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150 g ricotta cheese (or soft cottage cheese); 300 g fresh spinach; 1 onion; 1 egg; a handful of grated parmesan; 1-2 tbsp flour; 6 tbsp olive oil; sage leaves; white pepper; salt


Blanche the spinach in some boiling salted water for 2 minutes. Remove it from the pan and cool it in iced water. Squeeze out any excess water and slice it widthways. Fry the finely chopped onion in 2 tbsp oil on a medium heat and add the spinach. Cook it for a further 2-3 minutes. Leave to cool and then add the ricotta, parmesan, egg, and salt and pepper. Stir, add the flour and mix together. Add a few drops of oil to a saucepan full of salted water and bring it to the boil. Use two spoons to form the gnocchi and place them into the water boiling on a low heat. Cook until they float to the surface. Meanwhile prepare the sage oil. Fry the sage leaves in some oil on a low heat until they become brittle. Serve the gnocchi in pasta bowls drizzled with sage oil. Sprinkle with parmesan and serve.

Мальфатти (Malfatti)

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Андрей (talerka).