Spinach and ricotta gnocchi with prosciutto cotto

What tastes better than homemade pasta? It certainly takes time, patience and a bit of manual labour, but it is hard to go wrong so the outcome is always a success.  Spinach and ricotta cheese gnocchi with Negroni prosciutto cotto are quick to prepare. 

The preparation of gnocchi with spinach and ricotta cheese requires about 40 minutes, after which you can serve children at the table their new favorite meal, make your mother-in-law happy for Sunday lunch or make a great impression during a romantic dinner!  Once ready, gnocchi with spinach and ricotta can be immediately boiled; they take just minutes to cook and can be eaten within a few minutes, which also makes them suitable for many "emergency" situations, perhaps when unexpected friends show up for dinner. 


Salami and veggie balls

The Recipe:

Boil the spinach in boiling water. Once cooked, drain and squeeze out as much of the water as possible before putting them in the food processor. Make sure that they are dry as possible. Put the spinach in a container and add two eggs, a pinch of salt and prosciutto cotto, cut into small pieces. Add in the flour little by little and stir. 

You must have a dough that is quite dry and firm by working it with your hands to obtain "ropes" to be cut into small cylinders. Do not rush this step; don't make the gnocchi too big or else you'll risk having raw gnocchi that taste of flour. 

Boil the water and add just a pinch of salt. Put in a few gnocchi at a time so that the water temperature does not drop. The gnocchi will be ready as soon as they rise to the surface. Gently drain, then toss with melted butter flavoured with sage and Parmesan cheese.