This is another recipe that my granny Albertina taught me, an exquisite roll made by gnocchi dough that contains a tasty filling of ricotta and spinach. It can be seasoned with sage butter and parmesan cheese, or with a good tomato sauce. They are perfect if you want to prepare a lunch or dinner in advance, then have them gratin in the oven just before serving them.
Ingredients for 4 people
For gnocchi pasta
- 1 kg old potatoes
- 2 eggs
- 200 g flour type 00 (indicative quantity)
- Salt
- semola flour qb
For the filling
- 700 g fresh spinach (frozen spinach can also be used)
- 250 g ricotta
- 1 egg
- 2 tablespoons parmesan cheese
- salt, pepper
- nutmeg (optional)
Seasoning
- Butter
- 1 garlic clove
- A few sage leaves
- Grated Parmesan cheese
Pasta preparation of gnocchi
Wash the potatoes under running water, put them in a pot with salted cold water and boil them for 25 minutes. Check that they are cooked perfectly by doing the fork test and if the tines will enter the middle without difficulty then you can drain them. Peel them and crush them while they are still warm. Pick the crushed potatoes on a lightly floured table and let them cool. It is important to work the potatoes when just warm so that they do not absorb too much flour. On the crushed potatoes add two tablespoons of flour (taken from the total quantity), two eggs and start working with your hands.
Work the dough with your hands adding as much flour as is necessary to obtain a firm dough and not sticky.
Ricotta and spinach filling preparation
Take the ricotta and place it in a strainer for draining the excess liquid. it has to lose as much serum as possible. trim the stems, off the spinach and wash them at least twice. Take them from the sink and put them in a large pot (without draining them totally). Add a pinch of salt and cook them over high heat with the lid for a few minutes. Drain them and squeeze them very well. I use potato crusher.
In a bowl sift the previously drained ricotta, add a pinch of salt and pepper, a grated nutmeg and 3 tablespoons of grated Parmesan cheese. Mix well then add the the spinach. Mix everything together quite well, and incorporate 1 egg into the mixture.
Helping you with a rolling pin spread out, on top of a sheet of floured baking paper, the pasta of the gnocchi and shape it as a rectangle. Spread over the mixture of ricotta and spinach, then roll up (see attached video). Transfer the roll to a linen napkin, close it with needle and thread or with a kitchen twine, then soak it in a large pot of cold water to which you will have added a tablespoon of salt and simmer for 25 minutes. Remove the roll from the water, open the napkin and let it cool. Slice and arrange in a baking dish. Sprinkle with plenty of Parmesan cheese and add a few tablespoons of melted butter. Gratin in a hot oven, 200 degrees, for about 20 minutes, until well golden.
Watch the video of how to roll the meatloaf
