ingredients

1 kg fresh spinach washed, drained, coarsely chopped (or 600 g frozen chopped spinach)
300 g ricotta
1 bunch of fresh sage
2 eggs
100g of flour
50 g bread crumbs
150 g grated Parmesan cheese
Fresh nutmeg
250 g clarified butter
Olive oil
Coarse salt

Steps

Step 1

Cook, drain spinach, squeeze to expel excess water. Mix with beaten egg fork, spinach, bread crumbs, parmesan, 1 tbsp. to c. grated nutmeg, ricotta, salt, pepper: you get a compact paste; add (a little) bread crumbs if needed.

2nd step

Wet your hands, shape gnocchi the size of a beautiful olive. Roll them as you go in the flour. Boil 4 liters of salt water with a little oil and coarse salt. Plunge the gnocchi. About 3 minutes later, they float: take them out of the spider.

Step 3

Heat the butter without letting it color; dip in 3/4 of the sage, remove from the heat, let infuse.

Step 4

Pour sage butter into a deep dish, cover with hot gnocchi, sprinkle with remaining butter, sprinkle with parmesan cheese, serve quickly with a wooden spoon (no metal!) On warm plates.

tips

The word of Roberta.

Strozzapreti means "choke-priest". It is said that the priests, fond of this dish, swallowed secretly before the office at the risk of choking ...

My ideas.

Salt little: ricotta, parmesan and breadcrumbs already bring salt ...

Clarified butter: we chose the Special Cooking (President).

Roberta's kitchen

No cream in the pasta alla carbonara, no tomato in the osso-buco ... Rid of the flourishes and facilities embroidered by many restaurants hexagonal, here is a precise Italian gastronomy daily. Roberta is "home chef": in team with her famiglia, she prepares your delicious dinners and serves them at home ...

A tip for Christmas: poke him his recipes with truffles, scallops, porcini mushrooms ... (VIP chapter).

The cuisine of Roberta, R. Nacmias and S. Cauchon, Hachette Pratique, € 14.90.

For everything. : [email protected], www.italiederoberta.com and www.roomsaveurs.fr