Ricotta and spinach gnocchi with parmesan cream

I often enjoy watching Davide Zambelli's videos. You always find nice and doable recipes like this one. It is a quick and scenic recipe, great for a Sunday lunch.

Ingredients for 4 people:

• 600 g ricotta (if you can find it fresh, even better)

• 200 g spinach cooked and well wrung out

• 2 eggs

• 10 tablespoons or so of breadcrumbs

• 4 tablespoons grana or parmesan cheese

• salt and pepper

For seasoning:

• butter or oil

• 120 g grana or parmesan cheese

• hot water

Chop the spinach with a food processor.

Transfer to a bowl, add the cottage cheese the cheese, eggs, salt and pepper and mix well. Then add, the breadcrumbs starting with 8 tablespoons.

We should get a soft but not sticky dough. If you see that it is still too soft, add one or two more tablespoons of breadcrumbs.

Let it rest for 15 to 20 minutes.

Take the dough again and, with your hands, make balls the size of a walnut.

Put a pot with plenty of water on the stove, and when it boils, put the gnocchi on to cook for 8 minutes.

Meanwhile, make the parmesan cream by putting the cheese in the blender with a little hot water. Start with a little water to prevent the cream from being too runny. Blend a little and add more water until the cream is semi-liquid.

Drain the gnocchi with a skimmer, place them on plates and top with the butter and Parmesan cream.

The parmesan cream is not obligatory, we would miss it, but it definitely gives an extra touch 😊