cook for 2 to 3 minutes until the gnocchi float to the surface and stay on top.
Remove the gnocchi with a slotted spoon and drain.
Serve hot with melted butter, the remaining Parmesan cheese and fresh sage.

I hope you enjoy this Italian recipe for Gnocchi Del Casentino.

Con tanto amore


4 thoughts on “Gnocchi Del Casentino-Gnocchi with Greens

    • I know what you mean. Eating healthy doesn’t have to be boring. And yes, the great part is that you can sneak “it” in. You can also try using different kinds of greens with this recipe.

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