Welcome to episode one of lockdown cooking! What better way to spend your time at home than cooking? Maybe it's actually a good time to turn to those traditional grandma recipes that take hours to cook? Now might be the best time to oversee a slow cooked ragu alla Bolognese or take the time to prepare a proper ramen broth that takes 36 hours to cook... Anyway, for the time being I start with something a bit more modest that can be done in next to no time - gnocchi di ricotta con spinaci, prosciutto e pomodori secchi. Come to think of it, my comeback to more classical Italian flavours mind be a sign that mind is far away from Brussels...
You'll need:
250gr ricotta (or Polish twaróg)
1 egg
around 70gr flour
pepper
a bowl of fresh spinach
4cm ginger
prosciutto (my favourite is san daniele)
sundried tomatoes
grated parmigiano regiano or grana padano
1. First prepare the gnocchi mixture by mixing the ricotta cheese (or twaróg) with the egg and flour, adding a generous dose of black pepper. Once kneaded a bit, put it aside in the fridge to harden a bit for around 30 minutes.
2. Finely chop the ginger and the fry it on a pan for 30 seconds or so, before adding the spinach leaves. I usually chop the leaves a little bit even if it is baby spinach to make them more manageable to eat. Don't forget to rinse them first though! Quite often there will be sand on them and you really want to avoid that sort of crunch in your mouth.
3. Boil some water in a pot. Form the gnocchi with the use of two teaspoons into a shape of a quenelle. Add salt into the boiling water before transferring in the gnocchi. Boil them for around two minutes.
4. Assemble the ingredients together, sprinkle some parmigiano/grana padano on top, an extra sprinkle of freshly grated black pepper e voila!
Buon appetito!
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