Little green Spinach Gnocchi with Pancetta: Spatzle from Tyrol, North Italy

February 22, 2014

This Gnocchi recipe is dedicated to my friend Caroline who loves Spinach!

Easy and tasty, this Spinach Gnocchi are a great main course.

300 grams of Spinach boiled and drained, 3 eggs, 100 ml of Water, 300 grams of Flour 300 r, 100 grams of potato flour, plenty of grated nutmeg, salt to taste.

For the sauce: 1 glass of milk, 80 grams of pancetta cut in little pieces, 2 table spoons of extra virgin oil.

hop the spinach and put them in a blender along with the eggs, water, nutmeg and salt

Mix well all the ingredients untill they become a smooth cream.

Now add to the spinach mixture. always mixing with the mixet at low speed, little by little, the sifted flour and the potato flour, until all will be well mixed

. and then let the dough rest in the fridge for at least 20 minutes, better one hour.

While the mix is in the fridge, prepare the souce: in a pan put the oil, the milk, and the pancetta, and let it becoming worm cooking it over very low heat.

When is warm turn off the stove and let it rest.

Put the mixed cream in a potato masher with large holes and position the tool over the pot of boiling water then squeeze to make the little gnocchi come out.

When the gnocchi are floating, move them in the pan with the souce, and cook then over a low heat until the milk become a creamy souce: this will take few minutes.