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Gnocchi del Casentino




Type 00 wheat flour

4 spoons


to taste

Black pepper

to taste

Iodized salt

to taste


4 unit

Grated Parmesan cheese

100 grams


300 grams

Ricotta cheese

300 grams

first courses from Italy - Toscana

Gnocchi del Casentino

Gnocchi del Casentino

vegetarian with gluten with eggs with lactose high in calcium high in potassium high in phosphorus

ready in

45 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Gnocchi del Casentino

A first course that although composed of modest ingredients, will make a beautiful figure when they bring to the table, even for the suogusto exquisite.

Gnocchi del Casentino step 1

step 1

We put in a bowl the ricotta, the blanched spinach, Parmesan, eggs, salt, pepper and a pinch of nutmeg.

Gnocchi del Casentino step 2

step 2

Mix everything and using a little flour, thicken the dough. Outputs always very soft, so it must be.

Gnocchi del Casentino step 3

step 3

At this point with the help of a spoon form of medium-sized balls naturally more will be great more cooking will be long. Form the balls, let's make them stand a good half hour.

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Gnocchi del Casentino step 4

step 4

Now we can cook and we can do it in water or broth, but always with a low boil.

Gnocchi del Casentino step 5

step 5

When they will rise to the surface then baked. If cooking took place in the stock, we can serve the same broth otherwise we can serve them dry, seasoned with plenty of gravy.

Gnocchi del Casentino step 6

step 6

But even if you place them in a serving dish and sprinkle them with melted butter and parmesan, they will still selling like hot cakes!

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